The edgy, tannic thrust of Xinomavro can prove too spiky for some, but this wine has it handled. Aromas of olives and allspice lead into mild but spicy herbal and tannic notes on the palate. The earthy, slightly tart character gives the wine an indigenous, intriguing feel. Let it age or pair it with equally robust meat dishes. Imported by Amerikus Importers Corp.
The effusive, floral, fragrant nose opens into phenomenal tangerine and satsuma orange flavors, enlivened with spice and a wonderful, refreshing mouthfeel (from barrel fermentation). Best Buy.
The Ehrhart style is for rich wines and this impressive Grand Cru is no exception. It has intense flavors of white fruits, lemon, spice and a hint of thyme. Its acidity balances that richness, cutting a path that gives a great lift and leaves the wine fresh at the end. Drink from 2017.
The Eichberg vineyard, one of the driest in Alsace, is on a gentle southeast-facing slope. This Gewurztraminer shows the opulent style of wines that are typically produced. It is rich and generous, developing cinnamon and nutmeg flavors balanced by superripe tropical fruits. It still has a way to go, so drink from 2017.
The Einaudi is a fairly hefty version of a Dolcetto, having lost some fruit but gaining an interesting earthy character to the palate. Structurally a little on the chunkier side, but with good concentration. The finish is solid but dominated by the earthiness. Should be drunk soon.
The Eléni Syrah, sourced from old vines at Red Willow Vineyard, may lay claim to being the best of a very fine lineup. It is a densely fruity wine, with concentrated flavors of raspberry liqueur, set upon a foundation of liquid rock. Focused and precise, it is almost crystalline in its resonant elegance.
The electric-purple color and foxy aromas of syrupy berry fruits and yeast should put you on red alert. In the mouth, this is heavy, overly acidic and rock-hard in terms of tannins. Grapy sour stunted flavors match the color, aromas and mouthfeel.
The elegance of the grape shines through this wine, which wears its alcohol level easily and effortlessly. The richness is transmuted into soft red fruits, spice from wood and a smooth texture. To finish, the wine is fresh, giving a burst of juiciness.
The elegant and inviting nose of this single-vineyard expression shows plum, just-ripe cherry, pomegranate and red-rose petals on the alluring nose. Rose hips, mulberry and red plum show on the sip, which also carries an exotic spice profile with hints of both cardamom and coriander.
The elements of cherry, mint and cedar on the nose show a touch of age, and the dry cherry fruit on the palate seems to vie with wood for prominence. Overall it's quite angular, but does show some attractive earthy notes and a chalky element on the finish.
The Elerding Six Prong vineyard is the fruit source, yielding a lean, smoky Mourvèdre with 10% Syrah in the blend. Clean and spicy, with tart fruit flavors of strawberry and pomegranate. The tannins are drying and leave an impression of chalk.
The Elqui Valley is the new source for this Syrah, and we like its leathery, complex, smoky nose that foretells layered blackberry, chocolate and spice flavors. Fairly thick and modern, but balanced, with a long, lightly minty finish. Interesting and well seasoned with oak.
The Emerson Block is a one-acre collection of east-west facing rows that debuted as its own wine in 2012. It exudes aromas of violets and lavender, with additional hints of white pepper, grenadine and leather, all within a bright streak of acidity.
The emphasis here is on elegance and the wine delivers a lighter mouthfeel with delicate layers of fresh berry, Mediterranean herbs, oregano and rosemary. There's nice fullness in the mouth, polished tannins and an overall delicate style.
The emphasis here is on fresh, floral fragrances that give this wine a bright, springtime feel. Peach and lemon blossoms steal the show and the wine has a cool, easy feel in the mouth.
The emphasis here is squarely on the fruit, which is fresh and varietal, carrying flavors of apricot, peach and apple. Pleasing aromas support the impression of ripe stone fruit, with moderate alcohol and none of the bitterness that Viognier can show in the finish.
The Encruzado and Malvasia blend is both fruity and intensely perfumed. It has a touch of lychee as well as crisper grapefruit. Drink the wine starting now.
The Encruzado is Dão's own grape, rarely found outside this mountain region. Here, it has produced a smooth wine, with reminders of a mineral Chardonnay—textured, cool, collected and crisp. Apples and white fruits are laced with delicious, refreshing acidity. Drink from 2014.
The Encruzado, grown almost exclusively in the Dão is one of Portugal's unsung great grapes. This wine—perfumed, steely and mineral—really brings out the granite soil of the region. It's tight, taut and packed with acidity as well as hints of yellow fruits. Drink from late 2016.
The English Reynolds family arrived in the Alentejo in the 1850s to deal in cork. The vines are in the east of the region, close to Spain. This wine, named after Gloria, the mother of the current owner, is a massive, mature cathedral of a wine. It is packed with dark leather, sweet plums and a dry core that's likely to keep the wine in this finely mature state for many years. Drink now.
The enthralling intensity of fruit and minerality in this sprightly wine make it well worth cellaring. On the nose, it's still quite closed, with smoky tones of struck flint and slate. An explosion of rich mango, pineapple and stone fruit flavors await on the palate, highlighted by a spine-tingling spray of acidity. It's deliciously wild now but should gain depth and elegance from 2021.
The enthusiastic use of wood for this wine gives a dark, spicy character that masks any fruit. Less new wood would have helped highlight the natural fruitiness of the wine. Leave it until 2020 and the fruit may fill out. Winemaker Stephan Carrier returned from Napa to take over winemaking after Irish businessman Lochlann Quinn bought the property in 2001.
The enticing nose of the Camerano Dolcetto invites you to dive right in with its exuberant aromas of summer fruits. This is an elegant, lightweight example, with fresh mulberry and blueberry flavors in the mouth wrapped in finely buffed tannins. The medium finish is infused with cherry brandy notes. Drink up before 2012.
The enticing scent of green mango chopped with mandarin leaves sets the exotic tone. On the palate the aromatic leafiness becomes even more delicious and pronounced. White pepper, citrus leaves, and rich, ripe tropical fruit sear on the palate. This is dramatic stuff and oh so moreish. Hints of candied lime zest roar in the background. The spicy finish is very long and leaves you wanting more.
The enticing tartness of red and green apples dominates the appetizing nose. These crisp notes are heightened by a very lively frothing mousse on a light dry palate that shows both autolysis and freshness. The finish is lip-smacking and very refreshing and has a lasting hint of yeast.
The entire 2008 lineup from Panther Creek shows consistent flavors that deftly mix tart but ripe berry fruit with layers of dusty spice, hints of barnyard and lightly grainy tannins. Excellent mouthfeel and persistence.
The entire flight of Prinz Salm's 2009 GG was something of a letdown, including this astronomically priced sample. It's good, but nothing more, combining subtle apple and citrus notes with hints of petrol. Feels lean and crisp despite the 13.5% abv, so perhaps it just needs more time to develop.
The entrance of violets and black cherry is offset by volatility and lingering scents and flavors of nail polish through the wine's mid-palate. It finishes with earthy, rough tannins
The entry-level offering for Rajat Parr's luxury brand, this is barely noticeable on the nose, with mere hints of melon. On the palate, it's pleasantly Chardonnay-like but quite naked and flat in flavor.
The entry-level offering from Purple Hands is broad and delicious, loaded with lush ripe strawberry fruit. There's a dash of white pepper, which further pops up the flavors. Vivid and absolutely yummy, this is one to enjoy over the next couple of years.
The entry-level Pinot in the Ayoub lineup would be the top cuvée for any number of wineries. Full and fruity, with rich cherry flavors backed with defining minerality, it's powerful, deep and immaculately clear.
The entry-level rosé from this estate, close to the Mediterranean Sea, is bright and breezy. It has a herbal edge as well as plenty of acidity and a crisp texture. The aftertaste has spice as well as plenty of fruitiness.
The entry-level white wine from this young Douro estate is ripe, juicy with tropical fruits and a lightly oxidative character that gives it extra richness. The wine has plenty of acidity as well as citrus crispness. It finishes with a creamy texture. Drink now.
The entry-level wine at Roubine, this offers so much attractive, lighthearted fruit. It is crisp, packed with tight acidity and red currant flavors. It has a light, bright, deliciously perfumed aftertaste.
The entry-level wine at the Faulkner family's estate, this is easygoing, ripe and bright, with citrus plus cherry and strawberry flavors. With soft texture and lively acidity, it will be very drinkable on its own.
The entry-level wine from Château d'Esclans, this is red fruited, with fine acidity. It has weight and a smooth texture, with a finish that's rounded and ripe.
The entry-level wine from Esclans is more like what you might expect from a Provençal rosé, offering crisp berry and peach fruit and a mouthwatering finish.
The entry-level wine from Sacha Lichine's Château d'Esclans. It is soft, broad, with more caramel and spice than fruit. It is definitely a food, not an apéritif, wine.
The entry-level wine from this domaine is light and soft, offering attractively perfumed apple fruits and balanced acidity. The wine is refreshing, fruity and ready to drink.
The entry-level wine in the Esclans range, this is as fresh and fruity as possible. Juicy red currant and tangy acidity combine in this delicious blend of Grenache, Cinsault and Syrah. The wine is dry while showing exuberant fruit. It can be drunk either as an apéritif or with food.
The entry-level wine of Quinta do Crasto, this is soft, fruity, full of blackberries and sweetness. There is a smooth feel to it, with some wood but more just enjoyable juicy fruit.
The entry-level Zin from Angel Vine combines fruit from the three single vineyard cuvées, along with a splash of Petite Sirah. Rich, plush berry scents and grapey berry fruit flavors abound—boysenberry, blackberry and more, buoyed with natural acidity. There is no sense that the alcohol is intrusive, and the wine fades gently with hints of red licorice and cocoa.
The entry is oaky and the fruit light; it seems a bit unbalanced. The fruit suggests pomegranate and very tart raspberry, with plenty of acid; the oak layers in thick flavors of espresso and chocolate. Tannins are stiff but not too rough; and the finish suggests that some American oak mayhave been used.
The entry level wine from Eugénie, this is a smooth, ripe wine, juicy and structured enough to give weight to the texture. The black currant fruits are already blossoming through the tannins. The wine should be ready to drink in 2014.
The entry wine of Château Lagrezette lives up to its name in the color. With its soft tannins, touch of smokiness and blackberry-juice fruit flavors, it's a fine showpiece for the more open side of Malbec.
The epitome of Grand Cru Chablis, this is mineral and fruit driven—impressive both from its richness and its tense structure. The power comes from the depth of flavor that brings the texture right through the wine. Age for 5–7 years.
The eponymous winemaker of this brand is based in San Francisco, from which, in this bottling, he turns out a stunner. Focused, intense, energetic and yet delicate, the nose is full of just-ripe raspberries, bay leaf, thyme, eucalyptus and chipped slate. A sip reveals crushed herbs galore, from oregano to anise, set against tart pomegranate and red plums. Menthol shows on the finish.
The equivalent of an alternative second wine from Château Pichon Baron (with Les Tourelles), Les Griffons is named after the statues of griffins that are in the chateau's courtyard. This is a structured wine, firmly tannic while already showing plenty of black currant fruitiness. Equal measures of Merlot and Cabernet balance the wine and give depth of flavor. It will develop soon and will be drinkable from 2017.
The equivalent of four bottles of wine, this well-priced boxed white blend of Garganega and Pinot Grigio opens with fragrant aromas of white flowers, stone fruit and honeysuckle. The wine is fresh, easy and crisp on the close.
The Escarpment style is always one of ample ripeness, weight and structure, and the 2009 measures up to the winery's previous successes. Plummy fruit is tinged with a dark chocolate note, while the palate is richly textured, and the finish is long and velvety. Drink now–2018.
The essence of 2005 is captured in this creamy, rich offering that touches up against overripe but pulls back into balance at the last moment. Expect soft tannins, lots of coconutty oak and molasses notes along with a limited but easygoing finish. Drink soon.
The essence of jalapeños may be found in this new-wave Sauvignon Blanc. Unfortunately, that’s pretty much all there is. It’s a bit simple and even seems a bit hollow or overcropped, with a short finish.
The essence of the appellation smokes out from the glass, offering hints of cracked pepper, bacon, clove and leather. It's reasonably full-bodied for Côte Rôtie, with feral, smoked-meat flavors, ample spice and plenty of the concentrated plummy fruit. Tannins are silky, making this approachable now, but likely capable of aging well for at least 10–15 years.
The estate's 13 acres were first planted in 1999. This lovely wine expresses itself with perfectly ripened black-cherry fruit, a dash of cola, and an underpinning of clean earth, complemented with a touch of mineral. The finish is superb.
The estate's reserve, this pure Cabernet Sauvignon has been given 22 months in new French oak. Sculpted and well-defined, it offers raspberry and blueberry fruit, set in lovely tannins. The finish shows details of orange blossoms, citrus and coffee grounds. At this time, the new oak is a bit overwhelming, but additional bottle age or decanting for several hours will help to balance it out.
The estate's top Bordeaux blend, it's full-bodied and inviting, a vibrant bowl-full of red and black fruits, laced with baking spices. A worthy follow-up to the winery's outstanding 2004, this fruit-driven, well-balanced and flat-out bodacious style of winemaking should have enormous consumer appeal. Can it improve in the cellar? Give it five years to find out.
The estate-grown grapes for this wine come from some of the appellation's highest-elevation sites, at the base of Mount Veeder. Natural acidity is the star of the show, a nice surprise after a decadent honeyed color and bouquet. Serious texture and complexity give way to a touch of salted caramel and peach.
The estate-grown, Dijon clone fruit is bursting with flavors of grapefruit, pineapple and Meyer lemon. Barrel fermentation rounds it out a bit and adds suggestions of nut oil to the finish. The relatively low alcohol keeps the acids up and suggests that this is one that could age well up to 2025.
The estate around the former royal palace of Carmo is in the heart of Alentejo. Its white wine is a easygoing blend of Roupeiro, Antão Vaz and Arinto, giving ripeness, yellow and white-fruit flavors and a vibrant bright aftertaste. Drink now.
The estate belongs to the Borie family, one of the grand names of Bordeaux, with the wine making done by the team of Château Ducru-Beaucaillou in Saint-Julien. The result is an aromatic, balanced wine that is both structured and fruity. It has fine tannins, black currant fruit and a perfumed aftertaste.
The estate blend is a terrific value in this vintage, coming close to equaling the quality of the single-vineyard wines. Grilled pineapple and melon notes feature a strong acid line that drives through into a long finish.
The Estate bottling, at least at the moment, is a light and delicate wine, with more than a hint of beetroot and stem. The cherry fruit is pleasant and a bit thin, but the wine has some complexity, which shows in the residual flavors of orange peel.
The estate dates back to before the French Revolution. Today, it is run by Philippe Girard who has produced this delightfully crisp wine. Its acidity and its tangy texture show its youthful side. That needs to calm down and broaden out, so wait until 2018.
The estate is a small enclave within the Château Tour des Termes which is owned by the same family. Half-and-half Merlot and Cabernet Sauvignon, the wine has a smoky character from the wood aging. That balances with the rich black fruits and intense fruity acidity. It is likely to be ready to drink from 2018.
The estate is in the hills above the Douro valley, giving wines that are perfumed, ripe and with a cool tannic structure. This wine is rich from a warm vintage, full of dark plums, but with an elegant tannic element that cuts through the fruit. Freshness and a juicy aftertaste complete a stylish wine for aging. Drink from 2018.
The estate is located to the north west of the village of Fleurie, further into the hills. The wine is structured and tannic with layers of red berries and tight acidity. It will need to soften for a few months, so drink from late 2017.
The estate is owned by the Olazabal family, descendants of Antonia Ferreira who created this and many other estates in the 19th century. This is a major wine, ripe and full of rich tannins and concentrated fruit. It is always one of the longest-lived wines from the Douro and this vintage has the structure and the fruit weight to develop well. An attractive spicy, smoky character adds extra interest. Drink from 2022.
The estate is under the same ownership as Château la Dominique in Saint-Émilion. This dense wine balances acidity with intense fruitiness. The tannins are now softening, giving a rich structure plus a concentrated leather and spice character. Drink from 2016.
The estate is within the urban area of Bordeaux, an oasis of green in the busy city. It is a smooth, rich wine that has benefited from the consultancy work of the late Denis Dubourdieu. Ripe tannins and fine acidity support the black currant and plum fruits. The wine is developing well. Drink from 2020.
The estate Napanook is made to be soft in tannin and fresh in fruit. It succeeds in this vintage on both accounts, blending 92% Cabernet Sauvignon with 5% Petit Verdot and 3% Cabernet Franc, allowing the wine to age in 20% new barrels. Clove, currant, black tea and chocolate-covered raspberry lie luxuriously on the palate, finishing in velvety violet. Drink now through 2023.
The estate reserve gets more new and once-filled oak, and is a selection from vines whose yield has been dropped to 1.5 tons/acre. It's forward and flavorful, with black cherry, coffee and anise components. The entry is smooth and continues so, on through a finish complete with sandalwood and butterscotch.
The estate reserve is simply a barrel selection that the winery feels represents the top 10% of their estate-grown Pinot Noir. Basically it offers quite similar flavors; for the extra money you get more butterfat, more cherry fruit and a little less herb. What it gains in power, the wine loses in detail and nuance; depending upon your own palate preferences, the regular estate might be the better value.
The estate Syrah immediately shows a toastier nose and richer fruit than the excellent Columbia Valley bottling. Along with cassis, black cherry and blackberry fruit are powerful layers of toasted nuts, butterscotch and coffee. At the moment the wine seems still to be holding something back; decanting and substantial breathing time are highly recommended.
The Estate Vineyard bottling shows a definite meaty, almost Rhone-like aroma, but this is no Syrah. It's a very elegant, light, sultry bottle of Pinot Noir. The tart black cherry and currant fruit is shadowed by smoke and cinnamon, but the balance throughout is light and delicate.
The estate vineyard is in Calistoga, and the wine shows gorgeously ripe flavors but never loses its basic Napa elegance and balance. Filled with flamboyant blackberry jam, cherry, cassis, licorice, chocolate and smoky vanilla-oak flavors, it appeals immediately to the tastebuds, but has the tannin-acid balance to age for a decade.
The estate vineyard is in the Vaca Mountains, east of the city of Napa. You can taste the cool climate in the brisk acidity that frames this 100% Cabernet Sauvignon. It's very ripe in blackberries, with rich layers of toast from new French oak. For all the sweet fruit, the finish is dry, even rasping. Such are the tannins that the wine feels tough, even at this age. Give it another five years, at least.
The estate vineyard is on the east side of Rutherford, on Howell Mountain Road, up into the Vaca Mountains. This is prime Cabernet territory, and the wine is 100% varietal. It's very rich and dry in blackberries, with a firmly tannic astringency and a fine coating of oak. Needs time to come around. Give it at least six years, possibly far longer.
The estate vineyard, planted between 1999 and 2005, includes several different blocks, named for family members. This Pinot has a pleasing softness, entering the mouth gently with light raspberry candy flavors. The fruit is wrapped in chocolaty oak.
The estate wine at Mapliers is rich, full-bodied and rounded. It has raspberry and apricot flavors that give it richness. To balance that there is a strong mineral and spice edge along with final acidity. This powerful wine should be aged a few months, so think Thanksgiving and drink from late 2017.
The estate wine from Casal Branco is impressive and structured, with dried berry fruits, dark, dry tannins and a solid structure. The acidity is very present, helping to keep the wine fresh, but the complex dark flavors and spice are certainly there to allow the wine to age over the next 3–4 years.
The estate wine from Mouchão is always a great wine. This latest release, almost black in color and five-years-old, is hugely rich, powered by black fruits and juicy acidity. Made principally from Alicante Bouschet, it shows the power and the aging potential of this variety in the Alentejo. This wine, foot-trodden in open stone lagars, is destined for much longer aging. Drink at the earliest in 2021.
The estate wine from Sacha Lichine's Château d'Esclans discloses deeper color than some rosés from Provence. It has a ripe feel, smooth red fruits and a touch of toastiness. Full-bodied and dry, it is definitely a food rosé, and best left until late 2014 before drinking.
The estate wine from this Cahors showpiece property, it shows the rich intensity that can be conjured from Malbec, packed with tannins but also with dark, ripe-berry fruit and great intensity. It is a wine with potential—with a tannic structure that will see the wine starting to drink from 2020.
The estate wine of Aydie is the most serious and long-lasting of the range produced by the Laplace family. It has an intense, concentrated structure, very dark and rich, with a mineral edge. Age for 4–5 years.
The estate wine of Château du Cèdre is structured, balanced and full of fruit. It has black currant freshness under its solid tannins and dry core, poised between the intensity of the fruit and the firm structure. It will certainly age, and will be best from 2018.
The estate wine of Corte de Cima is rich, soft, smooth. The fruit feels weighty, and misses out on freshness. But the opulent, jammy black fruit flavors and the soft spices are certainly attractive.
The estate wine of Coutinel is dominated by the local Négrette grape. With the addition of 15% Syrah and (unusual for this part of the world) 15% Gamay, the wine is structured while also juicy. Soft tannins and black fruits are shot through with an attractive perfumed character. Drink from 2018.
The estate wine of Mouchão is serious, dense and complex. It is a wine that's made for the long haul, still with its youthful tannins that are balanced by juicy black fruits. There is a leathery texture developing alongside the fruit. It is dark and solid, likely to age for many years. Drink from 2020.
The estate wine of Romaneira is aged for 14 months in wood. This doesn't mask the fruit although it certainly gives it extra richness. Dark and structured, the black fruit is laced with licorice, spice and firm tannins. The wine will benefit from time, so drink from 2018.
The estate wine of Sainte Roseline has a pale color and perfumed, lightly herbal fruit. It has structure from the Mourvèdre that also perfumes the riper Grenache and Syrah in the blend. This concentrated wine is destined to go with food.
The estate, created at the beginning of the last century, has produced a soft wine that has generous tannins, black currant, and red fruits. The acidity and the spice both leave a perfumed aftertaste. Drink now.
The estate, under the direction of Claire Lurton, continues its slow regular progress. In this vintage, the emphasis is on the fruit, which is forward and full of black-currant flavors. There is a good medium-term potential to this ripely attractive wine. Drink starting from 2022.
The Estates Reserve is a barrel selection combining chosen lots from the three estate vineyards. Despite this vintage's reputation for offering ripe, forward, accessible flavors, this wine remains stubbornly closed. It's entirely possible that it has just hit a bit of a dumb phase, which is not uncommon for recently-bottled Pinot Noir. Ripe full-bodied flavors of strawberry preserves peek through, with moderating acids and no herbal notes.
The esteemed Hyde Vineyard is in Carneros, and is the source for some incredible Syrahs from winemakers like Joseph Phelps and the Hyde Vineyard label itself, and Mira now joins that list. The wine is wonderful. Made from 100% Syrah, it's high in alcohol, offering rich, dense waves of blackberry and blueberry jam, chocolate, peppercorn and vanilla.
The Esterlin cooperative's non-vintage cuvée is crisp and clean, but with a slightly bitter character that likely comes from bottle aging. It's starting to show hints of toastiness as well mature pear flavors.
The Estremadura region, north of Lisbon, is at the western extremity of mainland Europe. It produces a good line in this style of fresh, crisp wines, light and bright. There is just a hint of sweetness, with currant flavors and a final softness.
The Estremoz region in Alentejo is at the heart of one of the major vineyard areas. This rich and now mature wine shows the ripe fruit and structure that can be produced there. It is packed with tarry black fruits and dusty tannins. Drink now.
The ethereal, aromatic lift of this wine is addictive. It appears like the sublimation of fresh, ripe apple. The dry, brisk palate adds streaks of lanolin and earthiness to that profound, glistening freshness and the distinctly phenolic texture. Drink and think. The wine will shine until at least 2025.
The eucalyptus in this wine detracts from what else might be going on. It provides a medicinal atmosphere that's hard to shake, leading the way to a lean, bitter finish.
The ever-creative Charles Back scores again with this blend of Shiraz, Cabernet, Merlot, Barbera and Primitivo. The nose offers red currant, cinnamon, cherry and vanilla, and on the palate, friendly fruit flavors are finished with a blast of fiery spice. The wine can age but is good today with spicy ribs, beef and assertive flavors.
The ever-popular Three Legged Red keeps the quality high in this new vintage. Tart raspberry fruit fills the mouth, with good concentration and some snap to the finish. This is simply delicious, and ready for warm weather sipping.
The evident presence of toasted oak tilts this ruby-colored Brunello slightly off balance. You'll recognize aromas of espresso, Indian spice, leather, tobacco and vanilla: There's not much in the way of fruit and the wine probably won't age for long. Drink now.
The Evil Twin is 75% Syrah and 25% Cabernet Sauvignon, aged entirely in new French oak. Tasted just ahead of its official release, the wine seemed to be still in the process of pulling itself together. Barrel accents are particularly strong, with sweet baking spices overwhelming the aromatics. The blackberry fruit turns a bit chalky in the end, with a tart, citrus-flavored finish.
The excellence of the 2010 vintage is draped all over this studly Rioja. Earthy aromas of mixed berry fruits and forest floor feed into a saturated but well-balanced palate with firm tannins. Baked black cherry and cassis flavors meander towards a lightly toasted finish with mocha, chocolate and cassis notes. This is outright delicious more than stately or complex. Drink through 2024.
The excellent Carabella vineyard supplies the fruit, which is fermented and aged in a mix of stainless and oak barrels. Juicy and tight, this offers melon, lemon, apple and pear, framed with citrus-rind phenolics. A little bite to the finish suggests that another year or two in bottle might help to soften it.
The excellent Les Collines Vineyard usually delivers more depth of flavor than this, but a cool vintage may be the culprit. Very light berry flavors, a wash of cement-like mineral and earthy tannins with an herbal edge sum up the flavor profile.
The excellent Maresh vineyard is the source of these grapes. Lovely aromas of leaf and cherry open into a wine generous with pretty flavors of black raspberry and cherry. The tannins are still a little stiff, with black tea, green tobacco, and a definite dryness. Give this extra breathing time and it reveals some additional complexity.
The excellent Olsen vineyards provided the fruit for this pure Malbec. It's still quite young, showing clean and tightly-wound flavors. Berry and cherry fruit highlights the palate, with a light hint of chocolate woven through the finish.
The exceptional sweetness of this dessert wine goes a long way to mask its flaws. Once the palate has enjoyed the waves of honey, caramel and chocolate, it notices that the actual grape flavors of blackberries are a bit weak and finish fast. Would benefit enormously from greater concentration of fruit.
The exceptionally dry mineral flavors often found in designates from this AVA are here in abundance. In this instance, it seems to strip the fruit of any lushness, leaving tart cranberry backed with austere acidity. It's a good representation of the vineyard and the AVA, but needs to be carefully paired with an entrée. Try experimenting with something rich and creamy, like a peanut sauce.
The exciting range of aromas include the rose petal lift of Grenache and a citrusy mix of grapefruit and grenadine, as well as iron, whole peppercorns and Dr. Pepper soda. It's quite smooth once sipped, with tart cranberry-orange fruit and noticeable tannins.
The exotic notes of passion fruit and mango are so exuberant that you almost forget to pay attention to the honey notes at the core. The palate comes in with more sweetness than expected and makes the tropical fruit even fuller. The medium-sweet finish conveys pure passion fruit.
The exotic, earthy aspects of Pinot come out in this rich and enticing example. Aromas captivate with elements of rich fruit, toasted oak, wood smoke, forest floor and cola. The mouthfeel is broad and supple, the favors ripe, spicy and intricate, weaving together savory notes, dark fruits and exotic spices. All the layers linger on the long finish.
The exotic, slightly sweaty nose of this Sémillon-Assyrtiko blend mean it's going to stand out, and the rich, creamy tropical fruit flavors on the palate confirm it. A little heavy and slightly showy, the wine still has a great texture and an appealing spicy wood finish.
The expected aromas of cut grass and cat pee get a bit of support from peach and herb accents. On the palate are flavors of green apple, oregano, lemon, dill and bell pepper. This is light and refreshing.
The expected cut-grass element shows on the nose of this wine from the longtime organic estate, but it also features riper, warmer aromas of nectarine, fragrant lemon skins and a slate minerality. There's lots of energetic pop on the sip, which shows more grass alongside lime juice, pith and skin.
The expected cut-grass greenness shows on the nose of this wine, but so do plenty of white flowers, nectarine, golden apples and chalk. The palate is rather rich in style for this grape, perhaps explained by its slight aging, but well done with ripe apple flesh and more cut-grass flavors.
The explosive success of Etna today has a lot to do with this wine. Serra della Contessa became one of this first bottles to show the enological potential of the Sicilian volcano. Elegant and pristine, this dark garnet wine offers drying mineral tones backed by natural rubber, small berry fruit and cola. The tannins are very polished and fine.
The expression of this wine is so light that it could probably be classified as a rosé, though its label does not describe it as such. Made using organically-farmed fruit, it shows bright berry and white cherry flavors, with crisp acidity.
The exquisitely restrained nose has just a touch of honeysuckle perfume—just a hint of that spicy headiness. These aromas also color the fine, ripe and juicy peach fruit on the palate that vies with fine citrus zestiness for attention. Slight residual sweetness caresses the fruit on the palate but this is very subtly done. The finish is off dry, but utterly balanced. This is a very beautiful, elegant and fresh Gewurztraminer. Drink now through 2030.
The extra age on this bone-dry wine has paid off, as the taut character of a young wine has been tempered with toast, creating a round feeling. It is perfectly in harmony now, beautiful and crisp.
The extra concentration of low-yielding old vines is apparent in this dark, brooding wine. The minerally texture and firm tannins are all destined for long-term aging. Made from fruit that's sourced from the foothills of Portugal's highest mountains, this has a distinctly structured and dense finish.
The extra depth typical of Pouilly Fumé is here. It makes for a full-bodied and dense wine ripe with red apple, lemon and a tangy, orange-zest aftertaste. The wine is still developing and needs time. Drink from 2017.
The extra dry version of Besserat's prestige cuvée is a certainly bone dry. But there is richness as well, so that it offers the hints of yellow fruits as well as crisp apple skin. It has bottle age with a toasty edge that gives further depth. All in all, an attractive, ready-to-drink Champagne that deserves food to bring out its best.
The extra heat of Calistoga shows in this wine's softness, which limits its ageability. On the other hand, it's supremely ripe in blackberries, cherries, currants and milk chocolate, while oak adds elaborate layers of buttered toast and caramel. Drink now–2015.
The extra richness often found in Pouilly Fumé is apparent here, giving this wine weight as well as a rounded texture that hints at minerality. Fresh and fruity with apple and ripe pear flavors, it's ready to drink now.
The extra time has helped to unwrap what must have been an exceedingly compact wine, but it still needs to be decanted and/or cellared further. The black fruits are subservient to the dense, tarry tannins. Everything is ripe, but ripe as fine Bordeaux is ripe, with earth and bark and herb still prominent.
The extra year gives this wine quite different flavors from the forward fruitiness of Provence rosé. It now has a richer, more complex character and weight of ripe fruit, caramel and vanilla flavors. This is a serious, food friendly rosé.
The extraordinary package, created by fashion designer Jean-Paul Gaultier, is so over-the-top that it is truly worth owning in and of itself. A hand-stitched, red vinyl body suit, tailored to the bottle’s seductive curves, has been laced, from bottom to top, onto the bottle, like an elegant, racy woman’s boot. Given that this is an election year, I should confess I have sinned in my heart looking at this bottle. Oh, and how’s the wine? Big, bold, fruity, assertive, toasty and otherwise in-your-face flavorful.
The extreme dryness and minerality at first give this wine a Chablis-like interest. Then you find lemons, limes and apricots, framed in acidity and herbs. Drink up.
The extreme eastern vineyard of the Wachau is a stony valley, giving an extreme wine, all mineral and cool, poised fruit even in a warm year like 2006. Yes, there are pears and currant fruit flavors, but the wine goes more towards the lime and salt, to fit with its austere structure. Age for at least 10 years.
The extreme side of the grape variety comes out in this boisterous wine that smells like lemon and garlic, tastes like gooseberries and grapefruit, and has that vibrant, crisp texture that goes great with seafood.
The extreme youth of this stylishly packaged wine is on full display, with exuberant notes of crushed cranberry, raspberry, Earl Grey tea and rosewater on the nose. Lively acidity on the sip carries flavors of dried red fruit and touches of leather and tobacco. It's almost soda pop-like, and would go great with a slight chill on a warm day near the water.
The extremely pale copper color is reminiscent of a blanc de noirs. Aromas and flavors are yeasty and full of baking spices like clove and cinnamon, along with red apples. The only quibble is that it seems a bit sweeter and heavier than the best rosés.
The Eyrie reserve is a single vineyard selection from the estate's oldest vines, planted between 1967 and 1973. The longevity of these wines is a proven fact; they evolve (and generally improve) for decades. This is already delicious, smoky, almost ethereal, with truly Burgundian finesse and depth. This wine, as much or more than any other, expresses the potential of Oregon Pinot Noir to approach the majesty of fine Burgundy.
The F5 bottling is proving to be a good one for Cuvaison. While the '06 doesn't have the structural complexity of the '05, it's a very fine Pinot Noir. With a silky texture and a furry edge of fine tannins, its cherry, black raspberry, red currant, mocha and spice flavors are complex and pleasing. Best now through 2012.
The fabulous 2012 vintage has resulted in a fine wine made from Petite Sirah, Cabernet Sauvignon, Syrah and Zinfandel. It's muscular, full-bodied, bone-dry and tannic, with elaborate blackberry, currant, tobacco and spice flavors. Good for drinking now, but give it a few hours in a decanter to let those tannins soften.
The fact it comes from a great vintage has allowed this wine its continued place in the sun. It does taste mature, not old, with leather, mushroom along with the firm structure and acidity. But don't age for any longer.
The fact that there is 60% Cabernet Franc in this blend gives the wine a real perfumed attractiveness. It is fruity and light, with a crisp lively character. Red berries and plenty of acidity leave a fresh aftertaste. Drink now.
The fact that this LBV is unfiltered means it can age, although with its powerful fruit it is ready to drink now. Following the Fonseca style of rich Ports, this wine relishes its full texture, spice and great concentration.
The fact that this variety is still in the ground in the county says something; the fact that's it's still in the confines of Pagani Ranch says even more. In this ode to generations gone by, the grower and winemaker find common ground in showcasing a big-bodied, black-purple expression of fig, plum and grippy leather that lands softly on the palate.
The fact that this wine comes from the chalkiest of soils and is bone dry gives it considerable austerity. It is definitely mineral in taste and texture, with a touch of salt and grapefruit flavors;  very structured and tight. It needs to age.
The Factor is always one of Torbreck's biggest wines. The 2012 continues that tradition, offering ample weight, richness and texture. Alluring notes of Christmas spices and plum pudding mark the nose, while the flavors continue the dark theme, picking up hints of cola and roasted meat before finishing somewhere between creamy and velvety, spicy and peppery. Drink now–2030.
The faintest hint of fir honey appears on the nose. Underneath that and on the palate apple fruit holds sway, presenting an interplay between ripe and tart flesh. The palate is dry but nonetheless has that touch of dark, bitter fir honey. This has drive and linearity and a lasting, clean, apple-fruited finish.
The faintest hint of pineapple signals ripe fruit on the nose. Soft but fresh, the palate delivers uncomplicated, unoaked and simple drinking pleasure with a seam of fresh acidity.
The faintest hint of pink in the glass, this bottling offers very steely and tight aromas of sourdough bread and tart pluot. There's a flour tortilla touch to the sip, along with warmer white peach, sharp pear rind and racy lime peel. It's very zesty and satisfying.
The faintest hint of pink, this 80% Pinot Noir and 20% Chardonnay sparkler shows bright nectarine, lime blossoms, wet stone and yeast on the nose. It's tight and bright on the crisp palate, with lime skin, sour yeast and stony green-apple flavors.
The faintest hint of red berry marks this wine's nose. Its palate, on the other hand, brims with zesty citrus. It's very light but also refreshing and dry, with enlivening spritz and citrus flavors.
The faintest hint of smoke and subtle earth immediately announces pleasure. The subtle palate has the softest tannic grip, as if made of translucent red gauze, and majors on earthiness rather than fruit, as so many food friendly, traditional Austrian Pinot Noirs do. This is a lovely, delicious example of this unobtrusive but elegant style.
The faintest hint of zesty lemon appears on the nose. The dry palate is of a concentrated slenderness, showing intense notes of ripe lemon zest but hinting at richer notions of ripe pear and candied citron. There is real impact, guided by rapier-like freshness and utter precision. This has an almost cleansing quality but is nonetheless imbued with the fruitful generosity of 2015. Lovely now, but sure to develop. Drink now through 2027.
The faintest hints of smoke, apricot and honey hit the nose, while the palate of this wine shows balmy apricot notes but is otherwise still closed. A quiet harmony of fruit and freshness, body and weight already tells us that this needs time to show its true colors. The wine is is promising and elegant, tart and gentle, fresh and soothing. Right now it glides arrow-like across the palate. Give this time: drink 2028–2030.
The faintest note of caramel precedes hints of baked red apples. This is soft and generous, mellow and smooth, supported by very fine mousse and pervaded by subtle freshness. All the structure and richness of Pinot Noir are evident in this elegant rosé. Its purity and poise is outstanding, its flavors linger and last. This is immensely rich yet slender: clearly the art of zero-dosage has been mastered here completely.
The faintest notes of sea-breeze conjure up lemony freshness on the nose of this spritzy, light-bodied and fragrant wine. The aromatic allure of citrus foliage and lime zest unfolds beautifully on the creamy, balanced palate and makes for grown-up fun.
The faintest touch of vanilla and cream barely manages to contain the fragrance of white summer blossom. The palate offers a return to classically restrained, creamy but well-integrated oaked Chardonnay with light-footed balance.
The faintest waft of marshmallow lends a pleasantly confectionery note to stone-fruit and blossom aromas on this dry, medium-bodied Riesling. The palate is elegant with brisk herbal tones and zesty lime acidity.
The faintest whiff of petrol adds a seductive mineral tone to bright, sweet honeyed peach and candied orange-peel notes on this penetrating Riesling. The palate bristles with acidity, intensifying juicy citrus flavors on the finish.
The Fairvalley Chardonnay begins with aromas of lemon, pear and spice, and on the palate, offers citrusy, spicy flavors that are both refreshing and appealing. Though not the most complex wine, it's a good go-to wine for everyday drinking. Solid and well made.
The famed Côte de Py Vineyard in Morgon has made a powerful and structured wine, with a black cherry flavor that's shaped by the dry, firm tannins. It is concentrated, dense and generous, with strong minerality and gritty texture. Age for 3–4 years.
The famed Pinot Noir and Chardonnay vineyard also produces amazing Syrah, as evidenced in this wine, with aromas of black pepper, blackberries, leather and spearmint. The palate is dominated by plump boysenberry flavors, cut with licorice-led, slightly strong tannins and a eucalyptus and pine sap character on the finish.
The famed winery comes a bit south to make this earthy, savory wine, with smoked sage, leather, forest floor, cherry and slate on the nose. The palate packs elegantly tart cranberry and pure flavors of sage-smoked wild cherry with the juicy elements of an herb-crusted pork tenderloin roast.
The familiar Cordon Rouge, in an impressively restyled bottle, is soft, fruity and eminently drinkable. Its balance comes from the ripe apple fruit and the underlying softness of the creamy mousse. Acidity ties it all together. Drink this bottling now.
The familiar rosé Lancers is all about crushed strawberries with a touch of sugar. There is a light structure, but the attractive light pink color and the fresh fruit all work together. Screwcap.
The family-owned vineyard of Santar is run by Dão Sul. This white has plenty of the mineral texture of the region, along with a rich, fruity character. Orange zest, refreshing acidity and bright pear and green-plum flavors come together. Drink from 2016.
The family-owned, Santa Lucia Highlands-focused Wrath Winery produces their Ex Anima line to show off wines from their estate San Saba Vineyard made with very little intervention and no new oak. This wine is nearly as clear as water, and yet offers aromas or freshly cut grass, honeydew melon, kiwi and fresh rain on rocks. On the palate, minerality lingers alongside poached pear and peach. Refreshing and light, yet full of flavor.
The family farms 125 acres in the Russian River Valley, where the Sauvignon Blanc is planted in gravelly soils. The resulting wine is stately in bristling acidity, ripe melon, peach and a sneaky streak of jalapeño that gives intrigue. Juicy and ripe, it offers a moderate level of richness that's pleasing on the palate.
The family vineyards of consultant Anselmo Mendes are in the north of the Vinho Verde region the home of Alvarinho, so it's no surprise that this wine is a great interpetation of the grape. It is almost luscious in its intensity and richness. Orange, ripe apple and intense citrus flavors are encased in a generous, full-bodied wine. Drink now, although this wine will be even better from 2017.
The famous growers branch out into their own wines with aplomb in this 100% varietal wine, tangoing with a much sought-after grape from their property. Sanguine and gamy, it's structured in good acidity and low oak, showing a succulence of blackberry.
The famous nonvintage from Louis Roederer has evolved and become just that little bit drier. This bottling emphasizes white fruits and crisp acidity as well as mineral texture. It is a complete wine, all the elements there. Another few months bottle age will make this wine even better, so wait until 2017.
The fantastic nose pitches French toast together with Meyer lemon pith, crushed rock, struck match and a slight sour-cream element. This wine is immediately lively on the tongue, with lots of but not overdone acidity. Yeasty toast flavors are cut by lemon and poached pear on a racy and focused palate.
The far north eastern corner of Portugal is a remote region and tends to be overlooked, hence the name of this wine. Its rich, juicy red fruits are already delicious and full of spicy tannins. The wine is ready to drink.
The Farm Winery takes a lighter, fresher approach to Paso Robles fruit, which works well in this bottling of 80% Grenache and 20% Syrah. Bramble, dried strawberry, star anise and cola aromas lead to a round and easygoing palate, with cooked cranberry, rose, slate and licorice flavors.
The fascinating nose of this wine is reason enough to seek it out—an aromatic display of underripe raspberry, tart pomegranate, fresh dill, eucalyptus and sage. Montmorency cherry notes show on the palate, along with mace, Vietnamese cinnamon and fennel. A unique, refreshing and memorable wine.
The Faulkner family makes a ripe broad style of rosé. This has enough crisp fruit to balance the rich red berry flavors. It has a touch of pepper as well as a fine tang of acidity at the end. Drink now.
The fault with this enormous Zin is that despite a hefty 15.6% alcohol, it still tastes as sweet as a ruby Port. Fifty percent new oak only contributes caramel to what should properly be labeled a dessert wine.
The faux French name and labeling notwithstanding, this is a no-frills Oregon Chardonnay, fruity and clean. Simple flavors of melon and apple carry the palate, with no suggestion of oak.
The fermentation of this white Pinot, which eliminates skin contact (hence color), also removes any hint of varietal flavor. In other words, this tastes not at all like regular, red Pinot Noir. It's more along the lines of a stainless-steel-fermented Chardonnay, with that grape's simple neutrality first and foremost.
The fermentation with the stems intact brings some earthy qualities front and center, to good effect. This is the most distinctive entry among the winery's eight Pinots, further enhanced by the use of wild yeasts. Scents of clover and hints of watercress and bark highlight the flavors of beetroot and brambly berry fruit. You will have fun playing this against a variety of potential food matchups.
The Fielding Hills Syrah remains one of my favorites in a state loaded with great Syrahs, fruit-powered with spicy purple fruits, annotated with scents of game, anise, smoke and moist earth. The black and purple fruits dominate, as expressive and ripe as any Syrah in the state. It's still young, a bit oaky, and relatively high in alcohol. Give it some bottle age and all the complexity will come into focus.
The fifth generation certainly got it right. This wine is more savory than fruity, as earth and oak flavors highlight the aromas while baking spices and almond flavors soothe the palate. It's smooth and lush in texture and not too heavy in body. Drink now.
The fifth generation of the family to make wine at the estate, Oriane Mazeau has created a delicately spicy wine that is lively and fruity. A floral character gives it a lift, as does crisp acidity. Bright, with plenty of flavorsome fruitiness, the wine is already a pleasure to drink.
The fifth vintage from this cool site near Annapolis, the wine is spicy, creamy and on the fuller-bodied end of the spectrum, aromatically rich in baked strawberry and raspberry. Resolved tannins and integrated oak make for a seamless experience, the wine clean, composed and crisp on the finish.
The fig, licorice and spice aromas seem somewhat dried out and tired. The cherry and cranberry flavors are smooth, with the tannins showing some grit. Drink now.
The Fillippini family has been growing grapes in eastern Paso Robles since 1982, and this is among their better modern bottlings. The nose offers light sandalwood, ripe cranberry and river stone mineral scents. Its punchy berry fruit is underlaid with leather and cigar accents on the palate, where buoyant acidity and grippy tannic structure pervades.
The film director's sparkling ode to his director daughter delivers aromas of apple blossoms, pear cider and chalk. An apparent sweetness on the palate is cut with a pithy grip, the apple-juice base leveled with ample lime elements.
The fine folks at Castello di Monsanto manage to always produce elegant and harmonious wines from Tuscany. This exceptional Cabernet Sauvignon shows remarkable quality both in terms of its flavor presentation and its territory-driven personality. The long fade is colored by blackberry, cherry and spice flavors.
The fine qualities of Alicante Bouschet shine in this dense, darkly colored wine. With firm tannins and intense fruitiness combined, the wine has black plum, red currant and prominent acidity to balance the mineral texture. From an old single vineyard, the wine will need to age. Drink from 2018.
The fine vineyard expresses itself in the ripe flavors and textural balance of this Pinot Noir. It shows flavors of baked cherries, red currants and cola, with smoky pie crust notes from oak. A bit tight and aloof, so give it a good decant. Now–2012.
The fine vineyard has yielded a tight Chardonnay, brisk in acidity and austere. The mineral-infused fruit flavors include oranges, apricots, limes and mangoes, along with buttery, toasty oak. There's plenty of elegance, but you want to drink the wine soon before the fruit fades away.
The finely tuned sweetness of this Auslese brings out the muskier notes of apple: a mix of fresh and baked fruit, with peeled skin and compote flesh. Initially, there still is the spectre of yeast but with some time there are hints of burnt sugar and apricot compote, too. A lovely, engulfing apple tartness makes this as suited to baked fruit desserts and fruit tarts as to creamy, ripe cheeses. Full marks for poise and freshness. This is a baby still and will need time to come into its own and unfold even more layers. Drink from 2018.
The finest example of La Nerthe's regular white cuvée I can recall, this is a creamy-textured, elegant blend of 40% Grenache Blanc, 40% Roussanne, 10% Clairette and 10% Bourboulenc. Hints of graphite and grilled pear mark the nose, followed by succulent notes of pear, melon and pineapple. There are no hard edges at all in this medium- to full-bodied wine. Drink now.
The finest Gamache Cabernet Franc since the 2008, this is arguably the best value in the winery's entire lineup. There's excellent varietal character on display, a mix of blueberries and coffee grounds, and the overall balance is improved by virtue of the cooler 2011 vintage, keeping alcohol levels in check.
The finest Jester Cabernet I can remember, this full-bodied yet supple wine features aromas of cassis, cedar and vanilla in fine balance. Cassis and chocolate flavors continue in the same vein, followed by a silky, long finish. Drink now–2028.
The finest shades of citrus and peach nectar frame this dancingly delicate Riesling. While diminutive in body, it's powerfully concentrated, striking the palate with endless bursts of sweet stone fruit and spice.
The finest Walter Clore since the 2001, this Bordeaux-style blend shows considerable muscle and depth. Built upon firm, cherry-berry fruit, it adds nuances of baking spice, pepper, vanilla wafer and a pleasing earthiness to the tannins. It represents the ultimate expression of Columbia Crest, and the 2005 marks a welcome return to excellence.
The Finger Lakes has some excellent micro-climates for Gewürztraminer and Penguin Bay's 2007 is the proof. The nose is lovely, with intense notes of exotic Asian spices. The palate, while not particularly concentrated, is exquisitely balanced, leading to a fresh impression on the finish. This bottle just screams for some good Chinese food.
The finish is dry and toughly tannic on this elegant Syrah. With smoked meat, black cherry, blueberry, pepper and salt flavors, it's a chewy wine, full-bodied and complex, brightened with fine acidity. Seems best in its youth for freshness.
The Finlaysons, father and son, have made some impressive Chardonnays in the dozen years since they took over this Paarl estate. This is not as fine as some (1995 was exceptional), but it has many of the same characteristics: ripe, tropical, fat fruit, with an element of complexity provided by the lees. Yet, the high toast flavors tend to spoil and dominate the fruit.
The Fire Red is a four grape Bordeaux blend, with an interesting flavor mix that runs through red and black berries, cassis, cedar, smoke and dark chocolate. The 21 months in barrel (French and American) shows well, and the fruit and acids balance nicely against the roasty toasty espresso in the finish. Give it an hour or two to breathe and the midpalate fills in nicely.
The firm tannins of Saint-Estèphe are strongly in evidence in this wine that is dry, dense and only hinting at fruit. While there is some juicy acidity, it also has a bitter character that needs some time to soften. It will probably always be on the dry, structured side. Drink from 2019.
The first-ever commercial rosé from this producer is dull in color, with briny, pepper aromas. The palate on this Syrah-based wine is chunky and generic in feel, while salty flavors of apple skins and citrus finish salty.
The first-ever varietal Malbec for Barrister, this captures the vivid core of tart, delicious, juicy and deep raspberry fruit, elevated further with lemony acidity. The wine is penetrating, tart and quite young, but lip-smackingly tasty.
The first 2007 reds from Spain are now appearing, and it seems like talk of a tough vintage are being confirmed. This wine is sheer and miserly. The nose is gaseous, while the flavors of blackberry and spice are seared by sharp, overt acidity. Shrill and not nearly as generous as the '06.
The first act of dried spices and light, dusty red fruit aromas is honest and subdued. The palate brings good weight and lightly leafy, tomatoey accents to red cherry and raspberry flavors. Light, dry and a little stemmy on the finish. Standard but hinting at elegant.
The first aromas suggest tomato leaf and tobacco, which are followed by richer, more syrupy raisin and cassis. The palate holds onto that heavy character, giving raisin, prune and tobacco flavors. Stewy and sweet as a whole.
The first aromas that emerge from this blend of Bordeaux varieties with a “California twist” are dried chaparral herb, espresso, black currant and pepper. Cocoa flavors are prominent on the palate, with tangy cranberry, pomegranate and richer dried black cherry fruit.
The first Bishop Creek designation from Erath, this dark-toned, deep and concentrated Pinot Noir is one to cellar. The fruit is seamless, sappy and dense, suggesting a mix of ripe berries. Fourteen months in French oak, about 40% new, seems just right, as the barrel notes of toast and coffee dance around the juicy berry flavors without smothering them.
The first bottle was off, with an unpleasant mousy aroma. A second bottle fared a bit better, showing simple citrus and sour melon flavors. It finishes a bit thin.
The first Boushey vineyard Roussanne from McCrea includes a 25% portion of Grenache Blanc. The wine is sharp and high-toned, with a bit of burn to the finish. The fruit flavors dance around the fringes of tropical, with a softer melon core. Though barrel fermented in neutral oak, some tasty, toasty flavors abound.
The first couple of passes are not that encouraging: there's strawberry Kool-Aid and sharp field-like aromas of thistle and bramble. But the palate is not bad at all; it is flush yet racy, with solid raspberry and plum flavors that carry onto the finish. Not a refined wine but a natural one.
The first duty of a blush bubbly is to be delicious and elegant, and this one is, despite the full-bodied flavors from a majority of Pinot Noir. The wine is dry and complex, with flavors of raspberries, cherries, limes, buttery vanilla, yeast and smoky oak. Really good, and will develop through 2013.
The first Feral made by new winemaker, Peter Devison, continues a tradition of excellence. Natural yeasts and fermentation in neutral oak, combined with a superb vintage and world class vineyard, equal a gorgeous bottle of wine. Creamy, leesy, textural and deeply imbued with mineral-soaked citrus fruit, flesh and rind, this ultrarefreshing wine is a joy. Notes of cucumber and melon contribute further complexity through the long finish.
The first fruits of the renaissance of this grand Douro quinta (which now also houses a luxury hotel). It is huge, revealing up-front, modern, polished black fruits that would not be out of place in Australia. Maybe the typicity is lacking, but the wine certainly has grandeur, power and rich, extracted fruits. The pepper finish reveals the alcohol.
The first harvest from the De Portola Vineyard, this aged wine shows a mysteriously inviting character on the nose and palate. Aromas of cinnamon, strawberry jam on toast, mace and plums lead into a palate decorated by cherry and berry juice mulled by licorice and sandalwood.
The first impression is of spiced banana bread. Next the palate presents the soft richness of yellow plums and juicy nectarines. Underneath it all, a lemony freshness streamlines the rounded palate and makes this all the more appetizing. The finish is warm and rounded.
The first impression is of steak tartare, with blood and a saline, savory character. There's a floral, violet topnote, and streaks of black olive, orange peel, umami and brine. Tight, toned and muscular, it's set in a compact, perfectly proportioned frame that requires many hours of breathing to open fully.
The first impression is of strawberry preserves, not jammy but with the texture and loose-knit fruit flavor of a fruit spread. Behind it are lip-licking veins of licorice and cola, finishing with dusty tannins. Chehalem dust? Don't rule it out.
The first impression is that this is slightly off dry. It's a 50-50 blend of saignéed Syrah and lightly pressed Pinot Noir. It's tannic and disjointed, with sour watermelon and lemon flavors, despite that first hint of sweetness.
The first impression this Chardonnay offers is of sweet oak with powerful notes of buttered toast and butterscotch. Underneath you'll find flavors of pineapple and pear jam. It's not a subtle wine, but it is delicious. Drink now with lobster or crab.
The first Merlot offering from this producer, this is 100% varietal and totally full-throttle in its fleshy components of vanilla and chocolate, seasoned in cinnamon. Fresh and somewhat floral, it's bright despite its size and lively on the palate. The wine is made in tiny amounts.
The first mouthful reveals a wine that is just plain opulent and rich. Only on the second taste do dense tannins push their way in, a structure that is concentrated, dry and tight. The fruit flavors are also forward, strawberry juice touched with cranberry juice dryness. This could age well, give it 4–5 years.
The first noticeable aspect is that it seems to have no structure. The cherry, cola and pomegranate flavors have been elaborately oaked, but there's nothing for the mouth to grip onto.
The first of Folin's 2014s to be released, this excellent wine is 100% varietal, and done in a spicy, assertive style. Loaded with garrigue-like wild herb scents and streaked with the same flavors, it's peppery, bold and exciting.
The first of Gloria's 2007 Pinots to be released, and a promising allure to their future block bottlings. The wine is, in a word, superb. It has ripe raspberry, cherry and blackberry fruit, but also a wonderful earthiness of mushrooms, and the tannin-acid balance is near perfect. A gorgeous young wine to decant and enjoy now.
The first of Morgan's 2010 Pinots to be released, it shows promise for the winery's single-vineyard bottlings. Dry and firm in acidity and tannins, it's a big, strong wine, packed with cherry pie flavor.
The first of the Girl Next Door wines is well done. It features a sexy, pin-up style label and good Chardonnay juice, barrel-fermented and generous. Peach and citrus fruits, with supporting acids and moderate oak flavors of buttery caramel.
The first of the vintage to be tasted from the region, this bottling is a promising sign. Fresh-cut green apples, Anjou pear skins, honeydew, bubblegum, wet stone and whiffs of cut grass show on the nose. There's lots of verve to the palate, with white pepper, apple skin and slight jalapeño flavors. It's perfect for shellfish and salads.
The first offering from Domaine Drouhin Oregon's newly-minted vineyard, RoseRock. It's a young, fresh, fruity wine, loaded with flavors of apple, pineapple and light tropical fruits. There's a light pat of butter in the finish. Drink over the next couple of years while the freshness is at its best.
The first Pinot in Undurraga's Terroir Hunter series is lean, tart and zesty, but also clean and pleasing in its own right. Tea and dried cherry aromas yield to a spunky, lean palate of sharp raspberry and orange peel flavors. Finishes light but clean, with tartness.
The first Pinot Noir release from this producer, this is a velvety-smooth, exotic and charming wine, light on the palate despite a concentration of ripe, rich fruit. Kirsch, cherry, raspberry and cinnamon combine to make the wine invitingly lush and plush.
The first red grape harvested each vintage—hence the Watchdog name—this Westside Paso wine shows vanilla-laden red-cherry sauce, allspice, plums and grapeseed on the nose. It's light and easy on the palate, with grape juice flavors picking up smoke, vanilla, cola, cream soda and mocha elements.
The first red release from this new winery, this wine brings aromatic suggestions of vanilla, spice, plum and herb. Balanced red and black fruit flavors are sumptuous yet sleek with a finish that lingers.
The first release annually from the estate vineyard, this is a solid effort, seemingly infused with scents and flavors of pine needle, pine tar, earth and bark. The fruit is in the background, and leans toward cranberry and brambly blackberry.
The first release for Tranche from Blue Mountain (estate) fruit, this classic Cabernet benefits from the same extended aging in barrel and bottle that sister winery Corliss gives its wines. Toasty, smoky and precisely defined dark fruit hold down the core, a muscular mix of black cherry, cassis, dried herb and leaf. Firm and compact, with well-integrated barrel flavors (two thirds were new), this balances Euro elegance with New World vitality.
The first release from a new resort winery on Lake Osoyoos. Katy Perry, of Tildio, is the winemaker. This is a bright, high-toned blend of Barbera, Sangiovese and Cabernet Franc aged 22 months in French and American oak barrels. Flavors of strawberry, Bing cherry and milk chocolate highlight a wine of medium weight and depth.
The first release of this wine to carry a Yakima Valley designation, this blend of Grenache, Syrah, Mourvèdre and Cinsault leaps up with aromas of fresh raspberries, plum, garrigue and pepper along with light barrel accents. The elegant flavors show a striking sense of freshness and purity that keep you coming back for more.
The first release on the winery's new label program, which shines a bright light on the soils of their sprawling vineyard atop the Cuesta Grade, this offers clean aromas of lemon peel. The palate is almost spritzy with energy, showing lime juice, green pear and dried-apple flavors all bound together by a searing acidity.
The first Reserve released by Parducci, this is dripping with bright cherry and strawberry flavors, and it has an earthy undertone. A trace of spice lingers on the palate.
The first rosé from this winery is a direct press with a several hours of skin contact, coming from new plantings at this esteemed vineyard. Pale cherry in color, it brings pleasing aromas of strawberry, citrus zest, green pepper and mineral. The palate is dry, sleek and stylish, with abundant, tart citrus-rind flavors that keep the interest high, finishing with a green herbal note.
The first Ross Andrew vintage for this Old Block (original planting) Boushey Syrah, it clearly displays the vineyard's defining characteristics—a powerful mix of herb, funk, game and brambly berry fruit flavors. Depth, density, complexity and nicely layered highlights make this a wine that never quits on you. It tastes like old vine fruit should—subtle, supple and balanced.
The first sniff is yeasty and beery, a nod to the wine's youth. With ample air it brings in light hints of citrus blossom, lemon verbena and mint. Flavors of lemon and pineapple come next, and the small percentage that was barrel fermented helps to round off the acids.
The first sniffs of this Vermentino—which Tablas Creek's French vineyard consultant suggested planting because of Paso Robles' rocky limestone soils—recall a hot day at the beach, with ocean spray salinity and hot sand aromas. Once sipped, the beach turns to a refreshing, watered-down orange juice experience, with a hint of lemon-lime on the finish. Pair with any fresh fish.
The first sniffs show plenty of toasty oak, with brambly, tart red fruits and a bit of stem in the tannins. This is a nicely textural Pinot, with hints of barnyard and compost woven around the solid cherry fruit. It feels a bit unresolved, with plenty of interesting components that need more cellar time to knit themselves together.
The first such bottling from the producer's 75-acre ranch on Westside Road, this impressive white is crisp in acidity with a fullness of body, both lengthy and complex. Apple skin, nutmeg, Bosc pear and a salty lilt combine effortlessly around a core of power and concentration that continues to evolve in the glass.
The first Syrah in an expanding lineup of Tranche estate wines from the Blue Mountain Vineyard, this exceptional effort hews to a European style despite its substantial alcohol. Initially dark and smoky, hinting at streaks of herb and showing compact berry fruit flavors, it broadens out and expands aromatically, weaving in highlights of cured meats, bacon and clean earth. Just a dollop of herb and stem adds further interest, in a wine that retains its elegance along with exceptional power.
The first thing you notice is the complexity of flavor, carrying waves of wild forest raspberries and cherries, framboise and other liqueury, extracted tastes, sprinkled with rose petal, Dr. Pepper cola and exotic spices, and rounded off with smoky sandalwood. Then the tannins and acids kick in, emphasizing extreme dryness. There are dozens of Pinot Noirs that are more drinkable now, but this is such an interesting interpretation that it deserves a place in your cellar. Try after 2013.
The first things to notice are the tannins with a strongly dry core. This wine is dark, dense and concentrated, still allowing red fruits and acidity to give freshness. It is a big, juicy wine with a great future. Drink from 2020.
The first to plant the grape in the Santa Ynez Valley, Fred Brander has a current Cab Franc release that hits the nose with black-as-night scents of wet potting soil and black pepper. The flavors are slow to emerge, but blueberry crumble, chocolate and crushed herbs appear with patience.
The first two things you notice about this Zin are the pepperiness and heat from alcohol. It's a robust wine, rich in blackberries that veer into raisins and prunes. Grilled or roasted meats will be natural partners.
The first vintage at Nikolaihof from this vineyard, the wine is off dry. There is a lively fruit character and green apple skins, along with a creamy, fresh aftertaste.
The first vintage for this re-branded, mid-level Ponzi Pinot is a doozy. Lovely aromatics offer a plush potpourri of plum, blueberry and cherry fruit, along with hints of curry, chocolate and hickory chips. Flavors are nicely entwined, round and full bodied, with a streak of root beer. This is ready to enjoy now and over the next couple of years.
The first vintage from Quinta de la Rosa's new joint venture with winemaker Jorge Moreira in the high Douro. It's rich, sweet, opulent, with tarry tannins and delicious black fruit. The tannins are just a supplement to the fruit.
The first vintage from this estate vineyard, this is quite light, especially as the 2011 vintage was cool. It shows the delicate structure at which Pinot Noir excels. It's aromatic and varietal, very well made, and a good bottle for any roasted small bird such as squab or quail.
The first vintage in the firm's just-released trio of elegant sparklers is stunning, made entirely from Pinot Nero, without any added dosage. It delivers layers of aromas and flavors including red berry, ripe apple, aromatic herb, toasted bread crust and energizing mineral alongside surprisingly fresh acidity. It's extremely elegant, with great depth.
The first vintage of this experimental, 7,000 vines per acre wine. An intense, dense wine, all the herbaceous, mineral character of Sauvignon Blanc is magnified with orange zest, touches of pear skin and a steely acidity.
The first vintage of this great wine since 2003, this remains a wonderful example of the almost ethereal character of cooler climate eiswein (ice wine). The wine is certainly honeyed, but the freshness, the lightness, the poise, are just as important. If you can resist, age this wine for at least 5 years.
The first vintage of this small-production wine, this is meaty, full of smoky pepper and dense red and blue fruit. It's powerfully built and structured, packing a finishing punch of roasted coffee and chocolate flavors. A worthwhile new discovery and a producer to watch.
The first vintage of this variety for this producer, this lovely white comes from a rare and renowned site in Green Valley. An austere nose of lemony green apple and honey follows through on the crisp, light-bodied palate. Floral in apple blossom, it reveals a touch of wet stone on the finish.
The first vintage of this wine from the Gueissard family's Bandol vineyard is made from old vines and aged for 18 months in wood. Rich and concentrated with wonderful spice from the 70% Mourvèdre, the wine is an impressive medley of dark fruits, black currant and spice from the wood aging. It needs to age longer; drink from 2018.
The first vintage of this wine from this site, it offers a lot to like, from crisp, pretty aromas and tingly acidity to nuanced whispers of honeycomb, Gravenstein apple and fennel. Light bodied, it has nice firmness and tension to the mouthfeel, and an overall balance of fruit and complexity.
The first vintage to see Aglianico (8%) blended in, this wine brings aromas and flavors of leather, sour cherry, earth and flowers. Seeing only neutral puncheons and oval botti, it's fresh and focused, coating the palate with textured fruit flavors brightened by tart acids and backed by firm tannins. It's both appealing and serious.
The first vintage under Delaforce's new owners, Real Companhia Velha, this has a sweet surface, with a perfumed blackberry flavor. There is a touch of spice and a final geranium accent.
The first Washington wine to be released from the 2011 vintage hits the ground running, with ripe, round, rich flavors of honeyed pears and peaches. Succulent and fruity, it cuts its sharp acidity with 2% residual sugar, making for a wine with fine concentration and length.
The first whiff brings a noseful of sulfur, although most of it blows off on airing. The underlying flavors are lovely, though, suggesting citrus fruits and apple, supported by crisp acidity. Finishes clean and crisp. Would score higher except for the opening smell.
The first whiff of this Rioja is full of oaky char, shoe polish, raw leather and can't-miss wood resin. With airing the nose cedes chocolate and berry scents. This is plump, chewy and a touch resiny feeling on the palate, with baked berry, savory notes, grilled meat flavors and saltiness. A roasted, rubbery finish is apropos.
The first white wine from this winery, there's a lot of intrigue here: notes of mandarin orange, lime, and dried herbs. It's medium bodied and drinks just a hair off-dry, with tart fruit flavors.
The first wine released under their own brand from the Bien Nacido folks. It's delicious, with savory flavors of raspberries, cherries and spices. Made in a ripe, sweet style, giving it direct appeal.
The first Zin reviewed from Naggiar, this is a beauty. Power and grace combine in this concentrated and well-structured wine. It smells and tastes like black cherries and blackberries with hints of cocoa and black pepper. The velvety texture delivers smoothness with a nice grip from tannins, and conveys a wonderful sense of depth.
The five acres of vines owned by Louis Jadot in this vineyard make this rich, bold, structured wine. Floral and intensely perfumed, with ripe red berry fruit, it's ripe while maintaining the intense acidity of the vintage. With all that power comes great longevity. Drink from 2026.
The flabby citrus aroma is dusty and shows a tinge of vanilla, which is an aroma that isn't normally associated with Sauvignon Blanc. The palate is big and globby, with an oily note and flavors of citrus, green herb and nettle.
The flagship bottling for this winery, this brings aromas of dried herbs, dark chocolate, espresso bean, black currant and cherry. The dark fruit flavors are rich and concentrated, possessing a layered mouthfeel that captures the attention.
The flagship estate of the Vigouroux family, this medieval castle on a hill is also a hotel. The vineyard produces powerful wines like this, packed with dusty tannins and with dark berry fruits and fine concentration. It is a wine to age, drink from 2020.
The flagship white from Bacalhôa is a full-bodied blend of Fernão Pires and Chardonnay. There is both freshness and richness here, with a tight texture of lime zest and apple skins giving lively acidity. The finish is more tropical, with smooth creamy flavors.
The flagship wine from a relatively new Barossa producer, the 2004 Benno features smoky, savory, spice- and meat-driven aromas that easily move into complex and well-integrated flavors of spice and dark berries. Despite its labeled 15% alcohol, the wine isn't heavy, instead offering medium body and a creamy smooth texture. Finishes long, with lingering dark fruit flavors. Drink now–2020.
The flagship wine from Alorna is a blend of Touriga Nacional and Cabernet Sauvignon, the two grapes melding well into a rich, harmonious whole. Flavors of spice, black figs and dark plum skin tannins are smoothed by 12 months wood aging. There is an edge of youth, which suggests good aging potential.
The flagship wine from Fournier is rich, showing maturing Sauvignon Blanc along with smooth, creamy plum and apricot flavors. It is full and intense—a complex wine that will repay another 2–3 years of aging.
The flagship wine from Quilceda Creek offers exotic scents of plum, cassis, loam, coffee and pine sap, a rich and evocative blend. The wine delivers all that is promised and more; it is deep and dense with flavor, polished, focused and persistent. Vanilla, espresso, fine tannins, luscious acids and cascading fruits.
The flagship wine of the São Miguel estate, this impresses with its dense tannins and opulent black fruits. It's fermented in open lagares and aged 18 months in wood. While its concentration and power are obvious, its elegance is surprising. Structured to age, this will be best from 2020.
The Flash Point is a new name for the familiar Trio Reserve, which uses grapes that are sourced entirely from the Boushey Vineyard. Here the toasty oak barrel flavors dominate, while the fruit tends toward a light strawberry flavor, with more mocha than grape flavor.
The flat-bottom boat once used to ship wine on the Loire River to Paris is the inspiration for this wine. It is a blend of the various soils and vineyards in the river's right-bank appellation. With bright acidity and a flinty texture, the wine still needs to age. Drink from 2018.
The flavor expression is neutral on nose and palate—there is however a seam of fresh, lemony acidity at the core and some of that lovely midpalate texture of Chardonnay. This is fresh and has backbone, drink soon.
The flavor of red and green apples dominates the nose. The palate has a fleshier nature but a huge amount of zesty freshness that pulls everthing taut and straight. Clean and very refreshing.
The flavors are deep and delicious in this Pinot with notes of cherries, currants and raspberries, along with a hint of raisins. It's tannic enough to warrant a little time in the cellar. Your window begins to open in 2016, but this isn't an extended ager.
The flavors are herbal, the tannins a little green, but no rough edges have been left. Could be a good burger bottle.
The flavors are nice and ripe, suggesting tropical fruits and zesty limes with a touch of honey, brightened by a cut of acidity.
The flavors are pure and delicious, suggesting jasmine tea, strawberries, citrus fruits, rose-hip tea, smoky dough and cinnamon. Dry, clean and elegant; the mouthfeel could be a little smoother, though.
The flavors are quite tart, tannic and leafy, and the wine gives the impression of coming from very young vines. That said, it's got snap and verve, and the fruit flavors are bright and forward, the herbal flavors clean and green. This would be an ideal poultry wine.
The flavors are ripe with blackberries and currants in this 100% Cab, and ample new French oak lends a fat, buttery, smoky richness. Yet there's a harsh, scoury mouthfeel that is pronounced. Rich grilled beef will help tame it.
The flavors are sappy and spicy and full, and the wine has a pleasing depth and richness. The fruits run through red and purple berries and lead into hints of chocolate and leaf. The winemaking is polished and confident, and yet Jacques Tardy has left just enough roughness in the flavors to give the wine personality and character. May be cellared for up to a decade.
The flavors in this kosher wine are very rich, commingling tangerines, ripe peaches, and mangoes for a thoroughly mouth-filling experience. Oak adds smoky, spicy notes. ItÕs a bit sweet, and could use more bright acid because itÕs too soft right through the finish.
The flavors in this Merlot are exceptionally ripe with cherries, red currants, red plums, mocha and new oak, and the tannins are rich and refined. High alcohol gives it a heat that makes it uncomfortable.
The flavors in this Zin are very lush and delicious, suggesting a mélange of crushed wild forest berries, freshly ground black peppercorn, mocha, anise and something animal, like sweet, soy-splashed grilled beef. The drawback is excessive softness, which may be related to high alcohol. The correct tannic structure isn't there.
The flavors of blackberry and cherry jam, mocha and sweet toasty oak mark this wine, which was grown in St. Helena. It's ripe, soft and  flashy, and instantly appealing. Drink now.
The flavors of oak and cherries stand out in this fruity, softly appealing wine. It's almost like a pastry tart, with the smoky-sweet pie crust. It's delicious and appealing, although it could show a bit more depth and complexity.
The flavors of ripe yellow pear combine with a yeasty edge of herbal spice: there is a pleasantly bitter undertone and lots of freshness on a slender, yet expressive body.
The flavors of sweetened herb tea, pineapple and buttered toast mark this fresh, vibrant young Chardonnay. It's brisk in acidity and dry in the finish. A bit rustic, it's a fine wine to drink now.
The flavors of this Cabernet are enormously rich. Blackberry and blueberry jam, black currant, dark chocolate and cassis come in waves. Few wines on earth are this ripe. The issue is balance and complexity, both of which could be stronger. Drink over the next few years.
The flavors of this full-bodied wine are ripe and the texture soft, so it gives a feeling of being broad and relaxed on the palate. Aromas recall cola and dark berries, and the flavors resemble stewed cherries.
The flavors of this medium-bodied wine are hearty, with bell pepper, black pepper and green olive notes, and in this vein it's tasty and fairly concentrated. The balance is good, the palate sensation is nicely dry and the finish lingers a bit.
The flavors of this Pinot, made from pre-Dijon clone Martini selection vines, are fine. They range from cherries and cola to sweet cured tobacco and buttered cinnamon toast to smoky vanilla. If the wine had a crisper, livelier mouthfeel, it would score a lot higher.
The flavors of this very full-bodied wine are dominated by sweet-seeming oak, with smoky, toasty aromas and a maple-cured bacon flavor. Rich, almost sweet, it's very obviously flavored with oak.
The flavors of this wine follow the same light character as its pale, almost-white color. It does have some fresh juiciness, light acidity and a cut of lemon at the end. Crisp and clean, it's ready to drink.
The flavors on this big Zin go beyond ripe blackberries and cherries to include currants, prunes and raisins. High alcohol gives it a glycerine sweetness throughout and a Port-like heat. Enjoy it with barbecue.
The flavors run as deep as the dark garnet color in this full-bodied but sophisticated wine. Aromas trigger black cherry, subtle spicy oak and a walk in the forest, while the fruit flavors are ripe and delicious. The texture is like velvet—smooth but not slick. The complexity and inherent richness of flavor seem to increase with each sip, and it has firm acidity and tannins to cleanse the palate.
The fleshy ripeness of yellow pear plays on the nose but the palate adds gorgeous herbal spice to the proceedings. It is like very ripe pear and yellow plum were bedded on yarrow, thyme and white pepper. All this is held together by gentle rounded lemon freshness and results in a totally, balanced, appetizing, moreish wine with an clean finish.
The fleshy, generous blueberry and cherry fruit is made more vivid by white pepper notes. The palate is soft and rounded and full of easy-drinking joy. This is ready, bright and refreshing. Drink soon.
The flint and chalk nature of the soil shows in this wine. From old vines well situated in the Premier Cru of Montmains, it has concentration and a tight, young texture that will need to develop. It is fresh and full of citrus now, although a riper, creamy character will be coming through as it matures. Drink from 2018.
The flint and sand soil of this vineyard brings out the minerally, steely character of this taut, tight wine. While it is herbaceous and flavors of pineapple and white fruit, the structure dominates. Give this impressive wine another year or two.
The flint soil behind this wine gives it a stony, smoky character that is allied to the mineral texture. It's a ripe wine, still young with pure fruit and an intense acidity. The wine needs to age, so drink from 2018.
The flint soil of the Fiou domaine has given a magnificent rich wine. Yellow fruits, ripe citrus and beautifully perfumed acidity all contribute to a wine that is packed with flavor. The fruit is still crisply fresh and the mineral texture from the soil shows how well it will age. Drink from 2017.
The flint soil of the vineyard shows in the steely, mineral character of this wine. It is all about structure at this stage, subduing the citrus fruits that are developing. It will fill out over the next few months, so drink from late 2016.
The flinty but utterly promising scent of reduction still hovers above this wine: clearly this is not meant to be drunk now. The palate underneath already tells of the freshest apple fruit, of depth and purity plus a woody roundness. Let this sleep in your cellar until 2017–2023.
The flinty silex soil is reflected in the steely flinty texture of this wine. It lies under the crisp and nervy white and citrus fruits. The result is a wine that is under tension, still young and needing time to open up with its full potential. Drink from late 2018.
The flinty soil of the area of Saint-Fiacre gives a strongly mineral character to this wine. Coming from old vines with an average age of 40-years-old, it is just mature, rich and with great complexity. It is a fine wine, ready to drink now.
The flinty whiff of reduction still clings to this wine, marking it out for longevity. On the palate it's uncompromisingly dry and wonderfully bracing, with a tart, bright streak of lemon at its citric core. Lithe and slender, it delivers a clean finish.
The floral and citrus-rind aromas are light, not yet fully showing themselves. The palate, in contrast brings a rich mouthfeel of fruit flavors, providing a lot of appeal.
The floral aromas and tangy grapefruit flavors of this medium-bodied wine are wonderfully vivid. It tastes nicely concentrated, becomes riper with each sip, and has a lingering finish.
The floral aromas in this animated wine give way to fragrant fruit salad flavors that range from orange to pineapple to apple. It has a nicely tart texture and lingering fruity finish.
The floral aromas seem somewhat wilted, with peach notes lurking in the background. It's full in feel, drinking dry.
The floral fragrance recalls red roses, violet and iris along with ripe red berry. The palate has tight core of black cherry accented with white pepper, cinnamon-spice and thyme. This is still young and tightly wound so give it time to come around and develop complexity. Drink 2015–2010.
The floral perfume of this cool-climate bottling is intense—all lavender accented with black pepper, white pepper and thyme. Tart black plum skin flavors lead the palate, building towards savory elements that recall dried purple flowers, thyme, rosemary and black pepper. Medium bodied and dense, it will be versatile with food.
The floral perfume of this wine is subdued, while the palate has the grip of fir honey and citrus pith along with softer notes of blossom and gentle yellow plum. These are balanced so well by bitter elements that this medium-dry wine almost finishes dry. Matched with ripe, washed-rind cheeses it will be a triumph.
The floral spray and sweet nectar of fresh yellow cherries persist from start to finish on this penetrating semi-sweet wine. It's rich and ripe with stone fruit flavors, but balanced with tart lime acidity and steely, honed minerality.
The floral, candied aromas seem odd for Chile. On the palate this feels powerful and wide, with flavors of floral red berry, kirsch and spiced jam. It feels juicy and high in acidity; the finish lacks some texture.
The floral, vanilla tone of new oak marries with ripe, red cherry notes in this wine, supported by clove and violet highlights. It's young and taut on the palate, its fine tannins still firm and crunchy, needing time to evolve and relax. Pure fruit and the pervasive freshness promise a bright future. Drink 2019–2025.
The flower and peach aromas are light but provide plenty of intrigue. It drinks dry with light ale and stone-fruit flavors, showing persistence on the finish.
The flower and peach aromas are quite subdued for the variety. The stone-fruit flavors provide more generosity while still displaying elegance.
The Flying Pig is a blend of 60% Cabernet Franc and 40% Merlot. Bursting with a ripe, succulent cherry flavor, it offers layers of blackberry and spice, with floral highlights of talcum powder and rose. It's has a potpourri tone that dots the long, spicy finish. Perfect for ribs in a sweet barbecue sauce.
The focus of this full, rounded, soft Pinot Blanc is on the pear flavors. The mineral texture is about easy-drinking freshness allied to attractive acidity.
The fog reached a little too far into the vineyard in 2010, judging from this less-than-fully-ripe Pinot Noir. Although it has some decent cherry fruit, it lacks fruity richness, which makes the acidity stick out.
The fogs that roll off the nearby ocean (only one ridge away) give the Riesling the perfect conditions for botrytis. Harvested in mid-October, the wine has a fine balance of rich honeyed fruit and intense acidity. Yellow fruits and a toffee edge add extra flavors. Drink this wine from 2019.
The folks at Jaboulet have nailed the texture of this wine, which is pure silk in the mouth. Mild hickory and menthol notes accent raspberry fruit, while slightly meaty, herbal and savory notes add complexity. Approachable now, it should easily evolve through 2025.
The folks at Tenuta Vitanza have always shown a deft hand when it comes to crafting intense and dense Brunellos. This expression shows that trademark extraction followed by pretty aromas of dark cherry, tobacco and prune. But there's also a drying touch of dusty mineral that gives the wine elegance and finesse.
The former basketball star's initial release immediately establishes itself among the elite Cabernets of Napa Valley. Made from mountain vineyards on Atlas Peak and benches in the Rutherford appellation, it combines intensity with elegance. Bursts with upfront, delicious blackberry, crème de cassis and dark chocolate flavors that are wildly sweet on the midpalate, but then finish thoroughly dry. Structure comes by way of a tangy minerality and finely laced tannins. This is one of those wines that is softly decadent from start to finish, although it's probably not one to hold much beyond six years.
The former home of Alexis Lichine is now owned by a Pacific-based French mining company. The low yields of the 2010 (the vineyard was hit by hail) have produced a smooth and rich style of wine, which is weighty while also showing fine acidity on the finish. This has definite aging potential.
The former race-car driver's blend of 49.5% Cabernet Sauvignon, 49.5% Sangiovese and 1% Malbec conveys concentrated dark strawberry and red plum on the nose along with darker fruits, licorice and wet loam aromas. Clove and cinnamon show on the palate, with soft red fruits and cedar, all lifted by a bright acidity.
The former race car driver hired Doug Margerum to make his wine. Though quite pale in color, this offers fragrant aromas of sea salt, rounded nectarine fruit, wisps of white flowers and the slightest show of almond macarons. Stone fruit pops out on the salty palate, but the bright acidity and chalky minerality slice deeply, ending on a dollop of vanilla cream.
The Four Boys bottling has been particularly successful for Steve Pessagno, and this big, voluptuous 2010 is his best since 2006. Dry and full bodied, it has rich flavors of red and dark berries, currants, Dr. Pepper and cinnamon, with hints of dark chocolate and red licorice. It's quite tannic, and obviously needs to age. Best after 2018.
The four fingers of land that stick out over the Layon Valley in the Chaume appellation are immensely propitious for the formation of botrytis in the autumn mists. This wine with its opulent honey and spice character is the result. It is full of yellow fruits, while keeping freshness that lifts the richness of the wine. This wine is still very young, don't drink before 2022.
The four soils designation refers to the wine's origins in different vineyards throughout the valley. A great followup to the marvelous 2009, the wine showcases artful blending. It's incredibly rich and ripe in black currants, cassis liqueur and smoky oak, yet balanced in acids and tannins. Drink now and through 2022.
The fourth-generation family behind San Antonio Winery make this top-end bottling from the vineyard they planted. Aromas of dark red fruit, heavy black spice, tar and smoke hit the nose with promising force, but the palate proves quite tannic with sour and bitter cranberry skins. This has all the elements needed for a classic wine, but give till 2016.
The fourth vintage of the BCD Estate, this offers high acidity around a core of ripe cherry fruit and earthy, pastoral overtones, the tannins nicely managed.
The fourth vintage of this wine is a winner thanks to its superb balance and evolution in the mouth. It starts off somewhat light and dainty with hints of clover, ginger and ripe pear, but then transitions to a rich palate offering flavors of wood-grilled red apple, cinnamon and orange rind. Drink now.
The foxy muddled berry aromas are puzzling. This Malbec blend feels narrow and pinched. Hollow lactic foxy red-fruit flavors are crisp but not fully convincing, while abrasive, hard-edged tannins scrape across the finish.
The fragrance is almost otherworldly; sweet, dense and lightly lifted. This is a sinewy wine, that begins with compact power and focused, tart red fruits—predominantly raspberry and currant. At first juicy and tart, with hours of breathing time the wine broadens out into a wider spectrum of Cabernet fruits; cassis, blackberry and black cherry.
The fragrance of black cherries and violet lay the groundwork for flavors of cherry, Fuji apple, eucalyptus, violet and a touch of iodine. Although labeled medium-dry, this blend of two grapes native to Georgia—one red, one white—is truly on the dry side. It is very soft in the mouth, with a nice touch of menthol on the finish.
The fragrances of lemon blossoms and honeysuckle hit your nose as soon as you pop the cork on this seductive white wine. It's so flavorful, so long in fruit and exotic in spices, and finishes mercifully dry. Twenty percent of barrel fermentation adds the perfect touch of creaminess.
The fragrant floral nature of Riesling shines through on the fresh nose. The palate also holds this lemony freshness, harnessed by small bubbles fizzing away on the lively, slender, dry palate. A streak of lemony acidity adds some extra brightness.
The fragrant freshness of cut Conference pears with grassy undertones promises immediate invigoration. A background of peppery savoriness, spicy length and mouthfeel destine this for food.
The fragrant lift of conifer and citrus, of cypress and mandarin leaves, will make Riesling lovers swoon. The palate follows with plump yet precise stone fruit including apricot and peach. Sunshine seems to dominate the palate. This is full-frontal charm in a glass: decadently fruited but utterly balanced and sharp. Simply lovely and utterly moreish. Drink soon for top aromatics.
The fragrant mix of flowers and fruit introduces a wine already moving into secondary fruit flavors. Strawberry and cherry components are softened with highlights of cola and caramel. There's a hint of orange creeping into the hue around the rim. Drink now through 2018.
The fragrant, absolute varietal purity of green pear and grapefruit zest attains an additional thrill of orange-peel lift. The palate is sweet but not overwhelmingly so: all is balanced and countered by freshness and a light touch. This richness dances on ballerina's tiptoe. That aromatic streak of citrus freshness unites grapefruit and greengage, honey and lime. This is utter purity of fruit in an Eiswein of immense, irresistible charm with moreish, lemon-pure length.
The fragrant, delicious Encruzado is the star of this wine. Lightly toasted from wood fermentation and aging, it has great acidity that balances the fresh, bright apples and the ripe textured aftertaste. Drink from 2016.
The Frederick bottling is 55% Cabernet Sauvignon and 31% Merlot, with other Bordeaux grapes filling in the rest. Chewy and tannic, it seems to have a green edge to its fruit and tannins. Nonetheless, there are plenty of flavors of berry, spice and black pepper, with highlights of coffee and cacao. This has lots to chew on, plus good length.
The Frederick—a Bordeaux blend of 54% Cabernet Sauvignon, 40% Merlot, 5% Cab Franc and a splash of Petit Verdot—is entirely estate-grown, as are all of the Spring Valley wines. Located north of Walla Walla, in rolling wheat country, the vines attain a different set of flavors than anywhere else in the valley. It's an unusual combination of power (15.5% alcohol) and breed. Supple, sleek, mixing its black fruits with streaks of gun metal, iron and pencil lead, this is a wine that wants to tackle a prime rib, mano à mano.
The Freedom Hill selection from Ken Wright has never been better than this exceptionally rich, dark and dense Pinot Noir. Black cherry, smoke, earth and chocolate intertwine in a remarkably smooth, long, complex and extended finish. A sensational wine to enjoy right now.
The Freestone Hill bottling is one of Dutton Goldfield's biggest and most powerful Pinot Noirs, and the '06 is nearly as stunning as the magnificent '05. It just explodes in the mouth with succulent cherry and raspberry pie, mocha and spicy anise and pepper flavors, with fabulous complexities from smoky oak. Terrific now, but the tannins will hold it for a decade.
The French oak (35% new) brings notes of cocoa and vanilla that meld with the grape's currant and herbs. It's on the lighter side of medium bodied, fresh with a tart bite on the finish providing distraction.
The French oak is prominent in this classic blend, but it's more or less balanced by ripe red fruit, sweet spice and hints of chocolate and smoke. The palate is medium to full bodied, red fruited, and finishes with charred, smokey flavors that last long. Drink now–2022.
The French often use the name Benjamin to indicate a youngest son, and this second wine from Château Beauregard exhibits all the youthful exuberance of a young wine. It doesn't have weight, but it does have balance and fresh acidity, given depth by wood.
The fresh acidity typical of Fernão Pires is broadened by wood aging to yield a wine that has peach, apricot and green-fruit flavors, enhanced by floral aromas. There is a final, mineral texture.
The fresh berry aromas are solid, and the palate is plucky and lively, with plenty of acidity to push the ripe, standard Malbec flavors of blackberry and spice. It shows some tartaric crispness and bite on the finish, but tastes right.
The fresh bouquet of this blend shows feminine notes of blue flower and light spice. The aromas are a bit raw at this stage, and there's a touch of cherry-like sourness on the close.
The fresh juiciness of St. Laurent is very apparent in this ripe, full-bodied wine. There is an attractive touch of spice that lifts the black fruit flavors. The tannins are soft and the acidity adds texture. Drink now.
The fresh quality of this aromatic white wine and its modern packaging give this Sauvignon a very approachable and food-friendly appeal. Cool climate Alto Adige has helped etch fine aromas of citrus, passion fruit, tomato leaf and honeysuckle.
The fresh, jammy and spicy aromas and ripe, maple syrupy, almost sweet fruit flavors are tasty and easy to swallow. A soft texture, full body and little tannin add to the smoothness and sweetness of its taste.
The fresh, likeable Sebeka SB starts with lively lemon, gooseberry and tropical aromas, followed by rounded flavors of fresh citrus, tropical fruit and fig. An easygoing white that pairs well with spicy cuisine, seafood.
The fresh, peardrop-scented nose of this bottling is appetizing. Similarly clean flavors brighten its dry and easy-drinking palate: green pear, lemon flesh and zest. A friendly, light summer wine.
The fresh, soft fruit is already drinkable and the tannins are light, as is the texture of the wine. The red berry flavors are attractively integrated, leaving simple freshness.
The freshest apples that are also rich and textured mark this wine, which is also packed with totally tangy citrus while also having some weight. It's a delicious style of wine for food. Screwcap.
The freshest fruit is balanced with vanilla and spice flavors. Crisp apples have light, bright acidity, freshened further with lemon and lime fruitiness that leaves an open, full and generous aftertaste. The wine will be better in 2016.
The freshly cut peel of Golden Delicious apples dominates this rounded but fresh Grüner. This has a slightly riper aspect than its counterparts from Lower Austria, but delivers a great punch of fresh, easy and appetizing fruit.
The freshness and concentration of the fruit flavors in this full-bodied wine is exceptional. It smells like Concord juice and tastes dark and grapy, forming a simple but appealing personality that's hard to resist.
The freshness and floral aromatics of this wine are remarkable and are backed by subtle notes of lavender soap and scented candle for extra intensity. Frothy creamy creates a full, generous mouthfeel and the wine tastes zippy and fresh on the finish.
The freshness of 2004 is the hallmark of this deliciously ripe but elegant wine. It is packed with juicy red berry fruits, giving richness but vibrant acidity.
The freshness of crisp Granny Smith apples jumps from the glass. The palate has the same refreshing apple tartness. The body is slender and dry but leaves a satisfying afteratste of pure apple freshness.
The freshness of green citrus, pale yellow fruit and dewy summer meadows plays on the nose. The earthier palate focuses on textured savoriness reminiscent of miso and soy, counterpointed by lemon freshness. Savor slowly so you do not miss anything going on in the concentrated, slender body. It finishes on a savory lemon note.
The freshness of ripe lemon and crunchy, green apple pervades everything: the nose and palate sing with light-footed, unfettered freshness. This is crisp, light and spritzy and just the thing for a sunny, summery mood where refreshment is supposed to come on tiptoe but have a lasting effect. Full points for joy and ease. Drink soon.
The freshness of ripe red apple, meadow flowers and citrus hits the nose enticingly. The palate flows and glows with these swirling, intense and pure notes which are boosted even more by residual sweetness. This richness is balanced by refreshingly tart apple that dances on the palate. This is exuberant, balanced and full of fruit, with an off-dry finish.
The freshness of seared Meyer lemon and squeezed lime peel meets with the warmth of vanilla and pineapple in the nose of this solid bottling. The palate offers white peach and smoked apples laid across a very tense and pithy texture. It finishes on a Juicy Fruit bubblegum element that's intriguing and not overdone.
The Frog is a bit reductive, a bit shy in 2009 and needs extra decanting. With proper breathing time, it shows inviting notes of violets and strawberries, and it gains concentration through the midpalate, with additions of cherry and an almost liquid minerality. An almost delicate version of this wine.
The Frog, it's called, and, no doubt it could be drunk with frogs' legs. But, with its intense crispness and superfresh, almost Sauvignon Blanc, green flavor, it would be much better with seafood.
The fruit-driven- intensity and general youthfulness of this Amarone promise a very long future. It's well-built and bold, with a rich, chewy mouthfeel and lively aromas of leather, spice, plum, dark fruit and tobacco. It goes down beautifully, leaving a long endnote of divine chocolate fudge.
The fruit and acidity of the vintage show strongly with a lively, fresh character that brings out the citrus crispness of this wine. At the back, the wine becomes richer with yellow fruits and a rounded, ripe aftertaste.
The fruit and herb flavors in this medium-bodied wine have good depth, conveying black cherries, raspberries and a light touch of thyme. It offers an appropriate savory element as well as a core of ripe grape flavors. Tasting solid but smooth, it is well made and unfussy.
The fruit and juicy acidity are the focus here, supported by smoky tannins. The wine will develop relatively quickly, full of fruit. Drink from 2018.
The fruit and structure of this monopole bottling from Nuiton-Beanoy are already well integrated. With a smoky character from wood aging and a core of firm tannins and acidity, it manages to feel ripe and crisp at the same time. Drink from 2020.
The fruit appears very ripe, almost too ripe, making the wine difficult to pair with food because of the width and intensity of its jammy nose. Yet more harmonious tones of chocolate, coffee and spice kick in at the rear to add dimension.
The fruit bursts out of the glass, while the supporting tannins give power and intensity to this concentrated wine. It has all the richness of 2005, backed with juicy red fruits and some vibrant acidity. Age this wine, although its generous character means you could drink it in 5 years. Not available in the U.S.
The fruit came from the Glenrose Vineyard and underwent a 30-day maceration before spending three years in puncheon. The wonderful nose shows chocolate-covered dried cherries, stewed plum, sweetened leather and an almost teriyaki umami. The palate is framed by silky, fine-grained tannins with acidity that's still fresh, along with roasted game, cooked cherry and more tanned leather flavors.
The fruit carries a pleasing sweetness onto the herb-flavored midpalate. Then aggressive flavors of stem and grape skin emerge, though perhaps they're too dominant.
The fruit center of this wine is very ripe and fleshy, but the sprinkling of sweet yet peppery spice and soft gaminess provides depth and interest. The mouthfeel is lush and full, with a chocolate flavor that carries through to the medium-length close.
The fruit comes from the cool climate Den Hoed vineyard. It was barrel fermented in neutral French oak Burgundy barrels, yielding a racy, razor-sharp, spicy, detailed, delicious wine. Lovely fruit is highlighted with peppery notes, running the gamut from cucumber on through to tropical flavors. Ripe, full, lingering.
The fruit comes from the Seven Hills vineyard, on the Oregon side of the Walla Walla AVA. The fruit flavors are an intriguing mix of black cherry, plum and bourbon-soaked fig; there's nothing shy here. What is especially noteworthy is that winemaker Ken Wright has crafted a Syrah that is distinctively different from others that are using this fruit; it's more stylized, the fruit more precise, the barrel flavors more advanced.
The fruit comes primarily from Ciel du Cheval and Boushey vineyards, and delivers intense, spicy cherry and pungent grape scents and flavors. There are hints of tobacco and wild fruits, too, and the forward style favors early drinking. —P.G.
The fruit flavors are plum and blackberry, with warm, meaty notes and hints of mocha and dill. The varietal character shows most in the wine's feel on the palate, which is ample but just slightly austere and restrained. Drink now–2020.
The fruit flavors here are very good but simple: a wash of blackberry slathered in coffee, vanilla and sweet spice.
The fruit flavors never get past light, tart cranberry in this wine, and there is an earthy tinge that runs through the palate and into the finish. It's thin and tannic in style.
The fruit flavors of apples and dried apricots are enhanced with notes of toasted walnuts and sweet grain. Made from estate-grown Chardonnay, this is lush and fruity, with complex detailing from having fermented in Hungarian oak puncheons.
The fruit for this 100% varietal wine comes from Cold Creek, Klipsun and Anna Marie vineyards. Herb, dark fruit, toast and raspberry aromas lead to tightly wound fruit flavors with a buttery top note. Its best days await. Enjoy after 2018.
The fruit for this 100% varietal wine is sourced from Calistoga and Rutherford—a blend that yields a densely tannic, meaty palate that combines soy, cedar and pepper notes. Having already matured in bottle for some time, it's still slowly unfurling, offering jammy blackberry and licorice flavors that add spice to the finish.
The fruit for this Columbia Valley Cabernet Sauvignon is sourced from a dozen different vineyards, blended into a firm, purely varietal example of Washington Cabernet Sauvignon. The rich aromatics of black fruits, baking spices, dust, and cocoa powder roll into a full-flavored midpalate, enhanced with a light floral component.
The fruit for this excellent Cabernet Franc is sourced from wide-ranging vineyards throughout the Yakima, Columbia and Walla Walla valleys. Aged 18 months in a mix of French, American and Hungarian oak, it is the most accessible of the new red wine releases from Barrister. The tart red fruits are coated with creamy caramel and pretty toast notes, and it sails like clean silk into a long, smooth, buttery finish.
The fruit for this offering comes from the Green's and Crowhurst vineyards. This wine brings a a sense of cellarworthiness, from the inky color and dense, impenetrable bouquet to the richly tannic palate and long, plushly textured finish. Right now, it delivers hints of toast and mint, blueberry and plum fruit and savory notes of roasted meat and mocha. Drink 2018–2025+.
The fruit for this provocatively named bottling is sourced from the lower Waihopai, or “Spy Valley” section of Marlborough. It's a medium-bodied, supple wine that places the emphasis on earthy notes of beetroot and clove, and then adds in cherry fruit and vanillin. Long, savory and spicy on the finish.
The fruit for this wine comes from the Red Heaven and StoneTree vineyards, with 10% Mourvèdre and 10% Petit Sirah. It seems a bit locked up at present, with notes of plum, blueberry and flowers. It's full bodied and rich, with the alcohol dominating the fruit flavors and causing some distraction.
The fruit for this wine comes nearly equally from Red Mountain and Horse Heaven Hills (Alder Ridge, Force Majeure and Heart of the Hill vineyards). Jammy raspberry and plum aromas lead to rich, full flavors. It brings plenty of fruit-filled appeal, though the variety's wild side seems tamed.
The fruit for this wine is sourced from the former Sandhill Vineyard on Red Mountain. The nose is pretty and enticing, but the palate shows a sour note. There seems to be a separation between the first berry flavors and the tight, quick finish. Perhaps more time in bottle will meld it together.
The fruit from this cool-climate AVA brings flavors of citrus rind, wet stone and green apple. It's a wine with finesse, barrel fermented and put through partial malolactic. The mouthfeel is lively, and the finish carries a hint of fresh brioche.
The fruit from this marquee site is elusive at first, offering light wisps of rose petal and bay, earthy and spicy in equal waves. Around its richness of tart cherry are elements of pomegranate, orange zest and tea. It's a wine of great complexity and counterbalance, with a lengthy, leathery finish.
The fruit from this well-located vineyard shines in this new vintage. Cherries and berries are set in a composty, moist, loamy framework. Hints of barnyard are subtle enough to add texture and depth. Lovely complexity.
The fruit has veered somewhat funky and stewy here, giving the wine a soft, lean quality that struggles to share its quiet undertones of cherry and vanilla.
The fruit here is attractive, pears and white currants on top of pink grapefruit and orange zest. It shows its structure and its tense minerality only slowly, allowing the acidity to give it a lift and vibrancy. This is a wine that is still young, still smoothing out its hard edges.
The fruit here is certainly more ripe and powerful than in the winery's regular bottlings. But it is offset by rugged tannins, and an earthiness that borders on rusticity. —P.G.
The fruit here is plenty ripe, with flavors of raspberry jam. Tannins are also substantial, and the scents and flavors leave an impression of slightly burnt coffee, underscored with graphite. This definitely needs decanting and/or aggressive aeration.
The fruit here is pure, fresh with the merest hints of its future richness. The green fruits, citrus and acidity are prominent, with a hint of toast and a finishing line of minerality. It needs to age, so drink from 2017.
The fruit in this soft wine is ripe and creamy. Green and white fruits give a balanced blend of fresh acidity and smooth texture. It is rich, generous and will be ready to drink from 2016.
The fruit intensity and depth in this full-bodied and beautifully balanced wine is gorgeous to taste. Black cherry, red cherry and cassis flavors run through it, while velvety tannins add a great mouthfeel. A nice sense of viscosity carries through to the finish.
The fruit is apricot through and through, concentrated and thick. This is softer and less acidic than most Washington Rieslings, with suggestions of butter and caramel. It should be chilled a bit to firm it up.
The fruit is at the fore here, with aromas of blue fruit, wet stone and spice, along with a whiff of tire rubber. The palate has sweet fruit flavors with nubby tannins and a tart coffee-filled finish.
The fruit is extracted and sweet in this scoury wine. It floods the mouth with raspberry and cherry jam, with plenty of toasty oak. The texture is irregular, though, with some harsh tannins.
The fruit is extremely extracted, making for a wine that is tough, very firm and hard without the juicy character needed to see it through.
The fruit is fading in this Syrah, although you'll still find some cherry flavor. There's also an overripe, raisiny edge that makes it hard to appreciate.
The fruit is fading on this pale, silky wine, and the alcohol is showing through, giving heat to the red cherry, orange and cola flavors. Not going anywhere, so drink up.
The fruit is forward and lush, the grapes nicely blended and complementary, yielding a complex, mouthfilling wine with a riot of tropical, stone and citrus fruit flavors. There is a trace of new oak and a lingering finish that brings in vanilla, butter and coconut.
The fruit is forward and tart, mixing berries, cherries and plums; and the tannins almost disappear in a pillowy cloud. Up front this is a delicious wine, that seems to disappear in the middle and then return for a spicy flourish in the finish, marred a bit by a dominating chalkiness and a hint of dill.
The fruit is fresh and crisp with a lightly perfumed floral character, its pear and green apple flavors still young. It needs a couple of years more to fully blend together.
The fruit is front and center on this oak-free Chardonnay. It's enormously rich in apricots, tangerines, pineapples, pears and lemons, with brisk acidity and a tang of minerals.
The fruit is gigantic on this rich, full-bodied and expressive young Pinot Noir. It discloses an explosion of raspberries and cherries, along with zesty acidity and a jacket of smoky oak. The wine is delicious to drink now with Pinot-friendly fare, such as grilled salmon or lamb.
The fruit is half Sheridan and half Dineen vineyard. Although stylistically a brother to the Stevens Merlot, this has the varietal earmarks of Cabernet Franc – some green, leafy streaks, more spice and sharpness to the tannins, and a definite herbal component. The fruit is an equal but not dominant partner – blackberry, cassis, and black olive, finished with a whiff of very dark chocolate.
The fruit is hard and shows some earthy flavors of seed and stem, but this serviceable red has been enhanced with spicy, toasty oak flavors.
The fruit is light and a touch sour, with suggestions of watermelon and berry. It fades into a short finish with a citrusy frame.
The fruit is light and almost delicate, suggesting mountain strawberries and sour plums. The one-year-old French oak still imparts a significant burst of bourbon barrel flavor, especially in the finish, which resonates like a bourbon and chocolate bon-bon.
The fruit is on the tart side, cranberries and raspberries, but the wine is fleshed out with plenty of vanilla oak, and fills the mouth with soft, seductive flavors. Well made and approachable, with some added interest from Carignane, Petite Sirah and Mourvèdre in the blend.
The fruit is perfectly ripe and succulent, a juicy mix of berries and black cherries. It's set against firm but ripe and polished tannins, which provide muscle and add some spice as well. The oak contributes just the right level of toast, not too heavy. The exceptional, sweet and tasty fruit takes the center stage, while the pretty oak flavors do the final curtain call.
The fruit is plenty ripe, offering rich flavors of blackberries and black currants, and the finish is thoroughly dry. The drawback with this Cab is its texture. It's rough and angular, suggesting unevenly ripe stems and seeds. Drink now.
The fruit is ripe and the tannins firm; winemaker Jerry Reiner is able to craft very ripe fruit while keeping the varietal character of the Cabs—earth and herb, with a touch of stem. Deep and substantial, this should age well for a decade or more.
The fruit is soft and faded in this wine, which is otherwise soft-medium in body,. It's made by a longstanding producer of Petite Sirah and Cabernet Sauvignon.
The fruit is sourced from Kiona Vineyards on Red Mountain, some of the best Syrah in Washington. Sappy and concentrated, with a juicy and pure raspberry flavor, this shows good length and a lick of mineral on the finish.
The fruit is sourced from Mark Ryan-designated rows in the Lachini Vineyard. Fermented with native yeast in stainless steel, and aged in 50% new French oak, this opens with plenty of green tea-flavored tannins, and an undercurrent of earth and wood, but the Pinot fruit shines through and expands, with notes of cola, cherry fruit and a streak of iron.
The fruit is sourced from multiple vineyards across the appellation, including Eastside Estate, a vineyard formerly known as 3 Starrs recently purchased by the producer. Aromas of exotic plumeria provide an inviting entry, followed by a subtle, yet lightly rich expression of yellow apple and ample minerality. Everything combines for a balanced wine that's not overly heavy or overripe.
The fruit is sourced from the first Syrah plantings in the Walla Walla valley. Tannic and dense, it marries plum fruit flavors to streaks of earth, herb and licorice. A hint of green olive comes into the finish, bolstered by high alcohol and sharp acidity.
The fruit is sourced from the Thistle and Hyland estate vineyards. It's an intense, concentrated wine, with a complex mix of mineral, lime, apple and light tropical fruit. It's textural, creamy and impressively long.
The fruit is the star here, ripe and round. Flavors are a nice mix of orange, apple and pear, with a light dusting of baking spices. This is drinking at its freshest peak.
The fruit is thin and herbal, with light hints of plum. The tannins take over quickly, chewy and earthy. This is for those who like a lot of stem and herb flavors in their Syrah.
The fruit isn't the star of this wine; instead, intense notes of forest floor and cola spice dominate the nose and palate. Sure, the red berry and cherry flavors are there, but they're just hanging in the background of this bright yet herbaceous selection.
The fruit of this Pinot Noir is fantastically ripe, a testament to the California sun and the long growing season of the Santa Lucia Highlands. The wine is enormous in raspberries and cherries that are jammy, yet finish dry. The acidity also is notable, cutting the richness with citrusy tartness that may limit ageability. Drink now–2016.
The fruit on this Pinot Noir is flashier than anything that MacPhail has produced in their Sonoma County Pinots. That likely is due to the long hangtime of the Santa Rita Hills. The grapes got enormously ripe and rich in raspberries and cherries, and the wine would be a simple fruit bomb were it not for the excellent structure and a certain tangy minerality that will help it age through 2020 to 2022.
The fruit on this Syrah is so ripe that the blackberries venture into raisins and prunes. With the glycerine from high alcohol, the wine tastes like a minor Port.
The fruit pops on this wine, with notes of blackberry and blueberry pie. It pulls no punches with a full-throttled style. It's a bit one-note but hits that note hard.
The fruit profile on this Riesling is crisp and fresh with elegant hints of underripe peach and pineapple. Dry and full bodied with a broad, feathery texture on the palate, it's brisk with minerality and a delicate lime acidity.
The fruit scents explode from the glass, showing raspberries, blueberries, cherries and plums in profusion. There is more stuffing, especially apparent in the nose and also in the mouth, than in the winery's varietal blends. The back end of the wine suggests bread and chocolate, light hints of toasted almond and cinnamon spice.
The fruit shines brightly in this all-stainless cuvée. Ripe golden apples are at the core, with hints of peach and papaya. It's a lovely, forward, ready-to-drink style that brings extra concentration and detail that is all too rare in unoaked Chardonnays.
The fruit shines here—pears and apples aplenty—with textural notes of citrus rind. Balanced, with medium length, it's a young, clean, lip-smacking style, with more density than most Oregon Pinot Gris.
The fruit shows pears, some high tones, some bitter rind. The style is fruit forward, with flavors of pears and citrus, leading to a light, toasty finish.
The fruit sources—Klipsun and Gamache—are excellently displayed in this white that includes 8% Sémillon. A bracing, cool blast of citrus, white peach, melon and cucumber is buoyed with crisp minerality. The wine spent seven months in 15% new French oak.
The fruit stars in this tasty Chardonnay. Pineapples, pears, mangoes, green apples and Key lime pie dance on the palate. A touch of oak adds vanilla cream and buttered toast. Drink now.
The fruit suggests oranges, limes and pineapples, and the acidity is brisk in this dry, elegant Grenache Blanc. The alcohol is surprisingly low for a Paso Robles white wine. Clean and lovely in its own way, it's a refreshingly alternative to any white wine.
The fruit that was used to make this Pinot Grigio was sourced from a High Valley vineyard situated at an elevation of 2,000 feet. The resulting wine is full of citrus and green apple aromas and flavors. The finish shows a touch of sweetness.
The fruitiness in this tight wine is still developing, hiding for now behind a bitter, toasty character. That should soften as the wine fills out—from 2018.
The fruitiness of fresh, green Conference pears fills the nose of this wine. Its palate is more subdued, with streamlined, citrus freshness, compact body and a dry, refreshing finish.
The fruitiness of this wine suggests drinking it with simple Chinese foods or ham. With orange, apricot and brown sugar flavors, it's balanced by crisp acidity.
The fruity characteristics are the star of this wine, with heady notes of forest berry, red plum and cherry that flood the nose and mouth. Accents of chocolate, menthol and sweet smoke add depth, but play a delicate supporting role to the fleshy fruit core. Medium weight, with fine tannins and a fairly easygoing structure.
The fruity, fresh aroma continues into the palate. Ripe yellow fruits are spiced and then cut with pear acidity and freshness. It's already balanced, although it will be even better from 2016.
The fruity, jammy forwardness of this Pinot makes you think it will develop in the cellar, but it's a little too soft for extended aging. So give it a good decanting, and enjoy the raspberries, cherries and opulent new oak over the next year or two.
The fruity, perfumed character shows instant red berry aromas, but the old-wood flavor doesn't quite chime with the fruit, giving a slightly muddled feel to the wine.
The full-on blueberry fruit of Zweigelt is very evident on this peppery, vibrant and fresh-faced blend. There is structure from Cabernet that gives a firm backbone, but the plummy fleshiness of Merlot and the juiciness of crushed blueberry, tinged with cinnamon and white pepper brings oodles of joy. This is concentrated but totally approachable and chock–full of fruit.
The full force of aromatic, dried pear rises from the glass, laced with dried apricot and candied peel. The pear fruit becomes exquisitely clear and pure on the palate, which is profound but slender. The wine is dry but powerful, holding at its core all the ripeness and fruit flavor from brilliant sunlight. It almost warms you from inside and goes on and on. Drink now till 2030.
The full juiciness of Castelão is balanced by spice and structure from wood maturation. The result is a smooth, textured wine, firm with tannins for aging. It is rich, smoky, dry and edgy at this young stage. Drink from 2016.
The full tilt of freshly ground white pepper fills the nose, edged with hints of yeast and peppery greenery like watercress and arugula. The palate continues in the same peppery, spicy fashion. This has immense verve and freshness and a splendidly light body.
The full tilt of ripe peach hits the nose at once, followed by glimpses of marmalade and peach compote. The palate follows with the same aromatic intensity, enriching the peach compote notes even further with lemony barley sugar and fresh caramel, pierced by tangy citrus acidity. The flavors are mature and precise, opulent but tempered, and have a decadent touch. This is lovely now but has the concentration and drive to evolve. Drink now through 2030.
The full, grapey nose is vintage Cabernet, but it's not particularly complex. There's a little razor's edge to the cherry fruit, with herbal notes on the astringent finish. In a word, it's crisp and tight.
The full, rich nature of Alsace Pinot Gris is perfectly—and simply—expressed in this full wine. With its exotic fruits, rounded texture and perfumed spice, it has just an edge of sweetness that turns it into a great wine for Thai or Chinese food. Screwcap.
The fuller rosé of the two made at Les Valentines, this is rich, balanced and dense in character. That makes it a serious wine, its acidity finely integrated into the red plum and orange zest flavors. It's a perfect food rosé.
The fullness and intensity of the aromas here tell you that this is not your standard, easy-drinking Barbera. On the contrary, Sei Vigne Insynthesis is a well-crafted expression that shows quality of fruit and modern wine-making (with soft tones of vanilla and spice) woven throughout.
The fulsome, ripe flavor of yellow Mirabelle plums beckons and is joined by peppery watercress notes and the zest of freshly grated lemon peel. Despite its slender, taut palate this has generous, joyful and appetizing fruit and an ultraclean finish. So moreish.
The Fusion in question is the blend—an unusual combination of 61% Pinot Noir, 21% Syrah and 18% Merlot. Some tasters will find it works well as an everyday, all-purpose red. The jumble of red fruits is matched to a strong streak of vanilla, with some stemmy flavors coming up in the tannins.
The future of Finger Lakes Sauvingnon Blanc is bright, at least in the hands of Steve Shaw. Fragrant with sweet, ripe gooseberries, apples and a touch of herbs and grass, this is a delicious choice for any occasion. Full bodied and complex, its palate is lush with quince and green plums, highlighted by a refreshing minerality and a lime zest astringency.
The Gaiole in Chianti area of Chianti Classico tends to produce some of the most traditional and pure expressions of Sangiovese, so Tangano is aged for 18 months in oak to add a spice note and to soften the tannins. The wine opens with prune, dark fruit, leather and tobacco tones.
The Gamache brothers call this blend, which is half Cabernet Franc, one quarter Merlot, and the rest split between Malbec and Syrah, a happy accident—the result of having a shortage of Cabernet Sauvignon for blending. The Franc is a great base wine, a little rough and green, but packed with firm, cool-site red grape flavors. Aromatic and tasting of mixed fruits, it's blended just ahead of bottling, so the juice gets the same care as the pricier varietal wines.
The Gamay flavors dominate this blend with Pinot Noir. It has bright cherry and a soft texture. It's smooth, rounded and ready to drink.
The Gasquet-Pascaud family has produced a light wine from its estate above Saint-Tropez. There is a yeasty character that gives it a richer more structured side. That should blow over as the wine ages for a few months just to bring out the fruitiness. Drink from late 2017.
The Gavoty family has been at this estate since 1806. This is their top rosé, a rich wine that is powered by ripe red-cherry and spice flavors. The wine is food friendly with a mineral texture and dry firm aftertaste. Don't hesitate to drink this wine from late 2017.
The Gelin family has produced a rich style of wine, full of red-berry and cherry fruit. The wine is concentrated and full-bodied, giving a deliciously ripe character. The tannins are there adding support and extra density. Drink now.
The generous appetizing aromas of very ripe yellow plums and apricots play on the nose. The palate shows equal generosity and ripeness. It is cut by totally focused lemon-zest freshness that just tingles all the senses. This has tension and excitement and lots of concentration that make this long lived and impressive. The finish is supremely aromatic. Drink now–2035.
The generous fruit flavors in this medium-bodied, smooth-textured wine are like those in a cherry-rhubarb pie but without the sugar. Light herbal olive aromas start it out.
The gentle mix of red apple and strawberry play aromatically around nose and palate. There is ample fruit and ample citrus freshness. The palate is light, dry but focused and very refreshing.
The gentle touch of the winemaker is clearly visible in this soft but substantial effort. Light cherry fruit, a streak of mocha and a hint of hazelnut combine gracefully. The tannins have a pleasant chalkiness. Native yeasts were employed, giving an extra dash of depth and complexity.
The gentlest fruit, the ripest notions, the freshest palate: there is something about the Traisental wines that strikes you as more filigree than the rest of Austria. This Riesling is a case in point with very fine-boned, clearly delineated citrus fruit. Seville orange peel and ripe tangerine makes this a subtle joy.
The gentlest hint of the purest ripe apricot aroma rises from the glass. There is the merest touch of blossom honey before the palate opens up into a nirvana of apricot and rounded aromatic orange and mandarin flavors. This is clean, precise and impressive—a picture postcard of the sunny 2015 vintage. This may be charming now but, wait a few years and it will be lethal. Drink now–2030.
The gigantic flavors are there, showing the exotic, flamboyant side of Viognier. Peach, pineapple, kiwi, Key lime pie, honeysuckle blossom, roasted almond, smoky new oak and Asian spices lead to a dry, honeyed finish. There's an edgy awkwardness, though, that limits elegance. Might simply be too young. Best after mid-2008.
The Gil family understands how to make fully loaded reds that are balanced and highly enjoyable. Look for a saturated, rich nose with brandied plum, blackberry pastry and toasty oak notes. The palate is both lush and racy, with dark berry and chocolate flavors. It finishes huge and masculine, almost like fudge. Drink now–2015.
The Gilad is a lively wine with plenty of forward fruit. Flavors and aromas of rhubarb and red berries dominate, while hints of vanilla, pepper and licorice show the wine's subtle complexity despite the light body and somewhat tart finish.
The glass gives off a great waft of delicate citrus and pear-flavored fruits, lightly perfumed and with a layer of minerality that sits easily underneath the freshness.
The Gleason family and winemaker Ryan Deovlet deliver a tropically inclined wine, with warm aromas of ripe melons, candied apples, pineapple and cherimoya. The flavors are also round, with Golden Delicious apples, Meyer lemon, apricot and a touch of marzipan poking out from behind a fresh citrusy veil.
The glorious aromatics of the ripest oranges play on the nose. There even is a slight hint of candied peel. The palate is opulent with fruit expression but held in check by lovely ripe lemon freshness. The palate is concentrated and has lots of energetic direction. An earthy edge grounds things beautifully. Lasting and lovely.
The gloriously intense lift of fresh lemon zest rises immediately. The concentrated palate is so precise, so taut and has so much tension that you can almost feel the citrus flavors exploding in your mouth. This is wonderfully aromatic Riesling that comes with a panoply of both ripe and tart citrus. Gloriously long, ripe and fresh.
The goal here, says the winery, is to craft a wine that embodies the essence of Pinot Noir. Whatever that means, this is their priciest Pinot and the one that they have designated Reserve. It's got bulk and power, and I like the way it gathers strength in the mid-palate and on through the finish. It has pretty cherry fruit and good concentration; it does not have the textural detail of the single vineyard Corral Creek.
The Gobillard style is for crisp wines with a good texture. That style is easy to achieve with a Blanc de Blancs, with the Chardonnay giving a tight, mineral character while leaving room for attractive fruitiness. Packed with citrus and apple flavors with refreshing acidity, this is ready to drink.
The gold capsule Oldfield Series wines occupy a sort of reserve tier. This is principally a blend of Chardonnay, Sémillon and Sauvignon Blanc, with a splash of Viognier and Muscat adding aromatic highlights. Snappy citrus fruit and a light dusting of cinnamon makes this well-crafted wine a versatile, refreshing option for a variety of seafood and salad entrées.
The gold color and buttery flavors give this wine a rich personality for such a low-alcohol level and for a varietal that is often crisp and light. Almost mainstream in style compared to most D&G offerings, it has vanilla, pear and almond to add complexity and a smooth broad texture that soothes the palate.
The gold color and honeyed aromas are a great invitation to this ripe, sweet wine. Wood aging has a given just a hint of toastiness to the opulent honey and lemon flavors. It's hard to resist now, but the wine will be even better from 2017.
The gold luster is eye grabbing, and the nose doesn't back off as it yields cream, vanilla and toast atop tropical fruit. The mouth is full, with creamy pear and apple fruit and lots of oak. It's on the plus side in terms of power and weight, but it's largely balanced and clean.
The golden color suggests evolution and the nose does not disappoint, presenting lifted notes of petrol, saffron, candied lemon and mandarin. Rich sweetness on the palate pairs with 2010's laser-sharp acidity, becoming more honeyed with each moment. This acidity still rings with greengage and lime freshness, providing lift. In the middle of its evolution, the wine is developed but still has potential. Drink now–2026.
The golden hue promises flavors of development. A clearly advanced nose brims with notes of dark, bitter fir honey, chalky stone and dried currant fruit, while the palate holds honey, stone and bright, sprightly citrus. The poles of Pinot Gris richness and Alsace acidity are brought to a wonderful counterpoint. It finishes rich with lemon freshness, gingerbread and bitter almond.
The golden richness of Petit Manseng is very evident in this dry wine. There are the hallmark hints of honey and hugely ripe citrus and grapefruit flavors. They give both power and intensely crisp fruitiness, making this just now ready to drink.
The golden ripeness of yellow stone fruit is already apparent on the nose. On the palate a pleasantly bitter phenolic edge provides some structure to counter the luscious medium-sweet richness. That sweetness boosts all the fruit notes and lets them linger. It's a rounded, balanced and totally fruit-driven wine.
The Goldert Grand Cru with its stone and chalk soil gives powerful wines. That's the case here with this dense, tense bottling. The spice is intense, rich and concentrated. A touch of acidity keeps everything in check. Drink from 2017.
The Gonet family's investment, which began in 1998, has begun to bear fruit. This wine comes from the second in a row of fine Bordeaux vintages. The style of the vintage is well represented in this richly endowed wine with its swathes of black fruits, its rich tannins and its warm full texture. This is just coming together after a quiet period for the vintage. Drink from 2018.
The good 2006 vintage has produced this well-balanced wine that is now showing delicious signs of maturity. The initial fruit has gone, replaced by toast, spice and grilled almonds. At the same time, the acidity and taut mineral texture are still in play, giving a wine that is lively and just ready to drink now.
The goofy name is questionable, but the wine is excellent. Raspberry, plum and minerally aromas lead to a tight, structured palate with flavors of berry fruits and chocolate. This wine end with an aggressive and slightly hot finish that contains cherry and plum flavors. Drink through 2019.
The gorgeous nose of petrol, lime and citrus promises more than the mouth can deliver. The dry palate shows some attractive notes of white flowers but is thin and watery. The short finish rounds out the disappointment.
The gorgeously opaque ruby color raises high hopes. However, the undistinguished, earthy nose fails to deliver. The lush palate is a step up, with red berry soup flavors interwoven with an odd ashy note. Long finish. Drink up.
The Gosset style of dry Champagnes is well expressed in their nonvintage cuvée. It is crisp with a steely acidity that is balanced by apple and tight citrus fruit flavors. The wine is fresh while also showing a touch of bottle aging.
The Grand Ciel Vineyard seems to be coming into maturity, and this shows impressive depth and complexity. Infused with flavors of rock and light herb,with hints of stem, anise, coffee and cocoa, it nonetheless remains firmly anchored in ripe black cherry and cassis. This could easily be cellared for 10–15 years.
The Grand Cru of Quarts de Chaume juts out over the Layon Valley, with its autumn mists, resulting in the best conditions for noble rot. This luscious wine, gold in color, is so rich, so intense as to be almost overwhelming. It is so young still all rich fruit, peaches, apricots with a touch of ginger. The wine, with its background of considerable acidity, will develop slowly; drink from 2020.
The Grand Estates Chardonnay from Columbia Crest is consistently the most broadly fruity, round and oaky wine in the lineup (outside of the much pricier reserve). Apple, pear and peach fruit dominates, and the sometimes too-present, tarted up flavors of butter and vanilla have been brought back into better proportion in this 2006 bottling. Sure to be a popular style, this is one of the best vintages in the past five years.
The Grand Estates Merlot has to be considered one of the best—if not the best—budget Merlots in the world. The color is pure and deep, there is a strong tannic spine, and the flavors of cassis and coffee, boysenberry and chocolate could be coming from a much more expensive bottle.
The Grand Estates Merlot holds center court in the vast Columbia Crest portfolio. This new release, which has received extra bottle age, is seamless, smoky, supple and seductive. Exotic sandalwood and Asian spices weave from the nose into the palate, wrapped around broad black cherry and blackberry fruit flavors. A darker streak of black olive and licorice runs into a finish replete with tannins that are tight and hint at stem.
The Grand Lieu lake gives extra ripeness to the Melon grapes grown close to its shores, resulting in a rich, smooth and creamy-textured wine. Of course there is also plenty of citrus and mineral acidity. The wine is ready to drink.
The Grand Reserve blend, which is 80% Cabernet Sauvignon and lesser parts Carmenère and Petit Verdot, is clearly Simone's best wine. With the '06 vintage, plum and cassis aromas pick up purity with airing, and the palate shows nice raspberry, cassis and plum flavors. A focused wine that makes its mark.
The Grand Veneur white relies on a somewhat unusual blend of Viognier, Roussanne and Clairette to yield a svelte, medium-bodied wine. Delicate aromas of pencil shavings and pear lead into a palate boasting pear, melon and tangerine flavors. There's just enough citrusy zest to prolong the finish. Drink now–2020.
The grandest of all white Burgundy vineyards, Montrachet has produced a powerful, great wine, with impressive ripe, dense fruit. There is still elegance, a sense of proportion, but the opulence of the Chardonnay here is impossible to resist.
The grandest of the Chablis Grand Crus has produced a structured, still very young, wine. With its ripe apple and Bartlett pear fruit and tight, chalky mineral texture, it will be impressive once it unwinds. Drink from 2020.
The Grandlieu lake, to the west of the Sèvre et Maine Muscadet vineyards, produces softer wines, like this. This wine is ripe, with hints of toast and vanilla as well as fresh and crisp apple acidity. It's a full-bodied, rounded wine that is just ready to drink and will be better from 2016.
The grandmother of Serge Davico, the winemaker at the estate, is memorialized in this wine. A perfumed wine, it's tight with acidity and with floral overtones. The ripe red fruit is right up there along with a smooth texture and aftertaste.
The granite soil and ocean climate of Château-Thébaud—plus two years aging in tank—give this wine good richness while also retaining the crisper aspects of Muscadet. A delicate salty character lies over the final delicious apple and citrus flavors.
The granite soil of Clisson is a special part of the Muscadet region. It gives a wine that is structured, firm and needing to age. With five years, this wine is just ready to drink. The white fruits are integrating into the tight texture and leaving room for minerality. Drink now, although the wine will continue to age until 2016.
The granite soil of the Brand Grand Cru vineyard has produced a strongly structured wine that also has richness and ripe fruits. Off dry, it has a hint of honey as well as yellow fruits and pears. The aftertaste brings out the acidity and freshness that balance the wine. Drink from 2017.
The granite soil of the Holder vineyard lends itself to Pinot Gris, allowing the grapes to keep freshness while adding a rich undertow. This wine is full in the mouth, medium sweet in style and generous. It will age over the short-term, so drink from 2016.
The granite soil with its strong texture translates into a tightly woven wine full of spice as well as rich yellow fruits. It's complex, packed with acidity, touches of vanilla and a richly smooth aftertaste. Drink from 2016.
The grape's brooding character is intensified in this old-vine bottling, with deep, brandy-like aromas of kirsch, cocoa syrup and spearmint. Tannins frame the heavy-duty palate profile, with extracted cherry, cola and vanilla flavorings decorating a firm, balancing structure.
The grape's floral component plays against its dense and inky tannins, making this a complete and relatively soft version of pure Petit Verdot. It fills in the usual midpalate hole with juicy fruit and softened tannins. It glides—not a word usually found with this as a varietal—into a silky, fruity, sweetly floral finish.
The grape's fruit flavors of blackberry and black cherry are nicely focused and rounded, but the vanilla and tobacco components, perhaps from aggressive oak treatment, bring in a bit of bitterness to the tannins. It's a fight to the finish—fruit or tannin—and too soon to pick a winner.
The grape's stereotypical green nose gets a whole new interpretation, with aromas of sunburned hay, bags of desiccated grass and wild oregano. The herbaceous characters carry the palate, but it's smooth with thyme and chile verde flavors, and a lingering bit of citrus tartness and tannic grip.
The grape's usual peachy aromas show on this wine from regional pioneer Gary Eberle, along with lemon juice, honey and a touch of minerality. There is a nice mineral-driven tension on the palate, with flavors of apple and pear cider. It's a solid, down-the-middle take on the grape—not too ripe, not too thin.
The grape candy and cherry kirsch aromas that emerge pick up more serious notes of freshly tanned leather and smoldering tobacco. The palate recalls charred meats in a sautéed cherry sauce, with a touch of pepper to keep it spicy.
The grape gives a pale rosé color and a fine perfumed jasmine aroma that follows through on to the palate. The aftertaste has just the right amount of crisp acidity to balance. This rare grape is planted in the Setúbal vineyards of José Maria da Fonseca.
The grape is local to the Vidigueira region of the southern Alentejo. Coming from cool vineyards, the wine has a fresh character that is balanced by the ripe melon and juicy pear fruits. It has a crisper end and is ready to drink.
The grape is Scheurebe, grown in Germany and Austria, a variety that lends itself to dessert wines. The wine is lush, with honey, apricot, tangerine and vanilla flavors. It's a little soft for such sweetness, but superdelicious.
The grape that is more commonly found in the Douro shows itself in a finely structured wine that has layers of wood as well as black fruits. A dark chocolate flavor stands out. Wait until 2018 to drink this dense and complex wine.
The grape that is very local to the Dão region has produced a dense rich wine that is full of fruit. Black currants and berries shine through the firm texture and the solid tannins. The aftertaste has tangy minerality and plenty of acidity, both good for aging. Drink from 2019.
The grape used to make Prosecco Superiore (Glera) is blended with 10% Pinot Bianco to give this pretty sparkler slightly more structure and density in the mouth. The wine's smooth texture is backed by fragrant tones of peach and almond blossom.
The grape variety's floral aspects come out in the aromas of this big but well-balanced wine. Full of roses and violets, the perfume is unusual and inviting, and the flavors follow, piling on dry but ripe tones of blueberry and black olive, riding a richly tannic texture that seems to coat all corners of the palate.
The grapes are Carignan and Merlot. Raim translates as “grape” in the Catalan dialect spoken in some parts of Sardinia. The aromas are light cherry plus some Brettanomyces. On the palate, you experience a full-bodied, well-balanced structure with some rough tannins. The finish is long, showing cherry and earth components. An interesting wine with grilled meats.
The grapes are Demeter-certified Biodynamic in this 100% Zin, grown on a ridge-top vineyard overlooking the Dry Creek Valley. A fully realized, satisfying wine, it offers cherry vanilla, tar and toasty bacon among warm tones of complementary spicy cinnamon.
The grapes are from an old vineyard on the warmer eastern side of Russian River Valley, in the Mayacamas foothills. The wine is exceptionally ripe, with blackberries veering into prunes and raisins. The tannins are wonderfully smooth and complex. Drink it now with barbecue.
The grapes are from one of the warmer parts of the valley, and the wine is sweet and ripe in tangerine, apricot and vanilla flavors. Crisp acidity provides fortunate balance to this likeable young wine.
The grapes are from the newish region just west of Petaluma, a chilly, windy area. The climate shows in the brisk acidity, while the excellence of the vintage gives savory flavors of cherries, anise and cola. Oak adds a fine touch of toast. Drink now–2013.
The grapes are mainly from Dry Creek, with a little Russian River fruit as well, and there's no oak, so it's a really pure expression of Sonoma Sauvignon Blanc. It's dry and briskly clean, with intriguingly complex citrus, apricot, wildflower, fig, white pepper, vanilla and honey flavors. What a nice cocktail wine.
The grapes are real nice and ripe here, offering up flavors of blackberries and cherries that are succulent and mellow. Smoky oak adds the spicy, sweetly woody nuances from barrel aging. A problem is that the wine is too soft and a little flabby.  —S.H.
The grapes come from a small family estate in the heart of Bourgueil. Light and mineral-textured, this wine offers layers of spice and violet aromas. The characteristic cool-climate stalkiness is present, well balanced with the firm tannins and acidity. It will be better with more aging, so drink from 2017.
The grapes come from a vineyard thought to be the first planted or grafted to Tempranillo in the Mokelumne River appellation. Fields picks the fruit relatively early and treats it to only neutral oak, the result a tamed, more flavorful version of the variety. Soft, leathery, spicy and subtly loaded in blackberry and black cherry fruit, it's well worth seeking out.
The grapes come from just south of the Carneros Highway, on the Napa side. It's a big, somewhat alcoholic Pinot, rich in spicy cherries, raspberries, mocha and sandalwood. A flamboyant, luscious wine.
The grapes come from the Applegate valley and the blend is 100% Merlot. The flavors are not particularly varietal; they are broader and more rustic, reminiscent of Carmenère. The palate impression is of soft, sweet, light blueberry fruit, for immediate drinking.
The grapes come from the Chicken Dinner vineyard, which says it all. Pop this tart, tangy wine, with its Zin-like red berry flavors and hints of white pepper, and bring on the fried chicken. —P.G.
The grapes come from the cooler Oak Knoll area of Napa Valley, yet this wine is very soft and melted, without much acidity to provoke and enliven the ripe cherry, vanilla and sassafras flavors. It does show Pinot's silkiness, and is easy to drink.
The grapes come from the estate vineyard in the Santa Cruz Mountains. The wine shows intense raspberry, cherry, persimmon and cola flavors, heightened by crisp, stimulating acidity. It's immature, though, being direct and not very subtle. You might want to age it for 3–4 years. These mountain Pinots often can take the cellar.
The grapes come from the winery's estate vineyards on Howell Mountain, and you can sense the mountain intensity, both of tannins and fruity concentration. The flavors are impressive, suggesting black currant and mocha, with a minerality that grounds the wine. The tannins will help the wine evolve until 2020–2022, but you can drink it now.
The grapes come from three very widely separated vineyard sources. The Klipsun, says winemaker Marie-Eve Gilla, is for the backbone and tannins; the Pepper Bridge gives dried herbs and tighter tannins; and the Alder Ridge is more European and fills out the midpalate. This is showing very well, and has clearly benefited from the extra bottle age. It's beautifully integrated, with the tannins substantial but polished. The fruit mixes ripe berries and moves smoothly into flavors of earth, smoke, tobacco and graphite.
The grapes come from three vineyards: Georges III in Rutherford, Tokalon in Oakville and Stagecoach, up on Atlas Peak. That helps explain the wine's beauty. It's pure California, cult-style Cab, soft and generous, with voluptuously ripe black currant and black cherry flavors elaborately enriched with spicy, smoky, 100% new French oak. My only quibble is that it could use a little more subtlety.
The grapes didn't get quite ripe during this cool vintage in the cool Arroyo Seco. As a result, this Syrah is dry and acidic, yet curiously high in alcohol, with a vegetal and mint edge to the blackberry fruit.
The grapes don't have any sweetness or concentration, and the wine comes off a bit dull. A suggestion of boysenberry is quickly overtaken by flavors of stem, bark and earth.
The grapes for hail from both Carneros and Oak Knoll and have undergone both barrel and stainless steel fermentation. The result is a medium-weight to fuller-style of clean, crisp lemon and pear flavors, a swirl of tropical vanilla on the finish.
The grapes for this 100% Sauvignon Blanc are sourced from estate American Canyon vineyards as well as an estate plot in Carneros. The result is intense in oaky apple skin and tropical, fleshy lime and guava. Large French oak casks were used for aging.
The grapes for this beautiful wine come from a sloping, high-elevation site, coaxed into expression by Winemaker Bob Cabral. Barrel-aged 10 months in French oak, 40% of it new, it opens with touches of butter and matchstick before blowing off the doors with butterscotch, baked lemon and balanced, oaky spice. Voluptuous on the palate, this is a stunner.
The grapes for this Cabernet Sauvignon and Merlot blend were grown in the Chiles Valley section of Napa. The wine in its youth is extremely tannic and dry, making it unsuitable for drinking anytime soon. But it's exceptionally balanced and has a deep, attractive core of black currant and cedar flavors. There's no reason why it should not age well. Try after 2011.
The grapes for this estate Chardonnay are sourced from the winery's vineyards way up in the Vaca Mountains. This is a flashy wine, showing the ripe tropical fruit, cream, smoke, honey and buttery qualities of a fine Chardonnay.
The grapes for this full-bodied wine hail from the Luvisi Vineyard in the heart of Calistoga old-vine country—a warm and welcome site for the variety. Baked blackberry and black olive combine around a taste of charred meat before brawny spins of brown sugar and nutmeg play on the palate with jolts of chocolate and vanilla.
The grapes for this immense, rich blueberry jammy Syrah come from NFL's John Madden's ranch. It's as big and loud as he can be, with not quite enough fruit or acid to overcome the alcohol, which even gets in the way of the nose. With a small percentage of Grenache blended in and the whole aged in 100% American oak (1/3 new), this style may appeal to some;, but can be interpreted as overly voluptuous, even on a second tasting eight hours after the first. Decant or, preferably, give it another 3–5 years.
The grapes for this interesting and compelling Cab come from all over the county, including Russian River Valley, Rockpile and the Mayacamas Mountains. The winemaker's blending expertise shows in the wine's delicious balance. Dry and zesty, it shows classic flavors of black currants, cedar and plums, with a rich, complex finish of dusty spices.
The grapes for this lovely wine come from the Dry Stack Vineyard and Fallenleaf, some of which is planted to the Sauvignon Musque clone. Zesty acidity takes the first punch, remaining brightly balanced and explosive on the palate, with additional hits of white peach, apricot and honey.
The grapes for this old-vine wine come from various appellations within Sonoma, including Dry Creek and Sonoma Valley. The Zin is blended with mixed blacks and Mourvèdre, which combine for a sweet, thick and jammy experience of cherry-raspberry molasses. A spicy hit of pepper peaks on the finish.
The grapes for this Syrah come from the Ballard Canyon area, which is likely to be Santa Barbara's next official appellation. It's a big, full-bodied wine, tannic and dry, with blackberry, blueberry, smoked meat, black pepper and sandalwood flavors. Feels fine and dramatic in the mouth, and should develop bottle interest through 2015.
The grapes for this wine are grown at 1,500-foot elevation, from a site that provides more coolness than the appellation's valley floor, a data point that becomes relevant to the taste and aroma of this wine. Spice, leather and garrigue combine for a seamless, soft and ageable experience, the wine dark and brooding in blackberry and bacon, yet beautifully aromatic in fresh violet and lavender. Enjoy through 2020.
The grapes for this wine from regional pioneer Gary Eberle are nearly equally sourced from three vineyards: Steinbeck, Wine-Bush and CoCaVin. The nose is herbal with sagebrush, oregano and thyme, offering just a bit of black plum fruit. The palate is also full of crushed, dried herbs, proving a touch sour and tarry, with cooked strawberry and dried raspberry fruit.
The grapes for this wine hail from esteemed sites, including Three Palms and Cork Tree, and their good farming shows. Cherry and cassis aromas and flavors provide the wine with vibrancy, while well-structured tannins and a juicy core balance each other out. The oak is integrated and the finish long.
The grapes for this wine were obviously very ripe before they developed botrytis. The wine is sweet, unctuous, flavored with ripe apricots, very sweet honey, just leavened by a light acidity. As it lingers, the apricot and dry botrytis remain on the palate.
The grapes from this blend come from some of Napa's best vineyards. The wine is soft, fruity and frankly delicious, with waves of berries, cherries, spices and caramelized new French oak. Dazzles now for sheer decadence, but so rich, it's hard to tell where it's going.
The grapes had no problem getting ripe, to judge by the opulent cherry jam, red currant and black raspberry flavors, with their edge of toasty oak and mocha. Crisp coastal acidity provides needed crispness for balance. Drink now for freshness.
The grapes obviously were well grown, as this wine shows a particular intensity of red cherry fruit, as well as minerality. The acidity is just about perfect, the tannins brisk and fine. Yet it's too young to offer full enjoyment. Cellar this polished Pinot Noir for 4–6 years to let it change in interesting ways.
The grapes sure got ripe even in this cool, balanced vintage, so that the wine is jammy in cherry, black raspberry and cola flavors. It's delicious and crisply elegant, with a silky texture, but a little direct and forward. Probably at its best now.
The grapes taste too ripe, showing shriveled fruit notes of raisins and prunes, with dry, bitter tannins that will never age away. A heavy dose of new French oak does nothing except to add oaky sweetness.
The grapes to make this rich, ripe wine were sourced from vines that were planted in the 1980s. The vineyard, which is located next to Bonnes Mares, yields wines that have an open, generous style, plus elements of structure that lend aging potential. Ready to drink in two years, but it should age well for many more.
The grapes used for this estate-grown Cabernet are sourced from younger vines. Round and full, the wine seems to have spent a fair amount of time in barrel, showing pretty baking spices along with tangy fruit.
The grapes used for this wine underwent the appassimento process for 21 days, and the wine was aged for 18 months in French oak. The result is an intense, complex wine, with red fruit, spice and tobacco flavors.
The grapes used for this wine were grown in warm parts of Paso Robles, so even though the vintage was cool overall, this is a very ripe wine. It has blackberry, raisin, plum and sweet oak flavors, with a nice structure of acids and tannins.
The grapes used to make this wine were sourced from the Fort Ross area of the far Sonoma Coast. The wine has thick, supple tannins and fine acidity. It shows earthy flavors of black currant, charred meat and cedar. Give it some airing, and drink it with steaks and chops.
The grapes were farmed biodynamically, fermented with wild yeasts, and just two barrels were aged in new oak. The stiff berry fruit is cloaked in details of stem and earth, tart acids and a whiff of compost.
The grapes were grown on the Central Coast, mostly in Arroyo Grande, and the wine is characterized by vibrant acidity. There is an intense taste of raspberries, more usually found in a red variety like Grenache than a white wine, but Grenache Blanc consitutes nearly half the blend, along with Roussanne.
The grapes were harvested in the early morning to preserve the real freshness that is here. The attractive, rich wine is full in the mouth with its red-berry and red-currant fruits that are cut with citrus. The wine is ready to drink.
The grapey scent of Muskateller does not quite shine through on the nose of this light-bodied yet textured, unusual blend, but it freshens and colors the flavor. Refreshing and versatile with a satisfyingly zesty, dry finish.
The gravel soil on this Lévèque family property makes a great place to grow white grapes. A 50/50 blend of Sauvignon Blanc and Sémillon, this fresh wine suggests the ability to age. It is fruity now, hinting at apricots as well as citrus. It can be drunk now for its freshness, although wait until late 2016 for it to develop greater depths.
The great 2002 vintage has produced some remarkable wines and this falls into that category. Still so fresh, with swathes of mineral texture and tight acidity, it is still developing. Hints of toast point to a future where the wine will be rounder and with even more complexity. For now, the crisp apple, pear and softer yellow fruits dominate. Drink from 2017.
The great 2008 vintage has produced a textured wine that is still young. With its crisp citrus and green fruits, it is tight, mineral and tense. The wine is balanced with its texture and fresh fruits, but it needs to age. Drink from 2018.
The great 2009 vintage in the Loire has produced a rich wine, the wood flavors balancing with the full black plum fruit. There is a toasty character that acts as a counterpoint. Along with the acidity, the flavors suggest a wine for aging over 2–3 years.
The great 2010 vintage has produced an appropriately powerful and dense wine. With its tannins and concentrated, dry flavors, this wine is still young. It has power, the rich black fruit still masked by the structure. It will need long aging, so drink from 2018.
The great dominance of Cabernet Sauvignon in the blend has given this wine both a fine structure and crisp swathes of black-currant fruit. It is a firm wine at this stage, although the fine fruitiness will become an important part of the taste. The estate is named after one of Napoleon's generals who became King of Sweden. Drink from 2021.
The great flavor intensity comes from the sunny side of Vaudésir. The wine is rich, yet crisp and packed with lemon and apple fruits, a touch of spice and a steely, young aftertaste. It needs to age, so drink this from 2018.
The great fruit produces a delicious wine that is also structured with a strong steely element. It is full of yellow fruits, layers of wood and juicy acidity. The aftertaste is as bright as a button.
The great majority of this wine is made from old-vine grapes, planted pre-Prohibition. The age tells tales of soft leathery chewiness on the palate as swathes of cherry-syrup flavor make for a hearty velvety explosion that's lengthy and rich. Black licorice plays a part.
The great Ritchie Vineyard, a renowned site for Chardonnay, also possesses highly sought-after Sauvignon Blanc. Here, it shows as grassy in pea shoots and thick, with a voluptuous texture and body weight.
The great thing about Sangiovese is that it is usually food friendly, even in its simplest interpretations. Terrarossa Riserva shows slender fruit, with bright highlights of cherry and red currant. The ample acidity will cut though fatty foods and cheeses.
The greatly improved Beaumont, under the same ownership as Château Beychevelle in Saint-Julien, has produced a full-bodied, rich wine, which is weighty and packed with serious fruits and tannins. It shows an attractive, black-currant-driven side, but it remains a wine for aging.
The Greco Bianco grape (a native variety of Calabria in southern Italy) offers compelling aromas of pear, Golden Delicious apple and stone fruit. Librandi does a great job with this wine that shows density and creamy spice on the close. Pair it with white meat or fish.
The green apple, apple skin and flower aromas pop. The off-dry peach flavors keep you coming back for more.
The green fruit and subtle, yeasty hay aromas are inviting. It feels nice and not abrasive, with notes of dried apple, citrus and rich, toasty yeast. It perks up on the finish, with dryness, zest and complexity. Very nice for $15.
The green fruit flavors dominate this very fresh, crisp wine. It has acidity as much as fruitiness, giving a steely, tight character. Drink now.
The green gooseberry and apricot side of Sauvignon Blanc comes out in this crisp, clean wine. It tastes a little too sweet, though, giving it a cloying, candied taste.
The greenness of Cabernet Franc leads this Right Bank-style wine on the nose and palate, with cooked bell pepper and pico de gallo salsa prevalent. The mouthfeel is even and not too heavy. Although it's very Old World in design, it would pair perfectly with Mexican dishes.
The Grenache (20%) blended in shows itself with its aromas of raspberry and spice complementing Syrah's blue fruit. The flavors are full bodied and lush, pulling no punches but staying in balance.
The Grenache and Cinsault in this rosé are from the Jura and other vineyards. The result is a soft, smooth and creamy wine. Fresh red-berry fruits give it a round, almost off-dry character. It's fresh at the end, and definitely in an apéritif style.
The Grenache Blanc (60%) gives this wine its delicate aromas of white flowers, while the Clairette (40%) provides backbone and pineapple fruit. Drink this relatively soft, mouthfilling white over the next few months.
The Grenache introduces an interesting stone-fruit influence to this 60-40 blend, something akin to peaches. There's also plenty of smoky, toasty oak, dried spices and chocolate, ending on a liqueur-like note. Full and supple; drink now. —J.C.
The grilled portobello, roasted meat-bone taste to this wine suggests pairing it with beef stew and mushrooms. The wine also is rich in spicy wild blackberries, fresh-picked and ripe under the summer sun, but the finish is dry and firm in tannins.
The Grisant Pinot Gris is more full and fleshy than the winery's LEHM bottling, but still a bit one dimensional. Pleasant flavors of pear fruit, skin phenolics and light suggestions of cinnamon.
The Gros Manseng, one of Gascony's two star white grapes (along with Petit Manseng), gives richness and delicious apricot flavors to this full and rounded wine. The acidity comes with the crisp, fruity Sauvignon Blanc. To drink now and until 2014.
The grounded, earthy roundness of oak is immediately apparent on the nose, adding floral notes of hay and fresh field mushroom. On the pliable palate, aromatic, pale apple notes play with a touch of citrus and evocative hayflower notes. The body is light, with crisp freshness and a little midpalate texture. It finishes clean and bright.
The Guarda Rios, or kingfisher, lives in the vineyards that produce this wine, which is bright pink, strawberry flavored, attractively dry and crisp.
The Gun Metal red is a Bordeaux-style blend—a smooth, seamless mix of spicy red fruits with new barrel highlights of coffee grounds, toasted walnuts and baking spices. There's a lick of citrus running through it also, a testament to the natural acidity that adds life and lift to Washington state reds.
The Gunderloch wines are among the best from Rheinhessen, even their non-site-specific wines like the Diva spätlese. Aromas of bergamot, pear and fresh greens give way to ripe pineapple, citrus and herb flavors. It's fresh and zippy, offering a lot of refreshment value in an off-dry style.
The H3 Cab comes across as a more tightly defined, sharp-edged version of the Merlot. Same berry flavors, a bit more acid, and a sense that the wine goes deeper into the palate, though with less breadth. It feels taut in the middle, as if needing more bottle age and/or breathing time to flesh out, but the structure is sound and the flavors clean and varietal.
The half-bottle format has sped up the maturing of this wine. It rides a fine line between crisp red fruit and fuller, toastier character. With great acidity, layers of zingy citrus and a soft texture, it's delicate and ready to drink.
The hallmark of Angela Soleno's wines is a sweet, spicy and earthy tobacco note, and this blend of 33% Merlot, 33% Petit Verdot and 33% Sangiovese offers it in droves. Combine that with rich black plum, fresh-picked lilac and rose scents, cinnamon and red currant flavors and soft, creamy tannins, and it's a stunning wine.
The hallmarks of this blend of Cabs Sauvignon and Franc and other Bordeaux varieties are a soft, gentle texture and ripe, forward fruit. The cherries, currants, spicy licorice and smoky oak flavors are wrapped into firm, sweet tannins.
The handsome Cusumano brothers recently jumped on the Pinot Nero bandwagon with this spicy expression of the grape from their native Sicily. The ruby colored wine is redolent of spice, red licorice and candy cane and ends with bright freshness on the close.
The hard limestone and chalk soil has given this wine its distinctive minerality and wonderful acidity. Rich and juicy, it has intense yellow and green fruits that are laced with lime acidity. The wine has depth with concentrated fruitiness. Drink from 2017.
The harmony of this field blend is astonishing: Delicious notes of ripe Amalfi lemons, mixed with some lanolin introduce this streamlined, sleek but concentrated wine, toned slenderness and grace make one almost forget about that central heft of pleasantly bitter phenolics. An athlete in a flowing, flattering and silky summer dress.
The Harrison Hill vineyard has some of Washington's oldest Cabernet vines. Here the blend of 65% Cabernet Sauvignon, 25% Merlot, 9% Cabernet Franc and 1% Petit Verdot offers a distinctive flavor profile, clean, sharp and herbal, with an interesting, earthy note. Flavors mingle beautifully, and carry through from the tart, tight-knit red fruit into the polished and lightly slatey tannins and a chewy, lightly peppery finish.
The Hatcher delivers excellent value. Concentrated black cherry fruit runs on through a delicious, cherry cola finish. It's dusted with cinnamon and sassafras, and built for cellaring through 2024.
The Haut-Brion winemaking team produces this ripe wine that has a sense of elegance, with black currant flavors and warm, soft tannins. At the end, the juicy fruit triumphs, giving a wine that's ready to drink now.
The Hautes Côtes de Nuits is in the first range of hills behind the famed Côtes de Nuits. Its cooler climate produces lighter wines, although in this warm vintage this is ripe style of wine. With its red-berry fruits and juicy acidity, the light tannins just give structure to a wine that is ready to drink.
The Hautes Côtes need a good vintage to shine. The 2013 was not one of those vintages and this lean wine shows its structure more than its fruit. It gives a dry, tannic character that is unlikely to soften greatly. It could be worth waiting and drinking from 2017.
The Hawke's Bay region isn't known for its Pinot Gris, but this is a solid example at a very reasonable price. It's citrusy and very nearly dry, giving an overall impression that's a bit lean. Probably best with seafood dishes. Drink now.
The hazy aromas of honeyed white fruits are a touch gaseous. It feels plump and nice, with soft, almost flat melon flavors. It tastes similar on the finish, showing little evolution from the palate.
The headiness of roasted hazelnuts, Bourbon vanilla and blossom honey have an immense seductive power. The palate follows up with precision, concentration and long length. This oak-aged TBA is a mature, full package that will easily charm anyone—now or in years to come.
The headiness of rose petal irrepressible and dominates the nose and palate. This has the full varietal force of Traminer and is ideal for those who love medium acidity and the floral style of this fragrant wine.
The heady and concentrated bouquet of this wine leads with forward scents of blackberry liquor, black plum, bramble, cocoa nib and crushed violet. Medium weight and creamy on the palate, the texture is like crushed velvet and the flavors recall black-fruit preserves, mulled blackberries, black tea and licorice root. Drink now–2018.
The heady aromatic scent of fresh tangerine peel takes turns with the refreshing perfume of green Seville oranges. The palate takes these enticing aromas and bundles them into one arrow-like force of concentrated freshness. This is a high-wire act of piercing brightness and layered citrus aroma. This is like a self-generating well of freshness that convinces with its luminosity, raciness and rapier-like purity of citrus flavors. Everything is heightened: Fruit, dryness, freshness and vibrant verve. It is tempting but it would be a shame to drink this now. Keep this genie in its bottle for a while longer, if only to see what fascinating direction it takes. This is wondrous. Drink 2022–2037.
The heady florality of damask rose is joined by powerful earthy forces to acquire a rich autumnal touch of ripe fruit and fragrance. The palate is wonderfully dry, precise and fresh: There is enough acidity here to brighten every last corner of flavor. This is both ethereal and earthy, elegant but firm, fragrant and fresh—from the first whiff to the last vestige of flavor on the tongue.
The heady fragrance of pure lemon zest hits home straight away, and the palate delivers the promised punch. Purity and freshness perform a high-wire act, all the while sending sparks of swirling tangerine and grapefruit in quick-fire flashes across the palate. Who needs fireworks when you can drink this? If you love acidity, you will be hooked.
The heady lift of lemon oil hits you first. Next comes a dry, slender palate full of apple flavors: crunchy and red, crisp and green, baked and mellow. This is so juicy and light, yet also concentrated and punchy, expressing laser-sharp Riesling at its best. The wine is poised and has a precise liquid vein of bright acidity before finishing with chalky stoniness. Drink now until 2030.
The heady savory note on the nose unites yeast and tarragon, celery and pepper, grapefruit and lemon; fragrance of hay and earth are hinted at, too. The palate continues this wonderful interplay and makes you thirsty for more. This manages to be rounded in a very slender, cool vintage but has the added verve of such years. A great joy to drink.
The heady scent of baked apple and candied orange peel merges into a citrus-zesty, supersweet but tight palate. Sugar-crusted citrus peel—orange, mandarin and tangerine—play about the palate alongside a notion of fragrant pine resin. A rarity and source of pure joy. If you have a fruitcake laced with candied peel, don't hold back.
The heady scent of Damask rose hints unmistakably to Gewürztraminer. The palate follows lusciously, generously and luxuriantly: wonderfully sweet notions of peach, ripe apricot and yellow mirabelle plum are perfumed with a rose petal scent but are also pervaded by a gentle citrus freshness that lifts everything. The length is astonishing and dreamy. This is dangerously delicious.
The heady scent of Damask rose rises from the glass. The peach on the rich, soft and mellow palate is bathed in rose scent too. Residual sweetness boosts the perfumed aspect of this wine, bringing lychee and peach into play as well. A lovely phenolic edge provides structure and fluidity on this textbook Gewurztraminer. The finish is off dry.
The heady scent of grapefruit and tangelo peel immediately add savoriness to the crisp green-apple fruit that is evident on the nose. But there are also richer hints of honey and yellow apple. The palate remains taut, slender and linear but that tangelo spice is boosted by enticing herbal notes of yarrow and a dollop of yeast. This is an aromatic marvel. The finish is dry and intense. This will keep your interest for years. Drink now through 2035.
The heady, pure perfume of fig rind and foliage streams from the glass. A more tart and tropical note of passion fruit pitches in as well, along with green grapefruit spice. The aromatic spectrum is a sublimation of exotic fruit on nose and palate. The palate sustains this high-pitched balance by the purest lightening strike of zesty acidity. Even the tiniest drop of this amber liquid has the power to perfume the entire palate for minutes. The concentration is immense, the flavors are mind-boggling. This is high-octane stuff guaranteed to blow your mind. Drink now or cellar it through 2040 at least.
The heart of the Gimonnet vineyards is in the Côte des Blancs. This bone-dry, very crisp Chardonnay is intense in its acidity and tight texture. Like many wines that are so dry, it needs to age to allow its almost shocking freshness to soften. It will always be a wine for food. Drink from 2018.
The heat and glycerine of high alcohol are integral parts of this 100% Syrah. The wine is big, juicy, jammy and frankly delicious, offering endless waves of cassis, chocolate, blueberries, black licorice, black pepper and vanilla-scented oak that last through a long, spicy finish. Drink now–2016.
The heat from high alcohol combines with Zinfandel's natural pepperiness to produce a hot, high decibel mouthfeel. If you can get past that, you'll find rich flavors of berries, currants and cocoa.
The heatwave summer of 2003 gave the right conditions for producing a Vintage Port. Many seemed drinkable younger than usual for this style of wine, and this is totally open, fruity, soft and ready to drink. It's a rich, sweet style, very perfumed and ripe.
The heavy bottle indicates the importance attached to this wine by its producer. Structured and full bodied, it bursts with crisp fruits, mineral acidity and a touch of herbaceousness. Keep it until late 2014 to broaden out.
The heavy bottle is probably a good proportion of the price of this wine—an unnecessary affectation. The wine itself is firm and structured, perfumed with typical Touriga Nacional violet aromas and rich. With its dense texture and juicy black plum fruits, it is still coming together, so don't drink before 2017.
The heavy bottle is quite unnecessary with this impressive wine that boasts its own richness and weight. Honeyed, smooth with an opulent, rounded texture, it is also so well balanced with its acidity. This beautiful wine will still develop. Drink at its best from 2017.
The heavy bottle is the giveaway here—it shouts important wine. It does live up to its billing, with black, brooding fruits and tannins, and a dense core of dusty tannins, brightened with acidity. There is a final firm and spicy aftertaste.
The heavy bottle leaves little doubt that this is the top wine from Château Eugénie. Inside is an impressive, beautifully balanced wine. It has new-wood mint flavors, with still young fruit. In 4–5 years, this will be at its peak
The heavy bottle signals this is statement rosé. It's certainly rich, full in the mouth with spice, acidity and tangerine flavors mingling well together. The wine is deliciously textured and could do with some more aging. Drink from the end of 2015.
The Heintz Vineyard is on the outskirts of the AVA, really pushing toward the coast, with the expected cool-climate characteristics of fresh acidity and complex, savory tones. This wine wows in every way, from its notes of exotic coconut meat and apple pie to its tang of Meyer lemon, all accented by bergamot and anise. The spice rides a wave of body and length toward the finish, alongside an unmistakable streak of minerality. Hold through 2024.
The Helix Chardonnay is a lush offering of pineapple flavor, plus a leesy, mineral-soaked midpalate that is supremely refreshing. It has terrific acidity and persistence on the palate.
The Hellion is half Primitivo, one-third Petite Sirah and the rest Zinfandel. A lively mix of berry, citrus and tree fruit flavors, it's plush, forward and full across the palate. It starts out beautifully, then falls a little flat coming into the home stretch. The finish shows some heat and a hint of milk chocolate.
The herb, grapefruit, tropical fruit and melon aromas are light but very varietal. The palate has a slight spritz that perks up the tangy fruit flavors.
The herb, violet, red fruit and mineral aromas start out light, with earth, smoked meat and black pepper notes lurking in the background. The fruit and savory flavors coat the palate with a pillowy soft texture, displaying an exquisite sense of balance. It's hard to put the glass down but a grilled peppercorn steak pairing demands it.
The herb, wet stone and green-apple-skin aromas are light but provide intrigue and lead to a dry palate with well-balanced, juicy acids, a compelling feel and a spot on sense of balance. Put it on the dinner table to see it at its best.
The herbaceousness comes from both the Sauvignon and Sémillon in the blend. The Sémillon also gives a full texture as well as potential richness. With attractive citrus acidity, this is a very drinkable wine that can age.
The herbal aromas are forward on the nose of this Cabernet-based wine, which includes 7% Petit Verdot, 4% Mourvèdre and 3% Merlot. Gamy, rich red plum and cherry notes unfold shortly after, while the hefty palate offers earthy flavors of cassis and tobacco leaf. Sweet smoke and toast accents linger on the long finish. The wine is young and powerful now; try after 2015.
The herbal aromas leap from the glass in this crisp, green-fruit and citrus-flavored wine. It is tangy, herbal and grassy in character with a zesty texture and a tight mineral aftertaste. Drink now.
The herbal Boulder Bluff bottling remains rather stubbornly closed, even after being open for several hours. It's tart with fruit flavors of cranberry and green apple.
The herbal flavors of the wild garrigue go through this pale, almost white wine. It does have a touch of tannin giving a structure, as well as a cool character from the high elevation of the vineyards. The aftertaste is refreshing.
The herbal side of the grape dominates here, in both aromas and flavors. The mixed red berries have a wild, mountain-grown flavor, with streaks of green bean. Acids are chalky, and a thoughtful food pairing—something meaty and pepper-crusted—is what will bring out the best in this wine.
The herbal side of Touraine shows strongly here. The wine has richness as well as green fruits and gooseberries. Its acidity is dominant, tangy and full in the mouth. Drink now.
The herbal, thin fruit is covered with a strong streak of vanilla. It finishes with bitter tannins.
The Herdade da Boavista vineyard has produced a serious powerful wine. It has dark tarry tannins with concentrated black fruits and a dense structure. It is big and solid in all senses, while still keeping a surprising amount of elegance with its fresh fruits and juicy aftertaste. Drink from 2018.
The heritage clones referenced here are Pommard and Wädenswil, yielding fresh and forward fruit flavors of strawberry with a cherry-popsickle kick. There's a nice brambly texture to the fruit, along with a dash of cola. It's a harmonious and texturally resonant Pinot Noir ready for near-term enjoyment.
The high-quality oak used in this wine really stands out, providing touches of brown sugar, cinnamon, coffee and bacon to the otherwise modest black cherry fruit. It's reasonably full-bodied for a German Pinot Noir, with a long finish and supple tannins.
The high-toned aromas of raspberry, barrel spice and herb bring a touch of heat along with them. The palate offers tart tangy acidity, with the tannins seeming a bit bunched up.
The high acidity on this wine gives it a sharp and steely personality, especially on first impression. Those sharp edges will soften with time but the wine already shows slightly aged aromas of candied berries, tar, tobacco and leather. Pair it with creamy pasta dishes.
The high alcohol (15.5%) and pruney character suggests that this was picked late—a bit too late to retain any elegance. The acids are sharp and citric and not well integrated, leaving the fruit almost invisible. Decanting opens it up a bit; this is an excellent vineyard, but it has not been all that well served here.
The high alcohol gives this wine glycerine-driven sweetness and Port-like heat. With its raisin and chocolate flavors, this is Mazzocco's signature style.
The high alcohol is a good indication of the ultraripe fruit flavors here. Raisins and cooked cherries dominate, set against a background of tart cherry-pie acids. The concentration is impressive, as is the purity of the fruit flavors.
The high alcohol may be a stumbling block for some palates, but this wine is nonetheless absolutely delicious. Sourced from a vineyard planted in 1972, it was aged in 50% new French oak. It's intense and detailed, with hints of wintergreen, a broad streak of cherry cola, and finishing licks of molasses, brown sugar and coffee.
The high alcohol shows through everything else, giving this Zin a chili pepper heat and a distracting Port-like sensation. It's rich and dry, with firm tannins framing the blackberry and currant flavors.
The high alcohol spoils this wine. It gives too much richness, pepper and immense superripe fruits. The wine is of course very full, very rich and with dense tannins. It lacks balance.
The high altitude Cardo vineyard always produces finely structured wines that need aging. This firm, initially austere wine shows good potential as its bright red fruits develop and the firmer tannins come into balance. The acidity gives a fine freshness to the aftertaste. Drink from 2015.
The high altitude vineyards of Luberon can yield some thirst-quenching rosés, of which this is a very good example. Hints of crushed stone and barely-ripe peaches finish on a refreshing note of fresh lime juice. Drink now.
The high elevation appellation of Chiroubles produces structured wine like this. It's a cool, tannin and crisp fruit flavored wine. Red currants are cut with acidity and a juicy, really fruity aftertaste. The structure will allow the wine to age a few months, so drink from the end of 2016.
The high elevation of Chiroubles has produced a crisp, cool and stylish wine. It has juicy cherry fruit and bright acidity. The wine is developing quickly and will be ready to drink from early 2017.
The high percentage of Cabernet Franc makes itself known in this wine with tobacco leaf and tomato skin aromas on the nose. The palate is dense, with black cherry and plum flavors. The gripping tannins turn a bit astringent on the finish. Try with steak or hamburgers.
The high percentage of Touriga Franca in this wine has given it structure as well as red berry fruitiness. It is generous, but supported by a dry core of tannins. Twelve months in wood have smoothed out the fruit stalkiness and given a ripe wine that could age further. Drink from 2016.
The high proportion in the blend gives it its ripe, juicy character. The toasty wood aging flavors are just enough to allow it to fill out as it ages. With juicy black-currant and ripe-berry flavors, the wine will be perfumed and delicious from 2018.
The high proportion of Mourvèdre (80%) in this Sénéclauze family wine gives it great richness and a fine perfumed character. It is has ripe apricot and pineapple fruits along with a strong pepper character. The mineral texture and fine acidity make this a great food wine.
The high proportion of Sémillon in the blend gives the wine an extra richness. That rounds out the more herbaceous character and brings in ripe peach and kiwi flavors. It's already a lively, drinkable wine, but should only improve over another few months.
The high quality of the 2010 harvest is on display here. Enchanting aromas of mocha, toast and black fruits are complex and crafty. This feels fresh, with a hint of tannic scratch. Flavors of spiced cherry, currant and mocha finish with tobacco notes. Given that 100,000 cases of this Reserva were made, the end result is impressive. Drink through 2020.
The high score reflects the wine's potential, because it has been put on the market before it's ready to be opened. Fresh and zippy in acidity, its flavors are of raspberry and cherry pie filling, while sweet, caramelized oak has not yet been integrated. Cellar it for a year or two, even longer. It should be quite a beautiful wine by the end of 2012.
The high toned, aromatic reticence of the 2008 vintage is on full display in this unusual blend 37% Cabernet Sauvignon, 33% Syrah, 12% Mourvedre, 6% Petit Verdot, 6% Cabernet Franc, and 6% Sangiovese. The brooding notes of bittersweet chocolate, medicine cabinet, and cherry cola are concentrated however with structured, slightly dry tannins in a wine that calls out for steak if ever there were one.
The highest of the Beaujolais crus at 1,400 feet, Chiroubles produces deliciously crisp and cool wines. This wine has that character with its bright red-cherry flavor and light acidity. It is perfumed, fruity and ready to drink.
The highest of the Cahors vineyard's three terraces above the Lot valley has its stony soil with large pebbles. It produces the most structured of the three single-parcel wines from Triguedina. Complex and dark, it is juicy and sumptuous as well as solidly structured. Great acidity cuts through the opulent texture. It's a wine to age; drink from 2019.
The highest priced among the four different Grüners produced at the winery, this elegant wine has the depth of the Reserve, the minerality of the Dolium, and riper flavors than either, with peach and melon dominating. Drink this slightly chilled and it will pair beautifully with just about all poultry and seafood.
The highlight of a thin lineup, Cave B's Sauvignon Blanc brings tart fruit flavors of lemon and lime, grapefruit and melon. Thankfully, no oak was applied; this winery has a heavy hand with barrels. This new bottling is young enough to retain the crispness and liveliness of the natural fruit.
The highly anticipated best barrel blend from this pioneering Syrah producer offers bright blueberry and black currant aromas, enlivened by white pepper, lavender, milk chocolate and caramel. Violet floral notes power the attack, followed by waves of ripe purple fruit and cola, sarsaparilla and cocoa flavors. It's a crowd-pleaser: sultry and lush yet intensely focused.
The highly aromatic nose is vaguely suggestive of cotton candy, but the flavors are dry and precise, offering hints of white chocolate and white peach and ending on a citrusy note.
The highly sought-after, perennially beautiful and brawny Hillside Select is 100% estate grown and 100% varietal. It wows after three years in barrel, painting a lush picture of tobacco, tea and firm, integrated tannin dusted in smoky clove scents. Intensely peppery, its youthful blackberry and cherry flavors shine through but will benefit from even more time in bottle, through 2032.
The Hilltops is a high-altitude (approximately 450 meters above sea level), continental region that's often a good source for value. This wine is crisp, youthful and firm, with hints of baking spices and vanilla accenting pure cassis fruit. Drink 2020–2030.
The hinted lushness of passion fruit plays intriguingly around the straight-laced acidity of this classy Sauvignon Blanc. The body is light but profound. Very refreshing on its own or with light, delicate foods.
The hints of menthol and cherry on the nose are appropriately restrained for the style. This medium-bodied wine is still tight and young, but should blossom after 2020, based on the length of its mouthwatering finish.
The historic Barale Fratelli estate offers this bright Barbaresco from the Serraboella cru. The beautiful wine is pristine and tight with loads of berry fruit and spice. It's tart, spicy and clean on the finish. Pair it with ravioli with lamb-based meat sauce.
The historic Dr. Konstantin Frank winery has long been a source for consistent, well-priced wines in the Finger Lakes. Pretty on the nose, with delicate floral and stone-fruit aromas, it builds in intensity and power on the palate, with a crush of sweet-tart grapefruit and nectarine flavors. Hints of fresh herb, honeycomb and zippy lemon-lime acidity add nuance and balance to a long finish.
The historic Port house of Delaforce has now launched its own Douro table wines, and this Alvarinho is soft and fruity. It has a creamy initial texture followed by touches of vanilla and quince. This is not for aging, so drink it now.
The historic Pritchard Hill producer swings for the fences with this Cab, intense in black cherry, blackberry and cedar. Hard to penetrate on first try, it demands cellaring to soften its wall of hearty tannins, the merest hint of chocolate-coffee begging to break out. Lushly powerful and complex, it can be enjoyed through 2027.
The historic Santa Cruz Island Zinfandel clone excels more at the Rusacks' Ballard Canyon estate than their Catalina Island vineyard. Deep strawberry and red plum aromas mesh with cinnamon, mace and a touch of earth on the nose. There's enough tannic grip to show elegance, with bright red fruit and hearty sagebrush spice flavors.
The historic Santar estate is one of the oldest in the Dão region. The estate wine is structured, mineral, dark in character and firm in tannins. At the same time, rich black fruits are waiting to burst out, bringing with them ripeness and balanced acidity. It's a serious wine for aging; drink from 2018.
The historic vineyard of Casa de Santar in the heart of the Dão region has produced a dense and powerful offering, with rich tannins and black fruits. Its intense, solid blackberry and spice flavors are followed by acidity, contributing complexity. Age for at least four years.
The historic winery's most widely accessible bottling, this is a solid everyday sipper, showing concentrated olallieberry, black plum, violet and teriyaki aromas. The palate discloses blackberry and mint, with touches of pepper and lavender.
The Hitching Post team of Frank Ostini and Gray Hartley hit a home run on this Highliner, with a nose that features fried shiitake mushrooms, violet and sizzling balsamic vinegar. It boasts an elegant mouthfeel, with very round and widely expressive fruit, characterized by orange peel, olallieberry and more violet.
The HJW Vineyard bottling shares the same backbone of mineral and citrus purity common to the producer's entire 2014 Riesling lineup, but with far greater intensity and penetration. Blossomy and perfumed at first, its grapefruit flavor and honed, steely density build on the palate with elegance and power.
The Holstein designate offers pretty flavors of cherry and brambly berry, along with the Dr. Pepper character often found in Oregon. It's drinking well, though lacking the concentration that you would anticipate from the vintage and AVA.
The holy grail for many wine producers remains drinkable Pinot Noir for less than $20. This one lacks a bit of midpalate weight and richness, but does offer earthy notes of beet root and mushroom couched in an appropriately silky texture.
The home chateau of the group of properties owned by the Guyon family, this estate has produced a solid very ageworthy wine. It has dark tannins and rich juicy black fruits. With its structure and bright berry and plum flavors, it will not be ready to drink before 2020.
The home vineyard of Madiran's star, Alain Brumont, has yielded a superb wine that is full of dark tannins and with a considerable ability to age. It is balanced, concentrated and touched by spice and toastiness from the wood aging. In tandem with that are generous fruits within a dense structure that is just beginning to smooth out. Drink from 2018–2038.
The home vineyard of the Luneau family, this five-acre property dates back at least to the 18th century. The wine is ripe, fruity and fragrant. It has a rich background of yellow fruits as well as fresh acidity. With its tight texture, it should be aged, so drink from 2016.
The honey and orange aromas, rich texture, full body and late-harvest flavors add up to a bold and fruity wine. With each sip, more complexity and depth comes out, making a lasting impression.
The honey, orange, pineapple-jam and vanilla flavors are extremely rich, but balanced and brightened by brilliant acidity. It's elegant, clean and delicious.
The honeyed aroma of this Rhône blend of Marsanne, Roussanne, Rolle and Viognier makes it immediately attractive, but then the flavors kick in, and it turns into a roller coaster ride. Apricot jam, peaches, pears, pineapples, butter-sautéed plaintain, vanilla custard, star anise, lemon crème brûlée, the list goes on and on. The finish is fully dry and the alcohol is refreshingly low. Drink now.
The honeyed notes on the nose almost have a savory soy-scented quality. These savory notes of stone and yeast also hover on the palate which is dry and replaces primary fruit with honeyed fluidity against the canvas of yeasty autolysis. This works not only as a dry refreshing apéritif but as an accompaniment to delicate foods.
The honeyed richness of this Chardonnay is balanced by crisp acidity and a hint of minerals. It's ripe and forward in orange, apricot and tropical fruits, and the texture is creamy smooth. Easy to drink now.
The honeyed wine has just a touch of botrytis as evidenced by the dry edge to the apricot and marmalade flavors. There is plenty of delicious refreshing acidity to balance the sweetness of this poised and stylish wine. Drink late 2017.
The Hope family dives into Chardonnay with this sleek bottling. The nose is tight with pink-grapefruit pith, unfurled white flowers and crushed seashells. Intriguing and elegant flavors of grapefruit blossom, guava shavings and sea salt buzz across the palate with humming electricity.
The Hope Family Wines' blend of 50% Marsanne and 50% Viognier offers aromas of ripe melon, smoked lemon rinds, apple custard and roasted chicken on the nose. Creamy flavors of ripe apple and pear are cut with a clean space of lemony acidity in this rich white wine that could handle a variety of food.
The Horse Heaven Vineyard adds a welcome touch of minerality to the plain apple fruit flavor of the wine. It is this minerality that elevates it a notch, giving it a textural and refreshing mouthfeel.
The Horseshoe Bend Vineyard, which is in the cool Laguna part of the southern valley, is capable of great Pinot Noir. In a warmer vintage, the wines are lush. In chilly ones like 2011, they're elusive. But the wines always have great structure. This bottling is marked by acidity, tannins, dryness and a superbly silky mouthfeel. The flavors veer between barely ripe cherries and pomegranates to green tomatoes and celery leaf. The wine needs time. Give it until 2017 to begin to show its stuff.
The Hospices de Saumur is a charitable foundation, with the Clos Cristal one of the donations of vineyards. This young, fruity 2011 shows some rough, rustic edges while also giving full, red berry fruits and some tight tannins. For aging over the next 2–3 years when it will smooth out.
The Hospices is a charitable organization that has vines in Beaujolais. The wine is ripe with some tannins as well as red fruits. With its structure and concentration, it could age another few months, so wait until 2017.
The hot 2003 vintage makes an interesting choice for a Vintage Champagne. This wine, with its almond and toast flavors, is certainly ripe. However it has not lost its fresh background acidity and tense texture, making it a rich wine with a fresh aftertaste. It is ready to drink.
The hot 2003 vintage was probably not the year to make a vintage Champagne. Soft and rounded, this is missing texture and poise. Certainly now mature, it offers attractive acidity at the end.
The hot 2009 vintage has yielded young vintage Ports with intense color. Here the color shows the ripeness of the perfumed, concentrated black fruit. Rich, full, more open than tannic, likely to age over the medium term.
The hot climate in which the grapes were grown shows in this wine's extreme softness and jammy ripeness. It's almost sweet, like a cherry and raspberry pastry.
The hot climate of the Cold Creek Vineyard sharpens up the contours of this Chardonnay, which shows more of a classic Washington character. Bright fruit, a mix of apples and peaches and pears, is shot through with streaks of butterscotch from fermentation in new French oak. It's been through 100% malolactic, yet retains some crispness. Polished and full-bodied.
The hot conditions of 2009 are draped all over this rich, syrupy wine that's opaque to the eye and heavily charred on the nose. Under a blanket of burnt oak, there's leather, beef and black-fruit aromas. The palate on this heavyweight is chewy, while flavors of oak, roasted berry and herbs lead to a mildly complex but forceful finish. This is more big and ripe than elegant.
The hot vintage definitely left its mark on this Cabernet Sauvignon from the Montalcino area. Coffee, vanilla, fudge and espresso bean are backed by jammy fruit and ripe berries. In the mouth, it shows firm tannins and good length.
The hot vintage shows strongly, perhaps because this estate is located in the western part of Montalcino where elevations are lower and temperatures are a few degrees higher. The wine has a warm, brownish hue and delivers notes of mature black cherry, prunes and exotic spice. There's no freshness here and it won't last much longer.
The hot vintage yielded a beefy, leathery wine with earthy black-fruit aromas along with creamy plum and blackberry flavors. It's a little thick and spongy compared to other vintages of the 125 (namely 2001), and it's definitely saturated. But for good cola, black fruit and other jammy flavors, this is a nice ride. Drink now through 2010.
The hot, overweight 2003 vintage has not been kind to this licorice- and dark chocolate-flavored wine. It is dry, firm, while still garishly rich. If you have it, drink it now.
The Huber Vineyard is one of the few places where this grape grows in America, and the wine is always fascinating. Extremely dark in color, it offers unctuous black currant, graphite and licorice aromas. The palate combines mouth-coating tannins with a surprisingly light, acid-driven frame, showing woody elderberry flavors and the grape's telltale minty lift. Not extremely complex, but a fun and different sipper.
The hue is an elegant peach just starting to blush with pink. The wine is entirely dry, with low alcohol framing intricate flavors of peaches, limes and vanilla, brightened by crisp acidity.
The huge concentration of this wine reflects the hot 2003 vintage. There are aromas of ripe fruit skins, and flavors of big, juicy, hugely rich black fruits, with dark tannins and a hot texture.
The Hundsleiten vineyard is on the last slopes of the Weinviertel looking across the Danube Valley. With its great exposure, it produces a rich style of Grüner, with added structure and minerality. In 2007, the vintage exposed the terroir, giving a flinty edge to the still-rich character.
The Hunter's almost tropical climate shows in this wine's aromas and flavors of roasted cashews, grilled peaches and superripe tangerines. It's medium in body heading towards full, but silky in feel and with mouthwatering grilled notes on the finish. Drink now.
The husband-and-wife team behind this label deliver a well-balanced, approachable but serious wine in this bottling. Aromas include red rose, dark violet, pomegranate, limestone and clove. On the palate, there is luscious black cherry fruit, with slate and acidity to stand it up straight.
The husband-and-wife team of Mike and Claire Allen have turned out 2,000 cases of this terrific value, which delivers authentic Pinot Noir complexity at an attractive price. Bold black cherry fruit carries subtle herb, twig and vanilla shadings with aplomb, while the texture turns velvety on the lengthy finish. Drink now–2017.
The Hyatt is tight, hard and chewy. Its stiff tannins are calling the shots, and leaving an earthy impression strongly tasting of roots and stems through a somewhat bitter finish. —P.G.
The iconic Periquita brand has expanded into a range of wines, from which this is an ageworthy example. It has smoky wood flavors, a rich texture and warm, rounded fruitiness. The density, tannins and final acidity all promise aging, so drink from 2015.
The iconoclastic Emilio Rojo produces this five-grape blend from terraced vineyards located in inland Galicia. The wine is lush, rich and shows barrel characteristics and depth. The nose is toasty and alluring, but the real play comes in the mouth, which is healthy as an ox, with layered flavors of baked apple, tropical fruits and honey. Long on the finish, with an appealing texture and fine acidity. In perfect condition now; drink through 2013.
The idea here is to present a more structured and sophisticated Brut with emphasis on the nutty tones and mature peach. The wine succeeds in this regard but the whole point of Prosecco is to be light and fun; this ultimately lacks those sharp, well-defined fruit tones you might expect.
The idea that Sauvignon Blanc cannot age is emphatically disproved by this impressive, mature wine. It is rich and concentrated, full of almonds, herbs and a great sense of length and ripeness. This is now perfectly ready to drink.
The IGT appellation is Ravenna (in the Emilia-Romagna region). Il Beneficio opens with bitter fruit notes followed by sweet tones and dark spice. The wine is slightly disjointed and very intense overall (in terms of alcohol too).
The Il Tralcetto line (pretty bottles fastened with a snippet of grapevine on the neck of the bottle) continues with this bright, ruby-colored Pinot Nero. The wine opens with wild berry and forest floor aromas and offers bright, easy freshness on the close.
The Il Tralcetto line of wines is packaged with a real grape vine clipping looped over the neck of the bottle. Inside is a fresh and easy expression of Merlot that is redolent of cherry, raspberry and spice.
The ILR Reserve continues to be one of the top Hunter Semillons available in the U.S. The 2007 remains youthful, showing a pretty array of citrus aromas and flavors, medium body and a crisp texture. In another few years, this medium-bodied wine should start to develop nuances of honey and toast. Best after 2017.
The immediate impression is of savory umami aromas pierced with pine needle and sage highlights. Red and black licorice, along with sweet cured meats, bring complexity to fruit flavors of berry, cherry and plum. Toss in Provençal spices, coffee grounds and the classic Cayuse earthiness that continues through a deep, firm, beautifully defined finish. Drink now through 2030.
The immediate impression is that this wine is heavy, ripe and oaky. Sawdust and wood grain are the lead aromas. In the mouth, this chunky Priorat is hard, with grating tannins. Hickory and toasted berry flavors finish hot and resiny.
The immediate impression you get is of strong menthol aromas, followed long after by supporting fruit flavors of blackberry and cherry. The minty sensation also carries through to the mouth, but a touch of fruitcake spice adds something different to the finish. Smooth and approachable now.
The immediate sensation is of sulfur and reduction; underneath there is some greeness but also bright red fruit and floral flavors, with a short to medium finish.
The immense walled vineyard of the Clos de Vougeot gives so many styles of wine from its 80 growers. This version is already relatively soft with as much generous fruit as tannins. Some high-toast oak flavor needs to integrate, while showing great density and concentration. With power behind it, the wine will age seriously. Drink from 2023.
The impact of 50-year old vines is seen in the concentrated fruit, ripe and full,  in this wine. The flavors are of fresh apricots, edged with green apples and pink grapefruit, a combination that shows both richness and great freshness. The finish is a reminder of the fine acidity in 2006.
The impenetrably obscure label design makes this difficult to find, but once your hands are on the bottle, it's smooth sailing. A “second label” Bordeaux-style blend, this delicious, fruity and distinctive wine puts a wrap of tangy citrus around black cherry, coffee and licorice components. Malbec is the principal grape, with smaller amounts of Merlot, Cabernet Sauvignon and Cab Franc.
The importance of a great vintage is evident in this crianza holdover from the lauded 2001 harvest. The wine is loaded with cola, root beer, molasses and leather aromas, while the flavors of earthy cherry, plum and raspberry are subtle and upright, yet still a touch angular. Will go well with food; drink now.
The important thing to know about this Riesling is that it's frankly sweet, with sugary apricot, orange, green apple and honeysuckle flavors. It's also brilliantly clean and vibrant in acidity. If you like this off-dry style, it's definitely for you.
The impression is that some of the fruit may have teetered on the edge of overripe, as the wine has a grainy, sugary mouthfeel. It's not overtly sweet, just granular, and the pear fruit flavors are lightly honeyed. It's best to drink this by late 2016.
The impression of richness and density extends even to the nose of this wine, which suggests fruitcake and spice cake. It's full-bodied and velvety, offering an array of flavors ranging from cedar and vanilla through to cherries and chocolate. Sure it's oaky, but darn tasty, too. Drink 2020–2030.
The impressive I Filari Dolcetto opens with plush, rich concentration and a dark, purplish color. The aromas are intense and immediate and the wine exhibits a velvety, dense texture in the mouth with sweet cherry and cola flavors followed by mild tannic structure.
The impressive nose on this blend offers aromas of tobacco, beef jerky, oregano, thyme, chocolate, coffee and dark earth against a blueberry-liqueur backbone. A bumping acidity unleashes flavors of plum and purple flowers on the palate, which also shows espresso and blackberry tang, carrying deep into the finish.
The impressive Victorian baronial chateau of Cantenac Brown is one of the landmarks of Margaux. The wine is getting better each vintage. This is ripe and generous, full of freshly minted tannins and layers of wood over the ripe berry fruit. Drink this wine from 2024.
The impressively plump and prominent strawberry and red-currant aromas are alluring on the nose, enhanced by touches of cinnamon and pepper dust. The palate combines savory pepper spice, red plums and berries, with a solidly simmering acidity shimmering through the entire sip.
The improvements at this estate continue with this bright and fruity wine. It is structured with some firm tannins under the attractive blackberry flavors. Crisp and likely to develop well over the medium term, the wine will be ready from 2020.
The improvements at this property started with this wine. It does show dark, maybe bitter tannins, but at the same time there is some sweet berry fruit, new wood that is balanced and a final flavor that is soft, jellied and fresh.
The inaugural offering of this block-designate is dark and brooding, with tightly constructed, sizable tannins and oak still pronounced on the palate. Time should develop its floral notes of rose and orange peel, with accents of tea, cranberry and pomegranate. Cellar through 2017.
The inaugural release from this négociant winery is a blend of Mourvèdre, Grenache and Syrah. The aromas pop with notes of black pepper, marionberry and herbes de provence. Flavors are fleshy and fruit-forward with a snap of acidity that pulls it all together.
The inaugural release from this winery from Sleight of Hand Cellars' production winemaker Keith Johnson is a blend of Mourvèdre (90%), Syrah (8%) and Grenache Blanc. Stylistically somewhat unique for Washington, it brings brooding aromas of sauvage, herb, smoked meat and white pepper, along with a bit of reduction. The fruit flavors are pure and bring an appealing sense of texture. Give it time to open up and pair it with food to see it at its best.
The inaugural release from this winery, this wine was barrel fermented and aged sur lie for 17 months. Unfiltered and lightly cloudy, it offers appealing aromas of peach, butter and spice that lead to textured but deft flavors and a persistent finish.
The inaugural release of this producer's GSM blend is comprised of 55% Grenache, 35% Syrah and 12% Mourvèdre. Jammy and dense in blackberry, espresso and leather, it offers a mouthful of flavor and intensity without ever becoming over the top.
The inaugural release of this wine is 85% Cabernet Sauvignon, 10% Malbec and 5% Petit Verdot, coming from Summit View, Pepper Bridge, Cockburn, McClellan Estate, Stone Valley, Seven Hills, Waliser Rocks and Fire Ridge vineyards. Green herb, black fruit, coffee and anise aromas give way to beautifully balanced red- and black-fruit flavors. The acidity brings a sense of vibrancy, while the tannins provide plenty of structure.
The inaugural release of this wine is semi-sweet and pleasant, with citrus and apricot flavors finished with a soft, honeyed oakiness.
The inaugural release of this wine, this hails largely from the esteemed Klipsun Vineyard. Alluring aromas of herb, earth, cherry liqueur and black fruit lead to sweet, sappy black-fruit flavors and burly but still well-integrated tannins. It's only going to get better with additional time in the bottle. Best after 2023.
The inaugural vintage from the owners of Atlas Vineyard Management in Napa, which also farms vineyards in Oregon and California's Central Coast, this is exquisite in candied popcorn aromas, with a seasoning of fennel. Soft and juicy, it remains fresh on the palate, finishing crisp and clean.
The inaugural vintage of this 100% varietal wine, this was given two years in French oak, half of it new. It's wide in approach, showing full-bodied richness and concentration, its flavors trafficking in bacon, juicy cherry and vanilla.
The inaugural vintage of this Marsanne, Grenache Blanc and Roussanne blend is impressive, with potent aromas of grapefruit and flavors of rind and pith. It's crisply defined, with excellent density and natural acidity. Still quite young, it's a wine to tuck away in the cellar until 2019.
The inaugural vintage of this project, this bottling shows snappy black and white pepper, black raspberry, cranberry, beef tartare, tight purple flowers and a tiny touch of pork fat on the nose. The light, frothy palate presents all manner of pepper, from white and black to green, as well as tart boysenberry juice and a touch of asphalt.
The inaugural vintage of this wine, named for a water goddess, this offers herb, grass, lemon and peach around a medium body influenced by some oak. As it develops in the glass, tropical fruit unfurls in a refreshing spritz before settling down to a tart finish.
The inclusion of 11% Aligoté, which was sourced from a block planted in 1979, makes this Chardonnay unique. The Aligoté seems to thicken the core fruit, and it adds flesh and rind-like flavor, along with old-vine details of dried herb and spice. It's a pleasing mix of integrated stone-fruit, grain and citrus-peel notes.
The Indelicato family's vineyard is basically the entire appellation. This hearty blend of Syrah, Grenache, Petit Verdot and Viognier shows it off well, with fruit-driven aromas of grape juice, grape seeds, olallieberries and sandalwood. The palate shows decent structure as well as blackberry fruit, dried oregano, beef jerky, peppercorn and sanguine flavors.
The Indian Wells Cabernet Sauvignon seems a little reductive at the moment; odd, since the 2005 vintage was forward, almost fat, and the wine has been in bottle for quite some time. It should definitely be decanted and aired out before serving, which will help to push the fruit flavors forward. The finish is just slightly dilute, but the wine is well-made and may just be suffering from some of the occasional dumbness that strikes Cabernet.
The Indian Wells Chardonnay by this producer continues to improve with each vintage. Here, the melding of luscious tropical fruit with buttery barrel flavors is just about perfect. Pineapple, Meyer lemon and candied oranges highlight the intense flavors, and the lushly-applied oak influences carry the full-bodied wine to hold a smooth, satisfying finish.
The initial aromatics are of grapefruit, a grassy field, a nip of lilac and some pine. The flavors that follow are mostly in the pear, apple and lemon categories, while a little vanilla manages to work itself onto the short, clean finish. The mouthfeel is perfectly adequate, while overall it provides good character.
The initial entry to this wine is reminiscent of cheesecake, with a decadence to the bouquet. From there, ripe pear and toasted oak combine around a tropical edge of guava and papaya, giving complexity and lushness on the palate, before a zesty, slightly tart finish confounds and invites one in for more. Cellar through 2018.
The initial fresh fruit is only part of the story of this complex wine. It has herbal, mint flavors, some herbaceous Cabernet flavors, along with dry, firm tannins and cassis acidity. It's not powerful, but all the elements are there, well in balance.
The initial impression is of a jammy, almost sweet wine. Later bright berry fruits, some wood and a dense tannin core kick in. With its sweet chocolate and juicy edge, this is a wine ready to drink now. Screwcap.
The initial impression is of black fruits, chocolate and coffee flavors. These delicious tastes are supported by structure, intense tannins and juicy acidity. Age this elegant Blaufränkisch for another two years.
The initial impression is of toast and spice. Only slowly do the fruit and full-bodied richness of this wine become apparent. It comes from a Grand Cru close to Corton-Charlemagne and has similar structure and power. The wine will develop slowly and richly. Drink it from 2020.
The initial impression of this Chardonnay is of intense pineapple, pear and tropical fruit flavors, but then the minerality and acidity kick in, and the wine feels grounded and vital. It's a lovely effort, rich and intense yet light and ephemeral.
The initial impression of this wine is almost dry. That comes from the dense structure as well as the complex interplay between botrytis and acidity. Yellow fruits and bitter oranges show well, giving both acidity and final sweetness. Drink from 2018
The initial impression of this wine is lean and austere. Lively acidity and a firm, dark, magnificent structure brings out intense flavors of plum skins. It needs several years in the bottle to show its best. Drink from 2018.
The initial impression of young, juicy red berries carries into an astringent wine with streaks of gravel and chalk. It's pleasant, simple but quick to fade.
The initial nosing reveals a char-broiled character along with maple. That nose turns even darker with airing, indicating that no barrel was spared in the making of this wine. The flavor profile is all dark berries and cream, with yet more wood at the heart. On the tail end, it's dry, broad and full of tannins and extract that coat the mouth. Best Buy.
The initial sense of structure is rounded out by the ripe berry fruits. It's a dense wine, full of firm tannins but with fine acidity, sweet fruitiness and a sense of brooding power. It will be a rich wine, so wait until 2018.
The initial shock is of intense acidity. Only after a while, do the structure and the fruit show. It makes this an unbalanced wine, the structure out of kilter with the fruit.
The initial wood flavors dominate this still-young wine. With its tight mineral character and black currant fruits, it is very focused despite its power and intensity. The flavors open slowly over many hours, emphasizing the need for 4–5 years' aging.
The initial wood flavors in this wine rapidly give way to rich fruit. Spice and black-plum flavors are built by a firmly tannic superstructure. The aftertaste brings out the acidity. This wine should develop well over the long term. Drink from 2023.
The initially effusive nose of strawberries and caramel quiets rather quickly, replaced by cola and tree bark. There's more of the same in the mouth, finishing with a stemmy note. —J.C.
The initially sumptuous notions of peach are quickly tinged by a more intriguing note of smoke. Honeyed notes join in before they explode on the palate into a rich, lemon-caramel flavor. This has concentration and verve and cuts its sweetness admirably, so much so that this becomes a lip-smacking tightrope walk of lush, sweet caramel and tight, spritzy lemon zest. Exciting.
The initials refer to the vineyard of Mont Damné, the steepest vineyard in Sancerre. The wine reflects the stony character of the soil, coming through with great intensity. It is powerful, flinty, with a biting citrus character, deliciously taut and intense.
The initials stand for the components—22% Marsanne, 41% Roussanne and 37% Viognier. Crafted by Herb Quady, this is a lush Southern Rhône blend, pumped up with abundant kiwi, pear and papaya fruit. Full bodied and loaded with fresh flavor, it's good to go now through 2020.
The inky purple color announces the very serious intention of this robust, fruit-focused Merlot. Liquor-like intensity and gripping tannins command your attention while mocha, vanilla, cassis and raspberry flavors keep your palate entertained. The plum-infused finish is long and flavorful. Better after 2010.
The Insania White is 90% Semillon, 10% Sauvignon Blanc, and made at Three Rivers for heavy metal rocker Geoff Tate. The 2011 is round and fruity, with flavors of fig, apple and pear. It's a forward, juicy wine, quite tasty, but without the edgy depths of the 2010.
The instant appeal of seductive Pinot Noir is here, with its ripe fruits that are poised between sweetness and a pure line of acidity. The fruit is juicy, but always fresh, with wild strawberry flavors and just some spice from wood.
The instantly recognizable label, sporting a bright green praying mantis on a plain brown background, is a quirky choice for a fine, estate-grown reserve. The fruit reaches blackberry concentration, with stiff, ripe tannins swathed in dark chocolate. Hints of earth and stem fade out through a lingering finish. It's already drinking well but could be cellared until 2019.
The insubstantial nose of this wine is spotted with dried herbs, baking spices and a whiff of pickle jar. The palate is thin, the tannins are sheer, but the flavors are of sweet, fresh red plum and cinnamon.
The integrated nose with peach, melon and stony aromas is clean and vital. This weighs in on the full, round and heavy side, while flavors of orange and grapefruit are good but monotone. A briny citrusy finish closes this out. Drink now.
The intense aroma of very ripe peach rises from the glass. There are nuances of orange peel, too. These become aromatically amplified on the rich, dense and almost grippy palate. There is great concentration and residual sweetness, countered by bitter pith and texture. This is mature and totally fluid, ample and generous but its maturity adds subtle tone to the eloquent aromas. The finish is medium dry and very, very long.
The intense combination of ripe, sweet fruit and amazing acidity that is Madeira is so evident in this wine. It has mature wood-aged acidity that cuts through the demerara sugar and smoky, toasty character, resulting in a wine that is totally memorable. Drink now.
The intense floral fragrance suggests dog rose, broom, violet and perfumed berry. The vibrant, linear palate offers red cherry-berry, cinnamon, white pepper, Mediterranean herb, licorice and orange zest alongside assertive but polished tannins and vibrant acidity. It's beautifully balanced, with a mineral-driven finish. Drink 2017–2025.
The intense grassiness of the Sauvignon Blanc is just lightly smoothed out by Chardonnay. The result is a strongly aromatic wine with green fruits and lemon juice that are given some richness with a pear skin texture. Drink now–2018.
The intense herbaceous aroma is softened on the palate by the wine's lemon-curd flavor and smooth texture. Rich with intense fruitiness, this has notes of black currant and pink grapefruit, with bright acidity on the finish.
The intensely dark color, tight aromas of black pepper and clove, deep and very ripe fruit flavors and thick tannins add up to a big, bold wine that tastes more full-bodied than its moderate alcohol would indicate. It has vivid flavors like espresso, dark chocolate and a hint of candied fruit, yet is decidedly dry. It should be best after 2018, or enjoy now with hearty meats.
The intensely floral nose suggests wild rose and violet. The bright palate delivers wild cherry, raspberry and licorice alongside a note of medicinal herb. Firm but fine-grained tannins frame the savory flavors.
The intensely warm 2015 vintage goes full force in this off-dry Riesling. It's gorgeously sunny, with forward scents of guava and white peach and plump in flavors of apricot and tangerine. Approachable and easy, yet irresistibly charming.
The intensity of elder blossom in full flower, dusty with pollen, forms a lasting impression on the nose and carries seamlessly onto the palate where it is joined and tempered by lemony freshness and a brisk, refreshing core of lemony acidity. This is heady and unusual: It speaks both of its aromatic variety and its steep, stony site.
The intensity of the wine's aromas is excellent and is bursting with honey, fruit and peach nuances. The wine is pristine and smooth in the mouth: highly recommended for those who want to pair it with seafood, clams or light pasta. A Marc de Grazia selection, various American importers.
The intensity of this powerhouse Cabernet Sauvignon, Cabernet Franc and Merlot blend is outstanding, and so is the density of its aromas. It presents a solid wall of blackberry, dark chocolate, pipe tobacco and cigar box. It's bold and syrupy and overwhelms the palate with its enormous bounty.
The intensity of this wine is almost overwhelming, with its crisp minerality, apple skin and green plum flavors and white stone fruits. The concentration is impressive for a wine that looks likely to need at least five years before drinking.
The intensity of this wine is extraordinary, with huge spice flavors and a richness that almost becomes sweetness. There is honey as well as ripe white fruits, the acidity just a glint in the aftertaste.
The intent here seems to be a low-alcohol “pure” expression of Bonarda. But with volatile high-toned cherry and raspberry aromas along with a narrow scouring palate, this comes across as tart and lean. Sour herbal red-plum flavors are raw on the finish.
The interesting mix of aromas, ranging from fresh manure to cinnamon and cherries, gives way on the palate to the surprisingly unripe flavor of tart cranberries. The acidity is biting, making for a sinewy mouthful.
The intriguing golden-pink color looks like sun shining through a rose petal, and the aromas of honey, buttered popcorn and pecan pie are just as appealing. Once sipped, the flavors of poached salmon somehow show. These continue into a long finish, although the acidity soon wipes the slate clean like a good rosé should. This is one of many wines made by ninth-generation Santa Maria Valleyite James Ontiveros.
The intriguing nose highlights smoke, charred earth, black spice, blackberry and grilled herb. These carry over to the structured but elegant palate along with black cherry and an intense licorice note. Firm but polished tannins give support and generate a smooth texture. It's already delicious but will gain complexity. Drink 2016–2022.
The intriguing nose on this top-end Cabernet from Mike Mooney is deep but restrained, with smoked meats, espresso and juicy blackberries, cherries and olallieberries. The top of the palate is licorice and coffee, then riper blueberry fruit emerges, morphing toward a sage-like upswing on the finish. It's expertly layered and complex, yet approachable.
The intriguing nose presents juicy grape candy, but in a serious way, with black licorice and maduro cigar notes. It's lighter than expected once sipped, but strong flavors of smoked meats and boysenberry fruit touch all parts of the palate.
The intriguing nose suggests blue flower, scorched earth, smoke, spice and ripe dark fruit. The palate is subtle and reserved, revealing mature black cherry, ground black pepper and allspice alongside tightly knit, velvety tannins, with a decadent licorice note on the finish.
The intriguing nose suggests the ripe flesh of yellow plums drizzled with lemon juice, this is subtly aromatic and immensely appetizing. Riper fruit is revealed on the slight and light palate, once again tempered by lemony freshness. If you like exquisite lightness, this is your ideal, barely-there summer wine. If you have yet to discover Rotgipfler, you are in for a rewarding surprise.
The intriguing spice of grapefruit foliage and freshly cut grapefruit peel haunts the aromatic edges of this subtle and rounded but still focused wine. Peppery watercress flares up, too. This delightful wine will perform miracles with food but keep your interest  on its own, too.
The invigorating freshness of Villa Wolf's Gewürztraminer is an unusual change from often duller, flabbier versions. While not deeply complex or concentrated it's floral exuberance and crisp peach and pear flavors are refreshing and quaffable. Drink now through 2018.
The inviting aromas mix smoke, tobacco, cassis and cedar. There's no fat on this wine; it's lithe and lingering, with fresh blackberry fruit along with black olive and graphite. It should drink quite well now through 2026.
The inviting aromas of campfire smoke dominate the aromas of this wine, but there are also pressed red cherry, berry reduction sauce and roasted venison elements on the nose. The palate picks up morel mushrooms, mulberry, cranberry, smoked meats, ponzu sauce, black pepper and a bit of sour fruit, proving to be a very solid sipper.
The inviting nose of this mature red blends berry, vanillin oak, sweet cream, wood and tobacco. But the wine never fully delivers on the front-end promise, as oak sits heavily on the berry-plum fruit, giving it a smooth but rather leaden feel. More woody tannins show on the modest finish. Probably would have shown more positively three years ago. —M.M.
The inviting notion of gently sun-ripened yellow plums on the nose draws you in. The palate follows this with gentle, juicy but balanced ripeness, featuring mirabelle plum and pear. There is a welcome grapefruit zestiness to the body and finish that makes this refreshing and moreish.
The inviting scent and flavour of green but ripe Conference pears sloshes joyously around the palate on this fruit-foward, easy and fluid wine. With its light but fruit-driven body it just seems to have been made for a summer party and spells easy joy and fun.
The inviting scents of melting butter on hot dinner rolls and vanilla-lemon custard ensure a rich wine, and the palate delivers with caramelized apples, dominant oak and more vanilla on the finish. It is balanced out with mustardy tartness and lemon rind acidity.
The Ironstone Pressings features enough rough edges at this stage to think it will benefit from a few years of cellaring. The tart cherry notes are angular, the tannins a bit chunky, but tea leaf and spice notes provide ample complexity. Try in 2013.
The is a soft, gentle wine with ripe berry fruit. Minimal tannins are embedded in its fruitiness and rounded texture. Drink now.
The Jacquère grape produces the lightest, crispest and freshest mountain wine in Savoy. It's bright, with attractive apple and light citrus flavors. Drink immediately.
The Jaen grape is specific to the Dão region of central Portugal, where it can produce dense wines with enormous color. This 2009, still surprisingly young for the variety, is dark, concentrated and generous, with sweet black plum notes balanced by hints of oak and lively acidity. This wine is worth holding onto. Drink after 2015.
The Jaen grape, local to the Dão, has produced a perfumed juicy wine that is ripe and intensely full of acidity at the same time. It has only light tannins and red berry flavors that are right up front. The wine is ready to drink.
The Jaen in Portugal is unique to the Dão (in Spain it is called Mencía). It gives, as in this wood-aged wine, a richly tannic character, full of red-berry fruits. The wood aging creates the hint of toast that is still present. Drink from 2018.
The Jaume family's négociant business is thriving because of wines like this that faithfully represent their terroirs while offering solid value. This raspberry- and garrigue-scented wine features ample weight framed by supple tannins that firm up on the finish. Drink now–2018.
The Jaume family's regular bottling of 2011 Châteauneuf is a firm, sturdy effort. Dusty tannins frame notes of cherry, ash and espresso and come to a slightly chewy finish. Give it another year or two and then drink it up by 2020.
The Jaume family continues to turn out reliable, well priced wines from the Southern Rhône. This is filled with effusive cherry fruit and marries that to a soft, plush texture. It's a simple, yet highly satisfying glass of red wine to drink over the next few years.
The Jerome reserve is exactly what you want and expect in a reserve. Not just bigger, not just more of everything—it has that—but without sacrificing terroir or balance. Supple, veined with red fruits, purple fruits, smoke, earth and barrel toast, the wine moves sinuously across the palate into a full-bore finish. Lots of life ahead.
The Jeune Red from Château Musar's second line (formerly labeled Musar Cuvée Rouge) is a blend of Cinsault, Syrah and Cabernet Sauvignon that smells sweetly of ripe black cherries with rustic herbal and earthy notes. It opens softly with sweet blackberries and a hint of green bramble, but is chased by a mid-palate of fairly aggressive tannins and acidity. Fermented and aged in concrete vats, the Musar Jeune is completely unoaked and intended for early consumption, but would probably do nicely with some bottle aging as well.
The Jim Clendenen project focuses on wines the winemaker makes to please his palate more so than the bottom line. This one discloses aromas of white flowers, honeysuckle, applewood and a slight nuttiness. The palate shows smoked apple, chalk and lime zest.
The Jolie Bouche is dark and brambly, packed with blackberry fruit, baking spices and a dusting of black pepper. The supple tannins carry a streak of graphite and clean earth.
The Jonck family's wine is dense and still young with firm tannins. It has excellent potential because the ripe berry fruits are right there to give richness and flesh out the tannins. Spice and acidity fill the background. Drink this fine wine from 2019.
The juice here seems good, with dark cherry, licorice and chocolate elements, decent structure, and fine tannins. However, you need to get past a strong sulfur component on the nose that just doesn't yield.
The juice is sharp and spicy, with some baking spice and cinnamon livening up the back of the palate. The fruit flavors suggest boysenberry and blackberry, set up against stiff acids and earthy tannins. Young and still a little rough around the edges, this distinctive bottling should be cellared for a few years and could go as long as a decade or more.
The juiciness of Alicante Bouschet shows well in this full-bodied wine, packed with black berries and soft tannins. The dry finish suggests some aging—maybe 1 year.
The juiciness of crushed forest fruits along with some slight woodsmoke is evoked on the nose. Meanwhile, the palate follows suit with gentle red fruit aromas and edges of clove. A very elegant wine of slender proportions but with a delicious core of ripe red berries.
The juiciness of this wine, made by a producer based in Savigny, is what makes it so good. It is so fruity, with the tannins really only in a supporting role. That means it will develop quickly with the typical Savigny generosity. There is an attractive sprinkling of spice at the end. Drink from 2020.
The juicy berry fruit on the nose carries a green herb element. While smooth in texture, the black cherry flavors of the palate seem a touch sharp and underripe. A touch of leather and caramel picks up the finish.
The junior of the two wines produced by the Barton family, this is a subtle, classic wine. Structure and firm tannins sit alongside the perfectly formed, under-stated red and black fruits.
The Jura's Savagnin grape gives fruity wines with a strong yeasty, salty character. That's very evident in this fine example. With its rich apple fruit and hints of almonds, it's full, spicy, tangy and aromatic. Drink now, although it will age at least until 2020.
The Justice cuvée pushes the fruit forward, with clean strawberry, raspberry and cherry flavors highlighted by streaks of pine needle. Behind that, one senses a wine still knitting itself together, dropping off a bit in the midpalate. The tannins have a pleasant tea-leaf taste. It's best to tuck this away until 2016–2017.
The Justine, a new, southern Rhône-style red blend from Avennia, is an expressive wine, with aromas of berries, plums and cassis. There's a whiff of smoked meat also, but the Grenache—roughly half of the blend—brings lovely fruit that trumps the rest. Delicious now, or cellar it for a few more years.
The Kögl is one of the great Krems vineyards, and this full-bodied Riesling has considerable power as well as intensely crisp acidity. There is just a touch of spice to go with the pineapple juice and green apples. Keep this wine for 4–5 years.
The Kaapse Vonkel (meaning Cape Sparkle in Afrikaans) Brut Rosé is a blend of 53% Pinot Noir, 45% Pinotage and 2% Pinot Meunier. It's a subtle selection, offering delicate notes of rose, Asian pear, lemon custard and white strawberry. The palate is creamy yet brisk in medium carbonation, ending light and fresh.
The Kallisti offers exotic pineapple and tropical fruit aromas leading to a soft, layered palate of roasted nuts, citrus and vanilla. For fans of wines with a softer touch and some oak, this will be a hit. Pair with chicken, cheeses, richer dishes.
The Kanonkop Pinotage does a beautiful job of maintaining the grape's unique indigenous character—on the nose you'll find trademark smoke, banana and plum, and on the palate, like flavors, with an added clove and leather touch. There's also an appealing cherry-mocha spin that gives the wine additional draw. Pair with smoky BBQ ribs, steak.
The Kaseler Nies'chen's steep slope of blue slate faces the sunny south, accounting for this northerly site's ability to produce a dry Riesling that reached 12% alcohol in 2008. Although many Ruwer and Saar wines seem overly lean and sinewy when made in a dry style, this example verges on opulent, with exotic tropical fruit notes.
The Kiana bottling, named for the owners' granddaughter, is made with Dijon clones planted in 1996 and 1997. Initially quite tight and unyielding, it first opens into flavors of leaf, herb and green tea. Tucked neatly into the midpalate is a core of good red strawberry/cherry fruit. The tannins are earthy but not rough; everything here is balanced and well-managed; the alcohol a moderate 14.3%.
The Kim Crawford wines typically display plenty of fruit character, and this example is no exception. Bright pineapple flavors are fairly intense, turning crisp and lemony on the finish. Bold, if somewhat simple. Drink now.
The kind of succulent aged tawny that gives the class a good name. It's a dreamy kind of drink, chock full of buttery hazelnut and dried stone fruits. If you like yours rich and creamy, yet still alive enough to warm the system on a chilly night, this is the one.
The King Estate name is intentionally printed upside down on the label, emphasizing the paradoxical nature of the wine, which has been barrel aged. As when oak is applied to Pinot Gris, it mutes the varietal nuances of the grape. So along with tart apple and pear fruit, you'll find a softer palate, with vanilla and buttered nuts in the aftertaste.
The king of New York State Riesling pulls it off again. This wine opens with a gorgeous blend of mineral and fruit. The vibrant flavors follow through in the mouth with wet stones, apricot, pear and just a touch of slate. The long, elegant finish justifies every penny of the $18 price tag.
The Kingpin Cabernet leans into the flavors of savory herb and leaf, with peppery accents to the light strawberry fruit. It's a pleasant, relatively light style that fades into a gentle finish.
The Kirchberg vineyard just to the west of Vienna produces distinctly smoky, mineral wines that give a tight, coiled, peppery style of Grüner Veltliner. This is a powerful wine that shows considerable ripeness, finishing with vanilla and spice. Screwcap.
The kirsch, cranberry, dried herb, pomegranate and barrel spice aromas are laser focused, with smoked meat notes providing accents. The black fruit flavors are über concentrated and dense. It's wound tightly at first but when it opens up, it delivers.
The Knoll Grüner style is for a hint of steel, doses of minerality and not too much ornateness despite the wonderfully elaborate traditional bottle labels. The intense fruit, spice and peach character is balanced by acidity, a taut, nervy edge. It will certainly age for 5–6 years.
The KWV-owned estate in Paarl has produced an old-style Burgundian wine with animal aromas. These may wear off with age, but currently it still has charm, and certainly character, with its layers of spice and yeasty fruits.
The La Jota and W.S. Keyes vineyards are the sources for this classically styled wine that is intense and alive in minerality. Clove, black pepper and mountains of dried herb are front and center between firm, dusty tannin and oak. The texture is plush and velvety on the palate, with plenty of length on the finish.
The La Londe appellation came into existence in 2008 and this wine celebrates that fact. Rounded and smooth, it has a touch of saltiness as well as dried red berry fruits and intense acidity. Drink from the end of 2014.
The La Serra cru lies right above Cerequio and offers a glorious panoramic view of the town of Barolo. Poderi Marcarini has a long association with this vineyard and has carefully harnessed the natural aromatic intensity of the fruit grown here. Blackberry, cassis and raspberry are enhanced by spice and vanilla. It's a tight, firm wine. Drink after 2018.
The label and the name of this wine just exude summer sun. It is tight, packed with acidity as well as bright red fruits. A citrus streak shoots through this light fruity wine. Drink now.
The label does not bear the name Angela Vineyard, but the fruit is estate grown. This is a tight, focused, young red wine, with tangy raspberry fruit that touches on black cherry. Vivid and penetrating, it needs plenty of time to breathe, and as it does it reveals subtle layers of mocha and caramel. This has the bones to age. Drink now through 2030.
The label doesn't tell us what the blend is, but it's a blend of Syrah, Merlot, Petite Sirah and Zinfandel. The texture is soft, and the flavors are rich and ripe in cherries, currants and spicy, umami teriyaki. Earns an extra point for sheer likeability.
The label doesn't tell you, but this is from the Firestone family's Curtis Winery vineyards in the Santa Ynez Valley. It's a very nice wine, especially at this price. A little too sweet, its orange, lime, lemongrass and vanilla flavors are balanced by crisp acidity.
The label includes the words “Original Vines” written along the side, a nod to the history of this limited reserve, gleaned from vines planted by founder David Lett in 1965. It's steely and sharp edged, with sculpted fruit and limited use of new oak. Cellarworthy and distinctive, this wine rewards your attention and patience with unexpected layers of detail.
The label is pretty, but the wine itself doesn't offer much. It's dry and thin, with simple Cabernet-like blackberry flavors.
The label is somewhat confusing (though attractive) as it has taken the appellation name Aix as its own. Rich and full of spicy red fruit, the wine is balanced with crisp acidity. The blend is Grenache (60%), Syrah (20%) and Cinsault (20%). A definite dry character puts it on the dining table.
The label keeps its promise of simple but joyful cherry-ish pleasure with freshness, verve and pepperiness thrown in. This wine celebrates the fruity, peppery nature of Zweigelt. Its ideal for informal entertaining or as a lighter-bodied summer red.
The label made from cork adds a curiosity value to this big, firmly tannic wine. With its weight, considerable structure and chunky black fruits, it's definitely a wine to age. Give it 5–6 years.
The label of this vintage is designed by David Hockney in memory of Philippine de Rothschild. It is a powerful wine in the rich style of Mouton with strong black-currant fruits from 81% Cabernet Sauvignon. It is dense and dark, ready to age for many years. Drink this impressive wine from 2026.
The label reads “The Original coffee/chocolate Pinotage” and boy are they right! This is pure decadent bliss with intense aromas of crème de cacao, raspberry chocolate sauce and coffee granules along with hints of hickory bacon and tobacco. The mouth is huge, ripe and full, with a balanced structure and gorgeous flavors of juicy mashed black raspberries, plum flesh, sweet smoked meat and mocha that leads strongly throughout the lengthy finish. With 500 cases imported, this is a Pinotage worth searching out and trying.
The label reads Chianti, but this is more about deep, driving black fruit than typically racy Sangiovese. It kicks off with the purest scent of smashed berries, and then offers up a supercharged black-cherry-laden palate with far more hedonistic weight than starching acids. The wine finishes with power and warmth.
The label reads Washington, but it's a single-vineyard Yakima Valley Merlot, with small amounts of three other Bordeaux varieties blended in. Sharp, earthy and firm, with rather thin fruit flavors and a finish both tart and tannic.
The label says California but these grapes are from Clarksburg, near Lodi and for Pinot Noir, leave a little to be desired. Mostly fruit, the wine's aromas and flavors are fairly simple and oaky. There's not much saying Pinot Noir specifically here.
The label says it: fermented in barrel. And one sniff delivers the buttery, toasted character of a Burgundy or California Chardonnay. Underneath the oak, there's fine acidity and blazing apple fruit, and once it finishes you get a finely baked aftertaste. An interesting, elevated mix of Treixadura, Godello, Loureira and Albariño.
The label says Napa Valley but the grapes come from Carneros, and you can taste the cool fog in the crisp acidity that frames long hangtime flavors of ripe pineapple, guava, nectarine, roasted peach and lime custard. This is a pretty Chard, balanced and dry, and it impresses for its volume and length.
The label shows a pretty graphic of a young woman in flapper attire—the actual Stella Fino. Clean, fresh and true to varietey, with appealing melon and apple flavors, this displays confident winemaking with an elegant touch.
The label will appeal to anyone interested in peace, love and understanding. The wine, with its bright fruit notes of raspberry and cherry, medium in weight, could have used a little more magic.
The label—a grinning winery dog—is irresistible. The wine is a bit sharp, with a green edge to the tannins and a strong streak of vanilla, perhaps from some sort of oak treatment.
The lack of new oak on this wine unleashes a torrent of ripe tropical fruit, including guava, as well as ripe pear. It's briny on the palate yet with quite perfumed and pungent flavors, more typical of a Rhône white than a California chardonnay.
The Lake Chelan appellation shows promise for white wines and this is just another example. It brings notes of rose water, spice and mandarin orange, drinking off dry, with a zip of acidity. Pair it with a spicy Thai dish.
The Lamborghini family makes some of the best wines you'll find from Umbria and this juicy, rich and beautifully extracted blend of Cabernet, Sangiovese and Montepulciano is a prime example. The wine is succulent and attractive on all levels and its aromas of red fruit, plum, roasted nut and spice are very inviting indeed. It's a powerful wine, that ends on a bright, menthol-driven finish.
The land from which this wine comes was once owned by the Biondi-Santi family. It forms part of an 18-acre estate belonging to Sergio Rossi. It is a stunning wine, with a sense of fine poise combined with solid tannins and firm, ripe fruit. At the back of the palate is a lingering flavor ofviolets and sweet herbs. Drink from 2005; the wine should age well.
The land of wolves, Terra de Lobos, is a dense, balanced wine that brings together acidity and fresh red berry fruits. The tannins are not aggressive, but are just enough to give the wine shape. Drink now.
The Lange Twins are longtime growers in Lodi who also make their own wine, with the help of former Woodbridge winemaker David Akiyoshi. This Bordeaux blend is mostly Petit Verdot and Cabernet, with smaller amounts of Merlot and Malbec in the mix. The time this spent aging in French oak shows through in its minty, full mouthfeel and vanilla tannins.
The Lapa vineyards are away from the Tagus (Tejo) river giving better structured soil and therefore firmer wines. That shows in this ripe wine with its tannins and bold fruits. It is attractively fruity, with a dry core. The wine is ready to drink.
The large 246-acre estate is owned by Countess Noemi Cinzano, of the vermouth family. With Giacomo Tachis as consultant, the vineyard has produced a powerful, rich wine that combines dryness, bitter fruits and dark tannins with generous tarry, super-ripe fruit that promises to come through and dominate as the wine ages. Drink after 7–8 years.
The large Brotte firm is capable of turning out some excellent juice, exemplified by this full-bodied, velvety-textured wine. Intriguing aromas of cola, black olive, cinnamon and clove give way to dark-fruited, earthy flavors tinged with espresso. Drink now–2025.
The largely unexplored Faro denomination in the northern point of Sicily is producing some of the island's best work. The promising Nocera grape variety is used here and vintner Salvatore Geraci is one of its biggest proponents. This blended red is finely embroidered with subtle notes of forest berry, cassis, leather and spice.
The largest appellation in the Côte Chalonnaise produces here a foursquare, solid wine. It has red fruits, although the structure is what is dominant at this stage. There is a dry, smoky, meaty flavor that marches with the final acidity.
The largest Chardonnay parcel in the Thomas Fogarty estate portfolio at slightly more than four acres, this slice still only amounts to four barrels of wine. The 2011 starts with a candied, chalky smell, reminiscent of white Smarties, and the flavors lean toward cooked stone fruit, such as caramelized pluot, and charred daffodil.
The largest of the Beaujolais crus makes relatively soft wine, and this is no exception. It has open fruit flavors dominated by red berries and tinged with acidity. The background is soft tannins and the foreground is all fruit.
The largest of the four grands crus in Morey-Saint-Denis, this vineyard gives the most structured wines. This bottling, with its tannins and power, is no exception. While it shows plenty of rich black, perfumed fruit, it also has an immense structure of tight tannins are balanced by juicy acidity. Drink from 2027.
The largest of the premier crus of Vosne-Romanée can make complete wines, as in this example. It has ripe fruit, touched with juiciness, but it is the enveloping firm and full structure that gives the wine its special character. It has a range of sweet fruit flavors, allied to dark tannins, suggesting aging potential.
The largest production offering of this variety for this producer, this features fruit sourced from a who's who of local growers, including Sangiacomo, Dutton and Martinelli, in addition to the estate-run Wildcat Mountain Vineyard. The result is satisfyingly impressive in viscous oak, graham cracker and Meyer lemon. Tangy and flinty on the finish, it's smooth and focused.
The largest proportions of this blend are taken up by Cabernet Sauvignon (41%) and Petite Sirah (31%), with additions of Merlot, Petit Verdot and Malbec. Together they make for a succulently juicy red, with an underpinning of subtle tannin and oak. The flavors are more red fruit and savory herb than black fruit or brooding body.
The last Altos that was this good came in 2004; this vintage is on a par with that superb wine courtesy of deep plum, mocha and marzipan aromas. This is a modern Rioja with impeccable balance despite being huge and tannic. Flavors of cassis, black cherry and dark plum operate off a mocha base, while the finish is toasty and chocolaty, with a note of black coffee. Best from 2015–2024.
The last vintage from vines planted in 1936, this offers aromas suggesting toast, oak, vanilla, forest floor, graphite and a whiff of eucalyptus. The firm, concentrated palate offers dried black cherry, cranberry, game, and a note of exotic spice alongside a backbone of fine-grained tannins.
The last vintage that the Melvilles are pulling from this Los Alamos Valley vineyard, this wine shows a complex nose of lemon candy, dill and fresh oregano. There is plenty of tension and grip on the palate, thanks to the lime-pith flavors, but a show of white flowers like tuberose keeps it properly ripe.
The late actor-turned-vintner's family keeps producing solid wines, including this bottling that offers earthy scents of beet juice and clove. The flavors are pomegranate-driven, with cardamom and allspice making the wine memorable and lasting on the finish.
The late Claude Lafond was the driving force behind the renaissance of Reuilly. His wines, such as this with its balance between crisp herbal flavors and ripe, almost tropical fruit, bring out the richness of the appellation. This wine, with its final minerality, is ready to drink.
The later disgorging of this wine made from 67% Pinot Noir and 33% Chardonnay has given it a complexity of texture and flavor that's compelling, an older golden-apple and dried apricot sensibility that's intriguing on the nose and palate. Sizzling acidity makes for a crisp, dry wine, with lengthy finish.
The latest Artist Series Cab is mostly old vine Champoux vineyard fruit, and displays single-vineyard character as a result. Big, powerful, full, round black cherry fruit grabs the center, just on the edge of jammy, supported with juicy acidity. This wine is still quite young and edgy, but will reward cellaring over a decade or more, as is usually the case with Woodward Canyon Cabs.
The latest entrant into the Napa Cabernet sweepstakes succeeds with this flashy wine. Made from grapes grown in the warm Vaca Hills east of the Silverado Trail, this wine impresses immediately with aromatics of black currants, mocha and lightly toasted French oak. In the mouth, it's pure Cabernet pleasure, with soft, compelling tannins and fine acidity. It's a dramatic wine that should develop well over the next 10 years, if not longer. This is a winery to watch.
The latest incarnation of this famous Champagne now comes from Roderer's own vineyards, a good portion of which are run on biodynamic lines. This still-young wine has great depth and richness, a beautiful balance between ripe fruit and crisp texture that make it alive, crisp and bright. As it matures, it will deepen and become even more intense. Drink now if you must, but preferably wait until 2019.
The latest Métier is 100% Viognier, all from Ciel du Cheval on Red Mountain. The lack of Roussanne in the blend takes away some subtle level of complexity, and this wine, though ripe and extracted and quite seductive, seems a bit one-dimensional. It's a really, really good dimension however, with lush peachy fruit and generous dollops of vanilla cracker and toast.
The latest Merlot release from Ethos pushes the alcohol up past 15%, and the wine remains stubbornly closed and tannic, even after several hours of breathing time. Blueberry and cassis fruit are in play, though the tannins take over quickly, leading into a finish with some chalky minerality.
The latest release from Salon, this just explodes in the mouth with mineral, steel and flint. The tiny mousse has flavors of yeast and just a touch of toast. It is rich, but so austere and structured. Like many Salon Champagnes, this will age for 20 years or more.
The latest release from the partnership between the Roquette family of Quinta do Crasto in the Douro and the Cazes family of Château Lynch-Bages in Bordeaux. The wine brings out considerable minerality, a herbal edge along with forward black currant fruit. It is austerely structured at this stage and needs aging for several years.
The latest release from Vallado is a value wine named after a four-leaf clover found on the estate. Soft and spicy, it is full of berry flavors, with just a hint of Douro power. This 2010 is ready to drink for its fruit and its structure.
The latest release in this series of wines with its Belle Epoque bottle is, as always, a blend dominated by Chardonnay. So although the dosage is relatively high, that is balanced by fine acidity and minerality. It is a stylish wine, ripe and with the maturity to drink now.
The latest release of the H3 Chardonnay shows plenty of fruit upfront (20% was fermented in stainless steel). Firm, crisp apple and a buttery finish set this clearly in the mainstream Columbia Crest style.
The latest release of the legendary Comtes de Champagne comes from a great vintage. It has full, toasty bottle-age notes that give the wine depth of flavor, with a ripe, rounded mouthfeel and taut acidity. An almond note combines with the citrus-driven acidity on the finish.
The latest releases from Clos Triguedina aim to create wines for early drinking. Elegant is soft, juicy and fruity—perhaps so soft, it has lost any sense of Malbec character. Even so, it is a gentle red wine that is ready to drink.
The latest version of this popular blend drops the Chardonnay and adds 11% Grüner Veltliner to the Roussanne-Viognier blend. It seems to elevate the aromatics, pushing lush scents of lemon drop, pineapple, and candied orange peel forward. Those perfectly rendered citrus peel flavors put a frame around the tart fruit, and there is a hint of white pepper in the spicy finish.
The latest vintage from this estate is still very young. It has typical stalky black fruits, layers of wood aging that give spice and dark toast and following acidity. As it balances, the stalkiness will subside to give a richly structured wine. Drink from 2019.
The latest vintage is the best ever for this cuvée. A succulent mix of apple and pear, a touch of pineapple, and a generous swath of butter, caramel and toasted nuts all comes together in a sure palate-pleaser. It spent 13 months in 40% new French oak, and fires on all cylinders, with perfect balance and compelling aromatics.
The latest vintage of one of the original wine brands in the Douro, this bold wine offers great tannins and structure along with the ripe black fruits. Balanced and generous, it is developing quickly. Drink from 2019.
The latest vintage of Roederer Rosé shows all the finesse of which this producer is capable. It has fruit and the merest touches of bottle age. Red berries shine alongside the mineral texture and the pure line of crisp acidity. It's a beautiful Champagne that could age longer.
The latest vintage of this popular brand continues the same ripe, soft character as before. Red berry fruits, balanced acidity and a rounded aftertaste all contribute to a wine that is ready to drink.
The latest vintage of this white Pinot Noir is a pretty straw color, lacking the rich rose hue of the 2013, but the flavors remain robust and compelling. You'll find plenty of mixed tree fruits, along with suggestions of grass, herb, cracker and toast, with a youthfully yeasty aftertaste.
The latest vintage release from this producer based in Châlons-en-Champagne is very much in the house style with its crisp acidity and tight texture. It is towards the dry end of Brut with apple and citrus flavors and little sign yet of aging. Although this textured wine is ready to drink, it will be better from 2018.
The Laurelwood offers sharp flavors of pine tar, threaded through fresh fruit. Apple and orange are there in abundance, and the piny accents will be an interesting highlight for some tasters, but a distraction for others.
The lavors of candied red cherry and flower are pleasant, but dusty herb notes distract on the nose and palate. It's a big wine at 13.9% abv, but zesty acidity keeps it relatively balanced.
The Lawrence Vineyard, on the Royal Slope, has proven itself as a source of fine Syrah. This wine does not reflect the quality that the vineyard can produce. It's a thin, tannic wine whose principal flavor seems to be vanilla.
The layer of tannins verges on too much. It is saved by ripe fruit that cuts through to give a warm, red currant and berry freshness. Acidity is well in balance in this wine that needs a few months to age. Drink from 2016.
The layers of aromas and flavors in this beautifully delineated blend of Nebbiolo and 15% Vespolina include dried wild cherry, white pepper, leather, violet, rose, underbrush, savory herb, licorice and baking spice. Fine-grained tannins and fresh acidity balance the savory flavors and a vein of energizing minerality closes the lingering finish. It's gorgeous and loaded with finesse. Drink 2016–2028.
The Layon valley vineyards produce deliciously honeyed wines like this one. There is botrytis here that gives a light texture to the wine, along with apricot fruit. With this richness, there is also refreshing crisp acidity. Worth aging 4–5 years but already delicious.
The Le Vigne cru from Luciano Sandrone delivers focused aromas of wild cherries, white almond, cola and light shadings of sweet spice. The texture is drying and firm and the wine excels in the mouth thanks to the tight and supple feel of its tannins. Pair this delicious wine with lamb, pork or beef.
The leading Bergerac brand is made by Bordeaux négotiant Yvon Mau. It's soft with easy tannins and some blackberry fruit flavors. Ready to drink now, showing some good ripeness.
The leanness of this wine brings out acidity without fruit weight. It has a juicy character that is fresh and dominated by red berry flavors. It is not for long term aging.
The least-expensive designate is also one of Sokol Blosser's best in 2012. After opening with a whiff of funk supported with a flinty hint of clay, it moves into a complex palate with both grip and definition. The acid component brings flavors of sweet citrus and orange peel, while the overall structure and pretty red fruits suggest that this is a wine to cellar. Drink now through 2024.
The least expensive Saint-Joseph from LVV is this attractively tarry, smoky offering. It offers exciting complexity, marrying herbal, savory notes of black olive, smoke and wood ash with just enough blackberry and raspberry fruit while remaining medium bodied and almost delicate on the palate. Drink now–2018.
The least successful of Heinrich's varietal range, this is edgy with insistent acidity. The fruit does show red cherry brightness, although the mineral character returns.
The leather and earthy plum aromas in this wine come with a strong, stalky component. It tastes big and syrupy, with the roasted flavors that the nose anticipates. The finish is baked tasting, with a gritty feel and a mild green accent.
The leathery aromas and flavors all but obliterate the fruit, and turn the tannins chewy and bitter. There's a bare hint of cassis—that's about it.
The leathery red-berry aromas are a tad stretched and tight but still good. This feels zesty, snappy and alert in the mouth, with lightly herbal flavors of red plum and tangy cherry tomato. The hickory spice imparted from 24 months of oak aging shows up on the finish along with licorice.
The lees and peach aromas are quite light considering the variety. The stone-fruit flavors are reserved and pleasant, but the variety seems to get lost.
The Legacy estate reserve is a limited selection from the original mid-1970s vines. Fruit flavors of blue plum and blackberry are shot through with a streak of chocolate, from aging in 18% new French oak. Elegant and persistent, this will drink well now through 2025.
The Legacy estate reserve is a limited selection from the original mid-1970s vines. It remains stubbornly closed, even after hours of breathing time. Grudgingly, pomegranate and cranberry fruit flavors peek through a high-acid base with mineral undertones. The balance is there for further aging.
The Legacy estate reserve sources the original mid-1970s vines. It's a delicate, high-wire act, balanced on a bed of rose petals. From the floral aromatics into flavors of red currant and black cherry, it takes you on a well-modulated joyride. Veins of anise, cola and clay add complexity, as the details expand into a lingering finish. Drink 2015–2030.
The legend behind Pàtrimo is that the folks at Feudi di San Gregorio had misidentified the grape variety planted in their historic vineyard until it was finally confirmed to be Merlot. Very few vineyards with international varieties exist in this part of the world. This is a beautifully elegant but large expression with precise aromas of blackberry, spice, chocolate and maraschino cherry. The gorgeous 2007 vintage shows tannins that could still age in the cellar and a slightly sweet or chewy finish.
The Lelarge family has been on the northern slopes of the Montagne de Reims since the 18th century. The family's non-vintage Champagne is soft, rounded and creamy. It has fresh citrus and tangy orange zest fruits that are tight, crisp and with a direct line of acidity. It's totally ready to drink.
The lemon, lime, pineapple and honey flavors are compromised by green mint notes in this dry, acidic wine. It has its limitations, but would make a good companion to a wide variety of fare, from potato salad to fried chicken.
The lemony freshness that the nose promises is slightly unbalanced on the bright palate but the flavors are clean and invigorating. This easydrinking wine would make a perfect party apéritif.
The lemony nose promises freshness. Tangy citrus fruits are abundant on the flowing palate, which wraps you up in its easy freshness. This is balanced, fruity and very refreshing.
The less expensive of the winery's two Pinot Gris, this is in some respects the better wine. Excellent focus pulls crisp flavors of pear, lemon curd and flinty mineral into sharp resolution, and appealing minerality gives the acidity a resonant texture. It all resolves in a lovely, creamy finish.
The Lewis vineyard is already proven as a first-rate site for Syrah. This new entry in Va Piano's black label series verifies it once again. Elegant and complex, it sends up subtle citrus scents, along with concentrated flavors of bush and berry, licorice, mocha and smoke. The details pile on and the finish lingers gracefully.
The lift of heady aroma precedes the pear-fruited and herbal tisane-scented nose. The palate is gentle and has that same herbal softness. The fruit is rich with residual sweetness and characterized as ripe pear. This is balanced by zesty, pleasantly bitter citrus. The effect is of harmonious, gentle and generous balance. This mature Pinot Gris is now perfectly à point. Its flavors linger long and pleasantly.
The lifted nose of herbs and tea gives an extra shot of complexity to this concentrated wine. Intense cherry and cassis fruit ends in a long finish that blends drying tannins with mouthwatering acids. Best from 2014–2020.
The lifted nose promises purity, which the palate follows thorough on, with the gentle fruit of ripe pear and mirabelle plum and the softer freshness of ripe lemon. There is just a smattering of white pepper. All is held with great poise and freshness, and there is something utterly clean and pure about this.
The lifted nose seems like an amalgam of chalk and dried apples along with lemon zest. The aromas are reminiscent of evolving Riesling but this is not the only grape in this expressive and highly aromatic field blend. While there is distinct residual sweetness on the palate, this has a counterweight in the rich texture of the midpalate. There is something authentic and deeply comforting and satisfying at the core of this wine that says Alsace. It's impossible to put this wine into a box, it needs to be tasted and enjoyed on its very own terms. The finish is medium sweet, totally soil-driven and very, very long. This is an experience rather than a drink. Drink now through 2035.
The lifted, lemony scent promises purity and poise, while the palate delivers what nature provided: pure, crunchy fruit and the flavor of stone. This is dry and clean-cut in its traditional style, with potential to develop.
The lifted, pure scent of damask rose after rain hits you first. It is then joined by riper notions of Mirabelle but always with fresh, airy lift. While the palate weighs this down with perceptible sweetness, the aromas rise unfettered. This is a beautiful wine singing with rose and orange aromatics that persist with a lingering perfume.
The light-framed aromas of strawberry and raspberry are clean and citrusy. The palate on this wine made by the Chablis-based producer Laroche is crisp, tangy and juicy, with flavors of raspberry and cranberry that are fresh and tight. A clean, honest Pinot to enjoy now.
The light-gold color of this wine shows its maturity. It's a rich wine that is rounded, full and with a touch of honey. With its toasty character and full-bodied character, this is an impressive wine for drinking now.
The light amber color already promises concentration. What follows is the complex and almost mystical sweetness of candied citrus—sweet orange and tart grapefruit are recognizable, as is candied whole mandarine, all in a linear, tight but lucsious package, cut by a streak of racy, wonderfully piercing acidity.
The light and fruity flavors of young vines dominate here, tart and sharp in this cool vintage. Raspberry and light herb open into a delicate, short, somewhat attenuated wine.
The light and mineral aromas belie the palate's full, rounded fruit flavors with some sugar sweetening the finish.
The light and soft bouquet offers faint glimmers of fresh-cut grass and tart green berries. More of the same unfolds in the mouth, with lime citrus and green gooseberry leading through to the crisp finish.
The light apple and mild citrus aromas are nice. It feels fresh and medium in intensity, with notes of peach, apple, pear and citrus in equal, moderate doses. Short, lemony and fresh on the finish.
The light aromas suggest notes of star fruit and citrus. The palate is flavorful, with racy acids keeping the fruit in focus.
The light bouquet offers faint notes of toasted red apple, while in the mouth this flabby wine exhibits notes of mealy flesh accented with soft spice.
The light cherry aromas and flavors with herb accents show a slight candied quality. Decent structure, but overall the wine is a bit narrow and closes with sharp, quite tart cherry fruit. It's youthful, for sure, and perhaps will even out with six to nine months in the bottle.
The light color of 2011 is evident in this bottling. It follows through to a soft, rounded, fruity wine that is lightly textured. Acidity and juicy red fruits offer a wine that is drinkable now.
The light color of this wine continues to the light palate, which just hints at strawberry fruits. Soft, finishing with fresh acidity, this lightweight wine should be drunk now.
The light garnet color, brick rim and tertiary aromas indicate this is evolving quickly. The palate is more vibrant, displaying menthol, steeped cherry, plum cake, vanilla and licorice alongside bracing tannins. Drink after 2017.
The light grassy aroma and mild citrus flavor are pretty quiet, yet this wine still comes through with a vibrant texture, crisp acidity and good, tangy finish. It should make a pleasant match with lots of appetizers, salads and creamy pastas.
The light herbal and citrus aromas of this medium-bodied wine lead to light grassy, herbal, grapefruity flavors. A good backing of acidity keeps it lively.
The light prickle adds to the natural freshness of this lemon-sherbet-flavored wine. Very crisp and light in the mouth, this dances on the palate with just a touch of sweetness.
The light yellow-gold color is more vivid than usual. Rich aromas are fragrant with floral, honeyed, buttery notes that seem to swell in the flavors as well. This is a full-bodied, creamy-textured wine that amps up the ripeness and buttered-toast flavors to a clearly heard volume, but stops short of blasting.
The light, elegant style of this Pinot Blanc brings out its apple character and fresh acidity. It has an attractive tang of fruitiness as well as some sweetness on the finish.
The light, stony soil of Les Lavières produces structured, tight and firm wines, unlike many of the softer wines from Savigny. With new wood and licorice flavors, it is darkly textured and firm. The red fruits are still developing, showing the rich potential of the wine. Drink from 2017.
The lighter-style nose that focuses on red plum and cherry is a welcome change from all of the heavy Malbecs out there, but the wine doesn't follow through on the palate. It becomes astringent, with tastes of tomato, stewed berry and cranberry.
The lighter-styled aromas bring notes of herb, plum and raspberry, with the fruit seeming ever so slightly dried out. The red-fruit flavors are stretched out, backed by dry lightly tacky-feeling tannins. The finish comes up a bit short.
The lighter of the two second wines of classed-growth Suduiraut, this is a more accessible reflection of the richness of the grand vin. At four years old, it's still young, its acidity and crisp lemon flavors contrasting its core of botrytis and delicious fruit. Drink this balanced wine from 2020.
The lighter wine from Domaine de Beaupré, this is fruity, gently textured and softly ripe. Aromatic, it offers red fruits, crisp apple and white berries. The aftertaste is full of the brightest acidity.
The lightest and most delicate of Anderson’s trio of bubblies this year, this 100% Chardonnay offers clean aromas of coconut, vanilla, lime peel and toast, and drinks fresh and lively. It’s also very dry, and finishes with a slightly bitter almond-skin note.
The lightest feeling wine, attractive in its acidity, its slight sweetness and its creamed apple flavor. A perfect summer apéritif.
The lightest Grüner, crisp with fresh apple, it has just a touch of spice, focusing more on tightly clean fruit. A perfect apéritif style. Screw cap.
The lightest in a range of Grüner Veltliner from Hans Setzer. This is a green apple and grapefruit flavored wine, all lightness, freshness and crispness. There is a green plum skin tang to it, added to citrus.
The lightest of Sea Smoke's trio of Pinots, the '05 Botella starts with ravishing aromas of red fruit confections like cherry pies and raspberry tarts, with notes of gingerbread and cinnamon sugar. Tastes as good as it smells, just a deliciously gentle, pure Pinot Noir. Good now, but the grippy tannins suggest midterm ageability.
The lightest of the 2012 single-vineyard Pinot Noirs from Giant Steps, this is an almost delicate wine with silky tannins. Notes of smoke, earth and mushroom mark the nose, while hints of pine boughs impart a slightly medicinal edge to the cherry fruit. Drink now.
The lightest of the cuvées from Jean-Maurice Raffault, this is soft, fruity, already drinkable. It has a heady perfume, red fruits and light acidity all attractively packaged in a round structure.
The lightest of the dessert wines made by Claude Loustalot, this is fruity, fragrant and medium sweet, with refreshing acidity. The crisp texture combines hints of honey and apricot jam. Drink now.
The lightest of the Thornton lineup marches to the beat of a different drummer. Dominated by Muscat Canelli, the aromas suggest ripe pears, buttered cinnamon toast and candied orange peel, but it’s not really sweet. In fact, it’s just barely off-dry, with wonderfully rich flavors. It finishes a little sugary, which makes it cloying, but this is a minor criticism. All in all, it’s good, unconventional stuff.
The lightest of three rosés from Gueissard, this is fresh and crisply fragrant, going toward a more citrus fruitiness with hedgerow fruits and lively final acidity.
The lightest of Wachau wine styles, this has a lilting, waltz-like feel. This is ready to drink, with a crisp apple flavor and a pepper touch.
The lightest possible Chinon, very fruity and lightly tannic, this is a delicious, jammy, ripe and fresh wine. It is all black currants and berries with acidity adding its burst at the end. Drink now.
The lightest touch of wood gives this wine a full, rich character. Weight and density are balanced by the intense acidity. Melon, apricots and citrus are all blended in this ripe wine. Drink from 2018.
The lightest wine from Cartuxa, EA stands for Eugénio de Almeida, the creator of the charity that owns the winery. It's simple and fruity, with attractive tannins and red cherry fruit. Ready to drink.
The lightest wine from the 500-year-old Stadt Krems winery. It has an attractive edge of spice to go with its apple and cream texture. Not for aging, but a delicious apéritif wine.
The lightest wine in the range of wines produced at Château du Cèdre, this is dominated by sweet, soft red fruit. Attractive, bright and fruity, this is ready for drinking now.
The lightest wine in the winery's well-crafted lineup, this marries grapefruity acidity to tart cherry fruit. It's nicely balanced, airy and a pleasure to drink.
The lightly delicate mouthfeel and brisk acidity testify to the wine's origins in cool-climate Marin, just over the Golden Gate Bridge from San Francisco. Intense flavors of strawberries and raspberries are uplifted by the toastiness of new French oak. This is a promising Pinot Noir for drinking now through 2018.
The lightly floral, soapy aroma of this wine shows some varietal character. The palate is buttressed with flavors of talc and a wash of rose water. The complexity stops there, and this seems to be a wine that should be consumed within the first year or two.
The lightly fruity flavors conjure cranberry and raspberry, with moderate acidity. This young wine should improve with further bottle age. Best to tuck it away for another three or four years.
The lightly intense bouquet is laced with nuances of hard, underripe peach, yellow flower and a soft mineral streak. Medium weight but fresh and lively, with a clean, slightly tart finish reminiscent of lemon and green plum flavors.
The lightly oak and dry aromas of apple and peach are composed. This feels tight and citric, like tangerine juice. Citrusy flavors take on a bready oaky character on the back palate, while the finish tastes of oak-infused papaya.
The lightness of texture and crisp acidity make this Pinot Noir easy to drink now. The raspberry and cola flavors finish clean and dry.
The lightweight of the Passadouro range, Passa has lively berry fruits, soft tannins and acidity to match. It's a drink-now wine, the texture open and ready to go.
The lilac, charcuterie, peat, smoke and black and green-olive aromas are tightly wound. The palate is focused, flavorful and energetic, showing depth and intensity while remaining quite light on its feet.
The lime, kiwi, orange and lemon fruit flavors are so delicious, you won't miss the oak accents at all. Its bright, vital acidity makes it shine like polished silver. This is a very good food win at a reasonable price. With 20,000 cases produced, it should be relatively easy to find.
The lime, mineral and flower aromas are inviting. On the palate, light, powdery flavors of lime, kiwi and green melon take over. It tastes a little green on the finish, like tarragon, but overall it's fresh, dry and easy to drink. This is a blend of 40% Macabeo and 40% Parellada and 20% Sauvignon Blanc.
The lime, pear and melon aromas and flavors are garnished with just a touch of vanilla. Picks up some vegetal lima bean notes on the palate, and the acids stick out a bit on the finish. Still, it's crisp and clean—and would go down easy after a hot round of golf.
The Limestone Coast, which encompasses the noted regions of Coonawarra and Padthaway, is known for its Cabernet and its big gum trees. There's certainly more than a bit of mint to this wine, but there are also notes of cassis and even a hint of bell pepper. It does turn a bit astringent on the finish, so pair it with lamb chops or hamburgers. Drink now–2020.
The limestone soil gives this juicy fruity wine a fine tight line of minerality. That contrasts with the apricot and lemon flavors that shine out from this generous wine. It is ready to drink now.
The Limit seems to refer to bringing this Chard to the edge of oaky ripeness. Whether it goes beyond it is debatable. It's enormously rich and ripe in oranges, apricots, mangoes and oak, with good acidity and a creamy texture.
The limited-release reserve wine from a 21st century winery and one of the best vineyards in the Graves was wood aged for 24 months. That has given it extra richness and spice along with the dense blackberry fruits. It is complex, ripe with great ageability. Drink this wine from 2019.
The line of premier cru vineyards runs to the west of the town of Givry, with Servoisine touching the town's last houses. The wine is ripe and juicy, hiding its tannins in the heart of generous rich red fruits. It is likely to be a wine that will develop quickly and should be ready from 2019.
The liquorous old gold color of this wine indicates the long barrel aging. It is rich with spice, dried fruits and old wood flavors all finely interwoven. The wine, which originated in a field blend of old vines, has a final shot of acidity to bring it to life.
The Liste cru has held up well to the warm 2005 vintage and exhibits rich notes of espresso, chocolate fudge, oak spice and vanilla. It's almost too much of a good thing now but will undoubtedly soften with time. The tannins are sharply etched and completely dry out the mouth. Drink 2020 to 2030.
The little-known Mosel village of Reil is the source of this perplexing wine. It possesses attractive and slightly stony, citrus aromas, and starts off on the sweet side, with bright pineapple fruit. But somewhere on the palate it shifts gears, turning dry and tart almost to the point of being sour.
The little subregion of Te Tuna Road, set apart from the vines in and around the village of Martinborough itself, is home to several fine vineyards. This is medium to full in body, with flavors of black cherry, menthol and toast, silky tannins and a long finish. Drink now–2025.
The little touch of wood aging (three months) is just enough to round out the Chardonnay. At the same time, it does show freshness and apple flavors, with an attractive floral character. It is soft and finally ripe.
The little vineyard, on the east side of the valley, is 101 years old, and was planted to a wide array of varieties, in the old Italian-American immigrant fashion. The wine is dry, complex and ageworthy. This '08 is deep in berry, spice, licorice and anise flavors, with a tang of minerals. It's fresh, vibrant and utterly distinctive. Will develop over the next decade.
The lively mousse carries this sophisticated wine, which is the perfect partner to the Comtes de Champagne Blanc de Blancs. Everything is in its place, well integrated and with great precision. This trends to the sweeter side of Brut but with bottle age this has brought fine secondary flavors that are ripe and rich. The wine will age further, drink until 2020.
The lively spice notes on the nose of this zippy, easy and fresh Grüner fully do justice to the variety's nickname 'Pfefferl', meaning little peppery one. The palate is light and brimming with citrus-scented crispness. Drink soon—preferably on a languorous hot afternoon.
The Lobre family created a herbal wine that is crisp with green fruits, green herbs and tangy acidity. It is fresh, lightly perfumed and with touches of more tropical flavors. The wine could do with a few more months, so drink from late 2016.
The local Baga grape makes an appearance in this blend, creating a firm texture with solid tannins. Its rich, dense core is dark and brooding in character, but could soften out with age. Drink after 2015.
The local Baga grape, better known for producing structured red wines, also lends itself to fruity sparkling rosé. Bright acidity gives this crisp wine its tangy, red currant character. Drink now.
The local Beira grape, Maria Gomes, makes a star turn in this apricot and peach flavored wine. The ripe fruit is cut by fresh, crisp lime juice, adding crispness. A final tang of orange completes the picture.
The local Bical grape gives this wine a delicious and refreshing character. It offers lemon, crisp pear and green plum flavors, all laced by a mineral texture. It is ready to drink, although it will be better from 2016.
The local cave cooperative has turned out a full-bodied, supple Vacqueyras under this label, plump with black cherry and plum fruit. It's an easy-drinking wine, with a spicy, leathery finish. Drink now.
The local cooperative's entry-level VDN features a soft, velvety texture and notes of chocolate, almond and dark plum. A bit of warmth shows through on the finish.
The local grape Castelão is blended with Cabernet Sauvignon in this soft, spicy and fruity wine. Red fruits and balanced acidity are given a shove by a lightly tannic structure. The wine is ready to drink.
The local grape Négette is a major party in this blend alongside Syrah and Malbec. This is a perfumed, ripe wine that has more generous fruit than tannin. Red berries dominate alongside acidity and a mineral-textured character. It's still fresh, fruity and needs time. Drink from 2017.
The local variety in Palmela is Castelão, planted in vineyards in the peninsula just south of Lisbon. It is a distinctive flavor of bright red fruits, rhubarb acidity, a core of very dry tannin and vivid mint flavors. The end brings out jam, acidity and sweet juiciness.
The local white grape of Bairrada, Bical is normally used for sparkling wines, but here makes a light, fruity still bottling. It has a tangy orange-zest texture and crisp apple fruits, finishing with classic acidity. Drink the wine now.
The local, high quality Alfrocheiro has produced a dark, brooding wine that has enormous potential. It has the beginnings of jammy fruit, ripe and juicy with blackberries. The structure is what gives it longevity, with a dense series of tannins that will need to soften. Great acidity at the end adds to the complexity. Drink from 2018.
The Lodge Hill Dry is a solid performer year-in and year-out. This vintage shows a hint of fuel oil alongside green apple, bergamot and clover notes. It's a fine, medium-bodied dry Riesling that broadens out just a little on the long finish.
The loess slopes of the Wagram give typically full-bodied Grüner Veltliner. This rich wine, from the Hohenberg vineyard, is ripe, certainly full, with a classic edge of pepper and coriander. But the apple fruit freshness is also there. Screwcap.
The Loin de l'Oeil grape lends itself easily to creating this rich, honeyed wine. It's intense, with a viscous texture and opulent apricot and bitter marmalade flavors. Drinkable now for its concentration, it will get even better from late 2018.
The Loin de l'Oeil is the local white grape of Gaillac and is very happy to produce sweet botrytized wines. This is rich, full of botrytis flavors along with fig, sultana and apricot. Age the wine for 2–3 years, but it is ready to drink now.
The Loisium is the wine museum in Langenlois in which the Steininger family is partner. This wines comes from the vineyard next to the museum. It's brightly fruity, a delicately layered wine, full of citrus and apricot fruit flavors, lively and ready to drink. Screwcap.
The Lollipop Hill designation seems rounder and fuller on the palate than the producer's Special Reserve Tocai. It's not deeply concentrated, but offers shades of ripe yellow apple, plum and lemon flavors. Soft tangerine acidity brightens the midpalate. Drink now through 2019.
The Loner title seems to refer to an absence of oak, although it's not entirely unoaked. The wine spent time in what the winemaker calls “seasoned barriques” that lent no overt oak influence, but let the wine breathe and mellow. Marked by intense lemon, lime and mineral flavors, this bone-dry wine is elegant and eccentric.
The long aging on lees before disgorgement gives the “D” range of Devaux Champagnes an extra depth of flavor. In this very low-dosage wine, it brings out the ripe grapes that balance the dryness of the wine. Acidity contrasts with the apple and crisp pear flavors to produce a balanced wine.
The long slope of the Côte du Py has produced this structured wine that's firm, dry, tannic and needing to age. It is concentrated in both structure and in rich black-plum fruits. The wine will age well, so don't drink before 2017.
The longer this wine breathes in the glass the better it gets. At first sip, it's obviously a very good wine, richly tannic and deeply impressive in blackberries, cassis and oak, with a firm minerality that grounds it. But as it warms and airs, the fascinating palate begins to unfold. Will age effortless for many years. Drink now–2020.
The longer this wine sits in the glass, the more beautiful its aromas become. It opens with a dark and rich appearance and vibrant notes of blueberry, wild berry and exotic spice. There's a slightly lactic note at first that slowly evolves into milk chocolate and fudge.
The longtime Dry Creek producer offers a complex intermingling of 60% Syrah, 14% Grenache, 14% Mourvédre, 6% Carignane and 6% Cinsault here, the overall blend high-toned in raspberry and licorice. Not overly oaked, the floral nose maintains itself from start to finish, along with a velvety mouthfeel and plenty of structure. It's made from organic grapes.
The Looney Vineyard bottling is the outlier in the Archery Summit lineup—a different AVA and a non-estate vineyard. The Ribbon Ridge AVA is a subset of a subset within the Willamette Valley, and it may be the hidden gem for producing great Pinot Noir. This wine is sensual, spirited, spicy and smooth. The cherry and raspberry fruit is highlighted with bright acidity and whiffs of baking spices. The new oak is gently applied and the use of wild yeasts may have added some textural nuances also.
The Lorna Marie is the winery's reserve-level bottling, and gets the most new oak, about 60%. In this vintage, the fruit seems a bit thin, almost watery, although with some hours of breathing it gains some palate traction. It's well made, but don't look for reserve-level heft.
The Lorna Marie is the winery's reserve, and it has exceptional concentration and depth. Berry and cherry dominate, spiced up with a pumpkin pie accent. Round, rich and full, yet moderate in alcohol, this is a fine expression of Oregon Pinot Noir in a challenging vintage.
The Louis Max style seems to be of wines that open slowly and have a firm structure. That's the case here: It has plenty of acidity, with a red currant flavor and a dry, dense character.
The Loureiro grape, grown mainly in the Lima Valley in the center of Vinho Verde, produces a distinctly mineral style of wine. This wine has that character as well as some riper tropical fruit notes and pure citrus acidity. The combination is intensely fruity and very refreshing.
The Loureiro is the grape of the central part of Vinho Verde. Here it gives a citrus-driven wine that has a mineral texture and ripe acidity. It is ready to drink.
The Loureiro is the grape of the Lima Valley subregion in Vinho Verde. The texture of the wine is rounded and creamy, although the crisp green fruits give a great bright lift to this delicious, fresh wine.
The lovel floral aromas are a pure expression of the grape's unique spice and rose petal characteristics. It's deeply flavorful, soft, elegant and lingering, with a lychee flavor.
The lovely and lively citrus-inflected nose of pear is very inviting. The palate comes across as more earthy and rounded. The body is light and easy, but has a subtle moreish texture.
The lovely bouquet of blackberry jam, oak with mint, cedar, and black olives draws you in. Broad and rich on the palate, with ample but fine tannins. Great depth of dark-berry fruit, with coffee and cedar shadings. The explosive finish just keeps going as intriguing sweet-tart fruit and bitter chocolate notes please all the way out. Best to hold six to nine years.
The lovely fruity-green notion of lemon balm appears on the nose and shimmers with its own subtlety. The wonderfully slender, almost playful, palate is translucent in its freshness and shimmering citrus and herb character. What a lovely subtle wine. Enjoy with equally subtle food.
The lovely label does not deceive—this is a quality product from package to palate. It's expressively aromatic, as Pinot should be, with rose petals, orange peel, raspberries and cherries. That clean, pure fruit gains weight as it carries into a lingering finish, streaked with white chocolate and supported with perfect acidity.
The lovely perfume of tangy but ripe apples shines with freshness on nose and palate. There is ample lemon acidity to counter all the fruit. This is appetizing, fruit-driven and moreish.
The lovely wines from this pioneering estate, now in the capable hands of second-generation winemaker Jason Lett, are generally priced well below any comparable efforts. Here the texture and minerality evoke surpassing elegance. Lime, grapefruit, a bite of pineapple all come into play, with the depth and balance that suggests several years of life ahead.
The lovely, lushly fruity nose features plenty of buttery, roasted walnut scents from new oak fermentation. Despite the oak, it retains its freshness and acid balance, keeping it lively through a long, toasty finish.
The lovely, pure citrus hints suggested on the nose are fulfilled on the palate: aromatic tangerine peel and vivid, ripe Amalfi lemon. This has such lightness, ease and quintessential Wachau verve that you can't help going in for more. The finish is dry and irresistibly long.
The low-level “good” rating is more a reflection of the wine's age than its core qualities. It's flat and wayward now, with no real direction to the nose or palate. It tastes bland and semisweet, with dying acids and simple flavors of apple and melon. Go with the '09, then look for the '10.
The low-yield old vines of the quinta have produced a dense wine with firm tannins. Young and with good potential, the wine is a blend of four Douro grapes, dominated by Touriga Nacional and Tinta Roriz. Unoaked, it is rich and firm, all ripe blackberry fruits with a cut of acidity. Drink from 2018.
The low-yielding vines average 35 years of age, and their flavors are subtle yet distinctive. This wine unfolds slowly and almost imperceptibly, with subtle minerality around flavors of citrus pith and rind. It's tart and racy, with a lick of Key lime through the finish.
The low alcohol suggests either grapes that were barely ripe, or some significant residual sugar. Flavors dont seem too green, certainly not vegetal, more to the citrus and fresh herb side of the spectrum. If there is r.s. it is masked by the acidity, and so you have a mellow, round, citrusy, mouth-pleasing all-purpose white wine.
The low alcohol suggests fruit that was minimally ripened, and the flavors seem closer to fresh greens than ripe fruit. There's a splash of gooseberry, again quite tart, and a leesy texture. Drink chilled with a fresh salad.
The Lucas 2007 Limited Reserve Syrah shows the potential the Syrah grape has in upstate New York. Dense raspberry and strawberry fruit vie with aromas of barbecued meat on the nose while a thick layer of vanilla cushions the fine tannins and smokey notes in the mouth. The juicy finish throws up an enticing licorice note. Nicely done. Drink now to 2011.
The Lui & William bodega is behind this outstanding Tempranillo from Toro. The wine shows a brilliant violet tint in front of intense, inky aromas of black cherry and chocolate cake. The palate is superripe and bucks like a bronco; the tannins are dense and form titanic structure, and the finish of coffee and spice hints at a fine cigar. It's a huge load at 15%, so be prepared.
The Luigi Pira estate delivers a knockout Barolo (from the Marenca vineyard in Serralunga d'Alba) with impressive integrity of fruit, vibrant cherry and blackberry backed by warming aromas of chocolate and spice. The wine is velvety-rich and opulent in the mouth. Drink after 2018.
The luminous sparkler offers sweet aromas of peach, honey and jasmine. Pair this this bubbly treat with oatmeal cookies or sponge cake.
The Lurtons get their fruit for this wine from the Carcassonne region, the coolest part of the Languedoc. That explains the simple freshness of the red fruits, the acidity and the supple but dry tannins. Screwcap.
The luscious fruit mix starts with a suggestion of marmalade, then adds plum and cherry. It gains complexity with streaks of graphite, black olive and smoke, polished, lightly earthy tannins and plenty of power through the finish. An interesting, somewhat unusual style of Ethos.
The lush nose is fragrant of orange blossoms and ripe peaches, and the palate tastes of Meyer lemon, lime and grapefruit. It's a fruit punch of a Riesling—delicious as a chilled sipper.
The lush nose of Viognier—fresh flowers, honey and spice—leads here. On the palate, the wine has an opulent, floral character—broad and inviting. Not terribly complex, but pretty and appealing. The viscous mouthfeel means it will handle richer dishes well—think lobster, cream dishes.
The LUX bottling has a bit more concentration than the other estate-grown Pinot Noir from Luminous Hills. The fruit carries much the same strawberry/citrus flavor, but with more grip and focus. The tannins are proportional, and the wine is balanced, but thins out quickly in the finish.
The lyra system of training vines is designed to give the fruit maximum exposure. With that and the vines' placement on the steep Heiligenstein hill, it's no surprise that this wine is ripe and rich. Perfumed, intense and generous, this will age for many years.
The Macari No 1 offers an aromatic nose of grapefruit and tropical fruit, followed by crisp citrus and mineral flavors. The wine is balanced and refreshing, but has complexity. Pair with Thai or Indian dishes.
The Mad Russian manages to evince very ripe fig, orange and candied lemon peel fruit while maintaining a crisp, refreshing structure. Despite a shade of oiliness, the finish is quite appealing; we can only wish the lovely grapefruit and lemon candy flavors would hang around a bit longer. Drink now to one year.
The Madeira regulations say that 10-years old is the age of the youngest part of the blend. So this richly sweet Malmsey contains many older wines. These are shown in the old gold color, the proper citrus acidity and the dryness that goes with wood aging. At the end, though, the liquid honey flavors are dominant.
The magnificent chateau of Cheverny is a fitting focal point for the wines of this small appellation. This wine is light in color, young and fruity. Soft tannins and red berry fruits are rounded and easy to drink. The wine is ready to enjoy although it could age through 2017.
The magnificent Tomar convent complex was once home to the Knights Templar. This wine, with its firm tannins and dense fruit, brings out the structure of Touriga Nacional and Cabernet Sauvignon in the blend. Spice, wood aging and rich berry fruits all promise medium-term aging. Drink from 2015.
The magnificent wines from the Marquis de Laguiche estate are produced by Joseph Drouhin. This Morgeot is rich, intense, beautifully concentrated. It has toast, apricot and peach fruits to go with its tight mineral texture. Delicious now, but will age for many years.
The magnificently named vineyard, the seat of God, is set in the hills next to Saint-Aubin. This wine is crisp while also having a warm, rich backdrop of yellow fruit. The chalk soil gives the wine its tight minerality and texture. It will be ready to drink from 2017.
The Magnifique is a barrel selection from the French oak-aged side of the winery. It's 100% Syrah and packed with blackberry, black cherry and streaks of citrus. It's very well balanced, complete and firm; the wine should age nicely for another decade at least.
The main aspect that sets Biondi-Santi apart is the delicate nature of its aromas. This is an elegant and feminine Brunello with bright berry nuances, floral notes, wild cherry and cola tones. There are subtle hints of vanilla and spice in the mouth with bright acidity. The 2005 vintage should hold another 10–15 years.
The main estate of the Bunan family is a citadel from the 18th century. This wine is perfumed, rich with pepper as well as ripe red fruits. Structure from the dominant Mourvèdre in the blend gives some tannins and a sense of power. Drink from early 2017.
The main estate wine from Chocapalha, this is firm, with a beautiful balance between tannins and fruit. Blackberry and wood-derived spice notes are cut with acidity. It's elegant and ready to drink.
The main estate wine from Roubine is a rich, ripe and fruity with a light edge of spice. It has a soft character, the result of the malolactic fermentation reducing the acidity. That gives a great balance between the red fruits and tangy zesty aftertaste. Drink now.
The main issue with this blend of Cabernet Sauvignon and Syrah is a streak of vegetal unripeness that accompanies the cherries and blackberries. The second problem is excessive softness. Drink up.
The main nonvintage Champagne from Drappier is open, fresh and very easy. The fruit shows pears and apricots, tightened up by some green apple skins. The general feel is softness. An enjoyable apéritif Champagne.
The main taste impression of this superripe Cabernet is of chocolate-covered raisins. Then the even riper notes of prunes emerge. The alcohol, which is 15.7% by volume, gives the finish a glyceriney sweetness. It will satisfy die-hard fans of this Napa style, but it's hard to see this clumsy wine developing in the bottle before the fruit crashes.
The main thing to know about this blend of undisclosed varieties is that it's not dry. It will appeal to consumers who like their white wines fruity and sugary, yet it's not really sweet enough to enjoy as a dessert sipper.
The main thing to know about this Riesling is that It's quite sweet in oranges and pineapples. The all-important acidity is a little too soft for balance.
The major defect of this wine is excessive sweetness. Without the sugary flavor, it would be great, for it has wonderfully crisp acidity and flavors of citrus fruits, peaches and minerals.
The majority Cab Sauvignon in the blend brings classic blackberry and cassis flavors, as well as firm tannins. The flavors are complex and interesting, and change as they breathe in the glass. Should develop additional bottle complexity over the years, although it's ready to drink now.
The majority of Calina's wines are solid and worth their price, as is this lively Cab. It gets going with forward aromas of leather, cassis and earth. The palate isn't super structured or advanced but it does deliver sweet and smooth raspberry and plum fruit in front of a good finish. From Kendall-Jackson's Chilean winery.
The majority of grapes within this red are grown in Yountville and certified organic. Simple aromatics make way for a touch of reduction on the nose, while flavors of brushy sage, cedar and clove offer more spice than fruit. Sharp tannins lie beneath.
The majority of the grapes for this lithe, elegant wine come from the Zio Tony Vineyard, with the remainder from Red Car Estate. Cool-climate in its high-toned acidity and delicate features of rose and lavender, it's smooth, soft and vibrantly shaken with white pepper, a classic call-out to the Northern Rhône.
The majority of the grapes for this white that's musky on the nose was stainless-steel fermented, with 20% given time in neutral French oak. The combination provides easygoing texture, accented by notes of grass and herb. A fleck of stone fruit and papaya tease midpalate before an abbreviated finish.
The majority of the grapes for this wine hail from Monterey County, with a large portion also coming from Napa County. The remaining 19% are from Sonoma County. In all, the wine is a tad simple and generic, not offering much in the way of aroma or flavor.
The majority of this wine was stainless-steel fermented, with just 20% given time in new French oak. Together it makes for a taste of apple with a twist of caramel, a fresh, medium-bodied style with vibrant, lengthy acidity and an edginess of bread and honey.
The Malan family makes a ripe, balanced Chardonnay, 100% wood-fermented in French oak. The style is rich and creamy, and there are attractive hints of honey from the partial use of malolactic fermentation. The downside of that is a lack of acidity, but for those who want rich, fat Chardonnay, this is it.
The Malbec (17%) and Syrah (6%) in the blend make themselves known, with aromas of dark plum and peppery spices plus a toasty top note. Plump in feel, the flavors trail slightly toward the finish.
The Malbec in the blend adds its tannins to this wine meant to drink young. The spice and wood aging are balanced with acidity and a juicy aftertaste. Drink from late 2016.
The Malibu-based winery's take on this Miller family vineyard—which sits at the appellation's western edge—is intriguingly complex, with aromatic layers of clove, raspberry, vanilla bean and dried rose hips. Set against a tight but bright raspberry backdrop, the palate shows black tea, Indian spices and all manner of dried herbs and flowers, from oregano, rosemary and thyme to cardamom and coriander.
The Malibu winery sources from the famed vineyard to deliver a wine with aromas of cherry pie, cola, chai and black pepper. It's fairly grippy with tannins on the palate, showing flavors of minty cherry and raspberry as well as some eucalyptus.
The malolactic fermentation on this unoaked wine was blocked, so this is brimming with pure orange and lime flavors. The acidity is brisk and clean.
The man who makes a million Syrahs dives into a blend of 60% Grenache, 25% Mourvèdre and 15% Syrah on this bottling, which offers composting lilac, black pepper, fresh boysenberry, dried herb and a tarry quality on the nose. There's a strong blackberry-balsamic reduction flavor once sipped, as well as beef char, elderberry and more tar.
The maraschino cherry-like aromas of this pink wine evoke a delicious Shirley Temple cocktail, with touches of lemon-lime soda and raspberry. There is solid acidity and grip to the palate, as well as red apple and wet slate flavors.
The Marconnets vineyard on the slopes above Savigny-lès-Beaune produces some of the most perfumed wines in the appellation. This is typical, a wonderful medley of juicy, fruity aromas. It is still young, although temptingly attractive now. Drink ideally from 2018.
The Maremma is a paradise for horseback riders and hunters and there's something about this juicy red that makes you crave a hearty game dish by an open hearth. Its aromas are very mature and include cracked white pepper, ripe blackberry, and smoked meat.
The Mariani family has produced a hugely concentrated, wood-dominated wine with powerful smoky aromas and concentrated black, ripe, chunky fruit. It's heavy on the berries, both in the rustic, brambly nose and on the deep, tight, classy palate. Toasty flavors come through the fruit, but these will soften and blend in with aging. Unlike many Brunellos, this one is drinkable right now, but could be cellared for 10 years or more.
The Maritime bottling traditionally has represented some of the highest expressions of W.H. Smith's various Pinot Noirs. Gentle and yet complex, it opens with notes of raspberries and cherries accented with mushrooms and minerals. There's a deep, brooding earthiness, along with all sorts of spiced orange-rind and sandalwood notes. A great effort, and one of the best Pinots of the vintage. Drink now through 2020.
The Mark series from Anam Cara represents a sort of mini-reserve, all estate-grown, with a selection of what the winemaker considers to be the “boldest” clones. It has full-bodied flavors of cherry and sassafras, accented with cinnamon and cocoa. The barrel spices outlast the fruit—perhaps just an indication of youth. There is potential for considerable improvement with bottle age.
The Mark V bottling usually gets the most new oak, but in this light vintage the wood has been kept in check. Tasted prerelease, it blossomed over several hours, similar in style and flavor to the winery's Reserve, possessing fine balance and a pretty red-fruit flavor.
The Mark VI (similar to the above Heather's Vineyard) is a sort of reserve reserve, this one from barrels chosen to showcase the most cellar-worthy aspects of the vintage. It succeeds nicely, delivering a solid, firm, tart wine with young raspberry and cherry fruit at its center. The tannins have a lightly herbal, leafy streak, and there's little doubt this will benefit from additional years in the cellar.
The market is loaded with inexpensive Oregon wines at the moment, but few if any can offer this kind of quality at this price point. Crisp and fresh, this brings a mix of lime, quinine, pine needles and green apples into play. Well defined and immaculately clean, it can accompany a range of salads, noodle dishes or cold cuts.
The Marquis de Laguiche vineyards, with a great stock of premier and grand crus, have long been managed by Drouhin. This wood-aged, generous and opulent wine is already smooth and rich. Yellow fruits have a tight, tense texture to go with their open character. The wine is just beginning to develop its intense complexity. Drink from 2019.
The Massenez family from Alsace is to thank for this Bordeaux blend, which offers fleshy, dusty black-plum and red-berry fruit flavors, and a medium-long finish rife with oak and red berry. The nice nougaty-marscapone aromas are unfortunately overtaken by oak.
The massive 2009 vintage has produced a rich, full-bodied wine. Wood aging shows in the smoothing of the tannins, which are joined by concentrated blackberry fruits, a smoky, just burnt wood character and a dark character that will need several years to open up.
The master of Savigny-lès-Beaune, Bize has produced a powerful, expressive wine from this small single vineyard. It has serious structure, although the sumptuous black-fruit flavors are already showing. Concentrated, rich and fruity, this will age for at least five years.
The Matariki style of late harvest wine is to avoid overly sugary renditions in favor of balance. In this, the 2000 succeeds admirably, combining bergamot, pineapple and apricot flavors in a lightly sweet yet tart wine. Best with fresh fruit and cheeses, as it's not rich enough to match with anything sweeter.
The match for the red wine under the same name, this wine comes from organically grown vines in the village of Champtin. It is rich, full of white currant as well as crisp apple. The tight texture and intense minerality mark it out as a wine to age, while its elegance underlines its fine future. Drink from 2018.
The match of 70% Sangiovese and 30% Cabernet Sauvignon seems perfect. The wine's great ability is in offering soft, round cherry tones backed by more typical notes of forest berry and blue flower. Its texture is plush, and the vibrant midpalate closes with bright fruit.
The mature vines in the name of the wine are 40-years-old. The result is a firm structured wine although one with plenty of soft red fruits in the background. They are developing well, bringing with them acidity and good potential. Drink this wine from 2018.
The maturity of this lightweight Pinot Noir expresses itself with depth of flavor—the wood and red fruit flavors reach out to the core of tannins. It has a smoky toast character along with the crisp acidity.
The maturity of this wine gives it velvetine richness, spice and leather texture. The fruit on this smooth, ripe wine is mellow and offers acidity and red cherries. It's a delight to drink now.
The Mazzei brothers produce a Vermentino of depth, brightness and persistency. It delivers long-lasting flavors of citrus, peach and orange skin.
The Mazzei family, along with consultant Carlo Ferrini have produced another classic. It is immediately arresting, with aromas of dark chocolate, herbs and new wood. On the palate, it is big, ripe, serious, with black cherry fruits and new wood flavors, combined with acidity and dry tannins.
The McIntyre family took over their Santa Lucia Highlands vineyards in 1987. The wine kicks off with aromas of black mustard, violet and dark spices. Once sipped, the mouthfeel is rich and full, but the nondescript flavors fall somewhere between tart cranberry and warm strawberry.
The meaty, spicy aromas of this medium-bodied wine are quickly followed by a flood of ripe, grapy fruit flavors that seem lightly sweet as they coat the sides of the mouth. It's big in flavor and rather soft and easy in texture.
The meaty, yeasty character here doesn't chime well with the ripe, soft fruit. It is sweet with a full, toffee flavor and only light acidity.
The medieval chateau of Juliénas is surrounded by vines. This oak-aged wine is rich, smooth and spicy. It is structured with some firm tannins and fine acidity. At the same time, the rich fruit gives the wine a generous, full character. Drink from late 2017.
The medieval moated castle of Agassac is a fairytale place. The wine, after serious investments, is now showing well. This 2012 is smooth and rich, with black plum fruits and currants giving a ripe feel. The wood aging is already well integrated in this solid, generous wine. Drink from 2018.
The Medieval Sancerre castle (Joan of Arc slept here) was built on the site of an ancient Roman fortress. Now owned by the producers of Grand Marnier liqueur, the vineyard produces an attractive, open style of wine. It has just the right tangy acidity along with delicious ripe apple and citrus fruits. The wine is ready to drink.
The medium-intense aromas of honeyed nut, glazed pineapple and papaya are rich and exotic. Medium to full bodied, the palate bears snappy acidity that keeps the wine feeling vibrant. A slight papaya-seed-like bitterness creates some tension, which lingers on the finish.
The medium-intense nose of this solid and easy-to-like Cab offers scents of blackberry, cassis and plum, all laced by hints of cocoa and cigar box. The medium-weight mouth offers a pleasant texture, thanks to moderate tannins and ample acidity, with solid black-fruit flavors at the core.
The medium-intense nose opens with scents of ripe stone fruit, caramel apple and candied walnut. Medium in weight, there's good lift to the rich, spicy fruit core, with lasting notes of baking spice and peppery warmth on the close.
The medium-sweet stone-fruit and orange-peel flavors are direct and bring appeal. It goes down easy.
The mellow scent of baked apple rises from the glass, cut by ripe, equally mellow freshness on the palate. This wine is mild for a Riesling but very enjoyable, clean and fruity, with a mellow apple note that really gets you in the end.
The mellowness of baked apple envelops all other aromas. While the baked apple is also apparent on the palate, it is pulled into sharp focus by fresh, lively and bright lemon acidity.
The melon and apple aromas are slightly dull but harmless. It feels decent, with orange and green-herb flavors. The finish is citric and green.
The melon and pineapple aromas are pure and carry a waxy edge. It feels simple and well comported, with green apple, pear and vanilla flavors. This is tasty, smooth, lively and classy; drink right away.
The melon, apple and pear aromas aren't as distinctively Viognier as one might expect, but the wine itself is solid and satisfying. The flavor profile is spicy and melony, and feel-wise there's lots of size. (This whopper weighs in at 14.9%, so it should seem big.)  A large, chewy yet mildly buttery finish seals the package as full bodied and rich.
The melon, pear, tropical fruit and almond butter aromas are bright and effusive, while the flavors are considerably more delicate and subdued, showing a lovely sense of nuance and tension. It doesn't quite all come together but provides plenty of intrigue.
The Mendocino Ridge appellation, which is defined by elevation boundaries, borders Anderson Valley. This Pinot shows cool-climate crispness but also fog-free, ripe flavors of raspberries and cherries that are deep and impressive. With a thick, juvenile mouthfeel, the wine should develop interesting bottle complexities over the next five years.
The Menzies is Yalumba's top Coonawarra Cabernet, and its quality has improved tremendously over recent vintages. The 2008 is pure and ripe, with great black-cherry and cassis flavors, framed by an elegant vanilla-oak note. It's full bodied and plushly textured without being unstructured, and it should drink well over the next 15 years.
The merest hint of fresh lemon zest with fresh notes of green Conference pear combine to make a light-bodied and ultimately very refreshing wine with just a touch of spice on the finish.
The merest hint of lemon oil appears on the nose. The palate is present with concentration and poise: all that is to be had for now is zesty ripe lemon and stone. This will take time to unfold as it holds generous fruit at its presently tight, taut core. It is the midpalate concentration and zestiness that promise so much. Drink from 2020 through 2040.
The merest hint of oak spice wafts from the nose. The palate has that softly oaked, spiced roundedness that adds cinnamon and a touch of vanilla to gentle but not overtly expressed berry notes. There is some tannic grip, too.
The merest hint of pineapple hovers above the glass. This leads onto a full-fruited generous and fizzy palate of ripe mirabelle plum. It is exuberant with big bubbles of joy. Freshness is evident in the lemony tartness which provides a welcomed balance.
The merest hint of red currant berries plays on the nose and then relaxes into a fresh but fruit-filled palate. It's a light, dry rosé that is simple but very refreshing. Drink soon.
The merest hint of red currant plays on the subtle nose. The tender red-currant fruit is enhanced by the very lively frothy mousse that fizzes away on the palate. This is light, fruit-driven, refreshing and easy—ideal as an enlivening apéritif.
The merest hint of reduction reminds you of how young this wine actually is. On the palate, a very generous full-fruited picture unfolds: there is very ripe juicy yellow pear and countless juicy citrus notions of clementine, tangerine, satsuma and orange. All of this is cut with precise, tart and ripe lemon freshness. This interplay of tart and ripe creates tension and drive. This is lovely now but is a powerhouse of potent long-lasting fruit. Drink 2017–2040.
The merest hint of rhubarb and Red Delicious peel informs the zesty nose. The palate of this pale rosé offers more tart red apple fruit and provides slender, taut refreshment.
The merest hint of ripe stone fruit presents itself on the nose. The palate has the same clean stone-fruited charm, reminiscent of freshly harvested yellow plums. The unoaked palate is balanced and has a pleasant, plump weight, leavened by natural freshness and verve. A lighter style of Chardonnay with great charm and lingering freshness.
The merest prickle on the tongue adds to the freshness of this crisp, clean, lightly sweet wine. Very fruity, it conveys apples and citrus, with a soft, fragrant aftertaste.
The merest touch of apricot caresses the vanilla and hazelnut notes of fine oak. The palate, on the other hand, conveys power and concentration, held tight and taut by lemon freshness. This will take a little while in bottle to unfold and should entice lovers of Chardonnay with its combination of bright freshness and lush fruit.
The merest touch of dark honey appears on the nose. The palate is bright with lemon-accented but ripe pear notes. There is texture and a balanced richness. There is an inherent juiciness that makes you want more. The finish is dry and beautifully clean.
The merest touch of lemon appears on the nose. The palate is equally reticent, only gradually revealing a touch of orange blossom and apple peel around a very lemony, bright, linear core. This has concentration but no heaviness, there is depth and toned muscle. The finish is dry and alluring, focusing on that lemon purity with a lovely earthy edge of apple peel. Drink 2019–2030.
The merest touch of passion fruit enriches the ripe pear fruit apparent on the nose with a hint of the tropics. The palate is wonderfully zesty and the gorgeous grapefruit freshness harnesses all the ripe fruit into a driven force of joy. This is concentrated, juicy and utterly moreish.
The merest touch of passion fruit streaks the lemony, fresh nose. Although the palate seems a little dilute, it is light, fresh and finishes on a lingering lemon note.
The merest touch of peach and Golden Delicious apple plays on the nose. The palate features lively lemon notes on a very slender, brisk and fresh palate, along with a tiny bit of spritz. It shows a depth of fruit: a wine for lovers of subtlety. The crisp apple-peel finish is totally moreish.
The merest touch of rhubarb shows on the nose. The palate is similarly restrained in flavor, offering some tart red-apple notes and lively, frothy foam. The body is light and just about dry. Drink this easy, frothy sparkler soon.
The merest touch of tropicality, of ripe passion fruit, hovers on the nose before lemon and orange kick in. The palate still has an edge of reduction but that is a good and reassuring sign. There is a rich core of ripe poised fruit: tangerine and aromatic oranges are firmly held with grapefruit freshness. There is a beautiful juxtaposition of generosity and tangy freshness. The finish is lip-smacking and utterly fresh—that rich core of fruit invites you to sip and explore again and again.
The Meridian in the name is the zero-longitude Prime Meridian which passes through this vineyard. The wine, with its minty flavors from new-wood aging, is serious, concentrated and with an impressive structure. The dark firm character of this wine promises plenty more aging. Drink from 2020.
The Meritage term would indicate that this is a mix of Bordeaux grapes. It's juicy and forward, with red wine fruit flavors, as well as significant streaks of coffee and vanilla from the oak treatment.
The Merlot certainly does its job here of smoothing out the Baga tannins. Together, they yield a soft, red fruit-flavored wine with minimal tannins and juicy acidity, adding a burst of flavor on the finish. Drink now.
The Merlot gives richness, with sweet fruit and a good core of appetizing tannins, freshened with acidity.
The Merlot in this blend allows for a wine that is smooth and less formidably tannic than some Cahors, while not losing the weight of Malbec. It makes this fruity, black-fruit flavored wine ready to drink and attractive.
The Meyer Vineyard, in the Red Hills of Dundee, ripened especially well in 2006, bringing forth concentrated fruits that mix raspberry, cranberry, pie cherry and finishing hints of rhubarb. Spice and sharp acids add definition to the midpalate, and the careful barrel aging has introduced accent notes of nutmeg, licorice and black tea. Despite its heft and substantial 14.6% alcohol, this wine has a sleekness that carries it gracefully into a lengthy, elegant finish.
The mid-14% alcohol gives this wine a solid fruit core, much like a California Pinot. Cherry cola flavors hit the palate immediately, then quickly fall away. Bottle shock maybe, but the wine doesn't show the stuffing of past versions.
The Middle Reach is an informal name for the warmer, northern part of the valley that should have its own appellation. In this wine, you'll find elaborate apricot, tangerine, Meyer lemon and peach flavors, alongside brisk acidity and oak influences. It's a gorgeous wine for drinking soon.
The middle wine in the trilogy of wines from the Molinié family at Ponzac, this is a ripe wine that has density, some firm tannins and rich black-plum fruit flavors. It is concentrated and firm at first and then fills out with the richness. Drink this wine from 2018.
The mighty Hirsch rises to the occasion of a burly, near-perfect vintage, showing off its ability to be brawny and brainy at the same time. Black fruit, tar and tea take center stage, with an intensely tannic underbelly specked in wild herb and smoke. This baby needs time. Drink now after decanting or cellar through 2023.
The mighty Insignia shows a vibrancy of purpose and craft in this, its 40th vintage, combining 88% Cabernet Sauvignon, 5% Petit Verdot, 3% Merlot, 3% Malbec and 1% Cabernet Franc. Together they find a higher calling of perfumed violet, dark plum and berry along with graphite and an edginess of dried herb. Firm, structured tannins show tremendous potential for aging and decanting. This is a near-perfect effort from a blockbuster vintage.
The mighty Martha's spends three-and-a-half years aging in French Limousin oak barrels. It has years to go, its structure so expertly captured in the bottle, yet still willing to impart a lightness of sage and sarsaparilla, the tannins firm and integrated, with slight hints of cigar, coconut and that ever-famous mint. Drink now through 2025.
The mighty partnership between the Hyde and de Villaine families shows maturity in this vineyard-designated wine, from the Hyde's well-respected site. Ripe golden pear delivers a richness to the palate that is offset by floral minerality and a pleasant texture of citrus and spice.
The Milbrandt bottling is all Sundance Vineyard fruit, cropped a little higher, and macerated with fewer stems for a shorter time. It is a fine introduction to the K Vintners style; showing good density in a moderately ripe format. The fruit is brambly and tart, with some earth and stem flavors, good balance, and a hint of the grape's gamy aspect.
The mild but slightly tired aromas of apple, honey and haystack announce a soft palate with apple, nectarine and tropical flavors. A yeasty, somewhat hollow finish indicates this is starting to break down. Drink this 80% Chardonnay and 20% Viognier blend immediately.
The millennial vintage of Campora (Cabernet Sauvignon) is understated in an elegant way and doles out measured aromas of dried fruit, prune, strawberry tart and spice. It's a lighter style, making it suited for white meat or pasta dishes.
The millennium year, 2000, was not the greatest Champagne vintage. However, Boizel has released a prestige cuvée from that year and produced a well matured wine with a dry character and plenty of toasty notes. Dominated by Pinot Noir, it is deliciously rich and totally ready to drink.
The Miller's Cove Red is a blend of Merlot and Cabernet Sauvignon that shows an exceptionally fine calibration of ripe, concentrated cherry and berry flavors against a backdrop of bristling acidity. It's refreshingly quaffable, yet nuanced with hints of spice, mineral and violet that linger softly on the finish.
The mineral structure gives this wine an initially austere character. There is a balance between acidity and textured black-plum skin and berry fruit flavors. There are also firm, dry tannins that need to soften. Drink from 2017.
The mineral texture that marks out a fine Meursault is very present here. Yellow fruits balance with this perfumed and intense wine. Still young and crisp, the acidity gives a tight, nervy edge. The wine obviously needs to age, so drink from 2017.
The minerality in this wine is showcased through notes of granite that give a firm kick to the ripe apricots, citrus, tropical fruit and honeysuckle that make it so gorgeous. Drink now with fare such as lobster, tuna or scallops.
The minerality is a reminder that the grapes come from an area near Chablis. It has a tangy, zingy character, with a nervy edge that promises aging, but it also provides fruity, apple-driven pleasure now.
The minerality of this pure Chardonnay shows how close the Côte des Bar is to the vineyards of Chablis. It has a chalky texture as well as ripeness, a crisp and structured wine. This bottling is a little young and will repay waiting few months, so drink from late 2017.
The minerality of this wine is clear from the start, mingling with round layers of cherry, violet and spice. Good structure in the mouth. The wine is both bold and juicy while at the same time showing an elegant restraint. A very interesting choice for the glass or the table.
The minerality that seems to come from this quinta makes for a wine that needs time, and this wine is defiantly young. However, its chocolate flavors, bitter toast and dense structure all promise well.
The mineralschiefer designation attests to the intensely slatey, mineral sheen that juxtaposes ripe yellow peach and tangerine flavors in this bristling dry Riesling. Kissed by honeysuckle, it's effortlessly elegant, yet deeply satisfying sip after sip.
The mini-trend to making white Pinot Noir is taking off in Oregon, and the wines get better with each new vintage. There's not a trace of color here, but plenty of flavor, headed with chunky apple and white peach fruit. Overall fruit-forward describes this best, with some of the flesh of a good stainless Chardonnay.
The mint-green bottle color presages the minty flavors of this dry, crisp wine. The fruit feels delicately balanced between underripe and fine, with suggestions of white peach and mango. It shows some real complexity, and the all-important acidity is wonderful.
The mint, cassis and baking spice aromas are classic New World Cabernet, as is the wine's ample body and creamy texture. By purist standards, it's too drinkable, too approachable now, with tannins that just glide into the background. Drink now–2020.
The mirror image of the winery's Love-Struck Viognier, this broad and fruity blend is forward and open, with flavors of yellow and orange fruits. It is slightly toasty, moving into some citrus skin flavors that frame the finish.
The Mistral blend was changed in 2013 to a more traditional GSM—63% Grenache, 32% Syrah and 5% Mourvèdre, aged 18 months in neutral French oak. Firm and detailed, its accents include iron filings, licorice and sweet baking spices, hung on cranberry and plum fruit. Overall it's a tasty effort drinking well right now.
The mix of fresh crisp apple and shortbread notes on the nose is a delight. The same interplay of fresh, ripe and crisp apple fruit and the more developed richer notes of autolysis continue on the light and dry palate, supported by lively fine fizzing mousse. Inherent freshness brightens the entire palate while the long shortbread-tinged aftertaste makes for a very elegant finish. Lovely.
The mix of fruits here is unusual, with flavors of citrus, stone fruit and berry all in play. A pure Malbec, with lots of acid and a tightly wound middle, it should smooth out a bit with more time in bottle.
The mix of spice and fruit gives a ripe feel and shows good potential. With 75% Merlot, 15% Cabernet Sauvignon and 10% Cabernet Franc, it has a juicy backdrop boosted by wood-aging flavors. It needs to age, so drink from 2018. The estate has been in the Dop family for 150 years.
The mix of tannic texture, perfumed strawberries and tight acidity in this wine works well. The wine is tight, steely and offers raspberry and red-currant flavors. Drink from the end of 2016.
The mixed plum fruit is unremarkable but fine. In terms of texture, there's not much, until some powdery-woody tannins pop up on the back end.
The moated fairy-tale castle of Agassac is a showpiece of the Médoc. This wine is structured, juicy and firm. It has dense dry tannins at this stage although the weight of fruit shows it will develop richly. The wine, with its hints of a blackberry future, will be ready to drink from 2020.
The mocha, spice and dark raspberry aromas seem quite locked-up at present. The red and black fruit flavors meanwhile show subtlety and depth.
The mocha, toasted oak and sugared violet scents are lovely. There's a fairly good core of black fruit and creamy mocha on the palate as well, but green leaves and tomato peek through the midpalate, accompanied by some gripping grape tannins. The finish is marked by tart sour cherry and some floral notes.
The modest cherry, dark berry and black tea notes of this light wine show tell-tale orange-peel notes of decline. This feels just too thin and tired at an early age.
The Momtazi vineyard supplies these grapes. The wine has a sharp edge to it, a sense of raw wood that pushes against tart, stiff red fruits. Whiffs of smoke and salted chocolate add welcome nuances. The winery's AVA series provides interesting, nicely differentiated wines at somewhat moderate (for Oregon Pinot) prices.
The Monarch line is a new venture for Latah Creek. The Zin, from the Coyote Canyon vineyard, offers tart berry fruit, lightly spiced, and a hint of fresh herb. Clean and modest in scope.
The Monica grape often shows a rustic or raw quality, with aromas of cherry cola, black pepper and sour fruit. This expression does just that, with an added touch of bright acidity on the finish.
The Monster is approximately half Cabernet Sauvignon, with the rest a blend of Merlot (27%), Petit Verdot (12%) and Cabernet Franc (10%). Aromas and flavors are savory and slightly leathery, with a soft core of plum and cherry fruit, hints of cocoa and a long finish.
The Monts Damnés, the cursed hill because its steepness makes it so difficult to work, faces south-east and gives the ripest grapes. This rich wine exemplifies the richness of the wines from this vineyard. It is finely rounded, stylish and full of opulent fruitiness. All this is tempered by a tight, mineral texture that gives the wine a fine final bite. Drink from 2017.
The Montsarra brut has really jumped in price compared to previous releases, but it also strikes us as being more complex, complete and sexy than in the past. Expect dusty apple aromas with crispness, while the palate runs full and almost hefty, with real-deal apple and citrus flavors. This is Cava in very good form.
The more I taste Vidal, the more I find it an acquired taste—a taste I've yet to acquire. This one has intense aromas of canned creamed corn, with a few other vegetal hints thrown in for good measure. Yes, it's sweet, with balancing acidity and a rich, lush mouthfeel, but the flavors—well, let's just say they're unique.
The more winemaker Chris Upchurch ups the percentage of Mourvèdre, the more delicious this wine becomes. Now at 50%, it adds a welcome touch of wildness, a hint of garrigue and a whiff of the barnyard. Raspberry, strawberry and cherry fruits, with some wild plum also, lead into a finish with allspice, cinnamon and bacon fat.
The Morrison Lane Vineyard Syrah is one of the highlights of the lineup from K Vintners, but has not previously been made by Walla Walla Vintners. Here it is shown unblended and wrapped in a generous amount of cinnamon, baking spice, milk chocolate and hazelnut flavors from barrel aging. The juice is a little overpowered, though the acids punch through with some tart raspberry fruit.
The Moscatel Gallego (the Moscatel from Galicia further north) produces a strongly perfumed wine even though it is dry. Aromas are further enhanced by the floral character of the wine. It is ripe, with good acidity that gives it a very fresh, crisp character.
The Moscatel in this blend gives an attractive floral perfumed character that balances the crisper Fernão Pires. It is a fruity, light-hearted apéritif-style wine that is ready to drink.
The Moscatel in this blend is what gives this soft wine its perfumed character. It is fruity, bright and open with light acidity and a gentle texture. Drink now.
The Moscatel in this blend shows strongly, bringing out perfumed aromas. The wine has spice, light acidity and a bright aftertaste. Drink now.
The Moscato-sipping crowd will like this wine. It's crisp and off-dry, with honey, tangerine and vanilla flavors, plus zesty acidity.
The most accessible of Testarossa's 2008 Pinot Noirs, this blend is dry and silky and fruity. Rewards for its plethora of cherry, raspberry, cola, cinnamon, white pepper and sandalwood flavors. Drink now–2011.
The most affordable of Harper Voit's 2013 lineup, this deeply aromatic wine offers up a lush mix of rose petals and other perfumed floral scents, along with hints of rhubarb and cherry. Elegant on the palate, it's a poised and balanced wine that brings to mind the old line about Ginger Rogers doing everything Fred Astaire did, only backwards and in high heels. Here the dance includes ripe strawberries, cherries, flowers and a long, graceful encore.
The most affordable offering in the Clos de la Tech portfolio, it offers cinnamon and other baking spices plus caramel on the nose. These are followed by a palate rich in cola nut, cranberry, tar and cherry flavors. Like its sister wines, this is loaded with tannins, so expect steady evolution and improvement through 2019.
The most aged of the Palmas series, Cuatro displays powerful, almost fiery aromas of caramel and briny stone fruits. The palate is so charged up and acidic that it's no walk in the park to get through, while nutty flavors of rancio and burnt toast finish with heat. Of all the Palmas wines, this is the one that shows afterburners.
The most apt word for this wine is hedonistic, which it is most definitely by design, trafficking in big, soft waves of rich, dense black fruit and mocha-chocolate. It delivers lushness and plenty of power, a formidable wine for formidable situations.
The most aromatically complex of the FE 2012 Rieslings, the Poison Hill offers beguiling scents of tangerine sherbet and Earl Grey tea. It's almost too perfumy for its soft, medium-bodied structure and slightly dusty-textured finish, but those floral elements are also its appeal. Drink now–2020+.
The most attractive quality of this Sicilian Moscato is its genuine simplicity and sunny disposition. The wine imparts fragrant floral notes of jasmine and honeysuckle, leaving ample room for peach, lemon zest, fruity apricot and warm honey. It has very good dimension and an opulent silkiness in the mouth with long lasting flavors on the finish.
The most balanced of Sea Smoke's three new Pinots, Southing was aged in about two-thirds new oak, which gives rich caramel, toasted coconut and exotic spice notes to the ripe fruit flavors. The wine explodes with cherries, raspberries, mulberries and even chocolate mint, finishing long and spicy, and leaving the impression of wholesomeness and completeness. Now showing its peak of youthful vivacity, this should develop for an additional six years.
The most Burgundian of the '99s from Hartford, this cool-climate single-vineyard wine smells of leather, clove, even slightly of barnyard. Some green herbaceousness on the palate balances bright cherry fruit—the interplay of elements gives this wine a multifaceted character that changes from sip to sip. Give it 2–3 years for the tannins to smooth out. Cellar Selection.
The most easily accessible of J. Lohr's Bordeaux series, this Cabernet Franc-led ode to Saint-Émilion opens with caramel, vanilla and crème de cassis on the lavish nose. There is ample structure on the palate, with medium tannins, but it's soft enough to enjoy now, with rich fudge, clove and chai flavors laid across tasty black fruits.
The most famous grape of the Douro has produced a beautifully aromatic wine, ripe and structured. The black plum fruits are finely matched with solid tannins and firm character of this ageworthy wine. Drink from 2018.
The most floral and lemony of Charles Smith's trio of Viogniers, this received extra time in barrel, yielding a more Burgundian mouthfeel—rich and creamy. Just 10% saw new oak, which seems to be exactly right, adding a hint of toast without clobbering the floral subtleties.
The most floral of Ponzi's single-vineyard Pinots, this is a delicate and yet powerful wine, scented with lavender and roses, and displaying bright, clean raspberry fruit. Stiff acids and grippy tannins support a wine that is locked down tightly and needs decanting and/or aerating to open up.
The most forward and drinkable of Foxen's many new 2011 Pinot Noirs. It's soft and juicy with raspberries and cherry flavors, plus subtleties of cola, sautéed wild mushrooms and sweet, toasty sandalwood. A pretty wine that's perfect with lamb.
The most forward of Cristom's 2009 single-vineyard Pinots, this shows flavors of strawberry preserves and candied orange, suggestive of marmalade. It has a streak of root beer and pleasing spice, with a quick finish.
The most fruit-driven of the Baxter 2013s, this wine has beautiful, bright cherry aromas, pure cherry and raspberry flavors, medium body and enough support from acidity and moderate tannins to provide an appetizing balance. The fruit is especially tasty on the tongue and continues to linger on the finish. Drink now through 2020.
The most gentle strawberry fruit appears unobtrusively on the nose. The palate reveals incredibly pure and honest wild strawberry fruit. The palate is slender but totally concentrated—there is depth to the wine and something ethereal and utterly seductive. This is not about power but about arresting allure. The true nature of Pinot Noir has been captured here, without force, without guile. This is honest and all the more disarming for that.
The most immediately accessible of Will's three Horse Heaven Hills wines, it brings notes of scorched earth, herbs, incense, toast and abundant dark fruit. The palate is densely packed with dark fruit, tart acids and firm, tightly coiled tannins with a beautiful sense of balance. A classically styled wine that should have a healthy life in front of it.
The most important things about this wine are its upfront oak and full-bodied character. The former brings vanilla, toast and sweet oak shadings to the black cherry and cola fruit. It's soft in acids, which may explain a certain heaviness, but it sure is tasty.
The most impressive of the fine range of wines from this producer, the wine is structured and dense without ever losing sight of balance, fruit and acidity. That makes for a wine that has a dusty texture coupled with a dry center of fruit and wood tannins. The acidity and the juicy berry fruits give freshness. Everything is ready for long aging. Drink from 2019.
The most impressive of the range of wines from Laurenz Moser V. It is tight with minerality, pepper and apple skin flavors. With a steely texture and intense youthful acidity, it's a wine that needs to age for at least 2 years. Screwcap.
The most notable thing about this Pinot is its intensity of flavor. A blend of both new Dijon clones and older California selections of Pinot Noir, it is stunning with flavors of raspberries, cherries and Dr. Pepper. It's a balanced, elegant wine with vibrant texture , but needs time to truly shine. Hold till at least 2017.
The most promising Pinots from this central Monterey County appellation, and this is definitely one of them, continue to show its promise. This is one of the few that goes beyond simple fruit and acidity into complexity. It's not an ager, but the raspberries and cherries, accented with acidity and oak, make it a fine partner now for steak, lamb, tuna or an elaborate mushroom risotto.
The most pure Riesling imaginable, with hedgerow flowers, white currants and waft after waft of fresh fruit. It's a vibrant, vivid wine, with a lift and total crispness. Screwcap.
The most recent of Palliser's Great Dog releases, the 2014 Ted is a full-bodied, muscular wine. Cola, cinnamon and thyme notes mark the nose, while the flavors feature dark cherries and plums, drawing to a lingering close with echoes of mocha and Mexican chocolate. Drink 2020–2028.
The most recent planting at the estate vineyard gets its own designate. It's 100% Dijon 777 clone, and the flavors push stem and rock and forest floor front and center. For some tasters, that's enough; for others, a bit more actual fruit would be welcome. Right now it's a stiff, herbal wine that's already showing signs of drying out.
The most recent release of Penfolds' “Baby Grange” is a beauty, loaded with the chocomint character that has made it famous. Dark berry and cassis take over on the creamy, lushly textured midpalate, finishing long and velvety. Drink now or hold up to 15 years.
The most recent release of Te Koko seems tamer, more controlled than some previous vintages. It's Graves-like in style, offering up toast, vanilla and passion fruit notes, ample weight and a fine, silky finish that goes on for minutes. It embodies elegance and precision in place of wildness and raw power.
The most reserved of this winery's Grenache studies, this bottling shows baked red cherry, red currant, cola and slate on the nose. An iron-based minerality shows on the earthy palate, which also offers chipped slate, cranberry and tart cherry elements. It's a tad light but still intriguingly textured.
The most robust of the producer's elegant Syrahs, this wine hails from a warm, rocky site atop Atlas Peak. It offers a taste of baked blackberry and plum tart, with a subtle touch of leather and game. Plush, it remains fresh on the palate, finishing in a velvety jolt of chocolate and white pepper.
The most round, smooth and full in terms of mouthfeel of all the Cayuse Syrahs, this is excellent in every way. Dark and meaty, it's tightly wound and dense with black and roasted fruits, smoke, carpaccio and cacao. The Armada Syrah offers outstanding length, depth and complexity.
The most satisfying of recent offerings from this Lafite-managed estate. It is certainly tough and young, but with its great black berry fruits and ripe plum flavors, it also shows elegant tannins and balanced acidity. Excellent aging potential.
The most serious of the Chablis Grand Crus has produced here a wine that combines that firmer nature with generous yellow fruits, toast and tender acidity. A strong sense of structure partners with a steely core and mineral texture that firms up the fruit and promises aging. Drink from 2017.
The most structured of Sterling's recent releases and hence our favorite, the 2004 Diamond Mountain Ranch Cabernet boasts notes of cinnamon, cassis and clove, framed by firm tannins and finishing with a hint of anise. Drink 2008–2015.
The most successful of Amphora's new Pinots because of its richness and balance. Shows strong, forward flavors of berries, cherries and cola, liberally accented with sandalwood, and brightened with acidity. Yet there are elusive tugs of earthier, mushroomy notes. Delicious now, and probably at its best through 2011.
The most successful wine in the medium-sweet Portada range, with its light honey and lemon flavors, both crisp and soft, ready to drink.
The most taut and steely of the wines made by Guillaume Vrignaud from Fourchaume fruit, this offers a tight, minerally texture, lively acidity and an apple- and grapefruit-like crispness. With its structure, this has the potential to age for 4–5 years.
The most widely available bottling from Evening Land, this has a strong streak of earth and bark, with somewhat flat-tasting fruit flavors of black cherry cola. It finishes earthy and tannic, with a rough edge that may smooth out with additional bottle age.
The Mother Vine Cabernet is drinking soft and easy now, with gentle tannins framing slightly herbaceous blackberry and black cherry flavors, touched with smoky oak. It feels like a wine you want to age, although the softness suggests it won't for long.
The Mottet family bought this chateau in 2009 and has been in renovation mode: chateau, winery, vast vineyards and placement of a dramatic 40-foot steel rooster in the vineyard. This wine is refreshing, lively and crisp, with plenty of acidity. It reveals spice, apples and lime flavors along with a more mineral side. The wine is ready to drink.
The Moulin Saint-Georges vineyard is next to that of Ausone and run by the same team. That makes this deliciously structured wine a great buy. It has fine ripe fruit, flavors of smoke and luscious black berries and impressive fruit intensity. The wine's opulence is held together by dark, firm tannins.
The mountain appellation speaks loudly in this wine, contributing juicy blackberry, tar and leather, all within a forested context of wild truffle and crunchy leaves. Concentrated and robust in body and ripeness, it unwinds slowly in the glass, imparting jolts of black pepper as it goes.
The mountain aspect of this bottling seems to restrain some of this grape variety's typical exuberance, for better and worse. Light blackberry and dried sagebrush show on the nose, while the palate picks up black raspberry and wet dill flavors.
The mountain vineyards of Nespereira give a firm, mineral-driven wine, dark and intense, while never heavy. The acidity holds the balance of freshness between the dense tannins and the black currant fruits.
The mountains rise quickly behind the French Riviera. They are the origin of this wine. It has an attractive cool feel, while keeping plenty of fruit and a ripe caramel character. It is bright with plenty of acidity at the end. Drink now.
The mountains south of Beaujolais produce a light style of Gamay. This wine is soft, juicy, easy and fruity with red-cherry flavor marked by fresh acidity. Drink now.
The Mourvèdre in this blend gives this wine a distinctive perfumed, structured character. Soft and rich yellow and tropical-fruit flavors are spiced with the edge of tannins and youthful red-fruit flavors. It is intensely ripe and also crisp with acidity. Drink from late 2016.
The Mourvèdre in this ripe wine lends a wonderful spice and herbal character. While the wine is full and rich, it also has a fine refreshing line of raspberry fruit. The wine is ready to drink.
The mouthfeel has sandpapery tannins and some green peppercorn notes alongside riper flavors of blackberries and sweet currants. It's a rustic Zin to drink with barbecue.
The mouthfeel is flat and the flavors generic, despite the reserve designation. Light cranberry and pomegranate fruits are set against strongly herbal and earthy components.
The mouthfeel is linear and delicate with lingering tones of sweet cola, almonds, vanilla and spice over solid red fruit. Silky tannins and ample freshness bring up the rear.
The mouthfeel of this wine is beautiful, with a velvety texture and dusty tannins, and the lingering, coffee-infused finish seals the experience nicely. The attractive aromas and flavors of small red berries, cherry and red plum skins help to make this an easy-drinking choice with pairing flexibility.
The mouthfeel of this wine is full and round despite lean flavors of tart tropical fruit and melon rind. The nose offers aromas of fresh herbs and green fruit that reappear on the finish. Drink now.
The mouthfeel of this wine is just right—an airy, delicate lacework that glides the flavors over the tongue. But the flavors are just so-so, harkening back to the Kinks famous line, “C-O-L-A cola.” Finishes with some dry tannins and a touch of citrus. —J.C.
The mouthfeel on this Merlot is all wrong. It's harsh and jagged in tannins, and raspingly dry. And the fruit is lacking. A real disappointment.
The mouthfeel on this wine is rustic, with a jagged edge that hints of green tannins. But it does have some good red cherry, currant, spice and oak flavors, and a certain elegance.
The multi-dimensional, hedonistic nose of honey and exotic spices promises big things to come. The palate could have a bit more complexity but overall we have few complaints. A crisp finish keeps the slight residual sugar from seeming cloying.
The multiple discoveries (the forgotten vines, the monks' secret recipe) behind Deborah Hall's project are fascinating enough, yet the golden orange wine is also utterly delicious. Old Fashioned cocktail-like aromas of maraschino cherry and orange rind mix with roasted nuts and a touch of brandy on the nose. Flavors of simmered honey, buttery whiskey and pear reduction entertain the palate, which benefits from remarkable acidity and grip, achieving utmost balance for a dessert wine.
The Muscadelle gives a ripe perfumed wine. It is fruity while also full of floral and spice flavors. Made from organically grown grapes, it is crisp and direct, full of apricot and pear flavors. Drinkable now, although it will be better from 2017.
The Muscat Canelli in the blend really stands out, offering tangerine aromas and flavors. But additional fruit and spice complexities are offered by Sauvignon Blanc and Viognier, among other varieties. Crisply acidic and dry, this is an outstanding white wine, and a versatile one at the table. Sommeliers, buy this by the case.
The muscular flavors of Shea vineyard fruit shine through, a potent, briary mix of berries, thistle and highlights of orange peel and coriander. In a vintage of more muted, refined wines, this qualifies as a blockbuster.
The musky notes of unfettered botrytis are on full display here, bringin candied apricot, bitter orange, burnt sugar and musky fruit into the mix. The luscious core of sweetness is concentrated and the acidic thrill lets the entire palate teeter on a delicious precipice. This sort of wine should require a license to kill in all its deadly, overwhelming force of concentration.
The musky scent of botrytis bathes everything in its gold-tinged flavor: there are hints of maple syrup, bitter honeycomb and candied orange peel. The mouthfeel is viscous and rich, the flavours almost decadent but balanced by deliciously bitter and tart notes of citrus zest.
The musky touch of botryrtis clings to the mellow, sweet ripeness of juicy Mirabelle plums and candied citrus on the nose. The palate follows with a supremely balanced sweetness that's nonetheless bright and luminous with lemony freshness. A floral perfume fills the palate with a fragrance that lasts and lasts.
The musky touch of botrytized fruit appears immediately, adding even more allure to the golden color. An explosion of golden apricot and luscious peach provide mouthfilling sweetness on the palate. All this is countered by very concentrated lemon freshness. This is not one of the tooth-achingly sweet SGNs—this is fresher and still has vivid fruit flavors. The finish has so much freshness it is lip-smacking. This will be a killer with fruit-centered desserts. Its sweetness-acid balance is of utter poise and a wonderful class act. Drink 2017–2050.
The mysteriously named Inchinnan offers a flavorful mix of mint, berry, cherry, milk chocolate, Asian spice, cedar and cola. It's harmonious, with subtle power and excellent length.
The mystery of how to make a Chardonnay, is solved with this wine; fruity, rich and creamy, yet one that finishes so dry and crisp in acidity. Who else holds back a Chardonnay five years except Jim Clendenen? Low in alcohol and balanced despite being aged in 100% new French oak, it's just now beginning a long journey of excellence. It has a soft, lilting mouthfeel and incredible complexity that will only improve with time.
The Négrette grape, found almost exclusively in the Fronton appellation near Toulouse, has produced a firm, wood-aged, ripe wine that's packed with attractive juicy red fruits, spice and acidity. The wine has a more serious side, with tannins that will allow it to age. Drink from 2016.
The Négrette wines come mainly from a small area northwest of Toulouse although they are also found in pockets elsewhere in the southwest. This is a light and deliciously fruity wine, full of rosewater aromas and a bright aftertaste.
The Naked (organically grown) series from Snoqualmie continues to expand, now with this 100% Cabernet Sauvignon. It feels soft and manipulated in the mouth; there is a hole in it. Despite the black cherry and smoke flavors, it feels insubstantial and incomplete.
The Naked Riesling is organically farmed and produced. This new vintage already seems a bit tired and has an unusually deep (oxidized?) golden color. It's drinking well enough, like a somewhat aged apple cider, but does not have the sort of freshness that one would hope for in a just-released 2007 wine.
The name “Not so little” is a joking reference to its appellation. This is a pleasure, a delicious unoaked Chardonnay with green fruits, a touch of caramel and kiwi fruit flavors.
The name “Ripassa” refers to the unique winemaking technique, ripasso, in which the wine undergoes a double fermentation for increased concentration and density. This is bold, powerful and tightly packed with cherry and exotic spice aromas.
The name “Salvarenza” comes from a legend in which a damsel, Renza, needed to be saved, “salva,” from imminent danger. This vineyard cru expression shows wonderful intensity of peach, melon and citrus aromas and would pair with asparagus flan and cheese sauce.
The name and packaging scream “concept wine,” but what's in the bottle will win you over. It's full and rubbery, with pleasant yet generic berry aromas. The palate is racy and fairly hefty and tannic, with black raspberry, plum and mild herbal flavors. Grabby, with good acidity on the finish.
The name boasts of balance but we find mostly pine needle, skunk and eventually creamy red-fruit aromas followed by lean, tangy stawberry and cherry flavors. Light fruit and simple oak is all that's here.
The name certainly gives a clear indication of what to expect from this wine, with prominent herbal aromas and flavors of fresh mint, fynbos and licorice root that frame the blackberry and raspberry fruit core. The fine-grain tannins are fleeting, but provide enough structure to the spiced fruit flavors. Notes of Thin Mint, menthol and pepper linger long on the finish. Drink now–2016.
The name comes from a Django tune, and also means “clouds” in French. Nothing cloudy here though—it's a pretty, lively, fruit-driven blend with cherry candy flavors. Crisp and fresh, a streak of cola runs comet-like through the tail, along with a hint of mint.
The name comes from the Josephine/Mariposa Complex soils, gravelly loam vineyard underlain with crumbly yellow slate. This is a finely tuned blend of 72% Grenache Noir and 28% Mourvèdre. The aromas are heady in rhubarb compote and wild raspberry with a candied, perfumed character. In taste, it's more bright red fruit with an underlayer of herb and stony minerality. Medium in body, the wine delivers substantial length and depth.
The name Gemischter Satz means a field blend of grapes, often old and rare varieties, an Austrian tradition. The wine is light, fresh and crisp, with just a slight prickle on the tongue. There is a creamy character, lying well with the spicy element. Screwcap.
The name Grignolino comes from the dialect word for “seeds.” The grape, on the other hand, requires special winemaking techniques in order to soften the wine's tannins due to the natural abundance of seeds. Light in color and bright with fresh fruit characteristics, this would make an ideal red aperitivo wine.
The name indicates that this Champagne gets its delicate onion skin pink from the grape skins and not the addition of red wine, as with most rosé Champagnes. Does this make it any better? It's certainly a well integrated wine, the berry fruits very much part of the overall richness and, the acidity in a great supporting role.
The name is a clever pun on the two vineyard sources—Dineen and Meek. Smooth and supple, this varietal wine has a round, pleasing, full-flavored and full-bodied quality that keeps the fruit front and center, while bringing in plenty of coffee and chocolate highlights.
The name is a nod to the use of all five Bordeaux red grapes. The result is familiar, with aromas of dried herbs laced across blackberry fruit. Relatively light and herb-driven, the palate discloses elderberry flavors and lots of woodiness.
The name is a play on words. Merli is the plural of “blackbirds,” and this wine is 100% Merlot. But it isn't for the birds. Black as night in the glass, with a brooding power that's confirmed on the palate. What's special about it is that unlike so many flabby Merlots, it carries Chianti-like acidity and an unbridled raciness. Excellent now with food, and it will age well, too.
The name is a reference to the youngest member of the family, obviously a lively kid. The wine is pretty lively as well with plenty of bright acidity, crisp red fruits and just a touch of caramel. Drink now.
The name is an oblique reference to Shiraz, which forms the basis of this cuvée. It's inky in hue and rather reticent on the nose at first. But swirl it vigorously and be rewarded with layers of cassis, blackberry and black pepper. Full bodied, rich and tannic, its blueberry and cassis fruit lingers on the long, mouthwatering finish. Drink 2015–2025.
The name is appropriate: this is intense, just not in the best way. On the nose, this Tannat smells furry and earthy, with cherry notes. A wiry pulling palate is once again intenso, with black cherry, pepper and cocoa flavors that don't expand, contract or change on a monotone finish.
The name is apropos, for this is a big, fleshy wine, almost like one of those Aussie Shirazes in jammy fruit, although it's Cabernet all the way with blackberries and currants. With fine tannins and a smooth finish, it shows quite a bit of sophistication.
The name is derived from the forbidden fruit of the Garden of Eden. Off dry, ripe and round, it's lightly honeyed, with tempting flavors of peach and pineapple. Screwcap.
The name is not a Portuguese greeting, but a blending of Alvarinho and Loureiro, the grapes in the wine. It is a rich, juicy wine full of apricot, apple and pear flavors. It has just the right amount of tangy texture and refreshing acidity. The wine is fruity, perfumed and bright.
The name is silly, but the wine is serious. The winemaker wisely blended in some Cabernet Sauvignon and Petit Verdot to add structure to Cab Franc's seductive fruit. It's rich in cherries and raspberries, with great acidity and tannins. It's pretty oaky, but the fruit stands up to it. What a beauty with a great steak. Drink now–2018.
The name is spot-on for a wine with a pink-pearl color. It is gently fruity with soft red fruits and a touch of pepper. The aftertaste is crisp, clean and refreshing.
The name Mãe translates as “mother vine” and this wine, made from the oldest vines on the estate, delves back into the roots of winemaking by using traditional open fermenting tanks and long wood aging. It is concentrated and ripe, still full of tannins and a powerful, dry and smoky structure. Age this wine for several years and drink from 2020.
The name makes this wine sound sweet, but it's bone dry, with crisp acidity. The flavors are of lemons, grapefruits and limes. It's a simple wine, but a versatile one, that will pair well with an enormous range of foods.
The name may suggest a bridge in Florence but this sparkler is Spanish. Lychee, rose water and lime are the aromas, but frankly they are basic. A creamy, fairly thick and cloying palate carries Moscato-based flavors of lychee, lime and mango, while the finish is sugary in feel and flavor.
The name means “five chosen” and references the barrels selected for this reserve-level wine. Dense, complex and refined, it remains quite compact with nicely layered ripe berry fruit. The tannins carry a suggestion of orange pekoe tea, and the length is impressive. Drink 2020 through 2028.
The name means black and white, but this wine, dominated by the local Baga grape, has more to do with black, structured, austerely dense fruit. In its dryness, it is typical of the region, a style that gives acidity and thyme flavors. Very dry aftertaste, great to cut rich food.
The name means cornerstone and that is what Maison Bouey delivers in this ripe, structured wine. It has good balance between the wood aging and the rich yellow fruits. A touch of toast gives concentration and density. This full-bodied wine will age. Drink from 2018.
The name means Tank 26. This is a wine offering fresh fruit, a creamy undertow and crispness. The acidity is prominent, with excellent fresh pepper and lime crispness.
The name of the estate translates as “Italian wines to dream about,” and there is good reason to dream about this latest Brunello. The wine offers solid color and concentration accented by dark leather, spice, prune and blackberry. You can feel the extracted fruit in the mouth that finds balance against the wine's natural acidity.
The name of the top brand from the massive KWV winery refers to the cathedral-like roof of its main winery. This is a rich, generous wine, with spice, ripe fruit and a good layer of toasty wood flavors. There is complexity also, introduced by the crisp acidity that complements the opulent fruit. Best Buy.
The name of the wine (land of the angels) is inspired by the fact that monks first planted the slope. More prosaically, it is a delightful wine, fresh and crisp with tight acidity that promises to soften to bring out the citrus and ripe pear flavors. Drink from 2017.
The name of the wine comes from the huge horseshoe bend of the Douro River that surrounds the Meão vineyards on three sides. This is the second wine of the estate, ripe with tannins and packed with black fruits. It is developing quickly and is ready to drink now.
The name of the wine comes from the red rocks that make up the vineyard. It is fruity with ripe red-plum fruit and a generous tannic structure. With its youthful vigor, the wine is likely to develop further, although it is bright and fruity now.
The name of the wine goes back to the 15th century when it was exported to the Portuguese colonies. It is an iconic wine in Portugal; the white is a blend of Antão Vaz and Arinto. Aged in wood, it has density and concentration as well as opulent yellow fruit and pear flavors. It is a beautiful wine, rich while also so stylish. Drink from 2018.
The name of the wine is an old word used to measure fields, and reflects the Gallo (no connection with the California winery) family's use of traditional ideas and techniques at Vie de Romans. This wine has full, ripe fruit, soft and with layers of attractive wood and vanilla flavors.
The name of the wine is, of course, a branding exercise in itself. Luckily, the wine inside the bottle is ripe and enjoyable. It's fruity, soft, gently tannic with juicy red fruits and black plums, all finished with fresh acidity. Drink now. Screwcap.
The name of the wine refers to the almost-unknown ancient varieties of vines that have been rediscovered by the Plaimont cooperative. The blend shows a perfumed mix of yellow fruit and citrus, with a tight tang of final acidity.
The name of the wine says a lot about its structure. It definitely has a mineral tang to it although the ripe yellow fruits do give it a soft cushion. The acidity however makes it crisp, refreshing and ready to drink.
The name of the wine, the Romans, reminds us that Sancerre was once a Roman hilltop stronghold. The wine is crisply, tautly mineral, a pure expression of citrus and grapefruit flavors, an intense, beautifully executed wine. Worth aging for 2–3 years.
The name of this bottling, which included 6% Petite Sirah, implies youth, but a bit more age might be helpful for this rustic grape. Juicy and smoky aromas of ground coffee, blueberry, fudge and gravel show on the nose, while the palate presents tight raspberry, caramel and brisk oak flavors. It's interesting, though a tad thin.
The name of this wine comes from the landscape of the vineyard with its ancient rocks and fossilized remains. It is soft, smooth and spicy, with bold, ripe flavors and a touch of vanilla from the wood aging. This is generous, full of fruit and ready to drink.
The name of this wine doesn't lie; if you like mint, then this one's definitely for you! Gorgeous notes of fresh eucalyptus take center stage to the blackberry and boysenberry fruit backbone. The menthol continues on in the mouth, with a gripping and structured finish that tastes like Thin Mint crumbles.
The name of this wine playfully refers to the fact that storks still nest in the chimneys of Alsace. It is rich, full, soft, with notes of pepper and dried apricot, plus ample sweetness. The acidity helps to cut the richness, making it food friendly.
The name of this wine refers to the blend of Portuguese grapes with French. Together they give a ripe, now mature and juicy wine. With sweet tannins and black cherry acidity, the wine is smooth, rich with a structure that's well integrated into the fruit. Drink now.
The name of wine indicates it was made with running juice off the grapes to give the color rather than adding red wine (more normal in rosé Champagne). The color is rich, the palate ripe and full in the mouth. The wine has a lively mousse, a soft rounded aftertaste and balanced acidity.
The name pays homage to the Gavilan Mountains where the grapes were grown. It's a good Pinot Noir for drinking now. Dry, crisp and silky, it has flavors of raspberry tea and pomegranates, with toasty oak notes.
The name pays homage to the Graves region of Bordeaux, and the blend of 54% Cabernet Sauvignon, 40% Merlot and 6% Cabernet Franc also mimics those wines. Here the grapes are sourced from the Red Willow (Yakima Valley), Bacchus (Columbia Basin) and Klipsun (Red Mountain) vineyards. Supple, with beautifully integrated red fruits, and tannins as soft as a kiss, it's masterful winemaking from Chris Peterson, who tended the wines of DeLille for many years.
The name Porpora refers to this wine's ruby red color and rich texture. Its aromas recall mature fruit, black cherry and chewy blackberry. From the hot 2005 vintage, Porpora Riserva is definitely on the ripe, jammy side.
The name references a type of soil. The flavors combine red berries and a whiff of mushroom, along with spice, orange peel and citrus. The wine seems to tighten up through the midpalate, which leaves the finish feeling a bit restrained. Try giving it a good long decanting, or cellar till 2020.
The name references the clone number for this single-clone Cabernet Sauvignon. Since it is also a single-vineyard estate wine, it captures terroir in a meaningful expression. Still young, sharply defined and tannic, it is showing a lot of barrel flavors, especially clove. The Cabernet fruit is right in line with Gordon Brothers style, capturing the herbal aspects of the grape, in perfect balance, with a beautiful mix of cassis, earth and fresh, sweet herb. Very limited.
The name references the mix of fermentation techniques—40% neutral oak, 40% stainless steel and 20% new French barrels. Peach and papaya fruit are accented by a light streak of honey and a whiff of wet stone. This is both nuanced and beautifully proportioned.
The name references the two vintages blended together. Of more interest is the mix of eight different red grapes, principally Sangiovese, Cabernet and Cab Franc. It's dark, oaky and quite tannic, showing some bitterness as a result.
The name refers as much to the brilliant green-gold color of this wine as to its richness. A tiny production from selected parcels of old Marsanne vines, this is a beautifully rich, creamy wine with a touch of honey and flavors of ripe pears.
The name refers to the blend of 62% Barbera and 38% Nebbiolo sourced from a pair of Horse Heaven Hills vineyards. A little high-toned on the nose, the wine eventually smoothes out in the glass, and it offers pretty flavors of raspberry and Bing cherry. Succulent and nicely balanced, this is one of the better Washington examples of these two grapes.
The name refers to the blend, a 50/50 mix of Cabernet Sauvignon and Merlot. It's rather soft and smooth, showcasing the estate-grown fruit bursting with flavors of raspberries and cherries. As with the winery's other reds from 2011, it is maturing quickly and drinking at or near its peak.
The name refers to the fact that Madiran is on the Greenwich Meridian of zero degrees longitude. The wine, from a single parcel, is bold and black in character and color. It is firmly tannic, with plenty of balancing acidity, but the tannins are sweet, now softening into the superripe fruits and chocolate flavors. It will fully mature in the next 2–3 years.
The name refers to the fact that the wine was both fermented and aged in stainless steel barrels. Made with Dijon clones from two different vineyards, it's fruit-driven, nicely flavored, offering melon, apple and white peach in equal proportion. It's a well-balanced wine, with clean, fresh flavors and just the right amount of acid to keep you reaching for the next glass.
The name refers to the rocks in this section of the estate vineyard, and they can be felt as well as tasted in the wine. The mouthfeel is slightly astringent, with hints of metal and stone, and the alcohol is muted, allowing the more subtle suggestions of citrus and beet and truffle and wild strawberry to emerge. All in all it's the most complex and intriguing of the winery's offerings, and merits your full attention.
The name refers to the vineyard's unusually steep slopes. The reward for farming such difficult terrain, the owners believe, is complexity, character and concentration. That is certainly the case in 2004, as this is the most dense and focused of the six WillaKenzie releases. It's built upon a solid foundation of black cherry fruit, but elevated with herb, acid and a feathery touch to the tannins. Despite its exceptional heft, the wine manages to feel elegant.
The name Septette references seven blocks planted to seven clones in the estate vineyard. The fruit flavors mix red berries and purple plums, with some tangy tropical details. It's big, plush, delicious and finished unfined and unfiltered.
The name suggests certain proprietarily named Ports, and it's an apt descriptor for this muscular wine, which has superripe flavors of currants and raisins that veer into an overripe tartness. It's dry, but with very high alcohol.
The name suggests the Aussie Shiraz style of this richly fruity Syrah. It offers a mouthburst of juicy raspberries, blackberries, cherries, cocoa, bacon, licorice and sandalwood, wrapped into firm tannins. Drink now, with rich fare, like BBQ or a holiday smoked ham.
The name Tradition in Loire terms often means no wood aging. This wine is certainly all fruit: 75% Gamay and 25% Pinot Noir, from the small area of Chateaumeillant south of Sancerre. The grapes give a juicy, red cherry and berry-flavored wine that's fresh and light. After nearly four years, it is ready to drink.
The name Trois Chateaux  (three castles) refers to the three ruined towers that lurk over the Kuentz-Bas village of Husseren. The wine, produced from biodynamic grapes, is deliciously fruity, with a crisp apple character. Concentrated and stylish at the same time.
The name, Al-Ria, at the seaside, is a reflection of the importance of the beach culture to this region. The wine has a cool, minty character although its black fruits are ripe and full. It is rich with berry flavors, warm tannins and a dry firm aftertaste. Drink now although the wine will soften.
The name, and the weight of the bottle are almost self-explanatory. The wine is soft because it is so rich, the ripe fruit mainly into the yellow and tropical fruit realm, although with a biting edge to it. It is powerful, intense and concentrated.
The name, Haut Païs means high country in the local southwest dialect and this wine comes from the hills of the eastern Dordogne. It is light and fruity, a cool wine with some attractive, ready-to-drink red fruits and just a touch of structure.
The name, Mineral, says everything you need to know about the texture of this wine. It is also rich, generous and ripe with apricot and melon flavors. This easygoing wine has a soft aftertaste that makes it drinkable now.
The name, referring to the flinty soil of the vineyard, says it all. It is a mineral wine that tastes of stony soil, flint and chalk. It has a great core of hardened steel, very firm, surrounded by intense green fruits, filled with apple juice and grapefruit flavors. For aging over 2–3 years.
The namesake comedy may have its fans, but this selection leaves a bit more to be desired. It's a lean, aggressively green wine that even includes hints of pickled jalapeño.
The namesake is long gone from the company, but the wine is still a very good drop. Hints of snow pea and cut grass offset stone fruit flavors and a touch of honey. Drink this medium-bodied, mouthwatering wine up by the end of 2016.
The Napa-Sonoma winery, straddled across two counties, has added 12% Cabernet Sauvignon to the Cab Franc in this wine. The result is sizable in ripe, blueberry and blackberry fruit, soft tannins and a finish of dark chocolate. Void of any of the variety's signature herbaceous signature, it could easily be mistaken for Cabernet Sauvignon.
The Nashville-based R.S. Lipman Company, formerly just a Tennessee distributor, comes west for this deal of a wine, with lime blossoms, pink grapefruit and Gala apple slices on the nose. The palate is clean, crisp and rounded with lime spritzer and green-apple flavors.
The natural acidity of Arinto is well known for sparkling wines in Bucelas close to Lisbon. Here it has the same fresh, crisp, tight character and vibrant texture. It's light, creamy and fruity, a fine apéritif style.
The natural honeyed character of Chenin Blanc shines through this simple, fruity wine. It has bright acidity and a creamed pear character that finishes with lime acidity. Screwcap.
The natural late harvest richness of Petit Manseng makes this wine so rich and sweet. Its mango and honey sweetness is balanced by the intense acidity that also comes from this grape. It's beautiful, ripe and delicious now but will be better from late 2018.
The natural warmth of this premier cru vineyard is emphasized in 2015. The wine is ripe and rich with a light touch of oak to underline the fruitiness. The texture has some minerality and a cool steely edge. Drink from 2018.
The naturally ripe, yellow fruits and perfumed character of Viognier is well expressed here. It is smooth, bringing out ripe fruitiness that is lightly cut with acidity. Drink now.
The near-vertical slope of the Monts Damnés produces wines that have great elegance, style and impressive richness. This 2011 is still young, needing another year to start to bring out all the complex texture and aromatics. Drink until 2020.
The nectarine and mild vanilla aromas are subdued yet solid. On the palate, it's all about stone fruit flavors, such as peach and nectarine, with apple and cider notes on the balanced and healthy finish.
The neglected other white grape of Burgundy, Aligoté proves its quality and accessibility in this wine that's fresh, fruity and crisp. Full of green fruits, it's touched by apricots and finished with sunshine. Drink now.
The new-wood smokiness is an important element of this creamy-textured wine. The richness bares flavors of honey, botrytis, almond and orange peel. Ripe and age worthy, this wine's opulence is just beginning to show.
The new American oak barrel fermentation and aging steals the show on this wine. Notes of vanilla and woodspice overpower the variety's melon and apple aromas and flavors. There are some good things going on but it's hard to get at them.
The new American oak brings notes of vanilla, wood and coconut that largely overwhelms the seemingly green, citrusy fruit. There's a pleasing tartness to the acids but overall the fruit flavors get lost.
The new and old in the form of cherry, herbs, spices and dried fruits characterize this Amarone. A supple mouthfeel, full body and long finish are its other attributes. Yes, the tannins are rough, but the price certainly isn’t.
The new clone on the block finally makes it onto the front label. Soft and silky, this wine has cherry-berry flavors with an earthy streak of tobacco and sage. There are some firm tannins that kick in on the finish, which suggest six months of aging.
The new French oak (60%) and rich fruit aromas and flavors play perfectly off each other. Notes of dark roasted coffee beans and bittersweet chocolate meld with fresh herbs and dark cherries. It's rich and layered with abundant fruit and barrel flavors capped off by a tart, lingering finish. Best after 2020.
The new Mercer Canyons label gets off to a good start with this Chardonnay that's low in alcohol and clean. Bracing and leesy, this is definitely European in style, and it offers celery and melon flavors along with palate-refreshing minerality.
The new oak barrel flavors stick out aggressively, and help to create a strong impression of drying tannins. The fruit is light and chalky, with young vine flavors of generic red berries.
The new oak is dialed down a bit to 33% in this memorable red from the producer's estate Quail Hill Vineyard. Lovely in every way, it opens in rose petals and a subtlety of Asian five-spice, before a succulence of cranberry, rhubarb and orange unleash a fullness of fruit and lush texture on the palate.
The new oak on this Cab Franc is strong. So is the fruit, which suggests red cherries and blackberries so ripe the juice runs down your chin. But the wood and fruit haven't come together. They're slugging it out for supremecy. No reason to have to choose between them. Give it 6–8 years in a good cellar and let everything come together.
The new oak on this Pinot Noir dominates now with aromas and flavors of buttered toast and caramel. But underneath all that is a wine rich with raspberries, cherries, red licorice and mocha, and balanced with vital acidity. Give it a few years to let everything integrate.
The new oak stands out and dominates this Chard, and while the toasty vanilla, caramel and charred woodsap flavors are pleasant, they overpower the modest pineapple and apple fruit.
The new oak sticks out like a sore thumb, dominating this young wine with vanilla, buttered toast and charred wood aromas and flavors. Fortunately, the underlying wine also is very powerful in ripe blackberry and cherry fruit. This is an elegant, strong, impressive Cabernet, but the oak should be reined in to allow the beautiful fruit to star.
The new oak sticks out on this Syrah, with caramel, buttered toast and vanilla dominating the underlying blackberry and cherry fruit. However, the wine is young, and its intensity is obvious. Sometimes these reds don't show well in youth but develop dramatically in the bottle. Give it until 2011, and try through 2013.
The new Oregon project from John Abbott (ex-Abeja) kicks off with this vineyard selection from a five-star vintage. A blend of fifth leaf Pommard and 30-year-old Wädenswil clones, it's lush and aromatic, sporting bold scents and flavors of ripe raspberry and cherry fruit, with a spine of iron. Toasty new barrel accents punch through, with a clean crisply defined finish.
The new project of Erica and Kim Crawford (yes, the Kim Crawford), Loveblock is situated on a spectacular windswept promontory overlooking the sea. Passion fruit, vibrant and pure, marks the nose, while the plump palate reveals hints of gooseberry that linger through the extended finish.
The new release from this old (1972) vineyard boosts the alcohol to 13.9%, dropping the residual sugar to just over 1%. Deep, concentrated, and driven by a dense minerality, this exceptional single-vineyard Riesling has raw fruit flavors of green apple, white peach and citrus rind. Sure to evolve, perhaps over decades, it has the vivid acidity and penetrating finish to improve significantly.
The new Rubicon, which is almost all Cabernet Sauvignon, brings to mind the 2003 and 2004. It doesn't have the sheer force of 2002 or 2005, but it's certainly a classic Rutherford wine, and has a good future. Bone dry, it shows herb-infused flavors of blackberries, cocoa, spices and smoky sandalwood, and yes, the tannins are dusty. Drinkable now, with a good decant, and should develop in the bottle over the next 6–8 years.
The new vintage of Ambiance is again a blend of Viognier, Roussanne, Marsanne and Grenache Blanc, from a trio of excellent vineyards. At first firm and phenolic, it opens up gracefully, with vivid flavors of candied orange peel, honeydew melon and apricot jam. Aging in neutral French oak helps to round out the animated flavors. Drink now and over the next two years.
The new wood and spice flavors still show in this wine. A dry, woody character is still keeping the fruit back. Black coffee flavors show that there was heavy extraction. This 20-acre property is one of four in the greater Saint-Émilion area owned by the Lannoye family.
The new wood flavors on this wine are becoming well integrated with the velvet fruit textures. The tannins are now an adjunct to the fruit, which shows fresh spice and sweetness. It is becoming a fine, balanced wine, delicate and perfumed.
The newest release of Bellissima Rossa—a blend of 50% Cabernet Sauvignon, 27% Merlot and 23% Cabernet Franc—is just a bit brighter, more spicy and peppery than the previous vintage. It's built upon bright, racy fruit, and uses the barrels moderately. The length seems a bit better than the 2005, but mostly it's the butterscotchy barrel flavors that linger sensuously in the back of the throat.
The newest vintage of Long Shadows Pirouette is 57% Cabernet Sauvignon, 20% Merlot, 14% Syrah, 5% Malbec and 4% Cab Franc. Combined with the benefits of a stellar vintage, this is substantial, textural and  complex. The toasty new oak flavors are more than matched by rich layers of berries, cassis and black cherries. It glides into a seductive midpalate, adding flavors of dusty cocoa, espresso liqueur and toasted grain. It would show quite well against California Meritage-style wines costing twice as much.
The newest vintage ramps up the complexity of this wine, while keeping the fruit front and center. Good concentrated flavors run through all the citrus and into the stone fruits; there is just a hint of cardboard on the end. Light toast is there if you look for it.
The nice thing about this Brunello is that it is not one of those in-your-face reds. Instead, the wine delivers measured tones of cherry, leather, coffee and spice that are integrated and balanced as a whole. In the mouth, it shows good tannic structure and point of bright acidity.
The nice thing is how this wine delivers so much fruit, especially peach, apricot and mature pear. The mouthfeel is creamy and sophisticated but the overall emphasis is on the purity and intensity of the fruit fragrances. Grapes are harvested late, at the end of October, for extra flavor.
The Nicholas reserve sees one-third new French oak. It's a mixed-clone vineyard-row selection, with pie-cherry fruit and a dusting of cocoa. It drinks well already, with a smooth well-integrated finish.
The ninth edition of Contadino (the fruit is from the 2011 harvest) is made from a wild blend of Nerello Mascalese (70%), Nerello Cappuccio, Alicante Boushet, Uva Francesca, Minella Nera, Minella Bianca and Insolia. The wine shows an amazingly spicy quality that awakens the palate with a sudden jolt, followed by dried fruit, black ash and dried herb notes. The intensity is remarkable.
The ninth generation of the Dublois family goes for tight cropping on only 7.5 acres for Nectar (95% Merlot, 5% Cabernet Sauvignon). Layers of wood dominate this wine. However, it does promise fruit as well, shown by the weight and richness. So it's a wine for a pause, to allow the intense spice and new wood flavors to die down. Firm and dry now, it will be worth the wait. Drink from 2018.
The Niven family's winemaker, Christian Roguenant, teases smoked meats, blackberry paste, dark slate, aromatic red cherries and concentratied hibiscus from the nose of this wine. The palate shows plenty of ripe, red fruit, but is made interesting by woody herbs, including oregano and marjoram.
The No Girls Grenache, from a vineyard adjacent to Armada (the source for the Cayuse God Only Knows Grenache) is lighter, more elegant, perhaps brighter than its companion wine, with fresh blueberry and other pie berry  fruits, a streak of umami, herbal tea and impressive minerality. Almost Burgundian in style, it possesses excellent length and wonderful texture.
The nonexpressive berry and cherry aromas are closed. Light in feel, this tastes of citrus, plum and rhubarb. The lightweight finish is mildly herbal and green.
The nonvintage blend from this producer is getting marginally drier with tight crisp fruit as well as delicious sliced apple flavors. With a touch of toastiness, this wine shows itself as having some attractive bottle age. It is ready to drink.
The nonvintage blend from this producer reveals the house style with its crisp character, tangy citrus fruits and great acidity. It is floral, fruity while also sitting on the dry side of Brut. Drink this finely balanced wine now.
The nonvintage blend from this venerable producer is as balanced as all its Champagnes. It steers a fine course between acidity and crispness and a softer riper dosage. Blended with equal parts of all three main Champagne grapes, it is ready to drink.
The nonvintage cuvée from Joseph Perrier is a soft wine that is smooth and ripe. It is easy, balanced and crisp while also having rounded white fruit flavors and a soft aftertaste. This bottling, poised between freshness and maturity, is ready to drink.
The nonvintage cuvée from Yann Alexandre is a deliciously fruity wine, given complexity by some yeastiness. The Champagne is dry, shot through with citrus and green fruits, steely acidity and a bright, crisp aftertaste.
The nonvintage Taittinger cuvée, with its lively mousse, is soft and creamily fruity. While the bottle tasted was young, it had enough ripe white fruits and lime-juice flavors to balance out the freshness. Typically for Taittinger, Chardonnay is an important element in the blend, giving the wine its final mineral tautness.
The normally so rich Rosengartl comes in a much more slender body for the 2014 vintage, with zesty relish even. Here and there are glimpses of opulence, in the shadows of pleasantly bitter honeycomb that also contributes to a beautifully defined, linear texture on the midpalate. The finish is whistle-clean. Bravo.
The northern Rhône is inspiration for this Syrah. It's a dark, tannic wine, richly acidic, with complex, fascinating flavors of blackberries, smoked meat, cassis, cedar wood and black pepper. You get plenty of bang for your buck with this dry, elegant wine.
The northernmost Beaujolais cru of Saint-Amour is also the smallest, giving wines that are structured like this. It is a firm wine, made from 55-year-old vines (his youngest vines, says the producer) and with density as well as smooth red-fruit flavors. The wine will be ready to drink from late 2017.
The northernmost of the Beaujolais cru villages can produce wines that are Burgundian in their structure. This wine fits that profile well with its dark tannins and rich concentration. Densely textured with both black-cherry fruit and a dry core, the wine is taking its time to develop. Drink from late 2017 or 2018.
The nose already announces the citric explosion on the palate: bursting notions of lemon zest with hints of pink grapefruit punctuate every second of refreshing bliss on the palate. This is true to its vintage, ultraclean, and immensely energetic. The freshness elongates everything, sparking real refreshment and leaving a lasting impression.
The nose already hints at juicy ripeness, while the palate makes the promise manifest with an explosion of ripe and juicy red and black-cherry flavors. This wine is easy and fruit-driven, bouncing exuberantly on the palate. It can be chilled and would be fun at picnics where a lively but not heavy red with just a little grip is just the ticket.
The nose already hints at the concentration of the palate, which hits like a bullet of spice and fruit, of pepper and pear. This is compact and fresh and given a wonderful and welcome drive by grapefruit zest. The finish is of aromatic pear and tingling white pepper and generous but well-directed ripeness.
The nose already promises both texture and ripeness with its combined aroma of russet pear peel and juicy pear flesh. The palate only adds to the juicy richness with a good dollop of residual sweetness, boosting all of the pear fruit. This is countered by wonderful lemon drop freshness. The plump but shapely palate is utterly concentrated and aromas of candle wax and honeycomb show that this has just begun to evolve. While the finish has distinct sweetness, it is balanced by 2010's glorious freshness. Lovely now, especially alongside cheese or hot Asian spice, but sure to develop further. Drink 2017–2030.
The nose already promises pleasure. Layers of grapefruit and mirabelle, lemon and tangerine, apple and honey present a series of contradictions—not to mention delicious flavors—creating immense and irresistible tension. This is only going to get better if you can refrain from drinking it all. Pure thrill and lots of concentrated, zesty promise.
The nose and palate are smoky and waxy, with a shimmer of petrol. The palate is brisk and lemony, with hints of citrus peel, nut oil and nut skin that linger on the long finish. This dry, savory Riesling is already showing signs of bottle age. Drink now.
The nose and palate of this wine are quite mellow for the first few hours after opening but grow more compelling with time, so decanting is strongly recommended. Pepper, subtle blueberry, coffee and slate aromas lead into chocolate, black plum, charcoal and soy flavors on the palate.
The nose announces a resiny, oaky wine. What you don't get from the bouquet is how direct and acidic it is in the mouth. Flavors of citrus and wood are tart and clumsy, while the finish brings a blast of short-lived citrus flavor.
The nose at first is all about aromatic orange zest but with a little more air there are lovely hints of jasmine and honeysuckle. The palate adds a judicious bitterness and counters this with residual sweetness. The counterpoint here is between texture and full fruit. This is incredibly powerful, as if some inner force was at work. This seems like a genie in a bottle—willful, driven and deliciously aromatic. The finish is off dry and long. Lovely now but sure to last. Drink 2017–2040.
The nose bears lightly green aromas of stalky cherry and raspberry. It feels grabby on the palate, with peppery, dry flavors that come up short in terms of fruit content. The finish is spicy, rustic and unwavering.
The nose begins with a smoked Meyer lemon element, but evolves into fleshier tropicality, with ripe kiwi, white flowers and vanilla. The palate begins with vanilla, but then shows ripe stone fruits that trend toward bubble gum, with enough acidity and tannic grip to keep it serious.
The nose beguiles, with scents of vanilla, freshly baked bread and wet stones that give way to tones of lemon and apricot on the tongue. This wine is light-bodied and crisp, a good summer sipper. Drink up over the next year, perhaps with a piece of grilled fish.
The nose blends overtly floral, fruity lead aromas with secondary notes of shoe polish and leather, but in the end it's a little mute. The mouth offers standard plum and berry flavors, while the mouthfeel is chunky and generally quite pure. This is not a thoroughbred, but it's more than a good plow horse.
The nose boasts ripe dark cherry and raspberry aromas, with a dash of spice for nuance. Light, smooth and juicy on the palate, cherry and blackberry flavors resound in this easygoing Pinot Noir.
The nose boasts the pure perfume of Damask rose which runs right through with floral intensity on the off-dry palate. Some peach and lychee join but the rose florals are the chief aromatic. The palate is fresh and balanced, leaving a very perfumed aftertaste.
The nose burgeons with so much ripeness of fruit, there is almost a hint of dried pear with a big dollop of spice. The palate shows the same generosity but is masterfully balanced by a lovely phenolic edge and zesty grapefruit freshness. White pepper shimmers in the background and makes for a very well-rounded, balanced, juicy and refreshing wine.
The nose carries notes of cassis, blackberry and bell pepper. An approachable, yet complex wine, the palate shows flavors of black cherry, bacon, black pepper, vanilla and espresso bean. Rich tannins linger without burdening the taste buds. Pleasant notes of smoke and salt linger on the finish.
The nose carries notes of honeydew and papaya. This tropical feel continues on the palate, with flavors of overripe pear and melon. This is an easy-drinking wine, light in acidity and body, with a mildly fruity finish.
The nose conjures feral notes of skunk. A rich, syrupy palate tastes complicated and uneasy. Flavors of brown sugar and herbal black cherry are confusing, while the finish is herbal, earthy and green.
The nose deals a mix of exotic aromas along with offputting sweat, compost and funky cheese. The palate is pasty feeling and tannic, with lactic flavors of oak, licorice and medicinal berry. On the finish, clove and spice notes dominate.
The nose delivers a mix of herbal berry, cola and earth, while the palate is fresh and deep, with lightly medicinal cherry, cola, blackberry tobacco, mocha and more. Finishes rich and chocolaty, with a rush of textbook Chilean flavors including tobacco, herbs, olive and black fruits.
The nose delivers solid, generally clean berry aromas with lift. The palate is bouncy, shows decent acidity, and bumps along while offering standard red berry flavors in front of a light, medicinal finish. Good everyday Cab for the price.
The nose delivers subtle aromas of vanilla and red plum while the palate shows sour cherry and toasted notes. Close-grained tannins leave an astringent, mouth-drying finish.
The nose does not give a lot away and is very neutral—just a mere hint of freshness. The palate provides gentle fresh fruit and is rounded. Drink soon while aromas are at their peak.
The nose does not give away much, but the palate is a spray of fresh citrus zest. This is light, taut and refreshing. Drink soon.
The nose does not give much away but the dry palate is all about bright, luminous lemon zest and tart lemon juice. Have this on a hot summer day for ultimate refreshment.
The nose does not give too much away. But the palate holds grapefruit zest cushioned by red fruit aromas that are reminiscent of rosehip and hibiscus tea. Lovely, grown-up, restrained and serious enough for food with lasting length and elegance.
The nose does not want to give a lot away. The palate, however, shows spicy hints of nettle and a fresh bouncy zesty backbone of lemon and grapefruit, which makes it all the more appetizing.
The nose does not want to give any more away than a yeasty, savory glint. On the palate, this evolves into a peppery, herbal core with real texture and depth. Fruit, apart from citrus, remains hidden for now, still held in that primary, yeasty center that already sends out sprays of spice. Delicious and intriguing now, probably even more interesting in the coming two to three years.
The nose does not want to give away much. However the palate shows fresh apple notes livened by some freshness. Drink soon while aromas last.
The nose does not want to give more away than fresh yeast but the palate shines: there are distinct ripe lemon flavors, almost lemon confit, with subtle edges of white pepper that practically tickle the palate. A subtle but rewarding wine with a slender palate.
The nose does not want to give too much away, apart from delicacy and ripe yellow pear. The palate is ripe and rounded and has a distinct yeasty, almost nutty savoriness. Pepper then makes an entrance and stays right there to linger beautifully.
The nose doesn't give much away but the fresh, linear palate offers plenty of citrus zest, dried aromatic herb and tangy saline. It's made entirely with native grape Inzolia.
The nose doesn't give much away but with effort you can detect a subdued hint of yellow-apple skin and dried thyme. The lean palate is diluted, offering suggestions of lemon rind and saline.
The nose doesn't give much away while the full-bodied, straightforward palate offers fleshy black cherry marinated in spirits and a hint of cooking spice. Tightly wound but fleeting tannins provide the framework. It's brawny but simple.
The nose doesn't give much away while the no-frills palate offers dried black cherry, a hint of spice and a slightly green note of powdered sage. Loose knit tannins provide the easy-drinking framework.
The nose doesn't give much away while the tight palate offers mature black cherry, mint and a hint of baking spice. Fresh and tannic but one-dimensional, it lacks charm.
The nose evokes the idea of freshly cut red and yellow apple peel, drizzled with lemon juice. On the palate, there is a hint of a slightly bitter edge, like that of honeycomb. But it all remains lightbodied and sprightly and very energetic, even stony. The pure, long finish is a joy on this typically Viennese field blend.
The nose falls somewhere between smoky and gritty, while dusty white-fruit scents prop things up. Peachy acidity and citric tang let you know this is a “nature” Cava, while nectarine, rhubarb and green-herb flavors finish razor crisp and dry.
The nose features some plum and faint cedar aromas, but not a lot of intensity; the light black-cherry and cedar flavors incorporate some earthy nuances on the finish. Light and correct, but where's the beef?
The nose gives almost nothing away, while the palate discloses only a little pear fruit, boosted by some residual sweetness that makes this wine off dry. It has a gentle, easy charm. Drink soon.
The nose gives almost nothing away. The palate, however, is full of mild, tender and rounded pear fruit. This is very fluid, almost a little dilute, but very easy, very light and full of that mild tender pear. The finish is dry.
The nose gives appetizing glimpses of pure ripe juicy pear. These flavors blossom fully on the palate and leave a most harmonious picture of ample, dry, but well-expressed pear fruit with lovely freshness. Everything here happens with ease. The finish is pure and fresh.
The nose gives away very little. The palate has exquisite lightness, with a fine spray of tender spritz that accentuates the slight white-pepper notes. Lemon and green pear shimmer through. This is light but refreshing, with a clean, spicy lemon finish.
The nose gives little away and is very shy. The palate, however, is a paradigm on lemony freshness—of textured candied lemon and pear richness and great concentration. All of the richness of Pinto Gris is present, but it is carried aloft by zesty citrus freshness to strike a note of harmonious tangy balance. The finish shimmers with pear, earth and spice.
The nose gives little away and the palate still holds tightly onto its ripe yellow pear fruit. The flavors are rounded, helped along by a little residual sweetness that creates a fine plump richness on the midpalate. There is a core of juicy fruit on this fresh, easy and fluid wine.
The nose gives little away but once tasted, there is an understated but deeply stony, pear-fruited and textured palate. This is less about fruit and more about soil and mouthfeel. There is depth and subtle warmth, quite some backbone and a fresh, lingering finish.
The nose gives little away but the palate comes in with the fruity pleasant ease of ripe pear and gentle citrus freshness. This is rounded and ripe, fresh and bouncy, with a clean-cut finish.
The nose gives little away but the palate holds red, rounded fruit diffused by frothy, lively fizz. The foamy bubbles spell exuberance and easy-drinking enjoyment. Dry, light and rounded, this is a perfect party wine in a most appealing shade of coppery pink.
The nose gives little away but the palate is full of juicy, apple-scented freshness. This wine is easy and dry, with some midpalate concentration. The unusually slender body has a refreshing spring.
The nose gives little away but the palate reveals a juicy, straightlaced, citrus core of great freshness. As bracing as a palate cleanser and as refreshing as ocean spray. Needless to say this is ultraclean.
The nose gives little away but the palate shows plump, rounded, ripe pear, edged with pleasantly phenolic bitterness. The balance is beautifully held. At the basis, something clean and poised leads beautifully to the dry finish.
The nose gives little away except for a touch of reductive smoke. The palate then presents a streak of zesty freshness, a light ripple of lovely texture and shimmering nuances of white pepper, crushed chervil, salty soy and savory miso. All this comes on a very light body, finishing with a bright, friendly note of lemon.
The nose gives little away, the clean palate falls in line with almost equal neutrality. It's only on the aftertaste that you get some of that savory yeastiness we so associate with fresh, young Grüner. Drink soon while there still is some freshness.
The nose gives little away. The frothy palate charms with soft slight sweetness and lively froth: there is freshness even if there is not exactly distinguishable fruit. This is a very easy-drinking, unfussy sparkler with a rounded finish that's ideal for parties.
The nose gives little away. The palate shows slight fizz and a slightly bitter but pleasant phenolic edge. There is zesty freshness, some concentration and clean finish.
The nose gives little away. The palate, however, is full-fruited and zesty: yellow mirabelle plum and juicy peach are intensified by lemon freshness. A touch of residual sweetness makes the flavors even juicier and fuller. This is off dry, intensely fruity but very balanced and refreshing.
The nose gives little away—it needs some air—but the palate is dense with blueberry and black cherry. The tannins are very fine but firm and find a lovely counterpoint in the fresh acidity. Soft notions of tar and smoke envelope the plummy fruit, making this all the more alluring. Lovely now, but with future potential through 2020.
The nose gives nothing away apart from the occasional grassy glimpse. The creamy, frothy palate shows soft apple and citrus notes fizzing away and ending on an off-dry, gentle finish, informed by real lemony freshness.
The nose gives nothing away apart from the slightest lemon zest flavors. The palate, also rather neutral but very crisp, has the same slight touch of lemon freshness but shows lots of energy on its dry, slimline body. Perfect, easy-drinking party wine.
The nose has a bit of match stick, but mostly it revolves around green apple and flower blossom. The palate is just round enough, with fine acidity pushing green fruit and natural pithy flavors.
The nose has a ripe plum and savory spice character in this sophisticated red. On the palate, cedar, mocha and pepper give it a rich, brooding quality. Tannins are fine but ageable. The finish is lingering and spicy. Pair now with richer meat dishes; give it a few years to age and it will be even better.
The nose has a yeasty, meaty character, while the palate is toasty. Rich flavors include ripe plum and vanilla followed by fragrant acidity at the end.
The nose has pretty elements of hazelnut and chocolate in a Nutella-like twist that is accented by smoke, black stone, leather and wild berries. The wine has good intensity, acidity and a streamlined mouthfeel that suggests it needs at least five more years in the bottle.
The nose has rich hints of dried lemon peel while the palate shows fresh lemon zest. The flavors on the slender but concentrated body are pure and very fresh. This is just dry and totally focuses on lemon flesh and zest. Wonderfully fresh and enlivening.
The nose has some pine-based cleaner aromas to it, but not much luscious fruit. The palate has apple, pear and melon flavors, but they are more vague than distinct. The finish is a continuation of what you get on the palate, but at the end you get a hint of toffee or caramel. Straightforward and basic; not nuanced or exotic.
The nose has tantalizing touches of peach and passion fruit that flash up among the lemon notes. On the palate, this peachy, fruity note is joined by lemon freshness and some zesty textural substance. A brisk, poised Pinot Gris, it's slender but brimming with flavor and crisp freshness.
The nose has the rich fruity tones of apple and plum peel. The palate is wonderfully clean and fresh, with a slight phenolic frame which lends both structure and texture. There is slight pepper spice, too, and a whole host of red, ripe apples.
The nose has warm, jammy aromas that suggest horsehide and blackberry syrup. It feels chunky and full, with jammy, spicy, slightly herbal flavors of black fruits. On the finish, it turns more herbal and loses its structure.
The nose here is a bit herbal, with a suggestion of eucalyptus along with blackberry and plum. The mouthfeel on this wine is clampy but solid, while the flavors of herbal, roasted berry fruits and moss lead into a mildly herbal and earthy finish. There's a lot of olive-like character to this wine.
The nose here is deeply redolent of fresh fruit with distinct tones of peach, apricot, citrus, Granny Smith apple and pear. Additional complexity is added by background tones of spring flowers, almond and baked biscuits.
The nose here is flat as a board, offering next to nothing. Simple green apple and underripe pear flavors fail to rescue the wine, while a finish lacking definition and length seals its fate. For a producer that largely succeeds with Shiraz, the cute name of this wine is unfortunately the best thing that it has to offer.
The nose here is muddled with contrasting aromas of strawberry jam and apple juice. You'll find softer tones of vanilla bean, espresso and herbal notes but they remain in the background. In the mouth, the wine exhibits solid structure and dusty tannins.
The nose here is neutral and less intense than other Chianti Classicos. Although you get tones of cherry fruit, blue flowers and spice, it would be nice to have more of them. The wine offers a vibrant, youthful feel in the mouth with bright cherry notes on the finish.
The nose here is not quite as clean-cut as it could be, while the palate shows a little more focus. Crisp and zesty, if a little short.
The nose here is odd yet mildly appealing, with perfume and corn tortilla notes. Flower and fruit notes play on a palate accented by a soft mouthfeel and easy mousse. The finish shows a little length and a buttery, honeyed note, but overall it has a disjointed quality.
The nose here is redolent of ripe pear and Golden Delicious apple and has background shadings of honey and peach syrup. It is luminous, thick and creamy in appearance and offers a soft, chewy finish.
The nose here is rich and dense, with biscuit and mushroom elements. The big, layered palate displays apple and chalk notes, but is surprisingly soft, with a rather faint bead. There's an element of sweetness some tasters found tacky and perfumey for a wine of this stature. Others, however, found it complex and exciting, with yeasty, toasty notes.
The nose here is sweex0t-smelling and penetrating, making it reminiscent of honey, freesia flowers and lilacs. This expression of Falanghina has a lean, easy feel in the mouth with sweet almost cloying flavors on the close.
The nose here is truly beautiful and reminiscent of exotic fruit and delicate spring flowers. This is a nicely made wine with balanced aromas and a full but compact feel in the mouth that is crisp and approachable.
The nose here is very sweet and ripe and recalls mature pear, cantaloupe and grapefruit. A blend of Coda di Volpe and 20% Falanghina harvested from the slopes of Mount Vesuvius, the wine offers a smooth but lean consistency and power in the mouth with long-lasting freshness on the close.
The nose here offers a real mixed bag: some funk, a little perfume, worn leather, even pepperoni and peanuts. The mouth blends flavors of black fruit with peppery spice and herbs. It may be a touch linear and tight, but the basics are definitely there. Overall a very good wine.
The nose hints at citric tartness but the palate turns out to be creamy with fine fizz and scented lemon-shortcake freshness. It offers glimpses of richness and cream but never losing its crisp edge. This is freshness framed by autolytic notes of bread crust and bakery, ideal apéritif material with a dry finish.
The nose hints at ripe fruit but it is on the palate that the wine's textured yeasty fullness becomes apparent. This is edged with the tang of grapefruit peel which encapsulates very ripe rounded fluid pear fruit on a concentrated palate. This is compact and impactful and finishes with pleasant, lip-smacking freshness.
The nose hints at the soft, crips yellow pear fruit that abounds on the palate, countered by brisk, clean freshness. This wine has an enlivening palate with a juicy, lip-smacking finish.
The nose hovers somewhere between pink grapefruit and Cox Orange Pippin apple: that is to say the flavors are pure, fruity and crisp. The palate is dry and aromatic, fizzy and easy, foaming and light. This is an ideal party wine, enlivening everything with its weightless freshness.
The nose includes rubbery whiffs of berry, cherry and leather. On the palate, it feels solid but tomatoey, with zesty red-fruit acidity and flavors of red plum, herb, tobacco and spice. It turns more charred and peppery on the finish.
The nose informs subtly about slight oak and freshly cut green and yellow apples. The palate is apple-fresh and rounded with a pleasant midpalate weight. Hints of smoke and hazelnut glint happily here and there, making for a very appetizing Pinot Gris—a world apart from the popular Italian style.
The nose introduces aromas of vanilla wafer and vegetable. This wine feels flabby and uncommitted, with bitter flavors of white fruit, green banana and white pepper. It is neither interesting nor exciting.
The nose is a bit curious, with hard vanilla, smoked melon and grilled citrus. Smoke carries to the palate, with charred applewood most prominent, making for an atypical but somewhat enjoyable Sauv Blanc.
The nose is a bit one-note, showing a generic Juicy Fruit gum aroma. Sharp acids frame a palate of canned fruit cocktail, leading to an astringent finish.
The nose is a bit prickly and jumpy, with a candied red-fruit aroma. On the palate, there's some grab and stickiness along with flavors of mint, woo-driven spice and berry fruit. It loses some character on the finish.
The nose is a bit quiet, but the palate of this off-dry Gewürztraminer is lusciously fruity, full of clingy peach, nectarine and citrus flavors. Bright acidity and a bristling lime-pith finish add depth and structure.
The nose is a bit shy at first but eventually reveals aromas of underbrush, scorched soil, new leather, ground clove and balsamic notes. On the full-bodied palate, nuances of licorice, black pepper and flinty mineral underscore dried black cherry while assertive but refined tannins provide the framework. Drink 2021–2031.
The nose is a bit shy but eventually offers a whiff of black currant while the round, soft palate offers dried black cherry, blackberry and a hint of Mediterranean herb. It's simple but well made. Drink soon.
The nose is a bit shy but eventually reveals subdued aromas suggesting leather, underbrush, chopped herb and dark-skinned fruit. The robust, enveloping palate doles out fleshy blackberry, mature morello cherry, licorice and vanilla framed in solid tannins. Drink 2019–2026.
The nose is a bit shy but eventually reveals underbrush, red berry and a toasted note. The straightforward palate is quite lean, offering raw sour cherry, a green note of powdered sage and a hint of ground pepper alongside raspy tannins that leave an astringent finish.
The nose is a bit shy but reveals delicate scents of citrus and a whiff of peach blossom while the vibrant palate displays crisp apple, tangerine and a hint of steely mineral. Brisk acidity gives it a clean, refreshing finish.
The nose is a bit shy but the ripe, enveloping palate has impressive depth, delivering smoke, nut, candied nectarine zest, mature Bartlett pear and ginger. A honeyed mineral note closes the lingering finish. Drink through 2020.
The nose is a bit soapy and medicinal with aromas of violets candies, mushy black cherry and a touch of acetone. The mouth offers more high toned fruit flavors with a sharp, skinny finish. Drink now.
The nose is a bit subdued but eventually reveals orange zest and pear aromas. The lively palate offers green apple and white peach alongside bright acidity and a vivacious perlage.
The nose is a blend of peach and earth. The palate comes with great intensity, holding against the sweetness with an exquisitely delicious streak of quinine bitterness which lends direction and precision, along with tangy lemon freshness. This creates ample tension and moreishness as well as a lip-smacking medium-sweet finish.
The nose is a little closed, but there's a lot to like about this Pinot, particularly its gravelly tannins. Blackberry, black plum and metallic-mineral flavors are lovely, but really, it's all about the texture.
The nose is a little shy, just hinting at citrus freshness. The very dry palate brings all the freshness to the fore—this is lithe and vividly lemony. Exquisite tartness tingles deliciously on the tongue and ripples its vivid rays of shimmering bright light across the senses—what a picture of 2014. If you like it emollient and rounded this is not for you. This is for lovers of bright uncompromising purity and freshness. This has real verve, bags of it, all backed up with serious lemon fruit. Gorgeously refreshing now but it will be even better with time. Drink 2017–2037.
The nose is a little subdued but the palate comes in with fresh, tart and aromatic apple notes. The palate is slender and dry, and driven by refreshing lively apple notes of both Granny Smith and Red Delicious.
The nose is a little subdued on this wine, offering leather, red fruits and dust. Pomegranate, plum and raspberry elements arise on the palate, with some roasted game and the faintest hint of chopped herbs.
The nose is a little subdued. The palate comes in with a creamy poised richness that holds ripe peach, rose petal and grapefruit zest. There is a pleasant streak of bitterness that channels the richness of the concentrated fruit. The finish is just off dry, clean and zesty.
The nose is a lovely mix of violets, strawberry, and jasmin. The palate lacks the intensity of the nose, although the bright fruit floral elements still come through in a muted form. The finish is short to medium. An pleasant wine that needs a touch more concentration.
The nose is a mere promise compared to the full-on experience that follows. The dry palate is a lovely synthesis of ripe, textured and tart elements: of russet-pear peel and flesh, of grapefruit zestiness and spice, of ripe and aromatic tangerine. This is concentrated and full of flavor, animated and full of impact. This seems like energizing fuel. Mouthwatering freshness creates a long fruit-rich driven finish.
The nose is a pleasant harmony of dark, ripe fruit, espresso grinds and carefully charred French oak. Coffee and cigar box notes carry through the palate as well, marrying with fresher red-fruit flavors. There's quite a bit of tannin to grapple with still, but overall, it's a pleasant medium-bodied red.
The nose is a subdued but evocative blend of rose petal, peach, lemon and mirabelle. The palate shows a similarly easy interplay of flavors on a concentrated, harmonious and off-dry body. This is fresh and fruity, lively and enticing.
The nose is a tad dusty, with hints of unripe fruit and leaves, but the palate on this brut sparkling is clean and lemony, with a sharp, steely profile. Aggressive on the attack, with a stark, brisk acidity, it finishes with abundantly mouth-filling froth.
The nose is a tad fleshy with ripe red-fruit and sweet spice notes, but the palate is crisp with striking acidity and hints of green leaves and forest floor. It tastes fine now, with ripe, chalky tannins, but it should hold well until at least 2015.
The nose is a tad high-toned, like apple juice concentrate from a can. It's full bodied and dry, with just a touch of sweetness on the palate, with a savory apple flavor that ends with a tart, green apple skin note.
The nose is a tad reductive at this point this wine's life, so it will probably only improve in the year to come. But it's exciting now as well, with candied lemon and dewy oregano on the nose leading into a racy palate full of sizzling acidity and grippy texture that clings to the mouth. A candied apple component flashes at the finish.
The nose is a tease of subtle mandarin and lemon zest, promising but not giving away very much at all. The alluring juiciness of the palate hints at small, yellow mirabelle plums but as of yet merely plays at the surface. Underneath it all is a solid powerhouse bursting with Seville orange, freshness and precision. Another one to keep, guard and treasure for a precious but enlightening soirée. The endless length reinforces that promise. Drink 2018–2025.
The nose is a tiny bit pickled, probably a sign of American oak, but there's also raspberry and garden-like freshness. The palate is ripe and juicy, with plenty of sweetness. As a whole it's tasty, balanced and expressive. For a day-to-day Cabernet, this one is recommended.
The nose is a very enticing mix of rose petal and peach, grapefruit zest and musky spice. The palate echoes the same flavors and is both intense and concentrated. There is residual sweetness making all the fruit flavors luscious and plump, countered by sprightly fresh acidity that results in an over all medium-sweet wine. The flavors are precise and clean and so is the finish.
The nose is a very inviting and attractive mix of bright blossom honey and ripe lemon peel: the palate follows with rounded richness that is streamlined by lovely unobtrusive freshness. It's a generous but harmoniously balanced wine and certainly a very good take on the much underrated Pinot Blanc grape.
The nose is all black fruit and some cinnamon spice. Next up is a palate of cassis, plum and cherry, while the finish is round and buttery. Taken as a whole the wine is fairly focused, with an easygoing character and nothing too out of whack.
The nose is all gardenia and pear enveloped by citrus. The crisp palate doesn't have a great deal of intensity but compensates with very pleasant flavors of pear drop and nettle. Enjoy with fish in a citrus sauce.
The nose is all wildflower bouquets and honey on this lavishly ripe, full-bodied Riesling. It's dry in style, yet buoyantly fruity, bursting with flavors of honey tangerine and quince preserves. Finishes long with a lingering mineral slick.
The nose is almost closed but the palate paints a subtle picture of toned-down intensity. A savory core is made mellow with lees and a slight oak influence that becomes more apparent on the finish. Fruit—pear and yellow plum—plays second fiddle to the yeasty midpalate.
The nose is almost completely closed: the palate slowly opens up into full-fruited, velvet-textured density that speaks of juicy black and red cherries. There are edges of peppery spice, hints of tar and iron oxide, tinting the fruit with mineral interest. The tannins are firm but ripe: they stand upright and proud. The palate is rich, dense and taut and clearly made to last. Drink 2018–2028.
The nose is an attractive mix of cassis and mineral notes. The palate is more racy and wiry than dense and soft, with juicy, flashy flavors of berry, cherry and currant. Those notes all carry through to the long finish; drink from 2013–2018.
The nose is an interesting blend of cocoa, dill, cassis and lemon. Flavors pretty much follow suit, sneaking in some tobacco and cedar shadings before turning lean and lemony. The finish shows off a whack of dry, cedary French oak. Hard to know where this will be in five years—might dry out, might get interestingly complex.
The nose is an intricate blend of rose petal, sandalwood and the ripe red-speckled skin of plump mirabelle plums. The palate echoes this perfectly, with an off-dry, cushioned and plump feel that just bathes all the senses in ripe fruit. The warm finish again emphasizes the ripe, plump fruit.
The nose is appealing; there's a mix of wet clay, spice, red currant and herbs. In the mouth, however, this is tangy to the max, with tart red plum, pie cherry and vanilla flavors. By the time it finishes, acidity has assumed the throne. This is extremely lean and zesty for Cab Franc.
The nose is aromatic and zesty, with alluring grapefruit-peel spice. On the palate these flavors relax and coalesce into a juicy but concentrated whole made up of lemon and ripe Mirabelle plum—an irresistible contrast between juicy flesh and tart zest. The body of this invigorating wine is dry, brisk and slender.
The nose is at first rather shy but slowly reveals cut grass, kiwi, tomato leaf and tropical fruit. The svelte, vibrant palate offers grapefruit, raw white nectarine, sage and white pepper alongside racy acidity. A mineral note signals the close.
The nose is big and forward, a statement of modernity for this French-owned Chilean winery. Once you get to the wine itself, it's a bit boxed in and young, but with plenty of berry and cherry fruit. The finish is big and expansive, an indication that the wine should age nicely for at least four or five years. A good wine for fans of Chile's reds.
The nose is big and rubbery, with aromas of bacon, tar and black plum. It feels young and choppy, with a lightly herbal berry flavor that turns more roasted in character as the wine opens. This gets the job done despite showing a roasted flavor throughout.
The nose is bland, becoming vegetal and dull on the palate, with green bean and bell pepper flavors that are more normal for underripe Sauvignon Blanc than Chardonnay. This finishes pithy and green.
The nose is blowsy and dusty, with waxy white-fruit aromas. The palate is juicy and fresh but doesn't offer much body. Finishing flavors of nectarine, papaya and orange are basic.
The nose is bold more than stylish, powerful rather than seductive.  In the mouth, it's sweet, spicy and still very fruity. The body is a tad rough, with lively edges. Nevertheless, everything comes together nicely to offer a healthy, hearty drink.
The nose is both supple and rich with its suggestion of ripe pear. The palate exemplifies the freshness of Riesling with its citrus overtones and is grounded by the textural richness of Pinot Gris. This is a rather successful blend of these two varieties, bringing ample freshness, texture and fruit. The finish is clean and dry.
The nose is broad and welcoming, with apple and pear flesh aromas touched with vanilla and struck match. The palate shows good tension between lemon pith and roasted apple, proving quite focused and grippy with tannins, although a tad hot.
The nose is brushy and earthy at first, then herbal and rubbery. It feels like red berry jam on the palate, with raspberry flavors mixed with leafy, herbal notes. A sweet vanilla note appears on the finish.
The nose is cagey, with yeast tones hiding behind apple and melon fruit. Some nice minerality emerges in the mouth, along with a ripe green pea tone that slides into fresh apple on the medium finish. The mousse could hang around a bit longer, but the irresistible fruit here means that it probably won't be in your glass long enough to matter. Drink now, with hors d'oeuvres.
The nose is closed and gives a little lemon and chamomile lift. The palate is more expressive: concentrated lemon and mandarin zest play aromatically on a zesty, pure and very streamlined and dry palate. There is something incisive and intense about this. There also are glimpses of floral peachy edges that will only increase with age. This is ready now but has the stuffing to go the mileage: drink now through 2030.
The nose is closed and gives away little. Fresh, clean and lemony, the palate is colored slightly by fresh pear but there is not much besides. Drink as fresh as possible.
The nose is closed and only gives the merest hint of ripe Bosc pear. This fruit blossoms on the palate, which edges this rich and ripe core with hints of beeswax and grapefruit zest. These notions also appear as a textural element on a concentrated precise body. The finish majors on that wonderfully spicy zestiness and is amazingly pure.
The nose is closed but the palate is fresh and lithe, arriving light, citrus-scented, and surrounded by a chorus of freshness that leaves mouth and soul utterly refreshed.
The nose is closed, but the palate speaks of concentration and a stony core that is still tightly coiled. Once this is ready, it will unfurl into glorious lemon zest and oil notions. For now, this is taut and tight, secretive and closed. There is an implicit stony slenderness, which has a heart of generous fruit buried at its core. This comes with a great promise of future glory, immense direction and concentration. Drink 2020–2040.
The nose is colored by some peach and white mineral that make up a simple but correct wine that gets the job done. The wine is lean, neutral and watery in the mouth.
The nose is concentrated and dark, with currant, plum and mocha driving the aromas. Fruit-driven on the palate, this Merlot- and Cabernet Franc-heavy blend is given structure from sandy, ripe tannins. A dusting of cracked pepper and stone linger on the finish.
The nose is deep and dense, delivering pure blackberry and blueberry aromas along with toast and herb notes. It feels balanced and pure as a cloudless night, with controlled blackberry, spice and chocolate flavors. Strong on the finish, with bitter notes of chocolate and espresso, and narrow tannins.
The nose is demure on this brisk semi-dry Riesling, but the palate is ripe with sweet yellow peach and damson plum flavors. There's a dusty undertone throughout, but crisp lemon acidity makes it refreshing to the finish.
The nose is dominated by spices and herbs, a whiff of violets, fennel and white chocolate. Complex and intriguing, it leads into fruit flavors of plum and cherry, with a hint of alcoholic heat. The wine improved substantially after being open for several hours.
The nose is dominated by the attractive scents of new French oak, with some hints of pipe tobacco and just a whiff of volatile acidity. It is tight and tannic, a bit "lifted" with the VA, and at this point not showing much fruit or complexity, given the price.
The nose is earthy and savory, with brash mineral and lemon tones, but the palate on this dry Riesling is surprisingly pretty, with dashes of blossoms, tart stone fruits and fresh herbs. It's a bit demure in concentration, but an elegant, refreshing quaffer.
The nose is extremely shy but eventually reveals a hint of dark-skinned fruit and toast. The hefty one-dimensional palate offers raw red berry and oak-driven spice but not much fruit richness.
The nose is faint and neutral. In the mouth, lemony acidity creates a pointy mouthfeel, while orange and lemon flavors finish bland despite getting a boost from citric acidity.
The nose is flat and not very expressive. The flavors are of sweet fruit, but beyond that they are hard to describe. A midland wine with a simple, clean finish and a bit of a waxy mouthfeel.
The nose is forward and somewhat disjointed, a broad mix of fruit, herb and wood. Flavors of stem and dill are there, along with soft, grapey fruit.
The nose is fresh and pretty and there's definitely a luxurious texture to the flower-accented palate. However, it lacks intensity in the mouth and a slight funkiness on the finish detracts. Drink soon.
The nose is fresh but shows complete restraint. The palate gently draws pure Comice pear fruit, its ripeness tempered with ample clean freshness. A streamlined precise slenderness characterizes this bone-dry, restrained and therefore utterly elegant Pinot Gris. It's a class act to drink from now through 2030.
The nose is fruity, with hints of vanilla bean. In the mouth, peach and lemon flavors carry a note of cinnamon spice, although the finish veers toward asparagus and green beans. Acidity and balance; are both on the money. Best Buy.
The nose is full of baking spices, cinnamon and nutmeg, as well as blackberry and black currant, with a peppery note lingering under it all. The tannins are taut, with ample acidity lifting the spicy palate. Fruit notes of black plum and black currant meld with raw tobacco leaf. The tannins linger on the finish, with plenty of dark fruit and spice.
The nose is full of dust, cotton candy, peach pit and banana, while the palate is sugary and tastes like honeydew melon and pear. Fleshy and bland on the finish.
The nose is funky and sweaty, with a hint of citrus and red-berry aromas. The palate is heavy and cloying, while generic flavors taste sticky, reedy and suggest no particular fruits. A light bitterness marks the finish.
The nose is grassy and full of grapefruit. In a word, it's a sharp bouquet. The mouth offers more of that grassiness and touches of green apple and lemon zest. The finish is smooth enough, and it fades off the palate nicely. A touch of spritz keeps things lively.
The nose is grassy and minty up front. Syrupy in feel, the palate bears a heavy green note and a tinge of raisin.
The nose is gritty, with woodsy notes. In the mouth, it's highly acidic and crimped in feel. Oak and tart plum define the flavor profile, while the finish offers an oak-based flavor of tobacco but also sour plum, tomato and herbal notes.
The nose is heady and fragrant, edged with dried chamomile and hay flowers and subdued honey. Underneath that is a notion of sweet, luscious apricot compote. With time, there are the most subtle notes of enticing pine resin and fir honey—lit and illuminated all the way by the purest and most concentrated of lemon acidity. A triumph of balance and richness.
The nose is herbaceous, with grassy berry aromas and a touch of pencil eraser. A tannic, grabby feeling palate shows berry flavors in front of a finish defined by mint, thyme and oregano.
The nose is herbal and drawn but offers varietally correct cherry, berry and spice aromas. The wine runs ultracrisp and sheering in the mouth, with tart redfruit and herbal flavors of olive and mint. Seems more sharp and acidic than ideal.
The nose is honest and bright but not terribly expressive, with just a few delicate raspberry and cherry tones. In the mouth, bing cherry and damp earth notes takes over and continue on the medium finish. Try with a veal chop. Drink up.
The nose is honest and fresh with more herbaceous and mulchy notes than fruit. Strawberry notes infuse the rather weak palate but lead to a hit of alcohol on the finish. Drink now.
The nose is in a somewhat closed state, dominated by tar, rubber and olive notes. However, given the mouth-coating tannins, this wine has plenty of time to open up and show its stuff. The moderately complex palate displays appealing leather, blackberry and eucalyptus notes, capped off by a fairly long finish. Try in 2–3 years.
The nose is inexpressive while the lean, rather diluted palate offers dried herb, citrus zest and a note of bitter almond. Brisk acidity completes the picture.
The nose is initially closed but eventually reveals aromas of ripe berry, scorched earth and game. The palate is more expressive, showing fleshy black cherry, crushed raspberry and white pepper alongside tightly packed tannins that need to unwind. Drink 2018–2030.
The nose is initially closed but eventually reveals toasted oak, hazelnut, dark berry and cake spice. The firm palate shows French oak, vanilla, star anise, baked plum and oak-driven spices alongside close-grained tannins that leave a firm finish. Drink 2018–2023.
The nose is initially closed but opens to reveal rose petal, red berry and white pepper aromas. The warm, forward palate offers dense black cherry, espresso and alpine herbs alongside a solid tannic backbone.
The nose is initially inexpressive but eventually reveals a hint of exotic spice. The palate also doesn't give away much, but orange peel and licorice notes eventually emerge alongside fleeting tannins. It finishes abruptly.
The nose is initially rather closed but eventually reveals baked earth, leather, game and ripe black fruit. The taut, tense palate offers dried black cherry, toasted oak, mocha and vanilla alongside grainy tannins.
The nose is initially rather closed but eventually reveals dark berry, blue flower and brown baking spice. The ripe palate offers mature black cherry, coffee, cocoa, star anise and chopped sage alongside tightly packed tannins. Give this another two or three years to let the tannins unfurl, then enjoy.
The nose is initially shy but a few swirls of the glass release scents of pressed rose, aromatic herb, woodland berry, kitchen spice and a whiff of tar. The tightly wound and structured palate offers dried red cherry, white pepper and anise carried by a vein of mineral. Assertive but polished tannins provide the framework. Drink 2018–2026.
The nose is initially shy but after a few swirls of the glass it reveals suggestions of chopped mint, menthol and a whiff of dark spice. The lean palate offers toast, dried tobacco, espresso licorice and a raisin note alongside assertive, close-grained tannins.
The nose is initially shy but eventually reveals aromas of black-skinned berry, blue flower and a whiff of Mediterranean scrub. The straightforward, easygoing palate offers juicy black cherry and a peppery note alongside round tannins. It's made to be drunk young so enjoy soon.
The nose is initially shy but eventually reveals blue flower, toast and a hint of baking spice while the easy-drinking palate offers juicy wild cherry, white pepper and a note of grilled herb. It's soft and easy drinking, with polished tannins.
The nose is initially subdued but eventually reveals inviting aromas of spiced plum, leather, vanilla and a whiff of blue flower. The structured but elegant palate conveys blackberry, dried cherry, mint, savory herb and clove alongside bracing but fine-grained tannins and bright acidity. The lingering finish ends on a licorice note. Drink 2016–2023.
The nose is jammy and candied smelling, but it finds its stride and delivers aromas of licorice, leather and concentrated berry after airing. Crisp and fresh in the mouth, this has clacky tannins leading to lightly herbal flavors of tomato, thyme and wild berry. It shows some warmth on the long, solid finish. Drink now–2015.
The nose is jammy and slightly medicinal at first, but then plum and berry aromas settle. This feels firmly tannic and mouthfilling, with baked berry and roasted plum flavors. The finish is hard and strapping, with excess power.
The nose is leathery and mulchy, with earthy berry aromas. It feels raw and choppy, with stalky, leathery, burnt flavors, plus pinches of green and mint. Ultimately it doesn't have much berry power or clarity.
The nose is lemony, warm and floral. It feels full, solid and sturdy on the palate, with tobacco, baked cherry, plum and herb flavors. The finish remains herbal, with coffee and chocolate notes.
The nose is lifted with bright spice and suggestions of pungent herbs. Black fruits carry a touch of mocha and lead into a crisp, moderately tannic finish. Balance and length are excellent.
The nose is light and attractive, with peach and floral accents. The mouth is perfectly smooth, with apple, melon and a hint of flint or steel. On the finish, some cinnamon spice adds character to the baked-apple flavors. With no flaws, this is the epitome of affordable, drinkable Chardonnay. Best Buy.
The nose is like a veil of Golden Delicious apple scent. The palate follows with soft apple freshness that is pervaded by a deeper lemony streak. But it is apple charm that stays on the surface. There are hints of wax and stone too. The dry intense palate is concentrated and clean. Apple and lemon notes linger and leave the palate utterly clean.
The nose is like citrus candy and applesauce, but it doesn't sing or pop like it could. The mouth is easygoing, with melon and grapefruit, but there's also a bit of unwelcome green bean. This wine fails to excite. —M.S. .
The nose is like pear juice spilled onto warm earth, while the palate is more citrus-focused. A seam of almost tropical acidity links lemon to notes of pineapple, lifted by joyful freshness.
The nose is limited and narrow, not fruity or tropical as it should be. A plump, soft palate is low on pulse, while lychee and honeydew flavors end bland and slightly bitter.
The nose is lively and jumpy with notes of tart gooseberry, Granny Smith apple, lemony citrus and a hint of fresh ginger. The mouth offers riper, more oaky flavors of toasted nuts and pear flesh that lead through to the finish. Well balanced and easy to drink; so approachable, an excellent choice for outdoor summer dining with company.
The nose is loaded with garrigue aromas, mostly rosemary and dried bay leaf, lifted by vibrant black cherry and black berry jam. Licorice and spice unfold in the chewy mouth, with a decadent milk chocolate infused finish.
The nose is loaded with mineral, pencil lead and blackberry notes. Generously juicy on the palate, this exudes youthful fruit backed by terroir-influenced notes. The tannins are structured and lightly sinewy yet soft all at once. The acidity is fresh, carrying the well-concentrated flavors of this chunky wine into a medium finish. This is a decidedly Old World in style, with evident fruit purity and provenance of place. Drink now and for three more years.
The nose is mildly expressive, with zesty lemon in the forefront. The palate is a shows more intensity, offering juicy peach notes supported by a silky texture. Having spent eight months in 35% new oak, this trends toward a fruitier-style Chardonnay, with oak lending textural support.
The nose is mildly pickled, most likely a result of American oak barrels, but overall the wine is pretty and easygoing. The flavors of sugar beet and plum skin are good, and the tannic body ensures that it's not a lightweight eager to be knocked out in the early rounds. Best Buy.
The nose is minty, herbal and strangely exotic, while the palate falls flat in delivering strongly herbal, tomato-based flavors.
The nose is most restrained: the slightest notions of jasmine and nettle appear. With more air, a faint hint of orange peel emerges. The palate is one of streamlined slenderness and precision. This is like a dry laser beam festooned with honeysuckle blossom and fresh lemon zest. There is something that draws you ever deeper into stone and citrus. The lightness of the dry palate remains simply astonishing.
The nose is murky and overdone, seemingly a victim of the rainy 2002 harvest. The palate is heavy and dark, with sweet plum and berry fruit, but not the pulsating, pure type normally sought.
The nose is muted somewhat and the wine grippy yet a tad thin, its flavors a mix of licorice and dust.
The nose is muted, despite the slight spritz of the wine, while the palate is equally toned down. It's a rounded if not very expressive white wine.
The nose is neutral except for dusty aromas and a hint of applesauce. This feels bold, thick and a bit clumsy, with pithy citrus, nectarine and apricot flavors. These notes continue through the wine's finish. Drink now.
The nose is not forthcoming and the palate only hints very subtly at white pepper and green pear. There is ample freshness on the light palate and the finish is one of pure lemon zest. It is weightlesseness and poise rather than power that convinces here.
The nose is not inclined to give much away at this early stage. The palate, however, freely gives wonderfully tart apple fruit that has a juicy ripeness and the tang of lemon. The palate is dry and streamlined, with a wonderfully racy focus of freshness and concentration. Yet this remains svelte and toned. It is the lemony tang that creates such a deliciously lip-smacking and refreshing finish. Lovely now but sure to develop. Drink 2017–2027.
The nose is not very suggestive, however, the palate comes alive and paints a vivid picture of both refreshing and mellow notes of red and black cherry. The body shows a lovely, fine-grained texture that brushes softly against the tongue to send more ripples of cinnamon-spiced cherries your way. Fresh, lively and beautifully aromatic with a mellow finish tinged with peony and rose.
The nose is packed with dark notes of desiccated strawberry, red currant and caramel lozenge, plus dried herb and maduro subtleties. Astringent, lip-grabbing tannins bolster the fleshy, medium- to full-bodied palate. A few more years of bottle aging should help mitigate some of the tannic blow, but enjoy it now with a brief decanting and a slab of grilled meat.
The nose is pickled and vegetal. Some cherry and raspberry fruit mix on the palate, while the finish is hot and spicy. In the mouth, this wine starts off better than it finishes, so it might be acceptable for low-care, quick consumption.
The nose is pleasant, packed with peaches and a touch of cinnamon. On the palate the wine is quite intense but the finish given this intensity, is a little shorter than I would have expected.
The nose is pungent, juxtaposing pretty white floral, grapefruit and pineapple tones against musky, slightly sweaty notes. Dry and bristling on the palate, it's marked by lemon-lime acidity framing crisp honeydew and green plum flavors.
The nose is quiet but the bright, simple palate offers lime and a hint of bitter hazelnut. It's rather lean, with brisk acidity.
The nose is quite shy but eventually reveals whiffs of scorched soil, leather and a balsamic note. The lean straightforward palate offers dried wild cherry and a hint of dark spice alongside grainy, rather fleeting tannins that leave an astringent finish.
The nose is quite shy but the palate is more expressive, offering white peach, mature green apple and candied nectarine zest. A light frothy mousse and fresh acidity brighten the rich flavors.
The nose is quite subdued, but the palate of this bargain Spätlese offers buoyant orange and apricot flavors. It's an easy, juicy wine, neatly balanced with brisk, citrusy acidity. Drink now.
The nose is rather closed and just hints at crunchy cherries. The palate has ample red-cherry fruit but lacks a little definition and sports a slightly bitter edge. The body is dry and juicy. Drink soon.
The nose is rather closed but eventually reveals aromas of espresso, toasted oak, clove and a balsamic note. The tightly wound palate offers unripe cherry, star anise and a green note of powdered sage while firm, grainy tannins leave an astringent finish.
The nose is rather closed but eventually reveals red berry, rose, cake spice and a whiff of leather. It's young but balanced, with bracing tannins and bright acidity that support the tart sour cherry, white pepper and sage flavors. It closes on a mocha note. Drink 2018–2027.
The nose is rather closed but reveals whiffs of dark-skinned fruit. The diluted palate offers raw, red cherry alongside fleeting tannins.
The nose is rather closed but the palate displays crisp, refreshing and mellow notes of apple. All the flavors are restrained but elegant while the mousse underlines all this with soft, finely-tuned creaminess. All this results in a dry refreshing understatement.
The nose is rather closed but this bursts into life in the mouth with lip-smacking citrus freshness and notions of tart stone fruit along a linear, driven palate. Whistle-clean and just a little bracing, this is a textbook Riesling from the fresh 2014 vintage. It's light-bodied but shows lots of verve.
The nose is rather closed on this 80% Sangiovese and 20% Merlot blend but it eventually reveals whiffs of prune and leather. The evolved, dense palate is more expressive, offering blackberry jam, licorice and black pepper alongside round tannins. Drink sooner rather than later to capture the remaining fruit and freshness.
The nose is rather closed, but eventually reveals subdued aromas of cassis, violet and a whiff of eucalyptus. The palate offers blackberry, tangerine zest, rhubarb and a hint of ground pepper alongside grippy tannins.
The nose is rather neutral save for distant aromas of cherry fruit, boysenberry and spice. However, the mouthfeel is more interesting thanks to the wine's chewy succulence and fresh, zesty close: An 80-20 blend of Sangiovese and Merlot.
The nose is rather neutral, the palate follows in a similar but clean fashion. This is light bodied and clean, with just a little hint of earthiness.
The nose is rather restrained but the palate comes alive with ripe lemon and zesty tangerine. This is dry and concentrated, with a lovely vein of lemon freshness that pervades and brightens the entire experience. Prepare to be refreshed. This is luminous, fresh and so illustrative of the 2014 vintage: A challenge that yielded such jewels in the right hands. Lovely now but with ample mileage. Drink 2017–2037
The nose is rather shy and just hints at citrus freshness. The palate, however, fizzes with expressive lively lemon notes which are presented on a light, fruity, inherently fresh and dry body. This is easy and totally refreshing and finishes on a lovely lemon note.
The nose is rather shy but eventually reveals aromas of dried black fruit, sunbaked earth, pressed flower and a touch of menthol. The solid medium-bodied palate offers black cherry, coffee and clove framed in close-grained tannins. Drink soon.
The nose is rather shy but eventually reveals aromas suggesting nut and acacia honey. The lean palate shows unripe pear, lime, saline and a hint of bitter nut alongside brisk acidity.
The nose is rather shy but eventually reveals aromas suggesting wet underbrush, wild herb, new leather and a hint of woodland berry. The slender palate is rather raw and diluted, offering hints of tart sour cherry and star anise alongside brisk acidity and angular tannins.
The nose is rather shy but eventually reveals delicate scents of spring flower and lime. The vibrant, straightforward palate delivers grapefruit and a hint of tangerine accompanied by brisk acidity.
The nose is rather shy but eventually reveals subdued aromas of underbrush, toast and a whiff of dried menthol. The rather lean palate isn't very expressive, offering raw cherry, cranberry and a hint of powered sage alongside astringent but fleeting tannins that dry out the finish.
The nose is rather shy but eventually reveals suggestions of berry, aromatic herb and oak-driven spice. The assertive palate offers licorice, coffee and raw cherry alongside grainy tannins that clench the lean finish. You'll also notice a green note of powdered sage.
The nose is rather shy but eventually reveals whiffs of spring wild flower and beeswax. The straightforward palate offers pear, citrus, mineral and a hint of almond alongside rather fresh acidity.
The nose is rather shy but eventually shows earthy aromas of grilled herb, charcuterie and ground clove. The aromas follow over to the juicy, rather rustic palate along with red cherry and a funky hint of game. It's easy drinking, with loose, somewhat fleeting tannins.
The nose is rather shy but reveals ripe black fruit, plum cake and baking spice. The densely concentrated palate doles out mature blackberry, crushed raspberry, allspice and licorice alongside smooth, velvety tannins. There's also the heat of alcohol.
The nose is rather shy while the round palate offers suggestions of yellow stone fruit and a candied citrus note. It closes on a hint of bitter almond.
The nose is rather shy, while the palate brings freshly cut green apple and Conference pear. This is precisely but finely drawn with ample lemon freshness and bright verve. The body is light and dry. Bright, lively lemon on the finish sets the tone.
The nose is rather subdued but this eventually reveals hints of pressed acacia flower and nut. On the palate, flinty mineral, almond and a hint of honey accent citrus zest while fresh acidity gives lifts the finish.
The nose is rather subdued. The palate comes in with the ripe freshness of orange flesh and peel. There is a lovely zesty pleasantly bitter frame that lends structure and acts as a counterweight to the slight fruit sweetness. The off-dry palate is poised and balanced, with an almost dry finish. This is restrained and elegant.
The nose is reluctant at first, but patience reveals struck match, smoke, slight mint and tar elements. The palate is dominated by tart red fruit, like cranberry skins, bolstered with pinches of brown spice.
The nose is reminiscent of dried pine cones and miso. It is only on the palate that some fruit appears: Hints of red cherry mix with the same pine notes and are fringed with pleasant bitterness. The palate is light in weight but concentrated. This calls out for food—think game and mushroom dishes. The finish is juicy, refreshing and moreish.
The nose is reminiscent of the yellow and aromatic peel of ripe apples. It even has a touch of mirabelle. The palate continues in the same fruit-driven vein with that pure, ripe but tart apple note that seems to be such a feature of Alsace Riesling. The palate is dry and has a fine-boned structure that almost crunches in the mouth. A pure lemon note makes for a very clean-cut finish.
The nose is restrained but has zesty lemon hints. The palate also presents ample lemon and orange zest. This counters the fruity richness of the peach. A bitter phenolic streak prevents this from becoming too rich and balances the ample fruit on the off-dry finish.
The nose is restrained, but the palate hold some lovely peach fruit, edged with tangy citrus pith. It has a pleasantly light but rounded body and a balanced off-dry finish that majors in lemon freshness.
The nose is reticent but reveals glimpses of passion fruit and peach. These are intensified by honeyed richness on the concentrated palate. Flavors are luscious and round but tangy notes of grapefruit zest give tension and ease to this richness. The finish is all about freshness despite being medium sweet. The peach lasts and lasts.
The nose is rich and easy; packed with dark fruit, a touch of oak. Not terribly serious, but beautifully balanced and very likeable. The finish is short-medium, and the fruit stays with it. A comfort wine for comfort food.
The nose is rich with aromas of butterscotch and vanilla, with a vein of melon and lemon adding levity. Rich and weighty, the palate follows suit, yet clean citrus brings brightness that shines through the finish.
The nose is rich with Red Delicious apple notes. The palate adds lemon freshness and a tangy, slightly bitter but appetizing streak of zestiness. The finish is restrained, just dry and clean.
The nose is rustic, with horse hide, bramble bush and spicy, subdued black fruit. The palate is round and rich, with pure and ripe berry fruit along with some supporting oak. The finish is equally nice, with notes of licorice, coffee and spices.
The nose is secretive but the palate shows structure and poise. There is freshness and brisk, tart redcurrant fruit with some concentration, plesantly unexpected grip and lovely firmness. It's a light but impressive Pinot.
The nose is shy and does not give much away. On the palate, beautifully pure red currant and tart red-cherry notes come through. The slender body is pervaded by freshness and has lovely overtones of conifer and oak leaf. It is later on that the fine but firm structure comes to bear. This is light but has depth and the potential to develop.
The nose is shy and does not want to show its fruit. The very frothy, light palate displays hints of ripe yellow apple and glints of citrus. This is balanced and shows its fruit reluctantly but comes together beautifully on the dry finish.
The nose is shy and just suggests peppery watercress, the ultralight palate follows up with fresh, zesty lemon flavors. The body of this wine is light and almost weighless, but brings the full refreshment factor with a zesty, peppery edge.
The nose is shy and merely hints at lemon zestiness. The palate also opens with lemon zest but in a very concentrated full-on fashion with a citrus blast. There is a softer touch of orange and tangerine, too. The freshness is bundled and has ample drive and energy. This certainly is juicy, citrus fresh and off dry. The finish is whistle-clean and very refreshing.
The nose is shy at first, gradually revealing black-skinned fruit, scorched earth and nutmeg aromas. The juicy, straightforward palate delivers ripe black cherry, mocha and clove flavors through a frame of evolved tannins. Drink through 2020.
The nose is shy but a deeper sniff reveals ripe notes of green pear. These also appear on the compact and slender palate, accented by a bright lemon freshness. It's refreshing, clean and bright, and the finish leaves you wanting more.
The nose is shy but eventually offers suggestions of black cherry, underbrush, grilled herb and a balsamic note. The firm palate offers raspberry jam, licorice and a hint of coco alongside austere, drying tannins that leave an astringent finish.
The nose is shy but promises development with its heady note of chamomile. The palate reinforces this soothing, herbal and balm-like feeling even more, seemingly dissolving dried chamomile aromas in a sea of fluid, fresh lemon. The palate is absolutely dry and comes with a wonderful lightness of touch. Despite the ripeness of the 2012 vintage this has ease and a spring in its step. This wine is lovely now and will continue to evolve for a long time. Concentration will make sure of that. Drink 2017–2030.
The nose is shy but subtly hints at citrus zest. The palate comes alive with subtle, fresh and very pure fruit: exquisitely accurate notions of mirabelle plum and beautifully aromatic tangerine. This is pure, streamlined and richly fruited, but done in a subtle grown-up way. A real joy to savor and drink. Finishes dry.
The nose is shy but suggests a little development. The palate is fresh and has developed autolytic notes of bread and brioche with a touch of lemon and ripe apple. This is rounded, harmonious and grown-up with rather fine fizz and a restrained dosage. Lovely as apéritif but serious enough to with subtle food. Lovely, clean, balanced and lasting.
The nose is shy but the palate is full of generous ripe pear fruit that's wonderfully countered by equally ample freshness. This interplay between opposite poles creates a friendly and appetizing wine. The finish is clean and just off dry.
The nose is shy, offering whiffs of moist, weedy underbrush, blue flower and walnut. The diluted palate offers suggestions of red berry alongside bracing acidity. A salty note gives it a quick, drying finish.
The nose is shy, showing just a few herbal hints reminiscent of yarrow. Frothy bubbles, however, pronounce the varietal character of Grüner Veltliner, revealing an appealing textural element as well as herb-tinged pear fruit. Fresh, dry and light on its feet, this would be a lovely apéritif.
The nose is slighted lifted and high-toned. But the pleasing flavor of fresh raspberry takes over on the palate, and light touches of cocoa and sandalwood from 18 months in barrel bring a bit of depth to the finish.
The nose is slightly creamy due to overt oak, and it's also somewhat disjointed, what with both bold berry fruit and a strong whiff of wet dog. In the mouth, things quickly turn grapey, and then that overt fruitiness morphs into cherry and espresso. Meanwhile, bursting acidity throughout keeps it lively and fresh. Best Buy.
The nose is slightly feral, bearing fragrances of brambly boysenberry and wild blueberry. There is a nice play between fruit and savory notes, with flavors of raspberry, strawberry, smoked meat and summer farm stand. Mellow tannins offer an ample preface to a citrus-zest finish amped up by a touch of salted caramel.
The nose is slightly subdued with a faint touch of lemon balm and orange. The palate unpacks this with notes of both citrus and earth. There is something textured about that earthy feel, while all the freshness of lemon and orange zest dazzles the senses. This has purity and precision which lend a sense of weightlessness despite the undoubted power of the wine. The finish is wonderfully dry, refreshing and absolutely lip-smacking. Drink 2017–2030.
The nose is slightly unfocused, with mealy peach and unripe tropical fruit pervading. Medium bodied, the palate brings slightly stemmy, unripe flavors, with citrus and pineapple rind leading to an astringent finish.
The nose is slow to emerge on this proprietary blend, with some berries, toasted cedar and hibiscus extract eventually arising. The palate blends smoked meats with blackberry juice, blueberries and a pine-like woodiness.
The nose is somewhat reserved on this wine from the stylish brand Left Bend, named after the San Andreas Fault, though cherry liqueur, plum jam and red clay do emerge. The scents translate to vivid flavors, though, with cinnamon spice, ollallieberry and black pepper on the palate.
The nose is spicy and enticing, with highlights of pineapple and grapefruit. On the palate, the fruit is tart but nicely balanced, with defining acidity and a finishing pat of butter.
The nose is standard fare as it offers cherry, plum and a hint of herbaceousness. Good plum and berry fruit carries the mouth, while the finish is round and smooth. The wine is balanced and entirely satisfying even if it is basic in its intent. As per usual, Calina delivers a good wine for the price. -M.S.
The nose is still a bit closed but eventually reveals aromas of dark berry, leafy underbrush, baked earth and tobacco. On the firm palate, notes of licorice, grilled herbs and black pepper add depth to the black cherry core. Bracing but refined tannins hold it all together.
The nose is still a bit closed but eventually reveals black-skinned berry, dark spice, iris and a whiff of tilled soil. The palate is more expressive and downright delicious, offering juicy black cherry, raspberry jam, cinnamon and a touch of exotic spice. Firm, fine-grained tannins and fresh acidity provide the framework while a licorice note closes the lingering finish. Drink 2020–2032.
The nose is still a bit closed but eventually reveals leather, game, berry and forest floor. The palate is more expressive, delivering concentrated wild cherry, black raspberry, cooking spice, savory herb and anise. A backbone of firm but polished tannins and fresh acidity provides the framework. Drink 2020–2030.
The nose is still a bit closed but reveals woodland berry, toast, culinary spice, chopped herb and a hint of dried earth. The bracing palate offers raw red berry, powdered sage and star anise supported by astringent tannins and brisk acidity. Best after 2019.
The nose is still a bit closed, but the palate is more expressive and accessible. It delivers ripe black cherry, sweet raspberry, subtle oak, vanilla and espresso flavors alongside firm tannins. It's good now but will be better after 2018.
The nose is still a bit shy but eventually reveals underbrush, ripe plum and whiff of dark spice. The firmly structured palate delivers mature black cherry, clove, licorice and a hint of tobacco framed in densely packed, fine-grained tannins that need to unwind. Drink 2020–2030.
The nose is still closed and gives away little. The palate has a voluptuous shape but comes tightly corseted: all is present but still closely held. The peachy fruit has a serene easy sweetness that has its perfect counter measure in orange and Meyer lemon freshness. This is poised and sweet but countered and cut by immense freshness. The aromas have yet to unfold fully. Both blood orange and peach lurk promisingly. It is the seamless poised texture of this late harvest that stands out, along with supreme purity. Wait for this. Drink 2020—2035.
The nose is still closed and just gives us a whiff of white pepper. The palate is beautifully slender and has a lighter touch of just-ripe blueberry and red cherry. There is a gentle silky grip and a lot of refreshing tart and delicious fruit. While 2014 was not an easy vintage for reds, this acquits itself with sassiness and grace.
The nose is still closed and shy, while the palate speaks of ripe but tart cherry and blueberry fruit, coralled into a fine, firm tannic structure. Inherent freshness makes this wine bright and bold, lending precision and promise. The wine needs to mellow but all is there: fruit and firmness, tone and brightness. Crunchy and lovely right now, this will relax soon. Drink 2018–2025.
The nose is still closed but already gives glimpses of citrus zestiness. The palate is a riot of both fresh and candied peel, think Seville orange, tangerine and Meyer lemon. The zesty freshness of the citrus fruit always has the upper hand on this energetic, exuberant late harvest wine and counters the residual sweetness perfectly. Killer acidity and utter concentration create a magnetic, delicious, age-worthy wine. The finish is off dry and refreshing, with a sweetish glint here and there. Drink 2017–2040 at least.
The nose is still closed but already whispers of fragrant citrus show. The palate strikingly combines a core of ultraripe fruit—think juicy mandarin, golden peach and gorgeously aromatic blood orange—and a masterful lightness of touch. The freshness is chiselled and precise, the finish is lasting and impressive, but never losing its unforced gentle nature and the lightest touch.
The nose is still closed but the palate reveals yellow mirabelle plum notes enlivened by lemon freshness. This is fruit-driven and refreshing with a slender, easy body that has a dry, lively finish.
The nose is still closed on this bracing red but it eventually reveals whiffs of black plum, licorice and leather. The dense, extracted palate offers blackberry, Marasca cherry, clove, espresso, licorice and a blast of black pepper. It's still young, with brooding tannins that need time to soften. Drink 2017–2025. T. Edward Wines, J&J Importers.
The nose is still closed, there is an almost smoky aspect and a promise of far more perfume in the future. The palate comes with great concentration of still tightly coiled lemon zest notes but the aftertaste is almost salty. This is dry, linear, muscular and toned, affording glimpses of future grandeur through dense lemon and lime zestiness. Give this some time in bottle. Drink 2018–2030.
The nose is still closed: There is just a hint of dark fruit. The palate lightens with expressive and finely drawn fruit. There is pepper-tinged red cherry, fine notes of cranberry and red currant. The fruit here is beautiful and taut; there is freshness, tension and real elegance. Tannins are supple and fine, and the body is unforced and fresh.
The nose is still dominated by funky yeast, signaling that this Riesling requires time in bottle. The streamlined palate reveals something that is equally generous and tart, like pink grapefruit or pomelo. There is a lovely phenolic texture, too, with intimations of riper fruit in the background that will still take their time to appear. Best to let this slumber for a while in a cool cellar. Drink as of 2018.
The nose is still emerging on this bottling by the historic estate, but nectarine, white and yellow flowers and a touch of cantaloupe are starting to peek out. The flavors dance between acidity and ripeness, with green apple flesh, lemon-lime peels and brisk minerality that build into a juicy finish.
The nose is still rather closed but eventually reveals leather and balsamic notes. The subdued palate offers mature black cherry, spicy plum, grilled herb and a whiff of black pepper alongside bracing tannins. Drink 2016–2021.
The nose is still shy and closed. Likewise, the body is taut and will take time to unfurl, but all the structure and promise is already here. This wine is firm and bright, slowly showing dense blueberry notes edged with cinnamon and pervaded by freshness. The structure is firm and still crunchy but with a juicy release. On the finish, white pepper shimmers in the blueberry fruit. Drink 2019–2029.
The nose is still shy but already tells of tender sweetness. The palate has a rounded earthy smoky element that grounds the luscious generous fruit of dried pear and supersweet Reine Claude and mirabelle plums. The sweetness of this SGN is balanced and almost fresh, but the intriguing thing is a kind of smoky, dark and mysterious core of stone.
The nose is still shy but the palate has an almost-fizzing freshness that speaks of a multitude of aromas: green-apple peel, green-pear flesh, a touch of yeast and a salty, savory, peppery edge of miso. This is compact with a good creamy core in its slender and slinky body, but full of flavor and verve.
The nose is still shy, with hints of lemon. This note also characterize the slender, dry and still-taut palate which also has a textured earthy element on which these lovely bright citrus accents are displayed. The finish is dry on this slender, young wine. Drink 2017–2025.
The nose is still unwilling to yield much. This is tightly closed, but the palate shows what lies in store: wonderful grapefruit peel and enticing, herbal pepperiness. This is very sleek and zesty, concentrated and utterly refreshing with a delicious lick of lemon on the finish.
The nose is strong on this wine, with intense notes of kirsch, brandied raisins and fruit cake spice. Medium weight with fine-grain tannins and more sweet red fruit preserve flavors developing in the mouth. The finish oozes with a vanilla crème flavor. Rich and flavorful but definitely falls on the sweeter side.
The nose is subdued and gives little away. The palate seems slightly dilute and neutral, showing very little of Sylvaner's subtly perfumed quality. It's a very light bodied, clean but almost neutral white.
The nose is subdued and rounded, while some green pear aromatics play on the palate of this mild wine. It still takes time to come out of its shell, but will become full-fruited and open up by 2015.
The nose is subdued at first but then opens up into ripe apple notes with the zesty spice of grapefruit rind. The palate is dry and concentrated and adds a riper notion of juicy yellow plum while a bright lemony citrus streak keeps everything taut and lively. This is joyful, subtle and fresh and finishes on a pure apple note.
The nose is subdued but eventually reveals whiffs of pressed white flower and dried herb. The rather lean palate offers hints of green pear, citrus, mineral and a note of bitter almond.
The nose is subdued but has a floral aspect. The palate, while fresh, slender and dry, seems to have a bitter element that gets in the way of the clean citrus notes. There is some concentration and a zesty lemony finish.
The nose is subdued but opens into juicy ripe pear fruit with a gentle, balanced sweetness. The body is pliable and fluid, unobtrusive and balmy, yet serious. It achieves a wonderful balance with an off-dry finish.
The nose is subdued but savory. There is also slight spritz and a pliable, rounded freshness in this uncomplicated but friendly white.
The nose is subdued but the palate shows the effortless, weightless charm of Sylvaner, with hints of green pear and lime as well as notes of stone and earth. It offers expressive slenderness.
The nose is subdued while the palate shows some apple and yellow-plum fruit. This is simple and fresh but shows a bitter edge and some dilution.
The nose is subdued, with aromas of crisp red plum, herb and bramble; but the palate is lush, with loads of ripe strawberry, peach and cherry flavors. This is dry in style but soft and juicy on the palate.
The nose is subdued. Even the palate only gives up its secrets slowly. Right now, there is a creamy richness informed by peach and mirabelle plum. It is framed by zesty lemon freshness that counters the palpable warmth. The body is concentrated and lip smacking, harmonious and moreish with an earthy, clean, textured and off-dry finish.
The nose is sulphuric and a bit barnyardy, which screams“watch out,” but in the mouth there's acceptable if unspectacular apple fruit. It's scratchy in the finish, and probably just this side of not being worth drinking.
The nose is tender, with primary, juicy pear fruit. The palate comes in with fruity rounded ripeness, helped along by a little residual sweetness. While the palate remains slender, the flavors are rounded and fresh, driven by friendly, appetizing pear fruit.
The nose is tightly closed, yet there is the suspicion of fine fruit. The grippy palate brims with peppery dark-plum fruit and very fine distinct tannins that give this a taut, rigid frame that still needs to relax. This is unusual in so far that it is a Cabernet Franc from Austria, grown on slate. It works well: The tannic structure and fruit are fully expressed. This needs bottle age and will blossom into a far more relaxed and fruitful wine. Drink 2020–2030.
The nose is true to the variety: there's grapefruit and lime aromas along with grassy notes. The palate is solid, maybe a bit plump and vapid, with lemon, lime and other citrus flavors. A bell pepper and jalapeño sharpness comes up on the finish.
The nose is uncertain and hovers between musky botrytis and lactic tartness. The palate removes all doubt and shines with luscious, concentrated sweetness, referencing the pleasant bitterness of honeycomb and the spice of maple syrup. Pure lemon freshness illuminates everything. Drink now through 2025.
The nose is very quiet but the body emanates a generosity despite its lightness. There is red-cherry fruit and a certain ampleness on a slender, fresh body. Tannins are like barely-there linens. The finish is wonderfully clean.
The nose is very restrained: barely an aroma escapes. The palate comes in with shy reticent freshness but reveals a serious vein of grapefruit zestiness underneath. This has ample freshness that needs to be teased out. The finish is dry and clean.
The nose is very shy and almost neutral. The palate does not brim with aroma, either: here is slender clean freshness on a light dry body. Drink soon.
The nose is very shy and just gives brief glimpses of pear fruit. The palate is a little dilute but has enough fruit to capture the appeal of pear-scented Pinot Gris. The body is rounded, has a pleasantly bitter edge and finishes dry.
The nose is very shy but the palate holds creamy candy-like strawberry notes. This is dry and fresh, light and easy. A touch of residual carbon dioxide makes for extra liveliness. Drink this soon.
The nose is very shy, giving little away apart from slight citrus. Everything happens on the palate, with tender but ripe pear fruit gently edged with zesty citrus. A tingle of white pepper along the lemon peel creates a vividly fresh but light wine. It's clean and totally refreshing, with a long finish.
The nose is very shy: a mere hint of earthiness emanates. The slender palate shows very clean fruit of yellow apple residing on a slender lemony palate. This is fresh and sprightly with a dry finish. Drink soon.
The nose is very shy: The wines still needs waking up and only comes alive slowly with a little air. The flavors on the palate seem subdued but there is customary Riesling freshness. The finish is dry.
The nose is vibrant and a bit feral, with aromas of red plum, cherry, red currant and herb. It feels lively, with raspberry, cherry and herbal plum flavors. The finish is juicy.
The nose is weak, with just slight pear and fleeting wet rocks, and the flavors aren't powerful either: apples, pears, lime pith and barely ripe peach. It's an easy-to-drink summer wine, good with a crab louie.
The nose is yeasty with aromas of apple and hay stalks. This feels lively and citrusy, although the structure and bubble bead are weak. Flavors of briny apple and nectarine finish with a pickled flavor and juicy acidity.
The nose isn't overly expressive but eventually reveals suggestions of tropical fruit, chopped herb and a whiff of stone. The straightforward, slender palate offers grapefruit, a hint of peach and mineral accompanied by crisp acidity.
The nose isn't very expressive but eventually gives up aromas of toasted walnut, citrus and crushed rock. The lean palate offers lime, raw yellow peach and a mineral note accompanied by bracing acidity.
The nose isn't very expressive but eventually reveals aromas of wet, weedy underbrush, eucalyptus and a whiff of spice. The palate is extremely evolved, showing dried fruit, evidence of alcohol and a hint of anise. This has seen better days.
The nose isn't very expressive but eventually reveals earthy aromas suggesting underbrush, moist soil and toast while the lean palate offers roasted coffee bean, oak, espresso and anise. It lacks fruit richness while fleeting tannins give it an abrupt finish.
The nose isn't very expressive but eventually reveals fig and raisin aromas. The simple palate offers raw, red cherry alongside brisk acidity and firm tannins.
The nose isn't very expressive but eventually reveals leather and berry. The easygoing palate shows fruity notes of wild cherry, raspberry and a hint of kitchen spice. It's simple and fresh so enjoy soon.
The nose isn't very expressive but eventually reveals sawdust, toasted oak and roasted coffee bean. The palate delivers raw red cherry, anise and espresso alongside bracing tannins. Give this time to fully develop. Drink after 2018.
The nose isn't very expressive but eventually reveals subdued aromas of dried rose, raisin, leather, truffle and a whiff of dark spice. Showing the heat of the vintage, the palate is somewhat evolved, offering dried wild cherry, espresso, vanilla anise and toasted oak alongside drying tannins that leave an astringent finish. Drink through 2021.
The nose isn't very expressive but eventually reveals underbrush and dried earth aromas. The palate offers tart black currant, green pepper, coffee and toast alongside supple tannins and fresh acidity.
The nose isn't very expressive but eventually reveals whiffs of pressed white flower and orchard fruit. The straightforward palate offers suggestions of mature yellow apple, candied lemon drop and a bitter almond note.
The nose isn't very expressive but eventually shows suggestions of leafy underbrush and sunbaked earth. The solid palate offers raspberry, tart cherry and a hint of ground pepper alongside firm tannins.
The nose isn't very expressive but eventually suggests aromas of toast, espresso and chopped herb. The tight palate offers oak, baking spice and the heat of alcohol but not much fruit richness. Astringent tannins grip the finish.
The nose isn't very expressive but eventually yields subdued whiffs of toasted oak and honey. On the shy palate, suggestions of mature apple, lemon drop and a briny note come through before a rather abrupt finish.
The nose isn't very expressive but it eventually releases whiffs of pressed violet and dark woodland berry. The shy palate offers dried black cherry and dark cooking spice alongside somewhat fleeting tannins.
The nose isn't very expressive but it eventually reveals delicate whiffs of white spring flower and green apple that carry over to the palate along with a hint of citrus. Racy acidity gives it a crisp, clean finish.
The nose isn't very expressive but it eventually reveals notes of red berry with undertones of game and a whiff of barnyard. The palate offers crunchy red berry and a hint of clove alongside fresh acidity and soft tannins.
The nose isn't very expressive but reveals a hint of farmyard and toast. The funky farmyard note carries over to the rustic palate along with a confectionary note, a green sensation of powdered sage and bitter walnut skin. The shorty, raspy finish dries out the mouth.
The nose isn't very expressive but reveals white flower and tropical fruit. The simple palate delivers pineapple and lemon zest alongside brisk acidity.
The nose isn't very expressive but the firm palate delivers red berry, menthol and baking spice. Assertive refined tannins provide the backbone. Give this time to fully develop.
The nose isn't very expressive but the palate eventually reveals raw red berry, espresso, brimstone and grilled rosemary alongside astringent and rather drying tannins.
The nose isn't very expressive but the palate offers dried black cherry, coffee, mocha, oak, licorice and the heat of alcohol alongside velvety tannins. It lacks the fruit richness needed to stand up to the oak and evident alcohol.
The nose isn't very expressive but you can detect whiffs of adhesive bandage, medicinal herb, apple skin and mineral that carry over to the diluted, rather bitter palate. Brisk acidity underscores the wine's lean character.
The nose isn't very expressive on this barrique-aged Sangiovese but funky whiffs of barnyard and scorched earth eventually emerge in the glass. The muddled palate offers dried plum, vanilla and a gamy note alongside gritty tannins.
The nose isn't very expressive on this big, brawny wine but the chewy, full-bodied palate offers blackberry jam, raisin, licorice, chocolate and orange peel alongside smooth tannins. It still has enough fruit richness to carry off the hearty alcohol but drink sooner rather than later.
The nose isn't very expressive while the palate shows toasted oak, graphite and raw berry. It lacks fruit richness while unripe, astringent tannins dry out the mouth.
The nose isn't very expressive, but subdued aromas of black currant, espresso and a whiff of Mediterranean herbs eventually unfold in the glass. The palate offers dried black fruit, espresso and a pepper note alongside astringent tannins that leave a mouth-drying finish. It's shy on freshness, so drink sooner rather than later.
The nose isn't very expressive, but the palate offers mature blackberry, dried cherry, ground pepper, espresso and anise alonside assertive, astringent tannins. The dried fruit shows the heat of the vintage so best to drink soon.
The nose isn't very expressive, offering aromas of toasted hazelnut, while the dense, simple palate shows dried black cherry and licorice. It's shy on freshness and has round but rather fleeting tannins. Drink through 2018.
The nose just gives a gentle hint of ripe apricot. The palate, on the other hand, speaks freely of zesty citrus: ripe lemon and fresh Seville orange, full of tart zestiness and refreshing zing. This is slender and linear, taut but chock-full of fruit. There is drive and energy and total refreshment.
The nose just hints at earth and autumnal oak leaf. The palate comes with slight grip, very fine tannins and more earthy leafy aromas. Red-cherry fruit is just hinted at. This is slender and bone dry and will come into its own when served with subtle mushroom or game dishes.
The nose just hints at green pear but the palate unfolds with quite some power: there is ripe lemon zest, a phenolic midpalate with textured, peppery citrus notes, the rough but ripe peel of Boc pear and quite a bit of heat on the finish. Lemon lingers long.
The nose just hints at the idea of citrus: the palate obliges by providing lemon and grapefruit freshness on a dry slender palate. The finish is fresh and clean.
The nose just hints at white pepper and berries, while the palate confirms they are indeed there, but there is such slenderness, such fresh acidity amidst the ripe fruit that this wine comes across as simpler than it is. This offers very honest, unadulterated fruit. If you are planning a picnic, take this wine along.
The nose leaps out of the glass: fat, meaty and jammy, laden with ripe, seductive fruit. The palate impression is still young, firm and tight, with tart loganberry fruit that has a nice tang to it. It's all wrapped in big, toasty layers of oak, with coffee, bitter chocolate and licorice running through the long finish. This one needs more time to knit itself together and open up.
The nose lures one in with very approachable aromas of black pepper, bacon fat, blackberry, anise and toasted chia seeds. The licorice quality powers the palate as well, further made delicious by black cherries, blueberries and game. The tannic grip is a bit firm right now, so wait until mid-2016.
The nose merely hints at tropical riches. The stony palate also holds tightly onto its fruit: it is only zesty citrus that can be divined amidst all the stone. Bright lemon shines above what seems a deep dark core of rocky earth. There is real drive and real energy in that bright, lemony vein that runs right through this dry, serious and almost brooding wine. The finish adds a touch of a more mellow apple note that persists throughout the long finish. Wait for this. Drink 2020–2035.
The nose merely reveals the slightest shimmer of ripe lemon zest. The palate comes in with beautifully spicy mirabelle flavors, tempered by tangy citrus. There is lovely citrus concentration that has a zesty textural element in the streamlined body. This is wonderfully bracing, ripe and refreshing. A total joy.
The nose needs air but as it wakes up, subtle notes of fragrant baked peach rise. On the palate a streak of lemon freshness provides both frame and direction, alongside a lovely apple-skin texture. Made from a blend of Riesling, Pinot Gris and Gewürztraminer this unites the virtues of each variety. This is full of life and impresses with its great precision and freshness. The finish is bone dry. Lovely now but will age. Drink now through 2025.
The nose of Concord grapes is immediately appealing and leads to notes of overripe raspberries. Substantial residual sugar in combination with medium acidity render this a good for pool-side sipping or with paté.
The nose of juicy plum promises ripe fruit. The palate follows with a generous softness. There is ease on this light body and lots of freshness. Enjoy while aromas are at their peak.
The nose of smoke and sweet creamed corn doesn't exactly reel you in. Then a vegetal palate featuring mostly green beans and toasty oak is way off the mark, given the variety we're talking about. The finish is heavy, mouth coating and mildly bitter.
The nose of this 80% Sangiovese, 10% Canaiolo and 10% Mammolo wine opens with black cherry and baking spice. The accessible palate delivers red plum fruit, clove spice and smooth tannins. Enjoy soon.
The nose of this 85% Sangiovese, 10% Canaiolo and 5% Colorino Chianti shows muted black-skinned fruit and cooking spice aromas. The palate is easygoing, displaying black cherry, clove and vanilla flavors enveloped in mellow tannins. Enjoy soon.
The nose of this 90% Sangiovese and 10% Merlot cuvée shows prune and vanilla scents. On the palate, it's simple and easygong, delivering cocoa and black cherry jam flavors. Drink soon.
The nose of this 90% Trebbiano and 10% San Colombano wine suggests dried apricot, chestnut honey and marzipan. Its rich flavors carry over to a sweet, luscious finish.
The nose of this Aglianico Riserva from Southern Italy is redolent of Indian spice, sandalwood, church incense and potpourri. You'll also get perfumed fruit tones of cherry liqueur and candied fruit over a thick, chewy mouthfeel with a touch of sour cherry on the close.
The nose of this Augustin Huneeus-made wine shows soil, wood and a algae-greenness; the palate, blackberry and oak. Medium-bodied; finishes with dry tannins. 60% Carmenère, 30% Cabernet Sauvignon and 10% Merlot.
The nose of this blend of 46% Roussanne, 24% Picpoul, 21% Viognier and 9% Grenache Blanc is quite lush at first, evoking pan-seared pear and pineapple, but a steely tension keeps it in check. On the palate, coconut and honey butter flavors are cut by searing acidity.
The nose of this blend of 58% Syrah, 17% Cabernet Franc, 9% Merlot, 8% Malbec and 8% Petite Sirah is a touch funky, with sour blackberry, charcoal and dried meat aromas. Charred blueberry, sour black plum and savory meat flavors show on the palate.
The nose of this Bordeaux-style blend is laden with blackberry, violets, clove and eucalyptus. The round palate doles out similar complexity, with additions of bramble berries and forest floor tones. The tannins are smooth and toasty, which translates onto the long and dry finish.
The nose of this bottling begins with juniper and chaparral scents, building toward black cherry fruit and cola spice. Cooked red plum and cranberry flavors emerge on the palate, where oregano, pine and eucalyptus touches add nuance.
The nose of this bottling explodes with exotic cherry scents and compelling strokes of iron, rose, carnation and cinnamon. It's refreshingly tart and earthy on the palate, where dewy sage, mint and tarragon touches lift its youthful raspberry and green olive flavors. Easy to guzzle, yet intriguingly complex.
The nose of this bottling from a stone-strewn vineyard in the heart of the appellation is very restrained, offering wet concrete, lime and lemon pith scents, with a touch of sweet chive. Pink grapefruit and petrol notes show on the palate, which is layered with an intriguingly sticky texture.
The nose of this bottling from actress Challen Cates impresses with its spicy cherry, mulberry, juniper and mace notes. The palate is silky in texture and extremely well integrated, long-lasting and layered, with shiitake mushroom, forest floor, red cherry and earthy loam flavors.
The nose of this bottling from one of Temecula's most reliable producers is pretty but not terribly complex, with crushed purple flower, blackberry jelly, coffee and elderflower aromas. The palate shows Concord grape fruit flavors and a gravel-driven minerality.
The nose of this bottling from the former Addamo Vineyard is full of underbrush and sage notes, with complex layers of candied raspberry, wisteria and cinnamon stick aromas. Juicy raspberry and pomegranate flavors kick off the palate, where allspice, nutmeg, dried ginger and flowering thyme notes coalesce.
The nose of this bottling from winemaker Tyler Thomas is simultaneously delicate and voluptuous, with strawberry, plump plum, crushed slate and pepper seasonings. The palate is focused, with fresh red fruit, a rocky structure and strong thyme, marjoram and sage characteristics. Soft and delicious, it finishes with a dried strawberry kick.
The nose of this bottling has all the basic Pinot Noir qualities: cooked red berries, roasted fennel and a bit of earthiness. There is tangy cranberry fruit on the palate as well as damp anise and Earl Grey tea touches.
The nose of this bottling is all about bright citrus and yellow flower, with upfront aromas suggesting crushed white rocks, grapefruit pith and sweet grass. It's supercrisp, grippy and sharp in acidity on the palate, showing white flower and clover honey flavors as it opens.
The nose of this bottling is both floral and savory, blending roasted beef with lilacs and a creamy boysenberry mousse. The palate is cohesive and pleasant, with dark berries, a touch of roasted game and more purple-flower petals, carried by a persistent acidity.
The nose of this bottling is extremely focused on black raspberry and grapeseed, and its snappy dark fruit is tempered with agebrush, lavender and mace aromas. Firm and upright tannins frame the palate, where dark cranberry and clove flavors combine for layers of energy and depth.
The nose of this bottling is pleasant and straightforward, with light red cherry, rose petal and earth aromas. Bright acidity on the palate reveals raspberry fruit accented with oregano and thyme, proving complex enough for a weeknight dinner but not a showstopper.
The nose of this bottling is pleasantly earthy and rustic, with composting rose petal, forest floor, snappy cranberry and iron-tinged aromas. It's light in body yet has a compelling tannic grip, its pomegranate and white pepper flavors proving quite delicate and focused.
The nose of this bottling is quite shy. After being open for hours, it begins to show dust and soil aromas, like sun-baked clay, crushed rocks and flint. The palate is also hard to decipher, with a little blackberry fruit but mostly dry, flat soil flavors.
The nose of this bottling remains tight long after opening, which suggests a decent cellar potential. A hearty swirl coaxes out thyme, bay leaf, graphite and elderberry aromas before the palate delivers salt and pepper spice and dark blackberry fruit, wrapped in solid tannins.
The nose of this Cab is very inviting with heady aromas of black cherry, cassis and blueberry infused with leather and woody spice. More of the same unfolds on the palate with cedar notes supporting the dark fruit. The mouthfeel is round and full but structured with tightly woven tannins carrying through the long finish.
The nose of this Chenin is light and dainty, with soft scents of toast, orange blossom, pear and white peach that dance in the glass. The palate is a bit more assertive, showing ripe flavors of pear and peach purée alongside a pleasant citric lift that refreshes the finish. Drink now.
The nose of this dry-style Dornfelder wafts of fresh green herbs and violets, but the palate is plump, almost ruddy, bursting with cherry and berry flavors. Plush acidity is augmented by a fringe of fine tannins, but overall it's an easy, everyday red for youthful consumption.
The nose of this dry Riesling is demure with delicate scents of lime and lemon, but the palate is succulent and ripe with juicy pink grapefruits, cherries and nectarines. It's lush with fruit yet squarely balanced with brisk acidity and a zesty mineral finish.
The nose of this dry Riesling is subdued with faint hints of blossom, wet stone and lime zest. The palate, however, is anything-but subdued, with ripe yellow-cherry and peach flavors that linger lusciously. Almost oily in texture, it's richly bodied, but brightened with a sheen of lemon-lime acidity.
The nose of this dry, richly textured Riesling entices with notes of apples and pears dipped in wildflower honey. Rich and languorous, it's intensely juicy in grapefruit flavor, and finishes long, with a zesty mineral flourish.
The nose of this dry, textured wine is full of the scent of ripe pear flesh and peel, while the palate adds zesty citrus and a warm core. Full of fruit and freshness, it finishes clean and zesty.
The nose of this excellently priced wine offers sour fruit from Montmorency cherries, earthiness from squeezed beets, spice from toasted sagebrush and umami from soy sauce. The palate is deep, with a sanguine character that's enhanced by lots of cracked pepper. It delivers plenty of action for the price.
The nose of this fruity, medium-sweet Riesling is intensely tropical, wafting ripe melon, mango and honey scents. The palate is surprisingly zesty though—lean and linear, with a mouthwatering lime finish.
The nose of this Gewürztraminer abounds in shades of blossom, ripe melon, berries and peach. By contrast, the palate is a bit earthier, showing more mineral tones than fruit. Full bodied and lavishly textured, it finishes with a touch of heat and tea-toned astringency.
The nose of this Gewürztraminer juxtaposes savory earth tones against restrained tangerine and lemon. Subtle hibiscus nectar and citrus flavors lend sweetness the the palate but overall, it's a simple, delicately concentrated wine. The finish is brisk and clean.
The nose of this Grüner Veltliner suggests generously ripe peach. That ripeness is tempered on the palate, with green and yellow pear fruit and a streak of citrus zest. Lively herbal spice and pepperiness last through the refreshing finish.
The nose of this iconic red from Tsantali exhibits black currant, violet and pepper aromas, followed by cheerful but elegant flavors of red and black berries, spice and a lively acidity. Food-friendly with lots of character, the wine will pair well with red meat, heartier fare.
The nose of this juicy wine conjures plum and raisin cake, and the palate follows with explosive red cherry and clove and cinnamon seasonings. Big and brawny, it's also softly textured and layered, winning one over in its head-on hedonism.
The nose of this Lemberger is austere, with just a whisper of black plum and sweet spice. The palate is more buoyant, with a rich, deep, black cherry-and-plum profile marked by reverberating acidity and layers of fine, velvety tannins.
The nose of this light-colored wine offers showy apple blossom and pineapple aromas, leaning into the ripe and tropical side of the grape spectrum. it delivers crisp energy once sipped, with very fruit-forward apple flavors and even a touch of guava.
The nose of this light-footed Riesling is demure, showing whiffs of lemon and crushed stone. Yet on the palate, preserved rose petal and cherry blossom notes seem to explode, mingling into crisp grapefruit and honeydew flavors. Effusive yet elegant, it's a stunning dry Riesling with dramatic build and complexity.
The nose of this lively white is a combination of delicate aromas of wildflower and orchard fruit while the bright palate offers tart Granny Smith apple, tangerine and a hint of crushed stone. Vibrant acidity carries through to the crisp finish.
The nose of this luminous sparkler focuses on honey, acacia flower and a hint of almond nut. The bubbling is steady and direct, leaving soda-like effervescence in the mouth with little creaminess.
The nose of this Malbec is fresh and shows black-fruit and plum aromas. Medium bodied, with plum, red berry and herbal flavors. Tasty on the finish, this delivers all the basics for $10.
The nose of this Merlot is intriguing, with its cinnamon spice and plum character. On the palate, straightforward fruit flavors with a spin of spice and lingering, perky finish. A good overall wine for everyday enjoyment.
The nose of this New Orleans-inspired blend is juicy and fruit forward, with blackberry jam, black plum and a light licorice scents. It's soft and full on the palate, with Concord grape flavors and nicely polished tannins. A crowd-pleaser.
The nose of this nimble-footed Chardonnay is delicate, rendering soft whispers of crisp apricot and yellow peach. It's not a deeply concentrated wine, but refreshingly brisk and mineral.
The nose of this off-dry Riesling is savory with scents of pressed apple and pear melding with smoked nuts and earth. The palate, by contrast, is ripe and rich with summer peaches. It's an interesting juxtaposition of profiles, and brisk acidity keeps it refreshing and quaffable.
The nose of this organically farmed Sangiovese (90%) and Merlot (10%) suggests ripe black plum and vanilla. On the palate, dried black cherry, licorice and cedar notes are bolstered by firm but chewy tannins. Drink through 2019.
The nose of this Pinot Noir rosé is enticing with hints of ripe raspberry and violet. Subtle yet elegant on the palate, it's brisk and tonic with delicate berry flavors accented by a refreshing mineral tone that lingers on the finish.
The nose of this powerfully fruity yet dry Riesling packs a punch, with aromas of ripe pineapple, apricot and floral potpourri. The palate is dense with stone fruit, and a hint of red berry flavor, but finishes elegantly with sleek mineral tones.
The nose of this pretty kabinett starts off demure, wafting fresh grapefruit, sage and lavender scents. The palate, by contrast, boasts tropical mango and berry tones. Boldly concentrated and brisk in acidity, it's a punchy, four-square Riesling with appeal well into the 2020s.
The nose of this Russian River Valley, single-vineyard offering shows positive dark berry fruit bearing mild meaty accents.  Made in a lighter style, the flavors follow the aromatic opening and the wine finishes dry with medium tannins, red berry and tea notes.
The nose of this succulent Rosso opens with red berry, candied cherry and blackberry tar. Its firm tannins give the wine a textured, almost gritty, mouthfeel.
The nose of this translucent red is very shy. The palate is exquisitely light with an aromatic touch of conifer on fresh tart red currants. The palate is very dry and light. Try chilling this as you would a rosé. While there is not a lot of body, there is lots of charm. Drink soon.
The nose of this widely available wine jumps from condensed apples and honey to cut pear on the more broad whiffs. The flavors are light and a tad ripe, with red apples, citrus and orange juice flavors.
The nose of this wine brings leather and oak to the front. This feels narrow and choppy, but the flavors are fairly creamy and lactic, with generic cassis and plum notes popping up. A mild tasting, smooth-textured finish is like the rest of the wine.
The nose of this wine combines this grape's best attributes: bright, crisp citrus redolent in grapefruit and Key lime, but with a tropical touch of guava and pineapple. The palate is broad and ripe but restrained enough, with plush mango and guava laid against a chalky backbone.
The nose of this wine features some delicately lifted floral scents, but also darker notes of brandied cherries and asphalt. Give it some breathing time to let the tarry notes fade and allow the red cherry and cinnamon red-hot flavors to emerge. Finishes long, mouthwatering and just a touch warming. Drink now–2014.
The nose of this wine is all about oak, with toast and char leading the way. The palate follows suit yet shows a bit more fruit, with grilled red-berry flavors washing over a lithe, crisp palate.
The nose of this wine is all fruit—strawberry, raspberry and cherry abound. Flavor wise, the accessible palate offers more of the same, with light tannins and ample acidity to keep the mouthfeel fresh and the finish clean.
The nose of this wine is brimming with dark fruit, spice and toasted-oak fragrances. The palate shows oaky notes of coffee and toast, with soft plum and pepper undertones. It's straightforward, with a drying, tannic finish.
The nose of this wine is bursting with raspberry, cranberry jam, violets and geranium. These notes carry to the palate, effortlessly melding together with a faint hint of tar. Soft cedar and nutmeg from 18 months in French oak offer compexity and a full structure. A smooth texture and well-integrated tannins make for a long and complex finish.
The nose of this wine is deep in blackberry and black cherry aromas that mingle effortlessly with cedar. A cedar flavor also comes through on the palate, blending with pomegranate and red plum. Structured tannins and soft acidity lead to a long, dry finish.
The nose of this wine is evocative of vanilla, cranberry, black berries, cedar wood and Nag Champa incense. Jammy blackberry, cedar, persimmon and pie spice flavors unfold on the palate. The tannins are smooth and silky, and aid in the long, spicy and woody finish.
The nose of this wine is full of violet, sweet cherry, strawberry jam and fig. The palate is reminiscent of a fresh strawberry covered in balsamic reduction and the satin-smooth tannins carry this along to the long finish.
The nose of this wine is intriguingly complex, hinting at violets, campfire, eucalyptus and cherry, yet on the palate, the wine doesn't fully live up to that promise. It's crisp and medium bodied, with flavors that actually become simpler and more fruit-driven with airing. Drink now–2020.
The nose of this wine is marked by funky game, moist earth, stewed plum and wet fur aromas. That gamy note follows through to the palate, which is rustic and raisin-inflected with hints of grilled herb and used leather. Grainy tannins leave a raspy finish.
The nose of this wine is quite shy at first, and it takes patience to pull out aromas of plum, crushed berries and a touch of charcoal. The palate opens up more quickly, showing elderberries and elderflowers, plus rose hips and a touch of fennel.
The nose of this wine is restrained, just giving away pear and citrus, but the dry palate is concentrated and spiced with almond and marzipan. Ample tone from mouthwatering acidity will make this a huge winner at any table. It has great poise and balance.
The nose of this wine is soft and toasty, with notes of sweet cream and butter. The creamy mouthfeel offers bursts of buttered popcorn, pineapple and toasted Challah. It's a nice choice if you like a round, buttery Chardonnay. The flavors, however, don't linger on the finish and instead turn slightly bitter.
The nose of this wine isn't very expressive, but reveals plum and prune aromas, with faint hints of graphite. The palate offers mature black fruit and chocolate flavors, but also very evident alcohol sensations. While it lacks complexity and vitality, it has more immediate charm.
The nose of this wine leads with forward oak and vanilla aromas. The palate offers more personality and ripe, luscious fruit flavors, with additional notes of spice and toast. While it shows some complexity, it's fast approaching its optimum drinking window, so enjoy soon.
The nose of this wine recalls chilled fruit salad, with aromas of melon, pineapple and Delicious apple. Engaging flavors of pineapple, passion fruit, vanilla and clove fill the softly textured mouth and persist into the cooling finish.
The nose of those wine is fruit driven, with red apple and a riper notions of melon and strawberry. The same appetizing fruit plays on the light dry palate where some yeasty, brioche-like autolytic notes provide a sonorous counterpoint. The finish is dry, fresh and lasting.
The nose offers a fine mix of floral berry, dusty earth and classic Malbec richness, while the palate is juicy, balanced and tastes of cassis, blackberry, fresh plum, cracked pepper and baking spices. Full and long on the finish, and overall it's right where you want it to be. Drink now through 2011.
The nose offers a full, interesting blend of Oriental spice, cherry, ginger and soy elements. The flavors turn to tart cherry, and brisk, slightly drying tannins show on the finish.
The nose offers a host of red aromas, including stewy, almost tomatoey fruit, and pretty red pencil eraser. A medium-sized wine on the palate, this Shiraz reprises the familiar red berries-plum-earth-oak theme, but does it well.
The nose offers both minerally crispness and full-fledged black-fruit aromas. Chunky and meaty in feel, the wine has baked, loamy flavors of blackberry and plum that hold onto their vitality. A medium-long finish with hints of salted beef, leather and chocolate provides for a good ending.
The nose offers crushed cinnamon sticks sprinkled upon just-picked raspberries and squeezed plums. The palate brings heavier red fruits, approaching boysenberry and pomegranate juice, with a clove spice throughout.
The nose offers earthy, medicinal notes on the light black-cherry fruit. Thin on the palate, it has a cough syrup-like taste. The tannins are soft, the acids low. Finishes short.
The nose offers minor essences of apple core and more pronounced notes of wet minerality. On the palate, more refreshingly acidic characteristics shine with flavors of ripe rhubarb and red cherry. A rosé perfectly designed for enjoying with food.
The nose offers plenty of cooked plum preserves, warm spice and toasted, nutty oak. There's a nice, lush texture and body, and bright red cherry and plums flavors on the palate. The fruit flavors may be slightly lacking in concentration, but supple tannins make for smooth, easy sipping.
The nose offers up aromas of sweet pea, honeysuckle and fresh sliced peaches. Light to medium body and strong crisp acidity lead into a clean, refreshing finish.
The nose offers up just a bit of intrigue, with gardenia, musk and white rose scents, but the focus of this wine is really its core of baked apricot flavors that turn just a bit jammy on the finish. Sweet, but not out of balance, good as a summer apéritif.
The nose offers white bread and pancake aromas. It feels angular and acidic, with dry, crisp apple and citrus flavors that finish in a corny, stalky fashion.
The nose on Josh Jensen's latest vintage is expertly restrained, suggesting honey- and lemon-laced chamomile tea. The flavors are even and nicely arced, with tart lime moving into pear flesh and finishing with butter-scorched lemon and custard.
The nose on Keuka Lake's Evergreen Lek Vineyard is wonderfully intriguing with dark notes of smoke, petrol and brine accented by hits of ripe, yellow peach. Dry on the palate with nuances of dark steel, smoke and orange peel, this medium-bodied Riesling is brightened by a flash of fresh orange acidity and sweet grapefruit pith on the finish.
The nose on the winery's annual Pomerol-focused blend of mostly Cabernet Franc and Merlot remains tightly wound, with purple fruit and tobacco just barely poking out. It's richly textured on the palate but the dark fruit flavors remain elegantly restrained throughout the sipping experience.
The nose on this 50-50 blend is piercing, with dark cherry, black plum and mild herbal aromas running the show. The mouthfeel is focused and fresh, and the flavors of cherry, raspberry, plum and chocolate soften and spread out on the finish as oaky vanilla and herbal echoes take over.
The nose on this affordably priced wine from the historic winery is shy, though graphite and purple-fruit aromas slowly emerge. The palate shows lots of iron and condensed purple flower flavors.
The nose on this Albariño deals tropical fruit and vanilla scents. It feels citrusy, with modest flavors of papaya, peach and white melon. After showing moderate vitality on the palate, the finish softens up and slips into the netherworld. Seems as though it's beginning to fade.
The nose on this amber-colored wine is initially shy but eventually reveals ripe stone fruit, crushed rock, spice and a balsamic note. The mature palate offers tangerine zest, dried apricot, anise, vanilla and mineral together with bright acidity. It boasts complexity and depth.
The nose on this appellation blend from a newer producer takes a bit of coaxing to come out, but eventually offers berry, mint and dark cola. The flavors are a combination of red fruit, oregano and licorice.
The nose on this appellation blend is full of soft tones of ripe nectarine and pluot, though cut with walnut oil and a citrus edge. It's more pithy in flavor, showing orange bitters, dried apples and more nut oils, slightly oxidative in style.
The nose on this appellation blend is kind of sour, with gravel, blackberry and blueberry. The palate is also a bit sour and bitter, with beet juice, juniper and eucalyptus notes.
The nose on this appellation blend is plump and inviting, blending pan-seared Gala apples and browned butter with a more intriguing botanical aroma. There is zip on the tip of the sip, with flavors of lime peel, lemon zest and a nuttiness in the midpalate.
The nose on this average SB is bland and neutral, but inoffensive. A fleshy, normal feeling palate leads to slightly dilute flavors of scallion, mustard green and apple. This finishes mellow and slightly pithy, with nothing in particular standing out.
The nose on this basic Sauvignon is likeable, with moderate citric bite and zing. It's smooth and tasty in the mouth, with lime, tangerine, passion fruit and minerality. A cleansing, smooth finish confirms the wine's quality. It says a lot for the potential of Chilean SB.
The nose on this blend is inviting, somewhere between hot blackberry pie and coffee-crusted beef roast. Those elements persist on the soft palate as well, which is not overly complicated but quite nice, with blueberry and cocoa emerging as well.
The nose on this blend of Gewurztraminer and Macabeo defines neutral; it's clean but shows little more than a whiff of apple. The palate is fresh and quick moving, with mild peach, pear, apple and melon flavors that culminate in a solid finish that's not very exciting but doesn't stray.
The nose on this blend of Grenache, Carignan and other grapes burns and smells of iodine, mushroom, olive and rustic berry fruits. High acidity and an obtuse mouthfeel house salty, briny, minerally plum flavors, while the finish runs low on fruit.
The nose on this blend of Merlot, Syrah, Cabernet Franc and Cabernet Sauvignon is a bit tight, with subtle notes of cocoa powder, raspberry and angel food cake. On the palate, fine tannins give structure, but the flavors taste equally muted.
The nose on this blend of Syrah, Cabernet Sauvignon and Carmenère is herbal and a touch mulchy, with berry, coffee and olive aromas. The palate feels thick and on the cusp of syrupy, with baked, creamy black-fruit flavors that bring carob, chocolate and herbs accents to a modest finish. This is ripe in feel but still smells and tastes a bit herbal.
The nose on this blend of Syrah, Cabernet, Merlot and Malbec is concentrated, with herbal hints of juniper along with brandied berry and cherry. This is firm and tannic, with deep, earthy flavors of licorice, mint and spiced black fruits. It's grabby and big throughout, with all the nutmeg, anise and wood spice the wine can take.
The nose on this blend of Zinfandel and Syrah is a bit shy, with a touch of baked red cherry and hot asphalt. The palate is more intriguing, with stewed red cranberry, anise, brioche and cinnamon.
The nose on this bottling by Doug Margerum shows a strong herbal backbone against a dense fruit core on the nose, with dried sage, bay leaf, black currant, blackberry and wet-asphalt aromas. The tightly wound palate combines graphite, charred beef, elderberry, black pepper, asphalt and the slightest touch of vanilla bean. These components present tremendous potential for tertiary flavor development, so drink 2018–2028.
The nose on this bottling by Eli Parker and Blair Fox combines plump white-fleshed fruit with pithy aromas of orange and grapefruit. It's fresh on the palate, carving a fine line between elegant structure, bright acidity and fruit flavors of tangerine, lime, Gala apple and papaya.
The nose on this bottling from longtime Sauv Blanc proponent Fred Brander and winemaker Fabian Bravo is light and delicate, with dried apricot and wet hay aromas, but also tangy, with fresh-cut tangerines. The acidity is evened out on the sip, making for a subtle and pleasant experience full of dried grass, light citrus and Granny Smith apple skin flavors.
The nose on this bottling from the iconic vineyard co-owned by the Pisoni and Franscioni families is quite sultry, with lots of violet and purple-flower aromas as well as mulberry, black raspberry, forest floor and grilled meat. The earthy fruit flavors of mulberry are strong on the sip, playing well with the loamy soils, dusty minerality, stiffer tannins and persistent acidity. A deep and layered wine.
The nose on this bottling from the pioneering regional winery, now run by its namesake's son, is lush and dynamic, with black cherry, cola and vanilla-laced pie crust on the nose. Finely polished tannins carry very smooth flavors of blackberry, soy-driven umami, crushed graphite, light cedar and a pinch of herbs.
The nose on this bottling invites with rounded butterscotch, lemon, mandarin orange and cinnamon aromas. It shows deft restraint on the palate due to a slice of vibrant acidity that carries poached pear and almond-topped apple pastry flavors deep into the finish.
The nose on this bottling is a bit reserved at first, with a touch of tar and beef char as well as black-cherry syrup. The acidity and tannins are there in judicious amounts on the palate, but the flavors remain a tad hidden, with just hints of blueberry and pepper poking out.
The nose on this bottling is a tad fruit-punchy at first, with light red cherry and candied pomegranate aromas, but then picks up complexity with a leather note. The palate also offers that leather alongside tobacco and light elderberry fruit.
The nose on this bottling is a tad weak compared to other wines from the same estate, with a dense but shy black currant nose. The palate is wrapped in an extreme tannic structure, so it will need some more time to allow the pleasant black cherry, blueberry and charred-meat flavors to shine.
The nose on this bottling is bright, fresh and clean, with lots of apple, Key lime and squeezed-citrus touches. Snappy pear flavors show first on the sip, then come riper yellow peach and cantaloupe, all framed by jubilant acidity. There's nothing too complex, but it's a refreshing sipper.
The nose on this bottling is classic for the grape: blackberry, dried lilacs, wet asphalt, beef char and black rocks. The palate is more muddled, with flavors of clay and freshly turned earth, without much spice or fruit to note.
The nose on this bottling is fairly light, with tangy blackberry and graphite aromas most prominent. The palate is framed by a chalky tannins and a strong acidity, with more blackberry juice flavors and the slightest touch of tobacco.
The nose on this bottling is full of fresh Asian pear aromas along with hints of guava and ripe oranges, showing restraint from a warmer climate. There's a good sizzle of acidity to start the sip, with flavors of poached pear, apple cream and citrus rinds rounding out the palate.
The nose on this bottling is immensely intriguing and unique, with gooseberry, grapefruit skin, wet river stone and the faintest whiff of serrano chili. It's as racy as it can be on the sip, as the bright, fresh and grippy texture reveals flavors of underripe white peach, lime and tons of wet stone.
The nose on this bottling is nicely rounded, with pan-seared apple, sea salt caramel and a touch of butter. A good sizzle of acidity rides through the sip, with flavors of seared Meyer lemon and tangerine, baked apple, a pinch of salt and a buttercream finish.
The nose on this bottling is quite complex and alluring, with an array of herbs—thyme, rosemary, lavender and other purple flowers—set against fire-roasted plum fruit. Slightly lighter than other Petite Sirahs, the palate offers flavors of mulberry, boysenberry, baked fennel, black pepper and beef roast.
The nose on this bottling is quite complex and elegant, with black cherry syrup, cola, milk chocolate and sandalwood touches. The palate is more straightforward, with blackberry-balsamic sauce and black cherry fruit.
The nose on this bottling is quite reductive at first, with cut grass and damp herb aromas mixing up with dried seaweed and light lemon peel. There is a tart green-grass flavor to the palate, but also a slightly riper Anjou pear component, with a salty freshness emerging toward the finish.
The nose on this bottling is quite reserved, with anise, dill and black plum, as well as a hint of crushed black rocks. The flavors are also tightly wound, with licorice and oregano laid atop the tart plum fruits.
The nose on this bottling is very elegant and layered, offering well-integrated aromas of rose petals, clove, sharp hibiscus and rainbow peppercorns. Clove and allspice show strongly on the sip as do cinnamon and boysenberry, all framed by firm tannins and a bright powerful acidity.
The nose on this bottling is very familiar and approachable, with tons of baking spices like clove, star anise and vanilla alongside red cherries. The same red fruit upholds the palate, which is nuanced by eucalyptus and bay leaf as well as a graphite minerality.
The nose on this bottling is very smoky and flinty, but also shows underlying pear and apple aromas. There's an intriguing lime-zest character to the palate, with a base of dried apples and a smoked-wood character that's hard to ignore.
The nose on this bottling leans a bit sweet yet remains zesty, with ripe apples, pears, lime sorbet and lemon-lime soda. But the sip is racy and sizzling with buoyant acidity, delivering tightly wound Bosc pear and Gravenstein apple flavors doused with citrus spray.
The nose on this bottling leans slightly sweet and simple, with aromas of ripe poached pears and lemon syrup. A decent sizzle of acidity on the tip of the sip leads to yellow-apple flavors that show clean and crisp. A riper apple-cream element marks the finish.
The nose on this bottling shows fresh boysenberry and primary grape scents, with lots of sweet rosemary and purple flower nuance. The sip is not overly complicated, with tar at first and then waves of blackberry and boysenberry fruit, lifted by thyme and peppercorns.
The nose on this bottling shows just enough of everything to please all sorts of Chardonnay fans: yellow apple flesh, sea salt, a touch of butter and jasmine-laced honeydew aromas. The palate starts soft and then slowly sizzles with acidity, presenting flavors of butter, lemon rinds and key lime. It's a down-the-middle wine.
The nose on this bright red blend from Sanders Ridge is spicy and smoky with abundant red fruit, leather and tobacco. The cheery red fruits carry through on the palate as well with a plush, but pleasant demeanor. There's not a lot of structure or depth, but it's an easy, fun wine.
The nose on this brut is a touch grassy, with apple aromas. On first take, it feels foamy, but with time it settles down. Flavors of sulfur, apple and saline finish with pithy citrus notes and flavors of spiced apple, rhubarb and mild bitterness.
The nose on this brut tilts toward yeast and bread. The palate is round and weighty, but healthy due to its firm acidity. Flavors of citrus fruits, green herbs, lettuce and sea brine end with seltzer-like punch and crispness.
The nose on this burly red is disappointingly mute. Nonetheless, the palate shows intriguing flavors of earth and fall leaves that linger on the finish. Mouth-coating tannins will benefit from another year or two in bottle.
The nose on this Cabernet Franc seduces with scents of rich, ripe berries and cherries accented with granite, vanilla and spice. The palate, however, is more reserved with a dusty, earthen tone that seeps into ruddy red-fruit flavors. Brisk and medium-bodied, it finishes moderately long.
The nose on this Cabernet is scratchy and closed, with cherry, cassis and herbal aromas. The palate is forward and medium in body, with rough tannins and rubbery, oak-based flavors of blackberry and herbs. Overall this wine is drying but solid, with freshness but also a clampy feel.
The nose on this Carignan-led blend is open and floral, with scents of violet, toast, blackberry and cassis. There's fleeting elegance to a full-bodied palate along with baked blackberry, char and roasted plum flavors. The spicy, oaky finish shows a note of caramel and nice length. Drink this friendly wine now through 2020.
The nose on this Cava from Ribera del Duero is chunky and yeasty. In the mouth, the wine foams up while showing flavors of orange, lemon and minerals. It's a touch sour on the finish, but overall it smells and tastes good, with little to no complexity.
The nose on this Chardonnay is quite attractive with notes of mango and musky florals accenting aromas of apples and sugar cookies. The dry, medium-bodied palate is a bit more subdued, with subtle apple and pear flavors accented with soft acidity. Finishes a bit short, but has a hint of spice.
The nose on this choppy Cabernet deals red-fruit, tomato and pepperoni-like aromas. The palate is full of life and tight acidity, while the flavor profile is gritty and includes baked plum and saltiness. A BBQ'd, oaky finish carries plenty of the wine's racy acidity, leaving mild tartness.
The nose on this clear-colored Godello is fresh, spunky and citrusy. The palate is spritzy in feel and juicy, but also kind of cloying and clumsy. Flavors of sweet apple, citrus, lychee and mango finish tropical and candied, with weight and flatness.
The nose on this clunky Torrontés suggests apricot juice and talcum powder. The palate is flat in feel, with bitter, pithy citrus flavors of grapefruit and nectarine. Beyond that there's little to it.
The nose on this creative blend of 52% Gewürztraminer, 25% Sauvignon Blanc and 23% Chenin Blanc is quite showy with peach, baked orange, apple blossom and honeysuckle notes. But the real star is the palate that is racy with sizzling energy and flavors of cut grass, lemongrass and sour-apple peels.
The nose on this Cretan white is one of orange citrus and cream, with white fruit flavors of apple, pear and exotic fruit to follow. Simple but intriguing—with a lingering, lush finish.
The nose on this Crianza is front-loaded with oak and related aromas of spice and vanilla. In the mouth, this is tannic and resiny. Similar to the nose, this tastes woody, with barrel-related side notes of cinnamon and clove. A dry pulling tannic finish suggests that another year or two in bottle is in order. Drink through 2024.
The nose on this crisp, acid-driven wine is dry and leathery, with generic plum and berry-fruit aromas. It's a sizzler in the mouth due to racy acidity and brisk red-fruit flavors. Tang, freshness and snap define this wine.
The nose on this dense wine opens with aromas of roasted coffee bean and toasted sensations. The concentrated palate offers espresso, chocolate, mature plum and vanilla alongside an infusion of brooding tannins.
The nose on this densely layered wine show both the richness of caramelized citrus and the freshness of apple blossoms, with a touch of iodine tossed in for intrigue. There's a nice lime-like liveliness on the palate, though it is quite sour, with tart stone fruit flavors.
The nose on this dry Gewürztraminer is a tad savory with hints of smoke and earth. By contrast, the palate is lavish with pink grapefruit and lychee flavors and a bright, fresh tangerine acidity. Nicely balanced in body and alcohol.
The nose on this dry, aromatic wine is buoyantly peachy, accented by hints of sweet pineapple and guava. The palate is fresh and fruity as well, but less concentrated. Light bodied and brisk, it finishes with a touch of bitterness.
The nose on this dry, medium-bodied wine is fairly neutral, with subdued aromas of lemon, lime and apple. On the palate, however, it's exuberantly floral with notes of orange blossom and white peaches accented with lime zest and acidity. Finishes long with reverberating mineral tones.
The nose on this easygoing Riesling is a bit reserved, suggesting hints of stone and bramble. It's quite vibrant on the palate though, offering loads of sweet-tart apple and pear flavors bolstered by zesty tangerine acidity. The finish wraps up brisk and clean.
The nose on this estate bottling is sparse at first, with pencil shavings and a speck of boysenberry fruit. It opens more once sipped, delivering a pleasant tartness powered by sour cherry flavors and a tiny bit of clove.
The nose on this estate wine emerges slowly with enough sniffing, offering white peach, white flowers and honeydew. It's a fruit salad of flavors once sipped, suggesting melons and apples tossed in citrus vinaigrette.
The nose on this Ethan Lindquist-made wine from the cool-climate vineyard his parents planted shows a fabulous but not overripe cornucopia of espresso, tobacco leaf, oregano and lava rocks. The flavors are quite savory, with dried blueberries, teriyaki, beef jerky, roasted meat, lavender, rosemary and a citrus-like acidity framing the edges.
The nose on this feather-light wine is enticingly perfumed, wafting of pristine white blossoms and peach. The palate, while a touch sweet, shows more earth and mineral than fruit, finishing on a slightly dark, brambly tone.
The nose on this Fess Parker study of barrel age is dominated by Christmas trees and eucalyptus, with subtle red fruit in the background. The palate is woody too, with tart cranberry amidst camphor, burnt cedar and spicy forest herbs. A very intriguing bottle.
The nose on this Garnacha Blanca is funky and blends aromas of cured ham and salami with lees and citrus. The palate feels right, with solid acidity. Flavors of tangerine, gooseberry and nectarine end pulpy and citric, with a touch of green herbs.
The nose on this Grenache Blanc is oily smelling and blowsy. In the mouth, it's fairly tangy and angular, with fresh acids and briny, pickled flavors of lime and orange. Cornichon-like flavors and wiry acidity control the finish.
The nose on this invigorating medium-sweet Riesling is fresh and green, with notes of lime zest, herbs and pine fronds. On the palate, juicy white grapefruit and orange blossom flavors are sunny and bright, finishing on a long, penetrating mineral tone. Beautifully balanced and irresistibly tasty.
The nose on this is an eye-opener, with its opulent berries, mocha spice and smoked meat. The flavors are delicious and subtle, offering crisp minerality, soft fruit and pepper in a successful blend.
The nose on this is rather inexpressive, eventually revealing scorched earth and roasted coffee beans. The bitterly astringent palate is almost completely dried up, offering dried black cherry and unripe pomegranate alongside brisk acidity.
The nose on this isn't very expressive but eventually reveals notes of red berry, baking spice and a whiff of grilled herb. The palate is raw and tannic, offering unripe sour cherry, young sage and ground pepper but it lacks fruit richness. Bracing tannins dry out the mouth.
The nose on this isn't very expressive but the palate reveals crunchy Bartlett pear and yellow apple, while a hint of sage in the background adds interest. Brisk acidity gives it a zesty finish.
The nose on this isn't very expressive, but eventually reveals aromas of cooked fruit and a whiff of barnyard. The palate delivers black pepper and cured meat but the fruit has completely dried up. Fleeting but drying tannins give it an astringent finish.
The nose on this isn't very expressive, offering aromas of sawdust and toast that follow through to the tight palate together with raw red cherry. Gritty tannins and brisk acidity provide an austere framework.
The nose on this jet-black wine by vintner Carl Bowker is intoxicatingly appealing, with aromas of fresh blackberry jam, plum jelly, black pepper, black cardamom and allspice. It's rich and soft once sipped, unleashing an array of mission figs, black plums and black cherries, and gaining complexity thanks to graphite, black licorice, fudge and expresso.
The nose on this layered Merlot offers dark cherry, cocoa and spice aromas. Cedar, cigarbox, cherry and chocolate on the palate are balanced with a clean, chalky mouthfeel. The wine can age but has appeal now, and a serious focus.
The nose on this lighter-bodied gran reserva offers hints of raw oak and paint along with more standard red berry and plum scents. The mouthfeel is lively, edgy and just deep enough, while flavors of oak and berry fruits taste a bit baked and generic.
The nose on this Long Island Syrah is rich and ruddy, with aromas of stewed plum and chocolate, but the palate is surprisingly fresh and primary in black cherry flavor. Green, herbal notes linger from start to finish for added refreshment.
The nose on this low-acid white is neutral at best. The palate feels soft and mushy, while the flavors are mealy, creamy and bland, with touches of passion fruit and citrus. This will have a very short shelf life.
The nose on this Malbec-Merlot blend starts off charred and leathery, but with airing you'll get roasted berry fruit scents and mild stalky characteristics. Flavors of roasted berries, rubber and leather finish loud, with muscular tannins and blazing acidity.
The nose on this Malbec-Merlot from Salta is raw and saucy, with more brawn and rusticity than elegance. A compact grabby palate is intense, with herbal plum and hefty berry notes that mellow on a chunky lightly herbal finish.
The nose on this Malbec is blue-green, meaning it deals both blueberry and boysenberry but also alfalfa and minty green aromas. The palate feels big and generous, with nice acidity and flavors of pastry, jammy blackberry, molasses and spice. Amid the layered finish, you'll find baked black-fruit flavors and light green notes.
The nose on this Malbec is loaded with oak and pencil eraser aromas; there's also a raisiny quality to the bouquet. This feels a touch stewy, although strong acidity functions as an offset. Blackberry, licorice and clove flavors come in front of a raw, tight, narrow finish with stomping tannins.
The nose on this Merlot is earthy, with savory scents of mushroom, soft fruit and spice, but on the palate, the wine could use a bit more structure and presence. Overall though, it's balanced and friendly, and will pair well with myriad mild-flavored dishes.
The nose on this multigrape blend is gaseous, with forceful berry aromas but little nuance. A tannic, rubbery, rock-hard palate is home to candied black-fruit flavors that are a touch green at the core. Mint and licorice flavors confirm an herbal presence on a brutally tannic finish.
The nose on this Muscat is flat and smells like applesauce and peach syrup. Surprisingly, the palate is bright in feel, with ample acids and flavors of tangy peach, apricot and honey.
The nose on this Navarran rosado is briny and strained. The palate is on the heavy side, while flavors of peach pit and citrus peel finish pithy and mildly bitter. This will not age well.
The nose on this Negroamaro is rather closed but it eventually reveals toast, espresso and dried plum. The palate offers steeped plum, dried blackberry, coffee and nutmeg alongside firm tannins.
The nose on this no-dosage rosé is neutral except for a touch of brine and nuttiness. The palate is fresh, sharp and a touch rough. Flavors of dried red fruits are matched by briny notes and popcorn, while the finish tastes toasty and briny.
The nose on this Norton is an admixture of underbrush and dark chocolate notes, coupled with blackberry, rose and vanilla accents. Medium to full in body, it has fine, dusty tannins and balanced acids. The finish comes with a hint of tobacco and a minerally tang.
The nose on this off-dry Riesling is quite closed still but time and aeration allow fresh grapefruit and lemon notes to come through nicely. Zesty acidity is offset by softer flavors of red apple and tangerine along with savory nuances of nut and earth.
The nose on this one isn't very expressive but eventually gives up whiffs of paraffin and chopped herb. The palate is more open, offering yellow apple skin, mineral and a subtle almond note. It's reserved but refined.
The nose on this Patagonian sparkler is a stand-in for Moscato, although by all indications this is made from Torrontés. The mouthfeel is smooth, with soft bubbles. Flavors of sugary white fruits, lychee and spiced pear finish sweet and short.
The nose on this Petit Verdot is high-pitched, marked by some volatility. It offers notes of spiced cherry, herb and baguette, plus touches of raisin and fig. Concentrated and pliant, the palate bears dusty tannins, bright acids and alcoholic warmth. The medium-long finish features flavors of baking spice and turmeric.
The nose on this pink-tinted rosé is mostly fresh, with hints of talcum powder and strawberry. The palate is starting to fade a bit, with heft and grabbiness setting in. Cherry is the key flavor, while the finish is weighty. Drink immediately or wait for the 2013.
The nose on this Pinot is delicate, perfumed faintly with crisp black cherry, rose petal and spice. The palate is markedly riper, streaked by fleshy black plums and cranberry acidity. It's straightforward in its fruitiness yet balanced smartly, finishing on a fine, yet penetrating, tannic note.
The nose on this Pinot is the kind that makes it impulsive to keep on smelling. Exotic Middle Eastern spices mix with tamarind, earth, meat and oak spice. There's power to the tannins but they're fine-grained and balanced by plenty of acidity and a savory, oak spiced finish.
The nose on this Pinot Noir is fresh and bright with scents of fresh raspberries touched with granite minerality. Medium bodied in style, the palate is marked by flavors of cherry cola and currant, wrapping up with a bitter almond finish.
The nose on this racy SB provides a combo of stalky citrus, minerality and tangerine. The palate feels light, zingy and fairly innocuous, while flavors of green herbs, lime, green apple and lemon finish mild and a bit washed out. This will function best as a well-chilled summer quaffer.
The nose on this racy Viognier is mostly tropical. In the mouth, this is lifted, tangy and acidic, with citrusy flavors of lime, lemon and green appple. A tangy, fresh, zesty finish with a lemon-based flavor is refreshing but angular.
The nose on this rarely used grape is indeed voluptuous with caramel richness alongside seared pears and vanilla. It's bright at the tip of the sip, then the denser vanilla-bean notes settle in, evolving to smoked apples and a slight crème brûlée aftertaste.
The nose on this red blend from Hungary is so inviting with its balanced wave of warming spices, red berry and pepper. But on the palate, there's a note of hard cherry candy sweetness and tartness and a lack of overall dimension that keeps a good wine from being great.
The nose on this red dessert wine is intriguing, with its combination of floral freshness and cedar and tobacco spice. On the palate, it has a heavier hand, with dried fruit, raisin and tobacco flavors. A richer sip with a masculine edge.
The nose on this red is a bit shy but eventually reveals aromas suggesting moist underbrush, crushed berry and a whisper of violet. The simple light-bodied palate offers sour cherry, tart cranberry and a hint of orange peel. It's on the slender side, with firm acidity and loose-knit tannins.
The nose on this red is exotic—allspice, fruitcake, pepper—and on the palate, flavors of cherry and raspberry are likeable, if a little thin. Medium-  bodied tannins and a bright finish give the wine extra points. Pair with a red sauce pasta dish or meat for added enjoyment.
The nose on this red is soft and full of rounded spice and red berry fruit. Rich, balanced flavors of plum, black fruit and pepper are poised and backed by a good acidity. A classy Shiraz that will pair well with meat dishes and aged cheeses.
The nose on this red starts with a slightly medicinal cherry cola nose, and a touch of smoked meat. On the palate, cherry, red berry and cigarbox flavors are carried by a lively acidity. Fresh and balanced, it will pair well with grilled meats, stews.
The nose on this regularly solid Verdejo is mild, with aromas of apple, pear and melon. The palate is round and a touch fleshy, with modest acidity pushing pithy peach and pear flavors. The finish tastes of almond skins and apple.
The nose on this reserva is roasted and meaty, with dark berry accents. The palate delivers a flush feel and volume along with flavors of roasted plum, herbal raspberry and salt. There's tobacco and pimiento on the finish, and for a subpar vintage the wine is still very good. Drink now through 2017.
The nose on this rich bottling proves to be both zesty and rich, with blackberry syrup, lilacs, caramel and a touch of oak. There is lively acidity slicing through the prominent density of the sip, where thick waves of blackberry, blueberry and espresso are held up by sticky tannins.
The nose on this Riesling is lavish with scents of white florals, ripe honeydew and lavender. It's dry in style with pleasant peach flavors, backed by a bold mineral undertone. Finishes quite brisk.
The nose on this ripe Tinta de Toro is dense, bold and brimming with black-fruit aromas. Following the nose, this tastes of blackberry, cassis and various spices, while finishing black-fruit flavors are lightly herbal, spicy and complex. This offers a touch of everything good, and even more when it comes to ripe fruit. Drink through 2024.
The nose on this Romanian blend of Merlot, Cabernet Sauvignon and Feteasca Neagra is dark and smoky with charred oak, coffee and tobacco melding into an herbaceous, woody backdrop. Juicy black plums and cherries are offset by strong grape and wood tannins and notes of cigar smoke and black pepper on the palate. It's fine now, but a year or two in the cellar might smooth out some jagged edges.
The nose on this round, medium-bodied wine is defined by sweet oak and milk chocolate. In the mouth, it's chunky and ripe, with raw tannins. Flavors of sweet, pushy berry fruits and heavy oak lead to a toasty finish with carob and wood flavors. This is good but oak-dominated.
The nose on this Sauvignon Blanc is an amalgam of white pepper, toast, white peach and pear aromas, highlighted by a squirt of kiwi juice. It feels plump but medium bodied, with a bitter hint of papaya seed and a touch of lime on the midpalate.
The nose on this Sauvignon Blanc is chunky and shows hints of corn and baked apple. The body is in good shape, as proper acidity offsets any fat in the wine. Melony flavors match the texture, and there's some notorious Baja saltiness to the finish. This is definitely a food wine.
The nose on this Sauvignon ranges from tropical fruit to green grass, and on the palate, a classy balance of acid and fruit, with a minerally backbone and a dry, crisp finish. Drink now and enjoy with fresh seafood.
The nose on this savory, crowd-pleasing wine is great, with attractive notes of black plum, sesame oil, soy, hoisin and salted caramel. An array of well-integrated flavors flood the palate, like black cherry stewed in Indian spice, Asian plum sauce, blackberry preserves and stewed peppercorns.
The nose on this SB is pure grass, bell pepper and hay. The palate is citric on one hand but still flat and wayward in feel, with globular green-fruit flavors and a bitter tasting finish.
The nose on this secret blend is clean and tight, not showy at all, with just a touch of papaya and honey. It expands greatly on the palate with banana and melon, but wipes up quick with a fresh burst of acidity.
The nose on this semi-dry Riesling is a touch savory, brimming with green herb, pressed apple and pear aromas. The palate, however, turns fresher, floral and fruity, filling the mouth with sweet-tart grapefruit and peach flavors. Nervy acidity extends a moderately long finish.
The nose on this single-vineyard bottling from the top of the appellation above Corralitos entertains the nose with a spicy fruit-punch aroma, lifted by crushed cloves and a bit of juniper. It is both voluptuous and racy on the palate, with lots of rhubarb and pomegranate ripeness, yet pencil shavings and chai tea spice throughout.
The nose on this single-vineyard bottling is mellow at first but then allows very complex, nearly nose-tickling aromas of lemon peel, lime sorbet, Marcona almond and white peach to emerge. The sip starts crisp and clean before the more opulent white peach and honeysuckle flavors blend with a pinch of sea salt.
The nose on this single-vineyard wine from a strong, often overlooked appellation is tight and minerally before showing a slightly tropical kiwi element. Brightly acidic on the lively palate, flavors range from Key lime and Meyer lemon to pear skins and apple flesh.
The nose on this slightly cloudy wine is ruled by lemon-lime soda and chalky candy, which is interesting but one-dimensional. It's easy to drink and smooth enough, with a slight green apple skin tartness, but somewhat flat on the palate.
The nose on this soft red smacks of black cherry and spice, and the like flavors are smooth. Tannins are firm but the wine has a light touch overall. The finish has a spicy spin. Pair with lighter poultry dishes.
The nose on this sparkler is dusty. The palate weighs in heavy, with pounding flavors of peach and melon. The finish is soda-like yet salty.
The nose on this strange Cabernet is mostly about cinnamon and funky smelling fruit. This feels flat, with gum drop flavors that end in a grabby, cloying finish.
The nose on this structured red offers oak-driven aromas of toast, coconut and vanilla. The warm palate doles out ripe plum, coffee, a confectionary note and oak spices alongside the warmth of evident alcohol. Wood tannins leave an astringent, mouth-drying finish.
The nose on this structured wine is rather subdued but eventually reveals notes of crushed blue flower, blackberry and leather. The palate offers mature black cherry, raspberry, black pepper and sage alongside raspy tannins.
The nose on this Syrah-Cabernet combination is defined almost entirely by raisin and prune. The wine feels heavy and raisiny rich on the palate, with one-dimensional flavors of raisin and prune (just like the bouquet indicates). Lastly, the finish tastes brandied.
The nose on this Syrah is ripe, with plum and raisiny aromas. It's lively in the mouth, albeit raw feeling, with red berry, plum and currant flavors. A short, mildly oaky finish closes the show.
The nose on this three-grape blend of Carmenère, Petit Verdot and Shiraz is a bit funky and herbal, with metallic notes and tomato to go with roast plum and heavy spice. It's lively and shows kick in the mouth, while the flavors are oaky, spicy and end with dry raspberry and oak-based vanilla.
The nose on this upstate New York sparkler is promising, with toasty aromas reminiscent of Champagne. However, the palate doesn't follow through. The wine is thin and watery, with little depth or persistence. Nonetheless, it could be enjoyable as a simple warm-weather quaffer.
The nose on this Verdejo is nutty and a touch harsh. The palate feels hollow, while the flavors are limited and suggest generic citrus and peach. A soft finish carries a mildly stalky flavor of corn and/or hay.
The nose on this Viognier is a touch off and slightly green, and on the palate, thin flavors lack the curvy allure of the variety. Still, the wine has a clean character and overall easy drinking quality that recommends it.
The nose on this well-priced appellation blend by Brian Loring has it all: golden honey, caramel apple, supple peach flesh, pressed white flowers, fresh yellow flowers and even quinine. The apple-flesh flavors show oak influence in hints of butterscotch and pineapple, yet the mouthwatering acidity keeps it all in balance.
The nose on this white appeals from the get-go. Elegant waves of lemon, orange blossom and peach aromas are followed by a balanced but luxurious blend of pear, peach and white flowers on the palate. Big but pretty.
The nose on this white from Greece is cheerful and alluring, with its waves of citrus and flowers. On the palate, the wine offers more than just fun—it's an elegant balance of robust and refreshing, with flavors of mandarin orange, lemon and spice shot through with a dancing acidity. Approachable but complex.
The nose on this widely available bottling is vivacious and juicy, with strawberry, strawberry blossoms and raspberries laid across a pencil-lead frame. It tightens on the palate, with lots of graphite and pencil shavings, showing just a bit of pomegranate fruit.
The nose on this wine by Burgundy-raised veteran vintner Christian Roguenant is very minerally and focused, showing chalk, crushed sea shells, lemon rind and a touch of Marcona almond. The texture is pleasantly grippy and taut, containing flavors of white peach, grapefruit pith and baking soda, all of which sail deep into the finish.
The nose on this wine by Ernst Storm comes with this vineyard's telltale herbal hints, with Kalamata and green olives, black loam and a touch of compost. The lithe, graceful palate tingles with energy and proves intriguingly pretty, with tapenade, crushed peppercorns and a touch of strawberry on the finish
The nose on this wine by oil worker-turned-winemaker Ert Sevtap offers lifting aromas of blueberry and mint. The spearmint notes carry to the palate as well, which also shows blackberry fruit and roasted beef meatiness.
The nose on this wine combines the more tightly wound tonic profile with richer accents of browned walnuts and pan-fried apples. Flavors are light, clear and easy, with pear, apples, pineapple and cinnamon proving right down the middle stylistically.
The nose on this wine from a very promising appellation for value is very root-vegetable-driven, with aromas of just-cut beets, boiled rhubarb, green and black olives and a hint of strawberry. The palate is earthy and interesting, showing lots of chopped black olive, which may be a turn-off for some expecting a more fruit-driven experience.
The nose on this wine from American Idol producers Nigel Lythgoe and Ken Warwick is a bit reluctant to show itself at first, then lets go of rounded red and purple fruits, with freshly turned soil and dust. Ripe black cherries and tart plum skins mix on the earthy palate, and the tannins will unfurl with more time.
The nose on this wine from regional pioneer Gary Eberle is reserved at first, then releases seared lemon, tightly wound stone fruit, soft butter and caramel nibs. There is a pleasant weight on the medium-density palate, with sour-leaning flavors of Granny Smith apple peels, lime rinds and some riper honeydew melon.
The nose on this wine from the dynamic duo of Fresno State professor/winemaker Matt Brain and custom-crush manager/winemaker Josh Baker is well integrated, showing layers of dark berries, soy, dried violets, candied blueberry and a touch of caramel. It's soft and plush on the palate, with touches of milk chocolate, candied grapes and licorice.
The nose on this wine from the longtime Santa Ynez Valley producer is a bit faint, with wet lawn and lemon most apparent. The palate is more sensation-based than flavor-driven, all about light texture and simmering acidity, with green apple and lime skin elements.
The nose on this wine from the Willow Creek area plays between the lighter elements of bright red cherries and heavier hints of tar, with a bit of sour plum thrown in as well. The palate is loaded with chalky tannins, offering flavors of black cherries and licorice, but it could use some more time in bottle.
The nose on this wine from veteran vintner Eric Ogorsolka is reminiscent of an old-time closet, with pipe smoke, cedar and plum perfume. It's quite woody and elegant on the palate, with well-integrated fruit, spice and herb characters suggesting savory plum jelly and prune reduction sauce.
The nose on this wine impresses from the start, with its clean aromas of apples, spice and citrus. On the palate, an attractive balance of minerality and refreshing fruit triumphs. Not terribly complex, but fun and exciting.
The nose on this wine is a little weak and somewhat primary in nature, showing grapeseed, light fennel, cola, pressed olallieberries and raspberry sorbet. Light red-cherry juice is lifted by anise and cinnamon on the palate. It's fresh and quaffable but doesn't come together in an elegant manner.
The nose on this wine is both subtle and deep, showing dried rose petals, cherry kirsch, black currants and a hint of elderberry. It's silky once sipped, with licorice, mocha and dark raspberry all set against tart cherry-skin tannins that give plenty of structure for aging. Drink 2018–2028.
The nose on this wine is condensed and tight, with snappy berry aromas that come across fresh. The palate feel is lively and juicy, while flavors of plum, berry and tobacco are honest and appealing. Straightforward and convincing as a whole, with a solid structure. Drink now through 2017.
The nose on this wine is delicate at first but then opens up quickly into ripe blackberry, marionberry jam, asphalt and grapeseed oil aromas. It's juicy on the palate, with ripe black cherries and wild berries, but clings to a graphite character in the core as well as a bit of espresso-bean bitterness.
The nose on this wine is exotic, offering smoke, vanilla, lemon curd and spice. On the palate, it's a fat wine with lots of peach, lemon, vanilla and wood, but the acidity keeps it balanced. A distinctive wine that speaks to its origin.
The nose on this wine is fairly shy with pencil shavings, danker herbs and a plum-fruit backbone, which predicts a very dry palate. However, the flavors are extremely ripe and sweet, with strawberry, black plum, mission fig and vanilla flavors.
The nose on this wine is fresh but nothing unusual or exciting. In the mouth, it's racy, with acidity and flavors of green veggies, citrus fruits and pith. Things turn more pithy and mildly bitter on the finish, where tarragon and rosemary accents take over.
The nose on this wine is instantly exciting, with its playful, floral and fresh character. On the palate, honeyed spice stays light and lively, with a lingering finish. A good white that will pair well with spicy cuisine—think Indian, Chinese or Thai.
The nose on this wine is quite interesting, with a ripe cranberry scent and a prominent note of marijuana. That herbal, grassy note is also the main player on the palate, as there's not much fruit or other components to go with it. It's light in body and tannin, with ample acidity.
The nose on this wine is quite unique and pleasant, with clean and fresh notes of dried apple and white flowers. The palate is a tad flat, but offers nicely rounded salted apple flavors with the slightest hint of roasted nuts. Decent sip, although not all that varietally familair.
The nose on this wine is very peachy, boosted in the ripe department by banana, honeysuckle and tuberose. The palate is also rich and forward, with dried apricots and buttered peaches. It's well made, just quite tropical, and would complement roasted chicken.
The nose on this wine mixes up apricots, peaches and lime granita with a charred dill element. The palate shows almonds, Meyer lemon and freshly-cut nectarine, altogether refreshing if not wildly memorable.
The nose on this wine smells candied for the most part, with a pinch of minerality to go with sweet red berry and red licorice scents. The mouthfeel is crisp and fresh, while cherry, red plum and cassis flavors lead onto an active finish.
The nose on this wine starts a bit grape-jelly clunky, but on the palate, an appealing balance of fruit, pepper, oaky spice and minerals triumphs. The wine has class and structure and will be great paired with grilled meat or richer dishes.
The nose on this wine, which is now being made by former Harlan Estate cellar master Adam Henkel, is fresh and boisterous with lime sorbet and lemon glacé aromas. The palate is clean and crisp yet quite tropical, with sweetgrass, mango and papaya flavors.
The nose on this Zin, which is bolstered by 20% Petite Sirah and 5% Grenache, is rich and deep, with black cherry, crushed clove, cinnamon and loam aromas. The palate packs flavors of gingerbread with wild-berry filling, also mixing in allspice and nutmeg with more black-cherry fruit.
The nose opens with a concentrated hit of ripe clementine peel, underneath this notions of mirabelle and pear shimmer. The palate is concentrated and full but appears much lighter—a combination of fresh acidity and an alluring touch of residual sweetness do their best to add a spring to the step of this unusual but captivating wine. Scintillating hints of mandarin peel, honeysuckle and kumquat make this incredibly moreish. The finish is off dry to medium sweet. Lovely now, but it's sure to last. Try with cheeses or spicy Asian dishes. Drink 2017–2027.
The nose opens with a totally tangy note of lemon zest. The palate carries on in a similar vein of freshness but adds generous helpings of fleshy juicy orange, clementine, tangerine and mandarin to the streamlined body, which shines with countless citrus shades. This is fresh and concentrated, brisk and ripe at the same time and totally moreish. The finish provides ultimate refreshment. Drink 2017–2025.
The nose opens with aromas of white spring flower and green Anjou pear. The lively, straightforward palate offers crunchy green apple and lime zest alongside vibrant acidity.
The nose opens with black-skinned berry, underbrush and toast aromas. It's firm and fruity on the palate, with black cherry, white pepper and mocha flavors framed by polished tannins. Enjoy through 2020.
The nose presents a mélange of pear, yeast and peppery herbs. On the palate, the fruit is almost completely subdued and dominated by strident yeastiness. This unusual wine would work well with soft, washed-rind cheeses or miso-flavored dishes.
The nose promises clear citrus, the palate delivers wonderfully pure and linear lemon flavors, bursting with richer mandarin and firm-fleshed tangerine notes that crunch as you bite into them: this is how fresh, zesty and utterly appetizing this Riesling is. Dangerously delicious and oh so long.
The nose promises creamy freshness with the telltale passion fruit notes of Sauvignon Blanc wrapped in a rounded, sunny palate which restrains aromas but delivers lime-zest refreshment and a very clean, satisfying finish.
The nose promises ripe, red cherry fruit and the palate delivers with a sprightly, bouncy, juicy red that's full of freshness. Wonderfully unpretentious fruit shines, with a little pepper spice to liven things up.
The nose recalls a host of very fresh things: green ferns, wet pebbles and zesty lime peel. The palate adds generous yellow plum fruit and convinces with a spicy, fruity core and quite a bit of alcoholic warmth. Extended, savory length.
The nose reveals nothing but the slightest creaminess. The palate adds lovely greenish notes of lime and mandarin that pervade every last corner of the mouth with their insistent lively freshness. A lovely brisk little number that is sure to wow lovers of clean Riesling.
The nose reveals subdued aromas of red plum and bay leaf. With a blend of 70% Merlot, 20% Sangiovese and 10% Syrah, the simple zesty palate offers orange peel and hints of cedar and clove alongside evolved, fleeting tannins. Drink soon.
The nose screams Viognier, with aromas of Juicy Fruit gum, white flowers and powdered candy necklace. A peaches-and-cream palate feels lush and viscous, yet the acid manages to keep things lively through the fuzzy-textured finish.
The nose seems a touch reduced and nutty, but airing unveils sweet blackberry aromas and then candied, creamy berry fruit flavors. There isn't quite the body and structure that 125 has the potential to deliver, but it's still solid, well oaked and moderately tannic.
The nose seems closed. There is just a hint of earthiness. The slender palate has edges of mocha and smoke that frame its fresh crisp tart red-cherry fruit. The body is light but held within a very fine-boned structure that leads to a dry clean finish.
The nose seems lean and vaguely unripe. You get aromas of chocolate and green olives, and the most distant whiff of meat. Of course there's a great deal of oak, including American, which lends vanillin and smoky notes, but still an impression of leanness carries through in the mouth. It struggles to say the word “fruit.” It's also very tannic. That aside, it may soften and improve in time.
The nose seems to be dampened by notes of earth. The palate, however, is fresh and sprightly with friendly pear notes but with slightly bitter edges. Drink soon.
The nose sends up signals of a balanced, easygoing wine with oak blended nicely into pear and apple fruit. The palate is lively and mildly oaky, with baked apple, orange and woodspice flavors. A snappy, oaky finish with intense acidity closes the show.
The nose shows an aroma of blackberry that is cooked in nature, with notes of smoke, charred meat and cracked pepper adding nuance. On the palate, red currant rides over mild tones of crushed stone and green peppercorn.
The nose shows black cherry, cherry cola, eucalyptus and toasty cedar. Brambly and leafy flavors open themselves to more cherry and eucalyptus on the palate and an enjoyably long and smokey finish.
The nose shows concentrated aromas of pineapple and peach juice that carry to the thick, rich palate. A bit cloying in nature, there isn't enough acidity to create balance come the honeyed-peach finish.
The nose shows irresistable youthful notes of pear and apple while the palate is a bit simpler and fairly soft. Short, cherry-infused finish. Drink by the pool.
The nose shows restrained citrus and a slightly lifted, very slightly aromatic touch of conifer. The palate is taut and slender, presenting sober, clean citrus flavors. This stands upright and has a wonderful backbone of freshness. I feel it will have more to give in the future. It's refreshing now and promising in the future. The finish is so subtly fruited that this will be worth the wait. Drink now through 2030.
The nose signals crunchy, crisp red apple, which also follows through on the sprightly, wonderfully foamy and fresh palate of exquisitely small bubbles. This is light but full-fruited, brimming with all the crunch of Red Delicious and Braeburn apples supported by just a little shortbread richness from the yeast. There is concentration and poise, utter freshness and quite a bit of length.
The nose smells a bit like corn. The wine is round, soft and without much edge. The fruit seems a little pliable and ultimately it isn't all that structured. Finishes with a bit of banana.
The nose smells washed out, with hazy notes of char and cassis that come with a touch of sulfur. Light to medium bodied, the palate feels slick, soft and sweet tasting, with a candied cherry note that appears on the finish.
The nose spells delicacy and the palate proves it: this is a light-footed filigree and yet has a firm, straight backbone of spice and zest. Its midpalate texture slowly grows on you and draws you in with mossy notes of pear and ivy.
The nose stands out on this Greek Syrah, with its elegant waves of anise, blackberry and cinnamon. Flavors of blueberry, cedar and pepper are fresh and focused. Easy-drinking and a good solo sipper.
The nose starts out herbal and rowdy, but then settles down to offer basic pear and apple aromas. The palate is all pineapple and other racy fruits, but it's also sweet and a bit discordant. The long, driving finish doesn't really hit the mark, and it's a bit heavy and drying right through the last impression.
The nose starts with a delicate aroma of minerals, black currant and spice, and on the palate, layers of anise, cracked pepper and clove add a soulful touch. Sturdy tannins and a vibrant overall fruit profile give the wine a lift, but the package is balanced and smooth.
The nose still gives away little. The palate also remains tightly curled in itself. This wine needs a little time but promises to blossom with another year of bottle age. It has a gamy streak on the firm, grippy midpalate as well as bright, enlivening freshness. The finish is lip-smacking and the tannins still edgy, but the juiciness of dark fruit is undeniable. Drink 2018–2020.
The nose suggests damp earth while the palate manages fresh clean apple fruit. The body is light and juicy and the finish dry. Drink soon.
The nose suggests freshly cut Russet pear peel. The palate, slightly dilute, has a bitter edge and expresses just a little of that ripe pear suggested on the nose. Freshness helps the wine to finish dry. Drink soon while aromas hold.
The nose suggests ripe, bruised apples and a touch of apple crumble, while the palate also has a mellow aspect, helped along by a little residual sugar to make this wine off dry. Sufficient freshness balances things out but the overall impression is one of rounded mellowness. Lemon becomes apparent on the finish.
The nose suggests truffle around compact cherry fruit. The wine is nicely balanced, relatively high in acid, and fashioned for elegance more than power. A finishing whiff of chocolate adds interest.
The nose suggests utter generosity of ripe juicy pear fruit. The palate enforces this with rounded, aromatic and very pure notes of ripe Bartlett pear. The flavors are precisely drawn, framed by incisive freshness that corsets the richness and gives it a beautiful outline. There is barely concealed strength here and great energy. You can feel the warmth of the sun that ripened these lovely grapes. The finish is lasting and dry. Drink 2017—2030.
The nose tells of the crisp green freshness of tart apples, the palate counters this with more generous, riper but still very fresh fruit and a wonderfully balm-like creaminess. It all comes together on the midpalate: rounded but unobtrusive autolysis embraces the tart briskness and rounds it all out. Totally refreshing, and does not take itself too seriously.
The nose unfolds shyly, revealing black-skinned fruit and baking spice aromas. The palate evokes mature flavors like dried blackberry, tobacco and toast, held together by close-grained tannins. It's rather evolved so drink soon.
The nose wants to reveal next to nothing of this rich complex wine, but the palate hints at future glory. This is as tightly closed as a firm fist, but the rich fluidity of the palate is undeniable. There are glimpses of juicy yellow pear while dark flinty spice thunders in the background. Drink 2018–2025.
The nose was interesting; earthy with plenty of plummy fruit and a touch of musk. On the palate, with the fruit more muted, the earthiness became more apparent, and what fruit remained thinned out even more as it reached the finish.
The nose, fragrant with confit apricot, merely hints at the contrasting richness to come—manuka honey shot through with lively citrus sharpness that tempers the intense, concentrated sweetness. There is a topnote of honeydew melon, but the interest is much more on the palate than the nose.
The not-so-secret blend is 64% Cabernet Sauvignon, 24% Shiraz and 12% Malbec, yielding a dark plummy wine with ample palate weight and softly dusty tannins. Espresso and black olive shadings give this a savory cast, making it more an accompaniment to food than a standalone sipper. Drink now through 2019.
The notes of ash, cherry, and plum are faint and soft in feel but it's well priced for the quality and delivers enough tannic heft to live up to its name.
The notes of barnyard overwhelm the varietal's cherry, floral and herb tones, with the palate quite elegant in its styling. Tasted twice with consistent notes.
The notes of green apple and lemony citrus are fresh and clean with great clarity and precision. Balanced and easy to drink with a buttoned-up finish. Drink now.
The notes of herbs and citrus are quite light. It's medium bodied and drinks just a hair off dry, thinning out toward the finish.
The notes of orange peel, white pepper and seaweed come off as disjointed, though the flavors are light and tart.
The notes weaves a tapestry of peach, butter, grass, peas and citrus followed by a palate that's all about the texture. With balanced acidity and a chalky mouthfeel propping up flavors of lemon and green herbs, this is a complex and food-friendly offering.
The Notios blend offers aromas and flavors of pert lemon, sea salt and spice, with an attractive acid balance. Focused and fresh but with some complexity, it's a god expression of Greek terroir and style.
The Novak family continue to produce an understated style of gorgeous Cabernet year in and year out. This vintage provides a fine example, a blend of 85% Cabernet Sauvignon with 10% Cabernet Franc and 5% Petit Verdot, all from the historic, 40-acre estate. Complex and smooth, it offers an exotic array of cigar, tar, black pepper and currant, the tannins soft and integrated, yet strong. Coffee and chocolate make appearances on the finish, ever so slightly, never at risk of dimming its freshness. Drink now through 2022.
The Nuages cuvée delicately includes lightly peppery herbal notes in the fruit-filled wine that leans toward blueberries and cherries. There is a streak of brown sugar, and the overall balance is exacting. Despite the relative youth, nothing seems awkward or out of place. Drink now through 2022.
The Nugan Vision Cabernet Sauvignon over-delivers for its price point. The fruit expression is bold and ripe, with intense raspberry and blackberry liqueur scents followed by tangy cherry pie filling in the mouth. Ends up on a lingering mocha note. Drink now to 2011.
The numbers on this wine are amazing (380 g/l residual sugar, 17 g/l TA), but even more impressive is how such an extremely sweet wine can remain reasonably drinkable, complex and harmonious. It's musky and spice-laden, filled with dried apricot and honey flavors that linger on the incredibly long, citrusy finish. Should age indefinitely.
The numbers refer to the clones of Pinot Noir used. The wine is dark, soft and ordinary, offering flavors of cherries, cola, anise, bacon and sandalwood, wrapped in a silky texture. Ready now.
The numbers represent the grapes within: 75% Merlot, 23% Cabernet Sauvignon and 2% Petit Verdot. High in acidity, it shows a crispness of red berry, its core juicy and easy to like. Integrated oak keeps things simple and round, with leather and tobacco poking their heads on the finish.
The Nussberg vineyard towering above the western edge of Vienna is famed for its field blend Gemischter Satz (mixed varieties). Fritz Wieninger has produced a wine that perfectly balances opulence with minerality. Rich fruits march with citrus and finish with structure, and the potential to age.
The nutty aromas of Chenin Blanc dominate this fresh and apple fruity wine. It has crisp acidity, a lively and light texture and light, dancing aftertaste. Drink now.
The oak (20% new French) seems far out front here with vanilla overpowering the notes of fig. It drinks dry with a creamy feel and abundant vanilla flavors.
The oak (21 months spent in French and American) takes the lead, with aromas of baking spices, green wood and vanilla out in front of cherry. The flavors are sweet, supported by grainy tannins that show some dryness.
The oak (40% new French and American) is up front, with aromas of barrel spices, cocoa and generous amounts of vanilla followed by cherries and blue fruit. This wine is velvety in feel, displaying a mixture of fruit and barrel that carries through the finish. The oak influence is heavy but the appeal is impossible to ignore.
The oak (40% new French) seems a bit overweighted for the fruit that is in the glass, delivering notes of char in front of popcorn butter (full malolactic fermentation) and peach. Some interesting things are going on but they don't quite all hang together.
The oak (40% new French) steals the show on this vineyard-designated, single block Syrah with notes of vanilla and toast overwhelming the vintage's subtle fruit flavors.
The oak (40% new Hungarian and American) brings a sense of spiciness to the aromas, which also display notes of dill and plum. Flavors show weight and intensity, with citric acidity drawing out the finish.
The oak (45% new French) takes the lead initially, with aromas of vanilla and cocoa out in front of plum, black cherry and dried flowers. The flavors are sweet and saturated with a creamy feel. It's undeniable in its appeal, though the variety seems to get lost.
The oak (50% new French wood) seems a bit heavy handed, interjecting scents of wood, coffee and vanilla on the aromas and flavors. It's a shame as the cranberry flavors otherwise provide interest.
The oak (50% new French) plays a big part in this show, with aromas of coffee and pencil lead alongside the variety's strawberries and herbs. It's supple and pillowy in feel with a high yum factor.
The oak (70% new puncheons) is primary at present on this blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Aromas of vanilla, café au lait and woodspice are out in front of cherry and herbs. The palate shows nuance, detail and length. It needs time in the cellar to come together. Best after 2020.
The oak (83% new French and American) seems a bit overweighted for the fruit that's in the bottle on this 100% varietal wine. The notes of vanilla, cocoa and woodspice get out in front of herb and cherry flavors that seem slightly stewed.
The oak (85% new French) is at the fore on this wine. Aromas and flavors of coffee, butterscotch and woodspice head out in front of dark fruit that doesn't have the heft to match it.
The oak (two-thirds new French and American) leads, with aromas of cocoa, cinnamon and spice followed by plum. The palate shows an elegant styling but with good intensity to the flavors.
The oak aging gives this wine an attractive, spicy character. A blend of four of the Douro's most familiar varieties, it is rich, full of black fruit with a rich core of tannin and balanced acidity. Drink now.
The oak aging is what makes this wine. It brings out the black fruits and juicy acidity as well as adding toast and vanilla flavors. The result is a wine that is smooth, balanced, full of fruit and ready to drink.
The oak aging, implicit in the name of the wine, is present in its smooth character. This bottling is in the elegant style typical of Famaey wines and also has weight and firm, concentrated black fruit with acidity and a dry core. Drink from 2019.
The oak and sweet jam flavors still haven't quite come together in this wine despite its age, and probably never will. With crisp acids and soft tannins, it's a nice, rich red wine to drink now.
The oak barrel influence comes across quite strong in this Chardonnay. The wine itself, made from fruit sourced from this mountain appellation in the central part of Sonoma County, is rich in tropical fruit and pear flavors, with zesty acidity.
The Oak Cask in the name is evident in the bacon, vanilla and creamy berry aromas that open things up. The palate, however, is fairly acidic, making the fruit taste bright and feel zesty. Flavors of cherry and plum are distinctly red in character, and the finish is quick and lean.
The oak contributes buttered toast, butterscotch and caramel flavors to this dry, crisp wine, but the underlying fruit isn't strong enough to support all that weight. Shows only modest flavors of pineapples, kiwis and minerals. Disappointing.
The oak flavoring overpowers, with smoky char, buttered toast, caramel and sweet vanilla dominating the pineapple and pear fruit.
The oak in this wine is nicely integrated into the fruit, making it barely detectable amid the bold peach and melon flavors. Full and round in the mouth, then long and citrusy on the finish. Drink now.
The oak influence currently sits high on this blend of 50% Merlot, 35% Syrah and 15% Cabernet Sauvignon, offering notes of char, molten caramel, tea and smoky wood. It feels extracted, with easy acids and big, mouth-clasping tannins. Cedar and dried herb accents add interest to the finish.
The oak influence has been trimmed back at Jaboulet in recent vintages, and this wine shows only traces of menthol and cedar. Cracked peppercorns and red cherries form the core aromas and flavors of this medium-bodied but long and mouthwatering wine. Approachable now, but it should age well for at least 10 years.
The oak influence in this 100% Sauvignon Blanc is strong, which gives it buttered toast and butterscotch flavors. Underneath the oaky veneer is a crisp, clean wine, with notes of lemon, lime, green melon and mango fruit.
The oak is at the fore here with notes of pine and wood spice along with blue berry. The concentration is good but the tannins seem a bit dry and the alcohol lingers.
The oak is at the fore initially, with aromas of toast, char and exotic spice out in front of green herbs and purple fruit that become more prominent over time. The fruit flavors are sweet and sappy, with abundant toasty and vanilla accents throughout. It delivers enjoyment, but fruit and barrel seem to tussle a bit at times.
The oak is at the fore of the aromas, with notes of vanilla, toast and spice along with cream. The flavors are full bodied with a lightly creamy feel.
The oak is at the fore on this wine, with aromas and flavors of vanilla, dill and baking spices in front of cherry and green pepper. The aromas give a sense of some oxygen exposure.
The oak is at the fore, with notes of roasted coffee beans, char and sawdust. The tannins are quite grippy with vanilla flavors taking over.
The oak is far out front, with this wine's aromas of Mounds Bar and green wood followed by raisinated fruit. Dark chocolate and cherry flavors are lighter in style with the concentration a bit wanting.
The oak is far out in front, with the aromas of vanilla, dill and freshly hewn wood making it difficult to find the fruit. Cranberry flavors struggle to get to the surface. It's technically well made but the barrel treatment completely overrides any sense of the variety.
The oak is heavy-handed, giving the wine strong buttered toast and caramelized flavors despite rich pineapple and lemon fruit. The winery's Stainless Unoaked 2011 Chardonnay bottling is more balanced.
The oak is pretty strong on this Chardonnay, dominating the fruit with buttered toast and butterscotch flavors. Still, it has some fat, unctuous tropical fruit and pear flavors that are quite pleasant.
The oak is primary at present, with aromas of vanilla and cocoa out in front of herbs, plum and cherry. Palate-coating dark fruit flavors are full bodied and sweet, supported by dry tannins.
The oak is prominent on this wine, giving a high-glass sheen of toasted coconut and vanilla to the otherwise modest fruit. There's enough weight and richness to stand up to the wood, but just barely, while the texture is creamy and lush throughout. Drink now.
The oak is pronounced from the start of this full-bodied, slightly over-the-top white, which comes off as reduced among layers of caramel and almond. A hint of ripe cantaloupe, peach and apricot provides a sense of freshness on the finish.
The oak is pronounced on the nose and mouth of this wine, but it's supported by ripe fruit aromas and flavors of red apple flesh, guava and quince. It's lush and mouthfilling, but there's enough acidity to keep it from feeling overdone or flabby. Finishes clean with spiced tropical-fruit notes.
The oak is quite apparent on this bottling, and that's the point. Red apple, ripe pear, pomelo pith and sweetgrass meet with a touch of honey on the nose. The palate shows the oak more prominently, with light honey butter, sweet almond and vanilla, yet fresh, grassy notes shine through on the finish.
The oak is quite primary on this wine with its aromas of vanilla and coffee in front of mineral and cranberry. The palate has sweet, rich fruit flavors with a tart finish.
The oak is rough and rustic and blows away all fruit and nuance. There's a whiff of leathery barnyard also.
The oak is so strong that this wine is dominated by buttered toast, butterscotch, caramel and vanilla flavors. The malolactic fermentation adds to the impression of softness and gives the wine a creamy finish.
The oak is strong on this blend of three of the winery's best vineyards. It shows up as buttered toast, with a distinctive, charry-sweet note of toasted marshmallows. The wine is strong in pineapples and oranges. An eccentric Chardonnay for drinking now.
The oak is strong, giving a toasty, charcoal aroma and tannic texture, and the acids and grape tannins likewise contribute to making this wine rather aloof. Underneath are good, complex cherry and raspberry flavors, with an earthy richness approaching chocolate. Seems to have all the parts in place to age. Try around 2012.
The oak is very present, so give this a few more years of cellar aging for it to integrate. Chocolate, Christmas spices, leather, toasted almonds and coffee grounds make a grand first impression. As the wine evolves in the glass, cherry and black currant aromas surface.
The oak jumps out a bit, with plenty of vanilla and a bit of dill, too. A medium-bodied Merlot, still young and tannic and not yet unwrapped. Additional cellar time will help. —P.G.
The Oak Knoll appellation in southern Napa Valley is better known as Cabernet country, but Corley depends on the maritime influence coming up from Carneros to keep Pinot Noir fresh and lively. The results are so-so. This wine is soft and earthy, with raspberry tea and oak flavors.
The oak makes the largest impression on this wine, with the notes of vanilla and butterscotch out in front of apple and apricot. It's creamy in feel, trailing slightly toward the finish.
The oak note is still a bit pungent here and the wine needs three or four more years of cellaring before reaching harmony. Beyond that, however, this super Tuscan blend offers a solid base of blackberry, spice, leather and tobacco.
The oak notes of dried coconut, coffee bean and vanilla are far out front here and provide a good deal of the aromas and flavors. But some pretty things are going on in the bottle; it's just hard to get at them.
The oak on this basic Cab offers a nose that is pasty and lactic, while the palate and finish are resiny. In between, there are rubbery tannins, berry fruit flavors and a lot of vanilla and carob.
The oak on this wine gives it a strong resin and cinnamon character. Along the way there's floral berry aromas, cherry and plum flavors, and finishing notes of root beer, chocolate and cough drops. A bit woody and tannic but it gets the job done.
The oak on this wine is heavy-handed, and it comes in the form of fresh dill, turmeric and vanilla aromas. On the palate, the wine is supple and slick, with a dark cherry flavor and more heavy oak influence. It finishes tangy, and the note of dill lingers.
The oak overpowers the limes and mangoes. Despite mouthwatering acidity, the wine is dominated by butterscotch and buttered cinnamon toast.
The oak peeks through, set against proportionate strawberry and cherry fruit which has been lightly ripened. It's not a big wine, but it is balanced, and was barrel-aged for 18 months in a percentage of French oak. It should drink well now through 2022.
The oak presently stands out, giving a blast of buttered toast, drizzled with honey. But the wine is very crisp in acidity and balanced and ripe in pineapples, pears and green apples. Could be an interesting bottle to cellar for four or five years.
The oak shows itself first on this wine with aromas of vanilla and coconut in front of sappy fruit. The flavors are full bodied, equal parts fruit and barrel, with vanilla taking the lead on the finish. There are good things but the oak dominates.
The oak shows prominently on this blend of Merlot (68%), Cabernet Sauvignon (21%), Malbec (7%), Petit Verdot (3%) and Cabernet Franc. It leads with notes of barrel spices, green herbs and blackberry. The palate is full and rich, with dry tannins that need time to stretch their legs.
The oak spices (30% new American and French) are at the fore here along with notes of orange peel, game, and vanilla on this unusual blend of Syrah, Malbec and Grenache. It's medium bodied with dry tannins.
The oak stands out, giving this Pinot a vanilla, caramel and buttered cinnamon toast dominance over the underlying cherry jam fruit. Although the texture is nice and silky, the wine itself feels simple, especially at this price.
The oak sticks out and the underlying cherry and raspberry fruit is rather simple and jammy in this single-vineyard wine. It has positive features, such as a dry silkiness and a nice mushroomy character. But it turns disappointingly thin on the finish. Too bad for a vineyard that used to be among the best in Carneros.
The oak sticks out now in the form of toast and sweet wood sap, but that's because it hasn't been integrated into this fine young wine. Give it 3–4 years to come around, by which time the barrel influence will equalize with the ripe raspberries, cherries, Dr. Pepper cola and red currants. Could be quite special around 2015.
The oak sticks out on this Pinot Noir, with a dominating toast aroma and flavor. The underlying wine, however, bears strong notes of red fruit and currant. Give it 2–3 years to see if the balance shifts.
The oak sticks out on this soft Syrah, giving it a smoky, vanilla and buttered toast dominance. There's also lots of mouthwatering acidity. The underlying wine is a little weak in fruit. Drink up.
The oak sticks out, dominating with toast and excessively sweet flavors. If you can get past that, you'll find a dry, crisp wine, with a note of pineapple.
The oak treatment is supportive only, with the wine aged in French oak, 25% of it new, for nine months. Restraint allows it to remain soft and silky on the palate, with inviting characteristics of white pepper, lavender, rose, cranberry, strawberry and vanilla bean.
The oak treatment stands out a little in this wine, imparting a dusty, wood-smoke component as well as plenty of vanilla. The cherry fruit is otherwise nicely presented, with ample weight and a touch of creaminess to the texture.
The oak, a mixture of French, American and eastern European, provides aromas of baking spices, pencil lead and cocoa on this blend of Syrah, Merlot and Cabernet Sauvignon. The plum, dark fruit and cranberry flavors play along beautifully, with the silky feel adding to the appeal.
The oak, a mixture of French, American and Hungarian (with 50% new), takes the lead, with aromas of vanilla bean and toffee out in front of coffee and plum. The flavors are full bodied, sweet and generous, backed by grainy tannins.
The oak—50% new French and American—gets far out front with its notes of coffee, toffee and vanilla. But there's still much to enjoy, with abundant red fruit and a soft, sultry feel.
The oak—52% new French— gets out in front of the fruit with notes of cocoa powder and woodspice overpowering herbs and red fruit. The palate is elegant in style, with barrel notes carrying through on the finish.
The oak—85% new French—plays a large role, with aromas of cocoa, vanilla and woodspice playing off plum and red fruit. It's sleek and sultry in feel, with the wood getting out in front of the tart fruit flavors.
The oak—a mixture of new and used French and American—takes the lead on this wine, with aromas and flavors of vanilla, cocoa and coffee out in front of plum and dark fruit. There's a pleasing mixture of richness and lightness. The variety gets a bit subsumed but there's still much to enjoy.
The oak—all French—is out front with notes of toast, crème brûlée and spice along with peach and lemon. It's light in style with a warm finish.
The oaky power of this wine is its hallmark, giving smoky, buttered toast, vanilla and woody extract tastes to the underlying pineapple and pear flavors. Would be better if the oak weren't quite so dominant.
The oaky smoke is quite powerful on the nose, which also shows vanilla dust and lime juice. The palate is anything but austere, full of toast, caramelized apples and smoked fruits. A line of citrus acidity stops it from becoming flabby, but this is definitely for the oak lovers crowd.
The Occitan origin of this estate's name, me trigo da dina, means “longing to dine,” and this richly endowed wine satisfies its remit. It has plenty of young tannins, which are sustained by ripe, juicy black fruit and ample acidity. Blending the three Cahors red grapes—Malbec, Merlot and Tannat—has made a wine with a fine future. Drink from 2019.
The odd but endearing Riesling trait of petrol stands out in the aroma of this light-bodied and dry wine, while the flavors are more like apple juice with a touch of honey and earthiness. The mouthfeel is smooth, and a little richness lingers on the finish.
The odd name (misspelled on the front label, correct on the back) means beyond the beyond. It's a lightly buttery, nutty take on a relatively simple, yet tasty Chardonnay, with mixed apple, tangerine and honeydew fruits.
The odd name of this wine—meeting in September—is because grapes from different parcels are blended directly in the press at harvest time in September. It is an easy, ripe and open, with attractive white-peach flavors and just a touch of tighter minerality. Drink now.
The off-dry version of Vaugondy's Vouvray brings out ripe apple as well as pineapple and lemon flavors. It is still crisp, packed with acidity, rounded out with finishing sweetness.
The off color of this wine is a hint that it's unusual, and a white from Pinot Noir is indeed not too common. This shows roundness with acidic balance. A pop of melon and peach flavors turns slightly bitter on a fresh yet fairly long finish.
The offbeat, savory nose is certainly complex, and the flavors follow in a similar vein, showing hints of onion and soft-ripened cheese. It's light in body, with a touch of residual sugar and a short finish.
The official alcohol and residual sugar numbers suggest a dry wine, but the wine tastes hot and sweet, almost Porty, with baked fruit flavors of cherries, blackberries, currants and pepper. Will appeal to those who like this big, jammy style of Zinfandel.
The official alcohol is only 14.6%, not all that high, but the wine has a hot, Porty mouthfeel. It also tastes of overripe raisins, and finishes with a burning, chili pepper quality.
The official alcohol is under 14%, but the wine smells and tastes like Port. It has a burnt, caramelized taste of baked fruit, and is tannicly astringent.
The official alcohol on this wine is 14.9%, but it has a syrupy concentration and heat that tastes far higher than that. Was it watered down? Tastes like cherry and blackberry wine that was reduced for a sauce, with a thick, balsamic finish.
The Ogier firm, which controls this property, has made great strides recently. This is full bodied and silky in texture without being overly soft, and it boasts complex, well-integrated, interleaving notes of dark fruit, mocha, spice and earth. Drink 2015–2025.
The oily popcorn aromas are not a turn-off, but they do hint at the resiny, sticky palate. Flavors of honeyed white fruits, oak resin, vanilla and toast lead to a short finish with a sugar-like sweetness. Good, but confected and a touch mealy.
The Okanagan has the capability to produce delicate, almost ethereal Pinot Noirs, and this fine example proves the point. Fragrant and feminine, its strawberry and cherry fruit ripe enough to suggest fresh pastry, it's simply delicious, offering complexity and persistence as well as immediate enjoyment.
The old-vine estate vineyard delivers a well-balanced, elegant wine that shows mineral and steel along with tart berry fruit. Despite a much lighter vintage than 2012, there is enough density and depth to reward some additional cellar time.
The old-vine name is French, as are the estate owners, and the wine itself is pretty good despite being a bit thick, chewy and aimless. The nose is full but nondescript, while apple and oak-driven flavors define the palate. The finish is textured and woody. Mouthfeel is its primary attribute while interesting or unusual tastes prove elusive.
The old-vines Linda vineyard Malbec is a particular wine, one that shows a high herbal, almost weedy nose that's heavy with tomato leaf. This is choppy and bumpy on the palate. Spicy red-berry and tomato flavors finish with pulling tannins and a lasting herbal character.
The old blocks referenced in this pure Cabernet Sauvignon are sourced from a perfect pantheon of Washington's finest vineyards: Klipsun, Bacchus, Sagemoor, Kiona and Red Willow. The wine has a charming delicacy, fragrant with tobacco and cherry, yet thick on the tongue with black cherry, cassis and cola. It finishes balanced, lively and deep.
The old gold color promises a long-aged wine. Fruit has gone, morphing into almond and walnut flavors, tense acidity, great concentration and a smooth unctuous texture. It's a superb Port, offering calm contemplation.
The old saying, you get what you pay for, is perfectly illustrated by this simple Pinot Noir. It's not bad, though, and at this price, will perform the useful function of introducing budding Pinotphiles to the variety.
The old vine designation, though unregulated, is usually reserved for plantings at least a quarter century old. Though the first sniff suggests a wine that has been over-oaked, such is not the case. It has the concentration and fruit power—layers of citrus and stone fruit flavors—along with the depth and texture that older vines bring, to more than support the generous new oak.
The old vine fruit lends delicate details of herb, rock and pepper. The flavors are nicely mingled and evocative, and the addition of 10% Merlot from Seven Hills adds further complexity. The wine spent 22 months in 60% new French oak, but the barrel flavors are gentle and well-integrated.
The old vines at the heart of this wine date back decades. Finely threaded herb and mineral highlights peek through a solid frame of berry and plum fruit. The barrel flavors, from 10 months in French oak, are balanced and persistent. Put this one away for drinking from 2020 to 2030.
The old vines do their work and produce a highly concentrated wine. It has a dusty tannic structure, the tannins held in suspension surrounded by ripe black plum flavors. The oak aging adds to the richness of this fine, balanced wine that will age for several years. Drink from 2018.
The old vines from this estate that has been run by the same family for 10 generations have produced a firm wine, with structure and tannins that still need to soften. It is rich and juicy with black fruits and wood aging toastiness. The wine, named after the 1780 Royal Edict that established this small appellation on the banks of the Garonne river between Bordeaux and Toulouse is worth aging longer, so wait to drink until 2018.
The old vines give extra depth and richness to this ripe, creamy wine. It still has the proper crisp, tight texture that gives these cool mountain wines their character. Melon, crisp pear and acidity are all well in balance with the tangy aftertaste. Drink now.
The old vines here do give some concentration. More importantly, they give a great swathe of ripe fruit that is so crisp and refreshing. Lemon and the lightest texture are lifted by intense acidity and a lively, fresh aftertaste. This wine is ready to drink.
The oldest Chardonnay vines in the Willamette Valley, planted in 1965, create a spicy, textural, refined wine with tremendous length and detail. All the wine was aged in neutral wood, which shines a light on the beautiful fruit, with green apple, almonds, and hints of butter and vanilla.
The Oliver red is a mix of Syrah, Petite Sirah and Grenache from the excellent Olsen and Stone Tree vineyards. At four years of age it seems to be flattening out. The blueberry and cassis fruit, along with substantial savory notes, are smooth but not quite as lively as past vintages. Drink now.
The Ollières vineyard is set at the heart of a 1,500-acre estate close to the Sainte Victoire mountain. This white wine is fruity, fragrant and with plenty of tangy acidity. It is lifted by the citrus and filled out with the green plums. Drink from late 2017.
The ominous sounding Tulipano Nero (“Black Tulip”) reveals a thick, gritty texture and intense aromas of dried fruit, prunes, moist tobacco and cola. Those nuances last long on the palate and are fueled by polished tannins, light mineral shadings and candied fruit flavors.
The Ondenc ranks high on the list of rare or neglected grape varieties. The wine forms part of a new range from this producer. Found in small quantities throughout the southwest but mainly in Gaillac, it has produced a pale gold colored wine, softly spoken and with light tangy acidity. There is a hint of honey in this fine wine, although it is dry. Drink now.
The onion-skin color is pretty to look at, and even nicer is the complex aroma: earthy and rich, suggesting cherry-chocolate candy, toast and yeast. It really stands out on the palate, where the full-bodied cherry flavors are highlighted by crisp acidity. Notable for its balance, finesse and sheer charm.
The onion-skin pink color sets the stage for an off-dry, just-sweet wine, that is crisp, yet soft and rounded. It has good weight, fresh raspberry flavor, and delicate sweetness, resulting in a wine that's crisp and textured.
The only Albariño in Mendocino County, this one's got cool-climate written all over it, restrained in alcohol yet fruity in tropical citrus and melon. High in acidity, it unfolds crisp and clean. Fruit comes from two vineyards also used by Drew for Pinot Noir and Syrah. There's a nuanced layer of creaminess on the back palate and finish, making the wine a mouthwatering accompaniment to shellfish.
The only question with this wine is whether it might be too much of a good thing. It's full bodieed and densely concentrated, with oaky notes of toasted almond and vanilla layered over plummy fruit, finishing warm and lush. Hedonistic to the max. Drink now.
The only Ribbon Ridge cuvée from Archery Summit, it makes a welcome addition to the lineup. Tart cranberry and pie-cherry fruit, citrus flesh and rind, hints of marjoram and Italian herbs combine seamlessly. Superb balance and excellent length make this a fine candidate for cellaring until 2022.
The only rosé made from Durell Vineyard, this one employs 100% Pinot Noir for a subtle, light, dry wine that's refreshing in strawberry and peach. Having spent six months in neutral French oak, it's structured and midweight, just right for the table.
The only Steve Clifton Nebbiolo of the vintage that's truly suitable for drinking now (though it too will last many years), this shows a focused acidity on the high-toned nose, with tight, almost crystallized cherry, rose and tar elements. Tart red fruit and black spices power the palate, which is well structured with intense tannins, but approachable today.
The only sweetness on offer is on the nose. After that, things go lightweight and tangy, leaving a racy feel and semiastringent cherry flavors. A real sizzler with zesty red fruit and not much else.
The only thing holding this value-priced Cab back is that it seems slightly overripe, which results in a bouquet that's mildly cooked and grainy and a palate that's rooty and sweet. But if you like softer tannins and flavors of root beer, chocolate and spice, this has plenty of that.
The only thing that makes this a gran reserva is the label and the winery's commitment to a big, extracted, heavily oaked wine. It's black as ink but clumsy as can be. Smells and tastes like shoe polish, resin and oily fruit. Not what we're looking for from Argentina, or anywhere for that matter. Barely acceptable. Imported by Carolina Wine Brands USA.
The only trouble with this bargain-priced version of a vendange tardive Pinot Gris will be finding some, as only 40 cases were imported. At only 11.6% alcohol, there's plenty of sugar left in the wine (67 g/l), concentrated and enriched by the inclusion of 50% botrytis-affected fruit. The impressions are of honeyed pineapple, ripe melon and peach preserves, finishing long and sweet. Delicious now, but should still be good 5–6 years down the road.
The only varietally labeled Barbera from the Rocks District, this offers intriguing notes of currant, savory herb, pipe tobacco and moist earth. The palate is light in body, with a mix of fruit and savory flavors that carry through to the cranberry-inflected finish.
The only wine of its kind in existence, Massifitti is a pure expression of the Trebbiano di Soave grape packaged in a heavy bottle and sealed with red wax. This white wine opens with aromas of candied fruit, lemon drop, pineapple, bee's wax, peach and smokey mineral.
The opaque eggplant hue of this stunning value promises much—and what's in the glass delivers. Prominent oaky notes are layered over plum and high-toned floral aromas. Dense and voluptuous on the palate, with chewy tannins, this is a seriously ambitious wine that could benefit from a year or two in the bottle.
The opening aromas of reedy berries are gritty and crusty, while the palate is lively but feels snappy and raw. Flavors of cherry and plum are light, while the finish is straightforward, with a citrusy kick. Not as full and generous as past vintages.
The opening aromas spotlight vanilla and tobacco, with flavors of ripe, chunky red fruits. The 18 months in French oak bring those same accents of vanilla and tobacco into the lingering finish, which comes into focus as the wine breathes.
The opening is a touch scratchy and herbal, but there are also nice berry fruit aromas. The palate is ripe and substantial in feel. Flavors of sweet black plum and spice come with a touch of wood, while the finish is spicy like a licorice gumdrop.
The opening is nice and chunky, with jammy blackberry aromas. The palate on this Tempranillo-led Rioja is full-bodied, with grip and flavors of herbal berry, tea, smoked meat and lemony oak. There's a hint of green to the medium-length finish, which is firm in feel and oaky in flavor.
The opening is oaky, thus cedar and balsamic aromas run roughshod over the cherry, roast plum and vanilla scents. The palate is wiry and acidic, with flavors of herbal plum and cherry that lead to a driving, acid-rich finish, with an earthy, baked flavor and a herbal overtone.
The opening notes include unusual aromas, such as tire rubber and meat juices, along with notes of plum and fig. The palate is better, with ripe blackberry, raspberry, vanilla and black pepper. It's soft, warm and ready to drink now.
The opening of green apple and honeydew melon says Rueda all the way. The feel is cleansing and fresh, with piercing but proper acidity pushing flavors of green citrus, melon and green apple. Stony on the finish, with zest. Solid for near-term drinking; don't let it sit around for long.
The opening of peach, mineral, honey and wild green herbs is alluring, and the palate runs smooth and full, and also a little soft and mature. Banana, papaya and melon flavors are pretty and the finish holds its stature. Not as minerally and tight as some; this wine has sweetness and depth. Drink soon.
The opening of smoke, rubber and black cherry comes across as being dark and good. The palate holds form with lively cherry, plum and currant flavors and finally a medium-long, somewhat warm and meaty finish. Good for an everyday, no-frills Garnacha.
The opening of tobacco, lemon peel, floral notes and mixed black fruits is alluring, while the palate is crisp and acidic but still fresh and good. Herbal berry fruit flavors with citric hints work the flavor profile, and the finish smacks down with firm tannins and bite. Nice aromas and flavors but the mouthfeel needs some work. 55% Carmenère with 30% Syrah and 15% Cabernet Sauvignon.
The opening scent of funky, sweaty leather is not promising, and indeed, it tastes overly soft and muted. You can sense some good fruit in there, but it's tamped down. The tannins stick out, making the wine awkward and common.
The options for fine, really dry California Gewürz are surprisingly limited, which is too bad, because a good one, like Halleck's '06, is hard to beat. Racy and crisp in acidity, it's bright in flavor, offering waves of peaches, apples, pears, honeysuckle flowers, figs, vanilla and the complex Asian spices from which the variety takes its name.
The Optu red is packaged in a supremely heavy, oversized glass bottle, suggesting that this is the winery's prestige blend, as does the name, Latin for “the best.” Big, full, rich, ripe, round, fleshy and forward, this is a no-wait red that should be consumed as soon as possible.
The opulence of this Chard comes at least as much from the buttered toast and caramel notes of oak, as it does from the underlying pineapple and tropical fruit flavors. It's a crowd pleaser. Drink now.
The opulence of this sparkling wine has to be tasted to be believed. It's far softer and silkier than the winery's companion new release, the 2005 J. Schram, but then the blend is the complete opposite. This one's mainly Pinot Noir, with the balance from Chardonnay. The Pinot Noir brings a warm, raspberry- and cherry-sauce richness to Chardonnay's limes and pears, while an extraordinarily delicious toastiness pervades the whole, as if it had been gently smoked. So enticing now, it's hard to keep from drinking the whole bottle, and you certainly can, but this is a wine that will age for 10–15 years.
The opulent, concentrated and jammy flavors of this big but smooth wine are hard to resist. Black plum, blackberry and a touch of black pepper make a classic combo on the palate as a broad texture and generous mouthfeel carry them through the finish.
The orange, apple and hay notes here taste slightly mature, but have character and appeal. Medium weight, with a faintly viscous feel, the wine finishes dry and smooth. Verdejo generally shows better younger and brisker, but this is still good current drinking. —M.M.
The orange, lemon, honey and vanilla flavors are a little thin, but crisp acidity and a sweet finish make the wine likeable, perhaps nice on a summer night.
The orange, vanilla and cream flavors are tasty, but the texture is scoury and harsh in the mouth, with rough bubbles that cut with acidity.
The organic wine has tight tannins and acidity. The structure is balanced by red-currant fruit flavors. The wine is vinified under the direction of Michel Rolland and one of several family wineries under Bacchus Investments. Drink from 2018.
The original “black wine” of Cahors is obviously alive and well—and living in the Loire valley, to judge by the color of this wine. Made from ungrafted Malbec, this is rich, unoaked, a ripe but stalky textured wine that gives great perfumes and a firm, juicy and tannic aftertaste.
The original Dagueneau domaine, Berthiers has produced a rich, warm wine, full in style, layering its crisp lemon acidity with ripe pear flavors. As often with Pouilly Fumé, it's a wine that needs aging, so drink from 2014.
The original home of the Sauvion family, this estate has produced a ripe generous style of wine with fresh fragrant aromas. It has a soft texture with green-apple fruits right up front. Drink this ripe crisp wine now.
The original vineyard owned by winemaking husband and wife Jorge Borges and Sandra Tavares da Silva, this is halfway up the Pinhão Valley, close to some of the greatest Douro vineyards. Pintas is now well established as a Douro classic. It is powered by tannins at this stage, but the structure, the lush fruit that comes from fermentation in open lagars and the sheer density of the wine, speak of greatness. Drink from 2019.
The origins of this estate go back to the 13th century when it was the property of the Knights Templar. The large 400-acre vineyard has produced this fine rich wine, full of ripe red fruits and with a bright herbal edge. It is bone dry, crisp and ready to drink.
The Ormonde Chardonnay has a fresh, floral nature that is slightly feminine. Pretty floral and refreshing fruitelements mingle with hints of spice, resulting in a clean and friendly white that is both elegant and fun.
The outer fringes of Chablis produce Petit Chablis, a light style of wine that, like this, can be fruity and drinkable young. Fresh acidity and a light, crisp aftertaste offer refreshment.
The over-exuberance of wood aging spoils this wine. With strong spice and equally tannic elements, it's all about the skeleton and not about the flesh of the fruit.
The overall impression is of under-ripe fruit, with flavors of rhubarb, cranberry and very sour cherry. It's tannic as well, and set on a thin frame. Drink up.
The overriding character of this basic Rioja is raisiny, ripe berry fruit; it's on the nose, palate and finish. Alongside these notes are mild tannins, some rubbery weight and chunky friendliness.
The overriding sentiment is that Limarí is too cool for Carmenère, yet this wine, while a bit sour and rhubarby, is still pretty comfy and satisfying. The flavors rest on plum, blackberry and wood, while olive and carob control the finish. Falls off at the end, but good overall. Imported by Ecovalley Quality Wine Group and National Refrescos Import Company, LLC.
The overtly fruity nose features some perfumed cherry fruit, flowers akin to violets and graham cracker. The sharp, chiseled palate has tart touches similar to raspberry coulis. The mouth is simple and smooth, with nothing but red fruit at the foundation.
The owners' Swiss connections are commemorated in the international initials for Switzerland (CH) on the label, but everything else about this wine is resolutely Portuguese. From its dense tannins and dry core to its bold red fruit, it's full bodied, rich, ripe and likely to age further. Drink from 2018.
The oyster and clam shell aromas are briney to say the least. The palate is acidic and scouring, with lime, lemon and green melon flavors. It turns pithy on the finish, then a little bitter.
The packaging is totally crazy but the wine is more subdued. A blend of Syrah, Merlot and Cabernet, it delivers raw strawberry, green leaf notes and loads of dried hay. It has a sharp, solid build and rigid tannins.
The packaging is underwhelming, so much so that you worry that this is just another generic Shiraz from whereversville. But that's not the case at all. The wine is sexy and smooth, with light minty aromas accenting solid berry fruit. The palate is clean and zesty, with dark-fruit flavors as well as black olive, cola and toast. Integrated and ready to drink.
The packaging seems a little old school, but the wine inside the bottle more than holds its own. The nose is pure and rich, like molasses. And there are no weaknesses in the mouth, where chocolate, brown sugar and prune flavors dominate. Broad through the finish, but never clumsy. An excellent sweet wine from Spain.
The packaging stands out with its tiny grape cutting that's tied to the bottle's neck. This is a bright wine that's redolent of lemon soda, chalky candy (like Pez) and apricot.
The Pagès family, which has a group of estates in the Médoc, has produced a rich, concentrated wine at this château. While packed with black currant fruit from the 60% Cabernet Sauvignon in the blend, it also has a firm layer of tannins that will allow it to age. Drink from 2021.
The pair to this wine is Nummer 3 in the Kracher 2008 series. This smoother version has touches of toast to go with the intense ginger cake and spice as well as considerable acidity. A rounded, pure nectar of a wine.
The pairing possibilities with this wine seem endless: seafood of all kinds, chicken, pasta salad, maybe pork, but it'd also make perfect sense to drink it as an aperitif. Clean and dry in the mouth, mineral and chalk are at the fore, with lime pith, soy and grass underneath. Finishes medium-long, with more of the same.
The palate's thickness and creaminess is very nice. The peach and melon notes are not too aromatic, but they play well in the mouth.
The palate has a touch of green rosemary and wild berry, with a hint of toasted almond on the finish. It is named after the high-altitude vineyard (located 1,300–1,700 feet above sea level) from which the Nero d'Avola grapes were sourced.
The palate is big and cushioned, but the flavors are green, stewy and herbal. With carob and some veggies on the finish, there isn't convincing ripeness to this wine.
The palate is drenched in sweet oak and sugarplums. This is not to say that it is a syrupy quaff: there is also cocoa, toast, dried herbs and a note of eucalyptus that pinches at the finish.
The palate is shy and needs air. It also surprises with a rounded pleasant nuttiness, amply supported by generously ripe pear fruit. This is juicy and moreish, with a hint of residual sweetness. Lemony freshness ensures that the finish is just dry. The combination of nuttiness, fruit and freshness is very convincing, harmonious and moreish.
The palate is subdued with modest apple and lemon notes, but brisk lemon-lime acidity and a hint of white florals adds some complexity. Dry and full bodied on the palate, it's an easy white to accompany everyday dinners of fish or chicken.
The palate of rich, fleshy and ripe pear is already signalled on the nose and relaxes into softly sweet juiciness at its fruity core. Fresh acidity means that it stays sprightly and finishes just off dry.
The palate on this Tempranillo has smacking acids that create crisp flavors of raspberry and red plum, and there's a pinch of oaky vanilla for counterbalance. Overall this is juicy, fresh and simple.
The palate on this wine is clean, lemony and lean, with pithy citrus, apple and vanilla flavors. The best thing about the finish is that it doesn't fall apart.
The palate opens slowly, offering an initial citrus character, followed by wood and then, finally, wonderfully rich, but taut fruit. There is still a toast character here, with apricots and pear on top of the citrus, but it is still only just developing. In 10–15 years, it will be a magnificent wine.
The palate shows modest citric acidity which sets up a flavor profile of sulfur, grapefruit and tangerine. Pyrazines and bitterness run roughshod on the finish.
The palate touches both the sweet and sour, as it offers green apple and then candied white fruit flavors. The feel is a touch flat and pithy, but all in all it shows what it should.
The pale rosé color doesn't detract from this concentrated, ripe wine that offers yellow fruits, orange zest and spicy flavors. Pure acidity gives intense freshness and an impressive depth of flavor. The wine will be better after more aging, so drink from late 2016.
The pale salmon color and dry palate are the chief attractions of this light-bodied, dry wine. Berry fruit is subdued but enlivened by citrus and notes of white pepper. It's very fresh and refreshing. Drink as soon as possible.
The pale, pink-gray color indicates how light this wine is. It does have attractive red fruits, crisp acidity and a refreshing shot of green apples, all packaged in a dancing, buoyant body. Drink now.
The pale, pretty salmon-pink color suggests this wine's delicacy of mouthfeel. It's nice and light, with raspberry, strawberry and vanilla flavors, but turns too sugary sweet on the finish for true balance.
The palest color leads to a perfumed, very ready-to-drink wine. It is crisp with fruit that is now softened by a year's aging, offering a touch of caramel along with crushed strawberry flavors. Drink now.
The palest of grey-pink rosés, this is classy, fresh and fragrant. It has a light, orange-zest texture as well as tannins and a mineral edge. Very fresh, it is also worth aging a few months.
The palest of pinks announces the lightness of touch that makes this wine so attractive. Sure, it has ripe strawberry flavors, but they are delicate, laced with acidity, good freshness. A real apéritif wine.
The palest of rosés, this crisp, bright and fruity wine is full of tight acidity, freshly picked raspberries and steely acidity. It could age a few more years to bring out a toastier character. The specially designed bottle has a hummingbird etched on the inside and gold on the outside.
The palest pink-grey in color, this wine is light and based completely around crisp fruitiness. A buoyant, lively character gains some depth from lemon zest and spice. The aftertaste of this refreshing wine is tight and perfumed.
The palest pink color gives this wine a cool, fresh start. It is ripe, lightly tangy and fresh with really crisp acidity. The aftertaste continues the bright, fruity character.
The palest pink fizz exudes notes of tart blackcurrant and aromatic blackcurrant leaf in this rare Cabernet Sauvignon-based sparkling. The palate is light, dry, softly fizzing and ticks all the boxes of an elegant, refreshing traditional-method sparkling wine. The blackcurrant notions are softer on the palate but they echo with every tiny bubble that bursts. This has enough structure to go from apéritif through to food, in fact, creative cooks may find this will chime with their subtle creations.
The palest pink grey in color, it is ripe and caramel flavored. Sweet red fruits give a soft texture, full-bodied and rounded. The aftertaste is all fruit.
The palest pink in color, this is a mature, ripe Champagne. It certainly hints at the extra age (five years in the cellar) which gives it a glow of richness and toasty flavors. Fine lines of acidity cut through the full texture to give a wonderful, balanced wine that is ready to drink.
The palest pink in color, this wine has a crisp texture but not much fruitiness. It is light with a touch of perfumed acidity. Drink now.
The palest pink in color, this wine is light and easy with the merest hint of fruitiness and acidity. Red currant and lime mark the finish.
The palest pink suggests the almost-weightless lightness of this refreshing wine. It would be an ideal, zippy and very slender apéritif. Drink soon.
The palest salmon-pink color sets the scene for a lightly fruity wine. It has caramel, raspberry and crisp pear flavors. Pure fruitiness makes it refreshing and ready to drink.
The palest salmon pink color, this refreshing rosé is fresh, with red berry fruits mingling with the acidity. A perfect apéritif style.
The Palliser Pinot style is typically a bit beefy, and this 2013 follows suit. That said, it's likely to age well—at least through 2020. Cherry, herb and mocha aromas and flavors finish with a slightly dusty texture and firm acids.
The Pannell family, who founded Margaret River's Moss Wood in 1969, moved on in the mid-1990s to Pemberton, where it felt conditions were more suited to Burgundian varieties. This is a rather full-bodied Pinot Noir, with supple tannins and a long, slightly dusty finish. Light resiny notes and rooty scents add complexity to modest cherry fruit. Drink now–2020.
The Pannobile style is a blend of local varieties, this one dominated by Zweigelt. It's smooth and fruity, with soft tannins. There's a rustic edge to the fruit that gives some complexity. At the end, it's about the fresh berry acidity.
The parcel called La Mission in the heart of the Mercurey vineyards is wholly owned by the Devillard family, so they call it a monopoly. It is a wine that effortlessly balances tangerine and lemon flavors with ripe spiced peaches and a tight mineral texture. The wine is still young, still developing, so wait until 2018.
The partly volcanic nature of amphibolite soil gives this wine a natural ripe fruitiness. Apple skin and fresh Rocha pears convey a fruit-forward character, bright and crisp. It's a young wine, although it can be drunk now for its exuberant outward-looking character.
The partner label of Black Cordon, also made by consulting winemaker Paul Hobbs, this entry-level offering blends small amounts of all the red Bordeaux varieties and ages in 80% new French oak. Tar and graphite scents and bold, soft acidity support juicy black and red berry flavors, with a shock of anise. Best enjoyed 2023 through 2033.
The partner to Aveleda's pure Touriga Nacional Follies, this is a finer wine, with its complexity of flavors coming from the blend. It has red berry and black plum fruit flavors, sweetened by dried prunes and held together by rich, dry tannins.
The partner to Beck's Zweigelt, this is every bit as complex and structured. It has a solid, firm feel, with darkly tannic fruit, a broad texture and a hint of toast. This is for aging for at least a year. Screwcap.
The partner to Copains d'Abord, this wine sports a label of women having a good time at a party. The wine suits the image: fresh, fruity and juicy.
The partnership between vintner Bill Price and winemaker Gavin Chanin, Lutum continues to impress, aiming for elegance without giving up flavor or body. Tightly wound, a signature perhaps of the vintage, this wine is still subtle, suggesting rhubarb and cherry atop forest floor. Smooth, it hides elusive power on the significant finish.
The Paso pioneer's annual bottling of Cabernet Sauvignon, Merlot and Cabernet Franc does not disappoint, offering aromas of plump, dark blueberry, tart Bing cherry and bay leaf. The palate offers crushed herbs—from oregano and thyme to rosemary and dill—alongside more blueberry fruit and a solid yet smooth tannic structure.
The Paso producer heads a bit north to produce this wine. Aromas suggest browned butter, lemon slices, pan-seared peach and a bit of smoke, with some steely aromatic backbone. The palate is consumed by lemon blossoms and buttered toast.
The Patina vineyard has some of the oldest Syrah plantings in the Walla Walla valley, and this designate is a fine effort. The dry-farmed grapes yield mixed flavors of raspberry, boysenberry and cherry, with hints of tobacco leaf. Licorice streaks through the finish, which lingers with excellent concentration.
The Pauillac vineyard under the same ownership as Château Peyrabon has produced an impressive 2008. It has power and intensity with the ripe, smooth fruits given muscle by the dark, chewy tannins. It's designed for aging, wait five years at least.
The Pauly Bergweiler style leans toward ripe and sweet, but this bottling also shows plenty of acidity. Honeyed orange and pineapple flavors are concentrated and rich, balanced by hints of petrol, slate and peppery spice.
The Peach Tree cuvée actually carries a whiff of peaches—possibly the power of suggestion. Its strawberry fruit includes an herbal component, more like a wine from the Eola Hills than Dundee. Overall structure is fine, and aging in 42% new oak puts some toasted coconut into the finish. This has the balance and persistence to age nicely through 2025.
The peach, pear and apple aromas get no interference from oak. The mouthfeel is friendly, while flavors of green melon, pear and spice work well together. It finishes sweet but with a touch of spice and vanilla.
The peachy color of this bubbly wine is appropriate because the aromas and flavors are effusively peachy, too. It is light bodied, very sweet and has been flavored with something other than grapes.
The pear and almond-butter aromas are quite light. The palate reveals more, with an elegant, textured feel and a finish that lingers.
The pear, apple and apple skin aromas are light. The palate brings just off-dry pear flavors with a full feel.
The pear, apple, toast and cinnamon aromas are light and elusive. The flavors are elegant, with the concentration trailing toward the finish.
The pear, nectarine and floral aromas seem to lack clarity. This wine is full of stone-fruit flavors that bring a touch of sweetness and lead to a warm finish.
The pedigree and vintage of these impeccably grown grapes are apparent in this wine. It's dry in style, but rich and concentrated with black cherries, cola, exotic spice and anise flavors, balanced with fine acidity and tannins. It's a big wine, and should develop bottle complexity over the next 5–6 years.
The pedigree of the vineyard shows in this beautiful wine, easily the best of the winery's 2008 Pinot Noirs. It's rich and complex in cherry and currant fruit, with a sautéed mushroom earthiness and the smoke of oak. With exquisite acid-tannin balance, it's beautiful to drink now and for the next six years or so.
The pedigree of the vineyard shows in this Cab. It's as intensely ripe as Cabernet gets, with a massive core of blackberry jam, cassis liqueur and chocolate, enriched with sweet new oak. But it's so balanced in tannins and acidity that it never feels over-the-top. The alcohol is quite high, though, which may limit ageability.
The pedigree of this Cabernet shows in the incredible depth of flavor and softly gentle, complex tannins. With intensely concentrated blackberry jam, cassis liqueur and oak flavors, it's distinctly Napa-esque. It is, however, compromised by sharp acidity that's noticeable throughout the palate experience.
The pedigree of this vineyard shows in every aspect. It's not just the ripe black cherry and pomegranate fruit, or the brisk acidity, or the lush, gorgeous tannin structure. It's the incredible complexity, showing all kinds of mushroom,  cola, smoked meat and spice notes. Simply gorgeous now, and should develop over the next 10 years.
The pedigree shows in the exceptionally attractive aromas, which are of toast, bread dough and yeast, with a trace of peach and honey. In the mouth, it's so rich, creamy and refined, it's hard to resist. There's a finesse that every wine should have. Defines balance, harmony and style.
The peel of Bosc pear and riper stone fruit are the chief aromatic markers of this wine. The palate is light, slight and crisp with an earthier, slightly bitter edge. Drink soon while aromas are at their height.
The peel of ripe pears paired with a soft lemon freshness characterizes this somewhat earthy wine. The earthiness becomes stronger on the dry palate but is brightened by lemony acidity and a clean-cut finish.
The Peju style is of soft, ripe voluptuousness, making this the kind of wine that's enormously attractive to drink now. This '11 Syrah is immediately appealing for its raspberry, cherry and oak flavors, but it's the mouthfeel that's special. With modest alcohol, it feels smooth, silky and clean. Drink now.
The pencil lead, herb and vanilla aromas start out light and elusive. The black-cherry flavors, in contrast, are expressive, showing a good sense of balance and length.
The people at Hidalgo in Sanlúcar have taken dry Manzanilla and have let it age until it has turned golden and mature. The bouquet is full of exotic oils, nuts and some horsehide. In the mouth, it's a touch salty and astringent, but there are buttery, sweet undertones and great focus. And on the back end the pure flavor of mushroom and almonds is uncanny. Sleek, acidic and likely perfect with lobster or shrimp bisque.
The peppery, berry-ish drive of this refreshing red is already evident on the nose. The body bursts with fruit and softness but has the pleasant, tartness of wild bilberries. What energy, what joy, what medium-bodied fun. Drink soon.
The percentage of Grenache has been bumped up in Rôtie's second vintage, now at 70%, with the rest an even split between Syrah and Mourvèdre. Soft and spicy scents are laced with a mix of rock and vanilla. This nicely structured yet approachable wine might be mistaken for a Washington take on Priorat. The underlying minerality gives the light, plummy fruit a solid footing, and extends the length considerably.
The perfect California cool-climate Chardonnay. It's balanced and elegant, yet opulent, with beautiful acidity giving brightness to the ripe tangerine, pineapple, buttered toast, cinnamon and crème brûlée flavors.
The perfect combination of elegance and purity of fruit give this famous wine, a blend of fruit from both slopes of the hills above Ampuis, a great sense of style as well as power. The Syrah perfumes, at their richest and coolest, combine with black fruits to give an overwhelming impression of immense fruit flavors.
The perfect picnic wine? Bold, floral and berry aromas, black cherry fruit, and some light tannins will make this the most versatile wine in your hamper this summer. This blend of Nero d'Avola and Nerello Mascalese is grown specifically for rose production--it is not a saignee used to increase the concentration of the estate's reds.
The perfect pizza or easy pasta wine, this simple Chianti offers loads of sweet fruit and crisp freshness. It feels silky but simple on the close.
The perfect shade of pale pink, this bottling from Karen Steinwachs shows white peach and gravel scents on the nose, proving inviting and just ripe enough. Light lime and faint bubblegum flavors make for a refreshing palate, which offers New World oomph with Provençal tightness.
The perfect summer apéritif, this light, fresh, crisp wine tastes just drier than previous vintages, allowing the apple and lemon fruits to shine even more. It has a tight, taut aftertaste, leaving the mouth clean and refreshed. Screwcap.
The perfume develops slowly before blossoming into an enticingly exotic, bergamot-flavored wine. Acidity keeps it fresh but it does end up with a slighty confectionery finish. Glass stopper.
The perfume of fully ripe, lusciously juicy peach is nearly overwhelming. It is joined by notions of barley-sugar and candied apricot. There is a more tart notion of passion fruit, too, as well as a guiding, lightning flash of welcome acidity that brings a punch of citrus zest. This TBA is like a very potent flavor bomb that not only delivers luscious sweetness but also a counterpoint of acidic thrill. Needless to say, this simply lingers and lasts. Nectar indeed.
The perfume of honeysuckle is followed by peachy, plum fruitiness. The palate presents a medium sweet richness that glows with peach jam and floral overtones, there is a warm finish and echoes of ripe peach.
The perfume of the Moscatel grape shines through this wine that also has Fernão Pires and Alvarinho in the blend. Ripe and fruity, full of apple and melon flavors, the wine is lightly textured and ready to drink.
The perfume of the Moscatel in this wine lingers satisfactorily, adding an exotic feel to what is otherwise a bright fruity wine. It is delicious to drink now as an apéritif.
The perfume on this Pinot Noir is so gorgeous, you're tempted to just smell it. It gives off waves of raspberry Newton cookie, fig, orange zest and vanilla bean, and the flavors are even richer. So much power in such a delicately structured wine, it's a real achievement. The garnet color is as translucent as glass, the acidity is perfect and the alcohol gives the wine body and weight without being hot or heavy. As good as it is now, it will also cellar well; drink now–2018.
The perfumed character of this pure Vermentino is right up front. It gives the wine its ripe character and fine orange blossom aromas. The wine is crisp, juicy and with a refreshing aftertaste.
The perfumed character of Vouvray leaps from the glass of this medium-sweet wine. It is lightly honeyed, with fresh acidity that is balanced by stewed apricots and sugared white plums. Drink now.
The perfumed scent of ripe, red-cheeked Mirabelle plums is joined by some lovely bitter notes of fir honey. The palate shows the typical 2014 freshness, adding passion fruit, pear peel, honeycomb and grapefruit pith to this aromatic tableau. In between, seams of pepper and honeysuckle are highlighted by bright, zesty acidity. The wine offers an irresistible contradiction of structure and enthusiasm.
The perfumed spiciness from Traminer is balanced by notes of tropical fruit, peppered pears and a fine, attractive acidity. The wine is full bodied, direct and delicious. Screwcap.
The perfumed, otherworldly scent of blood orange works its charm on the nose of this lovely wine. The palate is equally juicy and aromatic: tart and soft, edgy and pliant, plump and lip-smacking, juicy and bracing. The palate is streamlined and fresh, hinting constantly at this world of flavor, if you only give in to it—so moreish, so long.
The perfumes are slightly unbalanced, tasting confected. The fruit seems to be missing.
The perfumes are the central theme of this wine, aromas of roses and flavors of spice, cinnamon, going through the ripe fruit and suggestions of wood. It is a superripe wine, but one which manages to keep in balance.
The perfumes of Malvasia Fina shine in this attractive dry sparkling wine. It is fruity, although with a yeasty edge, creating a fine apéritif style.
The perfumes of Touriga Nacional dominate this soft, smooth wine. A layer of tannins gives structure, and the ripeness of the fruit creates a delicious, full-bodied wine.
The Perrin family continues to turn out remarkable wines at every price level, including this $10 white blend of Grenache Blanc, Marsanne, Roussanne and Viognier. Rather than favoring bold, distinctive fruit, it's more understated, with hints of marshmallow and melon that should prove versatile at the table. It's substantial and weighty without being fat or rich—just a nice drink.
The Perrin family, with its long tradition of winemaking, consistently turn out delicious bargain-priced wines from the Côtes du Ventoux. This rosé blends cherries and chocolate with citrus and even touches of minerality and length rare in a $9 wine. Drink now.
The personal project of longtime Souverain winemaker Ed Killian, this is a rich, round and full-bodied white, offering sizable components of baked pear and apple, the oak toasty and integrated.
The personality of Pinot Noir comes through in this charming, medium-bodied, lighter-colored and aromatic offering. Nuances are reminiscent of cherry, herb and walking through a pine forest, along with a tangy texture and fresh finish that lingers.
The Pertinace evolved nicely in the glass; at first there are simple lime peel aromas, but over time, they become richer and slightly more complex. On the palate there is pear, as well as the lime and an interesting smoky quality. Crisp and with good balance, the finish is a little short. Imported by MW Imports.
The Pertinace offers a a soft, spicy nose of blackberry jam, vanilla and cinnamon. A pleasant, everyday, food-friendly wine that can be drunk now but has the structure to improve for a year or so. Imported by MW Imports.
The petillance is faint on this Cava. Aromas of sweat and bread introduce flavors of pink grapefruit and tart apple. An abrasive mouthfeel delivers generic citrus flavors.
The Petit Manseng grape gives a honeyed, ripe and fragrant wine. Made from late-harvest fruit, this shows notes of pineapple and creamed apple. It should age well over many years.
The Pfeiffer Vineyard also contributes fruit for the winery's excellent Unity bottling. Here, its grapes are the whole show, and the wine is focused and substantial. It drills down with precise flavors of peach and pear with a touch of citrus, all showing excellent length and depth.
The Pfleck vineyard with its clay and limestone soil gives a rich style of Pinot Gris. This wine, with its intense spice and lychee flavors, is typical. It has a crisp edge but the ripe fruitiness and touch of pepper give weight and richness. Drink now.
The phenomenal 2010 vintage shows why this wine is considered Italy's top purebred Merlot. Revealing structure, finesse and mesmerizing depth, it delivers blackberries, currants, cedar, exotic spices and mocha alongside firm, polished tannins and fresh acidity. It's well balanced with fantastic length and while it's delicious now, hold for more complexity. Drink 2015–2030.
The picturesque hilltop hamlet of Capalbio in southern Tuscany is the site of some exciting new wines. Tenuta Monteti is a leader in the area and this extracted blend shows tones of espresso, dark fruit, tobacco and spice. Drink in two or three years.
The picturesque name of the wine, the vineyard where God sits, comes from a monopole—a walled property in the hills behind Beaune, wholly owned by the Château de Santenay. Ripe and smooth with an attractive, crisp texture, the wine is ready to drink. A touch of toast gives extra interest.
The piles of rocks taken from the vineyard and heaped around the edge are what give the bizarre name of this vineyard. To taste, the wine is soft, sweetly ripe with an attractive, ripe creamy character, lifted by toast.
The pineapple and lemon aromas and flavors in this wine just seem to lack the spark to make them come alive. There's a medium texture on the palate but the subdued, uninspired quality extends to the mouthfeel as well. A reserve label deserves more substance.
The pineapple and tropical fruits in this Chardonnay have been lavished with lots of new French oak. The flavors of buttered toast and caramel dominate. It's a rich, flashy wine to drink now.
The pineapple, orange and vanilla flavors seem a bit thin. But it's nicely dry, with a clean burst of acidity.
The pink hue is a little flat. That also applies to the palate, with the fruit showing some maturity and hinting at wood aging. It's a rounded style, full in the mouth, with ripe caramel flavors at the end. Drink now.
The pinnacle power-showing bottling of each vintage, this wine is brawny on the nose, reminiscent of hearty black cherry, bay leaf, crushed clove, roasted game and leather. The intriguingly herbal character is lavish on the palate, where dark cranberry and deep pomegranate gain complexity from peppercorn and thyme, showcasing very well-blended flavors.
The Pinot-ness of this wine is undeniable: its structure is of velvet, and its aromas convey freshly turned earth, autumnal oak leaf and subdued red-cherry fruit. There is a depth that evokes deep forests. Have this with furred or feathered game.
The Pinot Bianco variety consistently delivers creamy texture on the palate and subdued, non-obtrusive aromas of melon, stone fruit and white flower. This expression follows to a tee and would pair nicely with shrimp cocktail or oysters.
The Pinot Grigio brings its usual green apple, lemon curd, peach and mineral flavors to this zesty sparkling wine. It straddles the delicate border between dry and off-dry, and is easy to drink with almost anything.
The Pinot Noir is no slouch either, but Tolpuddle's 2014 Chardonnay is super. Faint hints of crème brûlée mark the nose, then ease into lime, pineapple and white peach notes on the palate. It's only medium in weight, but with a silky feel and a long mouthwatering finish. Drink now through 2022.
The Pio Cesare basic Barbera is a lean wine, with aromas of tart cherries and road tar. On the palate, the fruit and aromatics have melded together quite nicely, but despite a decent finish, the acidity is a little high.
The Pio Cesare is dominated by the smell of diesel. Beyond that are a few shards of fruit, but overall this is a throwback for those who like the tarriness that characterized old-fashioned Barolos.
The Pio Cesare starts well; a fat opulent nose of rich fruit mixed with a strong mocha character. It is also big on the palate; plummy and powerful, with good acidity. Towards the end, however, the wine runs out of steam, and it finishes somewhat abruptly and with a slight sourness.
The Pioneer Block series from Saint Clair remains a reference point for Marlborough Sauvignon Blanc. This year, I had a slight preference for Block 3 from the low-lying Dillons Point subregion. It's grassy yet ripe, with flamboyant nectarine and gooseberry notes, plenty of weight and textural interest and a long, mouth coating finish.
The pioneering winery's basic Syrah, this is impressively complex and delicious, with aromas of coffee, blueberry, purple flowers, graphite and the slightest touch of beef jerky. The olallieberry-laced palate is pleasantly quaffable and yet dynamic, with clove, leather, pipe tobacco and spearmint elements spicing up the layers of dark fruit.
The pithy yet subtle focus on this wine's nose ranges from lime peel to squeezed lemon reduction to sour apple flesh. There's a hint of ripe nectarine to the palate and lots of Key lime juice, opening towards apple custard and a citrus peel bitterness, proving to be a steadily evolving and complex wine.
The pithy, appetizing notion of russet pear peel entices on the nose, alongside the juicy ripeness of yellow pears. The palate has a rich earthy profound juiciness where generous pear fruit is countered by a pleasantly bitter edge. Notions of sandalwood spice glint in the distance. There is something warming, powerful and generous about this rich wine but the finish remains dry. This will benefit from bottle age. Drink 2020–2035.
The Pittnauers make something of a specialty of the St Laurent grape, and their success is reflected in this vivid, fruity, juicy wine, an Austrian Beaujolais, all freshness and blackberry fruits topped with acidity. Screwcap.
The plateau vineyards that are the source of this wine give a cool, crisp and light character. It's fragrant, pure fruitiness, with a light minerality and citrus at the end. Drink now.
The pleasant nose offers mildly intense aromas of pineapple, orange Creamsicle, white strawberry and melon. Medium in body, the open palate bears wooly flavors, finishing with a zesty replay of the orange Creamsicle note.
The plum and blue fruit aromas and flavors don't seem entirely varietal but this still offers plenty of appeal. It's lightly sweet with a squeeze of tannins.
The plum, fresh herb, cherry and spice aromas of this 100% varietal offering are alluring but restrained. The flavors are sweet, plump and fresh, showing a sense of elegance, with a stretched-out finish.
The plum, herb and spice aromas are elusive. The cherry flavors are light but come straight down the fairway. One wants more concentration, but it delivers easy-drinking pleasure.
The plum, herb and spice aromas are followed by ever so slightly dried-out-seeming cherry flavors. There's enjoyment to be had, but it seems slightly more evolved than its age indicates.
The plummy, cherry-like fruit of St. Laurent and its soft, pliable, smooth nature are well captured here. This is a very juicy, easy-drinking rendition that would also work chilled. Drink soon.
The plumpest of Frankland Estate's three single-vineyard bottlings in 2012, Netley Road offers subdued lime and tobacco aromas, then flavors of tangerine and pineapple. It's softer than the others, but displays an attractively chalky element to the textured finish. Drink now–2020.
The plush-feeling plum and blue fruit flavors provide much of the appeal on this pleasant, easy-drinking wine. Aromas of tar and berry provide accents.
The plush texture and silky midpalate almost define Langhorne Creek, and the cedar, cassis and tobacco notes are classic Cabernet. So what's the rub? The finish falls off just a bit too quickly. It's still nice stuff for the price.
The Pocai Vineyard is a very interesting one, growing Chenin Blanc, Merlot, Zinfandel, Cabernet Sauvignon and Cabernet Franc, and the wines are always worth looking into. This Cabernet Franc, at four years of age, is mellowing, with the tannins turning gentle and the flavors becoming delicious and dramatic. Particularly bright in red cherries, it's a beautiful wine for drinking over the next year or two.
The point of this semisweet bottling is a little unclear, but it offers a beautifully rich nose of honeysuckle, buttercream, white peach, almond paste and flint. The palate is rich, creamy and quite sweet, with peach, melon and mango flavors. Consider it as a light dessert wine or a pairing for spicy foods.
The poised, clean and lifted wild black-cherry fruit mixed with notions of cocoa forms the aromatic theme. A very elegant wine, with medium body and alluring depth, it's currently tight and held firmly by structured, ripe tannins, while the acidity is bright and refreshing. With its youthful primary fruit, this is charming, but even a year or two will make this more pretty than it is right now.
The Pomerol estate of the Rothschilds of Lafite shows the power of Merlot in 2005, the almost indecent richness of the fruit. It's an opulent, layered wine, spicy, woody and powered though by delicious fruit, ending open and generous.
The Pommard clone gives a distinctive taste of breakfast tea to the wine, with fresh raspberry fruit and a lick of lemon. It's nicely astringent but smooth and well structured, with light touches of frangipane.
The popular Indian Wells bottling from Chateau Ste. Michelle includes 10% Syrah, sourced from the Wahluke Slope. The combination is a proven winner. This medium-bodied, fruit-forward wine's inviting raspberry and cherry flavors are anchored with well-structured tannins.
The popular Marquês de Borba brand is a soft, ripe, very accessible wine. With a light touch of wood aging, it follows easily through with cherry and red plum fruits, a deliciously mouthwatering aftertaste.
The popular, modern style has dictated the crafting of this wine. It's sweet and delicious in buttered toast, caramel corn and ripe orange and golden mango fruit, brightened with crisp acidity.
The popularity of rosé has lead to higher prices in Tavel, but this estate, one of the region's largest, has kept those increases in check. Thankfully, the wine quality seems as good as ever, with this 2013 offering deep cherry-berry notes, hints of white chocolate and a long, citrusy-clean finish. Drink this full-bodied rosé now and into fall and winter 2015.
The positive influence of consultant Michel Rolland lives on at this estate. This bold, ripe wine brings out layers of black-plum fruits that are attractive and supported by some firm tannins. It will develop quickly; drink from 2019.
The poster child for Tardieu's winemaking style is this 2009 Rasteau. It features masses of luscious oak—toasted coconut, cedar, vanilla—with just enough raspberry fruit to support it. It's full bodied and lushly textured, even a bit dessert-like despite being totally dry. Probably best consumed on its own over the next few years.
The poster child for too much oak. Swamps with buttered toast, caramel, butterscotch and vanilla flavors that are so sweet, it's almost like a dessert wine. There's lots of tangerines, pineapples, apricots and apples, but those barrel influences are too much.
The potential for this grape grown in cool California climates remains very high, as evidenced in this crisp and bracing bottling. Cut limes, chalk and wet slate are leveled by richer nectarine and lime blossom notes on the nose, while the sizzlingly acidic palate combines fresh citrus with green pear, green apple and lemon balm flavors.
The potential of Mourvèdre in Bandol is amply shown in this generous, ripe, spicy wine, the fourth vintage from Damien Roux at this estate. It has dark tannins and dense black plum fruits along with a powerful, brooding mineral character that will allow this impressive wine to age. Drink from 2018.
The potential of this wine is considerable. It has great reserves of fruit and of minerality. At the moment, it's still young and needs several years to reveal its rich, structured, taut character fully. Drink from 2018.
The power and complexity of wines from the slope of the Côte de Py is very evident in this wine. Densely argued, it is a solid wine with red fruits and a strong minerality from the volcanic soil. The acidity and tannic structure promise aging, and the wine will be best drunk from 2016.
The power and richness of Port fill this extreme—and extremely delicious—Zinfandel. It is very deep in color and vivid in aroma, like the scent of ripe grapes at the crusher on harvest day. It fills the mouth with apparent sweetness that lingers long on the finish. Perfect match for after dinner with blue cheese and toasted walnuts, or a cigar.
The power and structure of a Corton-Charlemagne are very evident in this firm and closed wine. At this young stage, it is all about the concentrated texture and weight. The acidity and the rich fruits will come later. Drink from 2018.
The power of mountain fruit drives this young, impressive Zinfandel. It's a tight, tannic puppy right now, dry and aloof. But such are the massive blackberry, mulberry, espresso and pepper flavors that the wine should easily hold its own for many years. Best after 2008 and through 2013.
The power of smoky oak shows strongly on this wine. Black-cherry fruit aromas are woven in with caramel, fudge, vanilla and cappuccino scents. A strong tannic structure frames the palate, with juicy black-cherry and blueberry flavors enhanced with milk chocolate and more caramel. Drink 2017–2033.
The power of the 2010 vintage is very apparent in this superripe wine. Dominated by rich, perfumed Cabernet Franc, it's concentrated, dark and dense. Its juicy black fruit is still in the background, moving slowly forward as it matures. Drink from 2020.
The powerful blend is as big as ever in this vintage, combining Zinfandel with Cabernet Sauvignon, Petite Sirah, Syrah and Charbono. The grapes are sourced from some of Napa Valley's finest sites, including Tofanelli Vineyard in Calistoga. It's expressive and expansive in tobacco and tar, thick and rich, with a finish of bittersweet chocolate.
The powerful flavors of this Syrah are both its strength and weakness. No question it's a delicious wine, upfront in blackberry pie filling, currant, licorice, dark chocolate and peppery spices. However the very power of flavor makes it hard to pair with subtle food. Best with strong plates, like short ribs or beef tamales.
The powerful herbaceousness of Sauvignon Blanc dominates, giving a bitter character to this wine and leaving the gentle crispness of Arinto in its wake. Maybe a year will help.
The Powers family are partners in the justly famed Champoux vineyard, and this is their 15th vintage making this wine. For some it will seem a bit too ripe, for others just right. Port-like aromas introduce flavors of fig, prune and kirsch. The wine seems to be drying out a bit; this is one to drink, not to cellar.
The predominance of Cabernet Sauvignon in Figeac has won out in 2005. It shows in the delicious black currant fruits and very fresh, vibrant acidity. The tannins, curiously, are less apparent—maybe all that fruit overwhelms them. Only on the finish is there some austerity and firmness.
The premier cru is right in the heart of the appellation, close to the village. This wine, with its intense fruits and strongly textured character, is still trying out its structure and density. The potential is there with apricot and apple fruits waiting to come thorough the tight structure. Drink this fine wine from 2018.
The prestige cuvée from La Gordonne is full and rich, packed with raspberry and red plum fruit. As a balance, there is a taut, crisper side to the wine, leaving a bright lemon zest aftertaste.
The prestige cuvée from this producer, this has richness and a dense texture that brings out the ripe fruits. From a good, if not great, vintage, it is beautifully balanced, still young to taste and likely to age well. Drink now for the fruit or wait until 2018 for more maturity.
The Preston Vineyard sits near the original site of Niebaum's original plantings for Inglenook, and also near the vineyards of Beaulieu Vineyards. Thick and rich in blackberry and espresso, this wine exudes its proximity to vigorous, big-boned sites, yet retains the elegance and herbal-cedar notes of the vintage, dusted in peppery spice.
The prettiest of De Loach's new Pinots, and also the most accessible. It's dry and silky, with rich, pure flavors of cherry pie filling, mocha, cola, cinnamon spice and sweet, buttery oak. Really delicious. Now–2012.
The pretty but powerful nose is like striking a gusher of black gold in a field of lavender, full of tar, violet and blueberry. Leather and deep purple fruit lead the palate, with charred meat savoriness, black pepper spice and plum skin tannins making a good case for this seven-acre vineyard that was planted in 1998.
The pretty fragrance comes with cotton candy highlights, along with a note of tangy red fruit. It's concentrated and deep, with appealing purity of flavor and the structure to age for over a decade.
The pretty fruit flavors suggest relatively young vines, bringing light cherry to the front and center. Hints of marzipan, a flash of finishing heat and subtle chalkiness run through the finish. Another year or two of bottle age should continue to improve this one.
The pretty nose of vanilla, cherry juice and spice leads to a crisp palate of cranberry and orange peel. There's good concentration and a nice mouthfeel but a persistent note of sawdust is a bit distracting. Try with grilled meat. Drink now to 2011.
The previous two years we did not find this wine to be worthy of a rating. This time, we rate it but note that it's an almost-red wine made from Cabernet Sauvignon. It's sweet smelling, with fiery plum-skin flavors that evaporate along with the mouthfeel. Leaves a burn patch on the finish. Particular to the max.
The previous vintage of this sweet Pinot Gris was finished at 30 g/L residual sugar; this drops it down to half that. It's a sugary, spritzy wine that has not quite jelled the way the 2012 did, though time may help to pull it together. Right now it's just simple and sweet.
The price-quality ratio is inviting for this wine, a light, lifted expression of cranberry and herb. The grapes were sourced from both the Russian River Valley and Sonoma Coast appellations, about half of each, before aging less than a year in managed oak, 30% of it new. The wine finishes in swirls of vanilla-cola.
The price hasn't been set yet on this wine, which will be released in November, but the '04 was $275. This 100% Cabernet is stunning, a quintessential hillside Cab that's powerful and compelling in blackberries, red and black currants, cola, spices and cedar. It feels ultra-refined in the mouth, with slightly tough tannins and a trace of acidity giving a sturdy structure. Decant this great wine if you open it now, and it should evolve for a good 15 years in the cellar.
The price is affordable, but this isn't a very satisfying wine. Despite fruity flavors, it's rough and bubble-gummy.
The price is right and the blend is excellent. Sangiovese and Cabernet Sauvignon are mixed in equal parts resulting in excellent integration and aromas that express the characteristics of both varieties. Blackberry and cassis is followed by spicy tones and bright freshness.
The price is right for this lush, immediately attractive Shiraz from Victoria. Smoky, vanilla-scented oak frames black currant and tobacco flavors that finish soft and velvety. Lacks the depth to age past 2010, but very flattering now. Imported by Epic Wines.
The price is right on this Grenache Blanc-Viognier blend, but it's a pretty ordinary wine. Shows sweet, fruity flavors of apricots, lemons and pineapples, with high acidity and a tug of mint and vegetable.
The price is right on this simple, everyday Cab. It's soft and fruity, with prune juice and cocoa flavors.
The price is right, but the wine is a little vegetal despite some cherry and currant flavors. Will do in a pinch, if your guests aren't particular.
The price is right, but the wine is ordinary. It's a modest little Pinot Noir, silky and dry, with suggestions of cherries, tangerine peel and cola.
The price is right. It's soft and sweet, with jammy, candy flavors.
The price isn't bad for this Chardonnay. It's creamy and dry, with buttered toast, pineapple, golden mango and peach jam flavors, and there's a great burst of palate-stimulating acidity.
The price keeps creeping up, but at least this is one Australian wine that consistently delivers vintage after vintage. The 2004 offers classic aromas of cassis, cinnamon and clove, with a touch of cracked pepper for good measure. It's full-bodied without going overboard, with a rich texture and a long, clean finish filled with complex spice notes. Good now, should be even better in 10 years.
The price makes this a relative bargain for a cuvée sourced from 100-year-old vines within Le Crau, one of the appellation's most renowned lieux-dits. Notions of leather, cedar and cocoa accent bright red-plum fruit in this full-bodied wine, adding a hint of cracked pepper on the richly textured finish.
The price makes this Chardonnay a pretty good bargain. It's dry and crisp in acidity, with a creamy texture housing tropical fruit, peach, lemon custard, honey and buttered toast flavors.
The price of this entry-level cuvée has crept up over the years, but it remains a very good wine at a realistic price point. Crushed stone on the nose leads into dusty cherry flavors with hints of garrigue. Medium-bodied yet refreshing on the finish. Drink now and over the next 6–9 months.
The price on the Ethos Reserve has dropped significantly, making it an especially good value for a full-on, toasty and buttery Chardonnay. A harmonious mélange of tree fruits and tropical nuances—papaya and banana stand out—with a smooth and luscious mouthfeel.
The price on this 100% Cabernet Sauvignon is premium, but be assured, it's an excellent wine, just not necessarily one for drinking now, since the tannins need time to soften. Judging by the intense core of blackberries and cassis, as well as the overall balance, it's a wine that will age for a long time. Drink 2018–2026, but it could possibly age even longer.
The price on this high-end Chilean Shiraz keeps climbing, but on the plus side so does the quality. This is the best La Cumbre Errazuriz has made; it's sweet on the nose, with marzipan, earth, sautéed mushroom and big black-fruit aromas. The palate is round and rewarding, with huge blackberry and raspberry flavors. Deep, leathery, meaty and impressive. Drink now through 2011.
The price on this high-flying Rioja continues to go through the roof, and so does the oak and tannin. And while we still appreciate the wine's intensity and power, this vintage pushes so much espresso, burnt nut and rubber that it probably won't impress all comers. In the mouth, look for dark, almost bitter black-fruit flavors followed by a firm, tannic finish. Needs time in the cellar to find more integration. Hold for another year before checking on its status.
The price on this wine is laughable, but the quality is excellent. Earthy aromas of lead pencil, baked plum, cassis and black cherry include chocolate and minerality. The palate is rich, jammy and a touch stewy, with herbal blackberry, cassis, chocoalte and coffee flavors. Even more chocolate and licorice rise up on the long finish. Put this away until 2015, then drink through 2024.
The price reflects the fame of the vineyard, not the quality of the wine. It's too big and extracted in cherry and raspberry jam flavors, and 70% new French oak just makes it taste sweeter and heavier. Earns extra credit for ripe power, and can be described as quintessentially Pisoni.
The prickly mouth and forward acidity makes this a live-wire choice that would be a great companion to a rich chicken dish or cream of asparagus soup. Fresh- cut grass, soft chive and watermelon rind all occasionally shine through the citrus-dominant nose and mouth. Drink now.
The pride of Peique, this warm-vintage Bierzo is power-charged on the nose, with smoky, woody aromas of baked berry fruits. Layered, intense, chewy and integrated on the palate, this Mencía tastes like licorice and baking spices blended with black cherry and plum. The finish is dark and full, but lively. Drink through 2021.
The primary aroma of raw game creates an assertively meaty nose, with underlying tones of char, brown spice and black fruit. Medium to full bodied, it feels open upon entrance before firming up on the midpalate. A note of spiced blackberry jam lingers on the finish with some warmth.
The primary aromas of ripe strawberry and raspberry preserves are of mild intensity, and a touch of faded vanilla adds dimension. Succulent acids and dusty tannins lend the medium-bodied palate support.
The principal grapes of Dão are all in this ripe, fruity blend: Touriga Nacional, Tinta Roriz and Alfrocheiro are rich, full of blackberry fruits and layered with some firm tannins. The wine is ripe while still retaining the structure from the granite soil. Drink now.
The private project of veteran winemaker Robert Brittan, the limited-production wines under his own label are treasures. This is his inaugural release. Both fruit ripeness and meaty depth are here in abundance, with a complex mix of tree fruits and stone fruits, streaks of earth and a fine layering of chocolate. This is a wine you excavate as much as drink; it's full of surprises.
The private wine label of consulting enologist Stefano Chioccioli, Altadonna is a relatively new line. This expression is redolent of lemon, lime, green apple and honeydew.
The prized Cannubi cru offers fruit that is interpreted by some of the finest winemakers in northern Italy. This expression from the dynamic Damilano winery is characterized by tight tannins, power, personality and ripe berry flavors. Pair this Barolo with risotto topped with thinly shaved truffles.
The problem with this Zin is high alcohol. In this case, the berry fruit and overall structure just aren't sturdy enough. That lets the alcohol star, making the wine hot and unbalanced.
The producer's annual, highly anticipated 100% Cabernet Sauvignon, this comes from the wilds of the appellation's rocky hillsides. This is a burly, distinctive and sizable wine, ripe yet refined, having been given three years in barrel and another in bottle before release. Chocolaty tobacco combines with pencil shavings and dense blackberry before finishing in an explosion of black pepper. Gorgeous, it will get even more interesting over time, through 2025.
The producer's combination of 50% Merlot (the Mer) with 44% Cabernet Sauvignon (the net) and a remaining 6% Cabernet Franc, (which doesn't make it into the name) is a classically styled mountain expression of chewy tannin around toasted oak and black currant and berry. Ripe, full-bodied concentration is the star.
The producer's first release from this vineyard site, and 100% varietal, this is a sultry wine, generously aromatic in cinnamon and clove. Spicy, soft and elegant, it also offers cassis and currant, finishing in earthy waves that end lean.
The producer's flagship Bordeaux-inspired blend combines 84% Cabernet Sauvignon with 6% Merlot, 6% Cabernet Franc, 2% Malbec and 2% Petit Verdot. Sanguine, it has a refined sense of cedar and pencil shavings around still-tight tannins that lean savory in tea and dark chocolate. Dried herbs dominate the finish. Cellar through 2020.
The producer's flagship high-end sparkler starts with 52% Pinot Noir, adding in 48% Chardonnay, a touch of residual sugar (10 g/L) and 44 months in bottle. Peach and cherry take on candied flavors in the glass, adding an opulence to the leaner notes of tart orange and grapefruit. Round and smooth on the palate, it's enjoyable now.
The producer's flagship wine, this is sourced from several Green Valley sites, including Amber Ridge and Manna. Both contribute a full-bodied wealth of packed-earth flavor in a generously layered, rich explosion of dark cherry, plum and pomegranate. Along the way, streaks of citrus and black tea provide exotic interludes.
The producer's flagship wine, this vintage blends Cabernet Sauvignon, Merlot and Cabernet Franc. Dry tannins provide a leathery texture atop piquant sensibilities of cedar, pencil and chocolate-specked blackberry jam. Structured and full bodied, it'll benefit from further cellaring. Drink now through 2022.
The producer's high mark for excellence, this opaque, thickly tannic wine begs for more time in the bottle. Bold, it hones in on a full-bodied weight of black raspberry, tobacco, cassis and black pepper. Complex, with touches of clove and dark chocolate, it can be enjoyed now, though it will cellar well through 2021.
The producer's highest-end bottling, this is tightly wound in fine-grained tannins with complex, diverse undertones of chocolate mocha, cherry-vanilla, black tea and garrigue. Layered and balanced, it sends gentle waves of black currant and cassis to the palate, a floral element lurking behind the proceedings. This well-made wine will cellar nicely, through 2032.
The producer's larger-production offering, this in no way suffers from not having a vineyard designated. Instead, it shows the prowess of blending, delivering a big, bold style with elegance and grace. Tangy cranberry and orange rind wrap themselves around powerful acidity and a silky body, finishing with notes of earth and cardamom.
The producer's most popular and widely made Zin has a loyal following, and this vintage merits further admiration, offering soft, plummy juiciness on the palate. Not over-oaked, it sparks with black pepper, finishing with elegance.
The producer's original source of Chardonnay, Sangiacomo grapes have figured into this wine since 1987, this vintage of which is astounding in tropical, fleshy layers of elegance, flecks of freshly cut pear providing further succulence. Richly textured, it's balanced while robust.
The producer's proprietary blend of 89% Sauvignon Blanc, 10% Chardonnay and 1% Muscat, this wine is fresh and fiery, bright on the palate in apple, Asian pear and jicama, with a dusting of dried herb and ginger as it goes down.
The producer's proprietary red Bordeaux-inspired blend is austere in this vintage, offering herbal thyme and cedar along with a sharp element of pencil lead. Medium bodied, the texture is velvety and lingering on the palate.
The producer's Russian River Valley fruit comes from the Winside Vineyard, planted long ago by Anne Moller-Racke and Joe Nugent. It astounds in this must-have wine, complex and ridiculously velvety in texture. Pepper, clove and cardamom ride huge waves of baked fruit and mocha, with the structure to age through at least 2026, but why wait when it's so delicious now?
The producer's smallest-production red from the vintage, and its fourth bottling from the east-sloping blocks of its estate vineyard, this wine is full and lush on the palate, yet elegantly crafted to reveal pine forest, grenadine and a persistence of floral and herbal notes. Smooth and integrated, it presents a rose garden's worth of beauty that lingers on the finish.
The producer adds a small percentage of Pinot Blanc to the wine to great effect, combining seamlessly with the Sauvignon Blanc and resulting in notes of honeydew, green fig and subtle herb. The blend offers layers that are both fresh and fruity.
The producer blends 57% Chardonnay from the Maldonado Vineyard with 39% Sauvignon Blanc and 4% Viognier for this fresh, floral white. On the palate, apple and lemon flavors are buttressed by a core of laser-like acidity. A fresh pear note lasts long into the finish, proving the wine's ability to be both creamy and crisp.
The producer concocts this fun blend every year from different varieties, this vintage a combination of 58% Syrah, 32% Zinfandel and 10% Grenache. Funky earth and mushroom meet thick, full-bodied waves of blueberry and blackberry bramble, riding smooth, textured waves of big, lengthy flavor.
The producer continues to hit it out of the park with this vintage of Pinot, offering a gorgeously balanced interpretation of a marquee vineyard site. Rose petal and lavender aromas evolve into flavors of rosemary, high-toned orange peel, dried cherry and cranberry on the palate, keeping things ethereal throughout. Smooth and medium bodied, the tannins are coy and the entire experience memorable.
The producer continues to impress with this estate Russian River white, an impressive ambassador for the region in its exuberant layers of apricot, honey and vanilla. The substantial texture and concentration stand out and add complexity. A lift of lemon meringue and spice complete the finish.
The producer continues to impress with this variety, an increasingly popular wine for her loyal followers and beyond. Rich in crème brûlée and vanilla, it's layered and well-textured, a mix of pear and orange blossom with a tropical edge that finishes with a nice lift of minerality.
The producer continues to up its game with this refined, cool-climate red that doesn't dare skimp on power and flavor. Herby, floral and elusive in waves, it's also voluptuously spicy and totally youthful in its big, dry tannin imprint.
The producer describes this as a Super Tuscan blend and it is based on 93% Sangiovese, with smaller amounts of Syrah and Cabernet Sauvignon. The combination is tight, sour and thin, lacking in fruit.
The producer does a nice job with this concoction of 45% Merlot and 31% Malbec, with smaller percentages of Cabernet Sauvignon and Petit Verdot making up the rest. Dark, extracted color leads the way to thick, leathery textures atop aspects of baked bread, coffee and cedar that accent the big tannin and flavor.
The producer expertly captures the mix of coolness and intensity so true to the appellation, a tangle of brooding black cherry, blackberry and underlying smoke, that's both decadent and succulent on the palate, deeply satisfying in its finish of chocolate and black licorice.
The producer ferments partially in new Acacia barrels, as well as in tank, with the result a mix of floral and fruity melon with firm acidity and a medium build. It's still very much in the throes of that oak.
The producer ferrets out some of the best from the appellation, combining 75% of the grapes for this wine from Hudson Vineyards and the remainder from Hyde Vineyards. An inaugural release, it's a showcase of stemmy earth and rose petals set against an ethereal backdrop. Baked rhubarb adds further flavor, seasoned in clove.
The producer found out after planting this site in 1969 that half of what it thought was Old Wente selection is the Rued clone, also known as the Chardonnay musque selection. Caramel and butterscotch greet the nose on entry before lushly lean streaks of apple skin and mango weave their way on the dappled palate. There's a compelling crispness to the finish.
The producer has a lonely half-acre of this variety, unusual to California, on its estate. This bottling is 100% varietal, providing a tangy taste experience of subdued red fruit and low tannin and oak. Like many hearty, full-bodied reds, it could use food to balance out its concentration and weight.
The producer has been working with this vineyard since 1990 and this vintage, like so many others, is just a stunner, lovely and inviting, crisp and well-crafted with a zip of minerality. Floral honeysuckle and beeswax rise on the nose, opening the way for tastes of mandarin orange, ginger and toffee. Drink now, or if you can possibly contain yourself, through 2023.
The producer has chosen to highlight the Petaluma Gap region within the larger Sonoma Coast appellation on this wine, a nod to its recent purchase of the well-regarded Sun Chase Vineyard as well as an endorsement of the Gap becoming an appellation of its own one day. This Pinot might help matters, a beautifully floral mix of rose petal and violet on the nose followed intricately by juicy, subtle red fruit and buoyant acidity.
The producer has probably used too much wood for the fruit and density of this wine. The toastiness does not allow any fruit to show through.
The producer has several parcels in Moulin-à-Vent which go into this blend. It is a firm and structured wine at this stage: dense and with both spice and black fruits. It is obviously made for some long aging, so don't drink this serious wine before 2019.
The producer has the largest nursery of old grape varieties in southwest France and from it has plucked the Manseng Noir to blend with Merlot. The result is a rich wine with ripe Merlot red fruits that are given a more tannic character with the Manseng. There is a fresh juicy aftertaste that allows it to be drunk now.
The producer held this wine back from release because it came from such a great ageworthy vintage—this is well worth the weight. With the wonderful richness of the 75% Pinot Noir dominating, this is a balanced wine, just hinting at toastiness, with concentrated ripe apple fruits melding into the texture of the wine.
The producer is based in the Monção and Melgaço region of northern Vinho Verde. It is crisp—so fresh and cut with apple and citrus acidity. Light and poised, it has just the lightest touch of wood from the short oak aging. Drink now.
The producer is elevating its game with this deliciously constructed wine, much of it from the Schug Estate. Light bodied and integrated in terms of oak, it's exuberant in pear, apple and fennel, finishing clean and lean.
The producer is following the Provence fashion and packaging its range of Pure Loire in square bottles. This rosé is dry with red fruit and spice from the Cabernet Franc in the blend. Tangy and crisp, it is ready to drink,
The producer obviously likes wood aging, because this is a strongly toasty wine. It has dark coffee and licorice flavors as well as a strong tannic character. It will need time to soften. Drink from 2020.
The producer packs a powerful punch into this blend of 72% Cabernet Sauvignon and 28% Cabernet Franc, aged two years in 70% new French oak. Big, hearty tannins wrap around curls of smoked meat, clove, sage and black pepper, finding common purpose in layered complexity. It should be best between 2022 and 2026.
The producer picks from cooler sites to preserve the wine's freshness and acidity, succeeding in this majority varietal wine, blended with 15% Cabernet Sauvignon and 5% Petit Verdot. Light and easygoing on the entry, it traffics in crisp red and black berry plus inviting notes of herb before finishing in powerful tannins.
The producer sources from both sides of its bi-county property for this lovely concoction, a mouthfilling mix of black pepper, juicy black plum and berry. Intriguing and complex, it's sublimely elegant, with a dusting of chocolate shavings on the long, velvety finish.
The producer sources from multiple sites across the appellation, including its own estate, in this value-driven red. Minty bay leaf provides an undeniable sense of earthiness, as medium weight and acidity pierce through. It's silky in spice.
The producer sources from older plantings of both Zin and Petite Sirah, of which there is 5% in this wine. Given more than a year in American oak, it's velvety on the palate with brown sugar, oak and high-toned raspberry, easily enjoyable on its own or on the table.
The producer sources from three sites, each vineyard-designate worthy: Cleary Ranch and Rayhill Vineyard in Freestone, and Stiling Vineyard in Russian River Valley. Together they sing, coaxing spicy white pepper and clove from the grapes while a velvety texture of firm tannin provides support. Raspberry and baked cherry highlight the fruit flavors.
The producer sources fruit among several appellations for this varietal wine, coaxing a wealth of full-bodied flavor and succulence into its mix of cedar, sage, black cherry and oak. The firm tannin profile provides a structured foundation.
The producer sources primarily from its historic Rhinefarm Estate Vineyard for this wine, a rich expression of the variety opaque in color. Meat, black pepper, leather and tobacco give it a velvety lushness and concentration buoyed by complex, savory components. The lengthy finish is all about bittersweet chocolate.
The producer stays true to its roots with this deliciously made white, a blend of mostly Sauvignon Blanc with some Sauvignon Gris and Sauvignon Musqué. Waxy apple comes first, followed by fully etched acidity that manifests itself as fresh-cut lemon and tangerine. A 100% stainless-steel wine, it finishes refreshingly.
The producer takes a hands-off approach to its wines. In this case the tactic may not have paid off, the wine muted, dull and slightly sour. The acidity veers in the wrong direction vis-a-vis the fruit, which suggests tart green apple and lemon.
The producer travels to Stagecoach Vineyard on Atlas Peak to source 55% Cabernet Sauvignon, 38% Syrah and 7% Malbec, making for a softly layered wine with plenty of structure. Crisp red currant and plum dance around savory specks of cedar and toasty oak.
The producer veers off its estate program to tap into the beauty and brawn that is Kanzler, a magnificent site of its own. Raspberry and a touch of vanilla swirl around a darkness of allspice and cola, lifted by bold acidity and a wealth of texture. Full bodied, this wine shows plenty of oak that should become more integrated in time.
The producer, based in Chablis, has vines in nearby Saint-Bris, the source of this wine. This wine is soft, with ripe red-currant fruit and just a tang of spice and minerality. It's an attractive wine, ready to drink now.
The product of a partnership between Brad Pitt and Angelina Jolie with the Perrin family of Château Beaucastel in Châteauneuf-du-Pape, this bottling achieves instant fame. Happily, it is also a very fine wine, perfectly balanced between crisp fruit and acidity. In the background a touch of tannin accompanies pepper and minerality. It is ready to drink.
The production is tiny, yet the potential of this wine is enormous, with its tight, textured structure that is still so young. It is opulent and generous while still keeping a tight rein on its emotions. A steely core is surrounded by fruit that has hints of apricots as well as citrus. This will be a very fine wine but it needs many years, so wait until 2022.
The production of Long Haul has doubled in 2010, and vineyard sources have changed, though most remain on Red Mountain despite the Columbia Valley appellation. The Bordeaux-style blend is 61% Merlot, 16% Cabernet Sauvignon, 12% Cabernet Franc, 9% Malbec and 2% Petit Verdot. It has drying tannins that somewhat mask the tart berry fruit. There's more stem and earth apparent in the palate, perhaps due to the addition of Cabernet Sauvignon. It's quite Bordeaux-like, in style and finish.
The production of Malbec at Three Rivers has risen dramatically, and the new vintage seems considerably lighter and less complex than it previously did. Fruity and forward, it shows black cherry and cola flavors, with a light streak of licorice.
The production of this nationally-distributed wine almost doubled this vintage, making it one of the most visible Oregon Pinots in the country. It's medium bodied and offers good varietal character, but there is a slight off-note on the nose, which carries through the finish, albeit subtly.
The promise of aromatic, ripe stone fruit is immediately evident: vine-ripened peach and baked apple are lush and perfumed. The palate is equally fruitful, but tempered by dryness and a stony, taut and structured background. This is clean and poised and is ready now but will develop beautifully until 2020.
The proportions favor Grenache 55% to 45%. Four vineyards from three widely different AVAs contributed grapes, yielding compelling aromas of wild berry, raw meat and a brambly character. This is a wine that wants you to take a walk on the wild side, so put on some Lou Reed while you enjoy it.
The proprietary name indicates that this is the winemaker's reserve cuvée, a three-barrel selection mixing equal proportions of grapes from the Eola Hills, Dundee Hills and Ribbon Ridge AVAs. It's austere, tight and yet authoritative, showing compact wild berry fruit, Mediterranean herbs and a slight saltiness. It's best to cellar it until 2020, or give it a good long decant.
The proximity of the vineyard to the sea gives this wine an almost salty, certainly tangy character. It also brings out acidity and a cool fruitiness. The wine is ripe, poised and balanced with a crisp edge of final acidity. Drink now.
The prune and raisin scents and flavors suggest that some of these grapes were picked past optimal ripeness. For those who favor an almost Port-like style, this Bordeaux-style blend will hit the mark. The finish suggests figs lightly splashed with balsamic vinegar.
The punchy nose brings spice notes that are sharp on the inhale. This is tight on the palate, with tartaric acid rising up through a medium-weight body. Black plum, cherry, oak and spice flavors finish dry but hollow.
The pungent aromas of grass, waxy lemon and canned corn on the nose are followed by more citrus and overripe melon on a palate. This is zippy and clean but finishes slightly bitter.
The pure and evocative scent of wild huckleberries leads onto a concentrated but still medium palate that is light and sprightly on its feet—a reflection of the 2014 vintage. There is freshness but also some silky grip. The aftertaste presents a lovely dollop of white pepper.
The pure scent of freshly cut, ripe, green pear makes for a very appetizing, fruity nose. The palate adds a subtle white-pepper edge to this intense but juicily refreshing pear fruit. Green apple pops up, as well as bright and lively lemon. All this happens on a smooth and rounded body, full of charm but with a serious, savory core.
The pure scent of freshly picked strawberries is as enticing on the nose as it is on the palate. The gentle flavors are supported by bright lemony freshness and a frothy fizzy mousse that accentuates the purity of these primary flavors perfectly. All of this spells lightness and ease. The finish is dry and full of strawberry notes.
The pure, delicate but ever so authentic scent of fragrant Muscat grapes rises from the glass. The palate is a joy: a feather-light, fragrant but intense experience of pure Muscat flavor. There is the textural tinge of lemon freshness and the uncompromising notion of stone on a dry, sprightly and utterly disarming palate of immense purity. What we are left with is a notion of fragrance and stone.
The pure, natural flavors of ripe Chardonnay grapes star in this wine, which is a combination of Santa Lucia Highlands and Arroyo Seco fruit. It's potent in pineapple, tangerine, peach, papaya and pear flavors that burst in the mouth with the most brilliant acidity. Defines the unoaked Chardonnay style at its best.
The purest Cabernet Sauvignon fruit, with dark chocolate and intense dark berry flavors. The tannins are so enveloped by the fruit and yet they promise great aging. At this stage, wood shows through the fruit, but the texture is so rich and opulent that it should easily become integrated.
The purest notes of ripe lemon zest are the first to rise from the glass, then comes a slight notion of yeast—so fresh is this wine. There is a savoury timbre on all this gleaming citrus sleekness, adding extra interest and verve. Utterly linear and driven, this will relax into a sleek, sound beauty with just a little more bottle age. Ready from summer 2016 and for at least a decade after.
The purest notion of Golden Pearmain apples is beguiling on the nose, promising fruit and mellowness in equal measure. The palate with its superfine and creamy mousse does not disappoint. Creamy, rich autolysis and ripe yellow apple create an elegant, generous and bright midpalate that's full of flavor and depth. It's harmonious, hitting that intersection of freshness and richness perfectly and finishing long.
The purest scent of fresh, ripe red cherries is the first pleasure to be encountered on this elegant wine. On the slender palate this lovely fruit expression is joined by earthier tones of undergrowth and peat. There is a central seam of freshness that pulls fruit, silky tannin and soft texture together. If there was just one attribute I could name it would be elegance. Lovely and fresh now but Rosenberg ages most gracefully. Drink 2016–2024.
The purest, freshest note of lemon zest and lemon oil creates a dreamy nose. The palate brings in a stony texture that characterizes the entire wine. There is something enduring and stone-like about this, framed with lovely lemon purity. This has barely had time to express itself. There is more to be had from this wine in the future. The long echoes of stone and citrus promise that. Drink 2020–2035.
The purity of fruit is the most striking aspect of this wine. While it is relatively light in texture, it revels in its fresh red-fruited character that gives an impressive intensity. With balanced touches of tannin and acidity, the wine should age well.
The purity of juicy, tart, red apples runs like a fault line through a very taut, linear, whistle-clean Riesling. This has purity and precision, linearity and drive. Still tightly wound, this needs time to unfold but promises to be a wine of great longevity and expression. Resolutely dry, the purity and concentration of flavors will always remain. Drink 2018–2030.
The purity of the nose is glacial and utterly clean-cut. There is an enticing headiness to the lemon and bergamot aromas. This is uncompromisingly citric, with a life force that can revive every single nerve in our body. The citrus spectrum gets its full due in a wine that sparkles and glistens with purity and life itself.
The purity of the Pinot Noir in this wine is outstanding. It may not be particularly complex, but the beautiful ripe red cherry fruit is so good. Drink now, or keep until 2020.
The purple flowers and pomegranate fruits that hit the nose first on this bottling give way quickly to savory elements of rosemary and roasted fennel. That savoriness carries to the palate, as does an earthy character, lifted by pine and juniper-berry spice.
The quality-price ratio here is simply unbeatable. Mezzacorona presents a fuller, rounder, more satisfying Pinot Grigio with ripe aromas of peach, pear and honey. There's a smooth, creamy feel in the mouth.
The quality and persistency of the fruit is impressive. This Riserva Barolo is extremely generous in terms of its cherry, blackberry, cola and exotic spice aromas. The wine sports fine texture and smooth flavors of plum and leather on the close.
The quality at the high end of the Giesen lineup has been steadily increasing over recent years. This is a supple, complete Pinot, combining brown sugar, black cherries and sous bois notes effortlessly into a medium-bodied wine with no hard edges. Drink now-2020.
The quality at this winery seems to have slipped down a few gears in 2012. This earthy, funky effort has a whiff of the barnyard about it, and a touch of volatility also.
The quality here has been consistent over the past few vintages, offering solid value in an easy-drinking style. It leads with herbal aromas, but the flavors are less green, more melon and fig carried by a sense of creamy lushness. Drink now.
The quality is fair for the price on this soft, one-dimensional wine. It has straightforward flavors of sour cherry candy and cranberry sauce.
The quality of Casarena's wines range from excellent to not great, with all points in between represented. This Malbec-led blend is heavy and raisiny on the nose, then syrupy in the mouth, with flavors running straight to candied and flat.
The quality of the wine emerging from this producer located off the coast of South Australia continues to impress. This is a big, brash Shiraz, screaming with vanilla and mixed berry flavors, yet the result is some kind of harmony, even with the volume turned up to 11. It's full bodied and plushly textured, with a long, layered finish. Delicious now and over the five years or more.
The quality of this nonvintage wine from Piper-Hedsieck is a sign of the increasing quality of the range as a whole. It's a wine that hovers comfortably between freshness and maturity, between a soft dosage and crisp fresh apples. This bottling is ready to drink.
The quality of this wine is as high as you'd expect, given the ABC production and vineyard sourcing. Not many winemakers are able to source fruit from a Talley vineyard, but Jim Clendenen can. Beyond the raspberry, pomegranate and cola fruit flavors, what's notable about the is the acidity. It is strong and searing, and strongly suggests pairing with something rich, like lamb.
The quality of wines emerging from the partnership of Italian winemaking consultant Alberto Antonini, Australian viticulturist Mark Walpole and U.K.-based Master of Wine David Gleave is impressive. This Shiraz boasts complex aromas of campfire, cracked pepper and cassis married to ample weight and firm, yet silky, texture. The balance is spot-on, being neither too heavy nor too light, with a crisp, long finish. Drink now–2020, possibly beyond.
The Quarts de Chaume are four ridges that jut out into the Layon valley, subject to botrytis because of the mists that come from the valley floor. This fine example is smooth, opulent and unctuous in character, a richly sweet wine. It is full of noble rot while also exhibiting the all-important acidity. Honey, ripe peaches, pineapple are still prominent. Give it 5–7 years. Screwcap.
The quest behind the name of this wine is to make Jurançon wines better know. Cauhapé is well placed to do this, and this lightly wood-aged wine is a good point to start. It is rich, full in the mouth with a hint of toast that supports the quince and apricot fruit flavors. Drink from 2016.
The question concerning this wine isn't whether or not it's very good—it is. Instead, it's about ageability. Made from 100% Cabernet grown in two very different places, Pritchard Hill and Coombsville, it's dry and refined. Floods the mouth with blackberry, blueberry, cassis, dark chocolate, spice and new oak flavors whose richness is tempered by a firm minerality. Really fabulous in all respects, but so delicious now, it makes you wonder why you should even risk more than six years in the cellar.
The question is how much oak can you handle? If you like a heavily toasted, resiny type of full-bodied Chardonnay, add two or three points. If you absolutely hate that style, then subtract a few points. For those of us in between, look for resiny, toasty, heavy aromas on top of a thick, chewy palate full of baked apple and tons of wood spice. One-dimensional but well made.
The question is whether or not this wine will age, for it sure is tannic. Burns from entry to exit, and it's not the alcohol, which is modest. It's a very ripe, fruity Bordeaux blend, brimming with blackberry, cherry, licorice and cola flavors, and is flat-out delicious, except for those astringent tannins. Give it until sometime in 2008, and it should drink well for an additional six years.
The question is whether you should drink it now, or cellar it. It's dry and tannic and well-structured, and rich in blackberry, currant, cherry and plum fruit, with a long, spicy finish. It provides a good showcase for the emerging Coombsville region. Your best bet is to give it until 2019 in a good cellar to see what it's doing.
The Queyren family's 100 years in the wine business makes good use of its Entre-Deux-Mers' vineyard of 80% Sauvignon Blanc and 20% Sémillon. This is a wine with some wood aging, giving spice and ripe yellow fruits in balance. A strong line of acidity cuts through this warmer, toasty character to leave an aftertaste of fresh citrus.
The Quié family, owners of Crozet-Bages in Pauillac and Rauzan-Gassies in Margaux, live in this northern Haut-Médoc property. The 2010 is closed, firmly tannic and solidly structured. It feels chunky, and its black plum flavor is tightly packed.
The quiet but full-fruited concentration of ripe yellow pears seems to be distilled here. While the aromatic expression is restrained, the palate shows concentration, warmth and phenolic grip—but an equally concentrated acidity provides backbone and lift.
The quinta for this wine is on the plateau north of the Douro river. It has produced a red-fruit wine, rich with soft tannins and juicy fruitiness. The wood aging is already well integrated into this bold, ripe wine. Drink now.
The quinta of Vale Meão, Dona Antonia Ferreira's last creation in the 19th century is one of the Douro's great vineyards. This is a wine that needs many years of aging, its tannins dominating what is also intense black, dense fruit. It is certainly powerful, but not out of balance, with an herbal element and precise acidity acting as a check, while the fruits gain in opulence in the mouth. Age for 10 years.
The quinta that produced this wine already has one of Saint Teresa d'Avila's poems etched above its doorway and now it's honoring the 500th anniversary of her birth with this release. This is a solid blend of rich dark fruits that offers earthly comfort. It is spicy, dark and densely structured. Fine acidity keeps the wine fresh at the end. Drink from 2017.
The quinta, on the south side of the Douro, has produced a firm, solid and structured wine. It has power, the tannins still dominating the juicy black fruits. With an earthy edge and still considerable acidity, this is a wine to age. Drink from 2016.
The quintessential summer sipping wine, this opens with fresh aromas of citrus, white flower and stone fruit. It follows to the palate with foamy bubbles and a bright touch of acidity.
The Réserve Personnelle line from Bott Frères decidedly greater intensity than the Tradition range. This Riesling exhibits great fruitiness allied with a very mineral structure and tight acidity. The wine has a future, so drink now and until 2019.
The Rùbeo red blend from Verona opens with sweet and jammy aromas of raspberry, strawberry and blueberry jam. There's spice, smoke and cola in the background and the wine is soft and smooth on the close.
The Ramal Vineyard has been source to a fine series of Buena Vista Pinot Noirs. Farrell has captured another interpretation of its terroir, not quite as lush or ripe, but firm in acid-inspired cherries and licorice, with a subtle veneer of smoky oak. It's a dry, crisp young wine, well-structured, a good partner for upscale fare such as lamb chops.
The Rapsani Reserve starts with aromas of bitter cocoa, leather and tobacco, leading into savory sips of plum, chocolate, pepper and cinnamon. Intense and assertive, this wine will offer more generous black fruit as it ages. A serious wine that pairs with robust meat dishes.
The rare Codega do Larinho grapes make up half this rich, perfumed wine. Touched by the wood aging, it is both fruity and has more complex toast and almond flavors. It's ripe but could do with a few more months. Drink from the end of 2016.
The rare local Friulan grape Ribolla Gialla is planted only in 240 acres in the whole region. This typical example is soft, with a clean, light acidity, white currant flavors and a racy, crisp aftertaste.
The rare ripeness of the 2009 vintage is shown in the high alcohol, for Beaujolais at least, of this wine. Not that it shows, except in weight. The acidity is right there along with ripe plums. An ageworthy, finely concentrated wine.
The rarely found red Moscatel grape has produced a beautiful golden-colored wine that is very much in the tradition of fortified Muscats from Setúbal. This has ripe orange and rich dried fig that are balanced by fine acidity. The wine is ready to drink.
The rarely used Atlantique appellation covers much the same region as Bordeaux, with less stringent rules. This 100% Sauvignon Blanc wine is fruity, easy, soft and full of citrus flavors. Drink now.
The rarest of the Spring Valley wines, this pure Cabernet Sauvignon offers ripe plum fruit flavors, wrapped in baking chocolate and licorice. It finishes with accents of sandalwood and citrus.
The raspberry and cherry flavors are a bit obvious at first, but then the balanced tannins and acids become apparent, and the tasteful application of sweet, smoky oak surfaces. This wine grows more interesting as it sits in the glass. Drink it now and over the next 3–4 years for maximum freshness.
The raspberry and cranberry aromas seem to show a touch of oxygen exposure. It's a pity, because the tart, lush flavors bring appeal.
The raspberry aromas are bright and jammy. The flavors are sumptuous yet elegant, going down easy.
The raspberry jam, mocha and toasty oak flavors of this block selection from the estate vineyard make the wine especially delicious. It shows the brisk acidity of the Arroyo Grande, with a light, silky texture and a brown sugary finish. Not an ager, so drink soon for the sheer fruity opulence.
The raspberry, cherry and blackberry flavors are delicious, and the oak brings just the right touch of sweet, smoky toast. The tannins are rich and fine, and the palate bears a streak of citrusy acidity that cuts right down the middle. It should mellow with 5–6 years in the bottle.
The raspberry, cherry and vanilla flavors of this Pinot Noir taste sweet, giving it a delicious pie-filling richness. Crisp acidity fortunately provides balancing structure. It's a flashy young wine for drinking over the next five years.
The Ratbag makes for a pleasant, if somewhat generic dry red. Dried fruit and prune notes are complemented by chocolate overtones and the mouthfeel is soft and user-friendly.
The rather closed nose gives little away. The palate, however, is full of juicy stone fruit. Think ripe mirabelle and apricot, think juicy tangerine and orange. This is full of fruit and tension, highlighted with lemon freshness and a lovely streamlined taut palate. The long finish has something of fresh apples about it.
The rather faded hue of this wine indicates some evolution. On the nose, it offers an unusual but intriguing combination of aromas including sweet black fruit, A.1. sauce, thyme and sage. The palate offers ripe red and black cherry accented with notes of espresso and black pepper, but the fruit richness is already fading.
The rather mute nose fights to offer up some anise, white pepper and melon, but it's a deep dig to find it. Green apple, pineapple and some orange rind define the flavors, while the weight of the wine seems heavy due to lower than ideal acidity. Then again, such weight might be welcomed by the Chardonnay-drinking crowd.
The Ratti proved to be a rich, pleasant, gentle wine, showing lots of plummy fruit, not much acidity and a medium finish. The wine will marry well with a variety of foods, thanks to its hefty texture and its easygoing personality.
The Ravazzól vineyards produce fruit with intense aromas of blackberry, chocolate and spice. In the case of this wine, those tones are further enhanced with red apple and mesquite wood. The mouthfeel is smooth and very polished.
The Ravera cru is celebrated for its power and elegance and this beautiful Barolo definitely delivers both. The wine shows beautifully linear aromas of red fruit, blue flower, smoke and exotic spice backed by bright intensity and firm tannins.
The real deal in a cool-climate Syrah. Dark and broodingly dry, it smells like grilled lamb, roasted rosemary, white pepper and other Provençal herbs, blackberries, cassis and smoky oak. High in alcohol but balanced, this 100% varietal wine is huge, powerful, dramatic and tannic. Drink it soon with the best grilled meats.
The reason why this winery scores so well, year after year, in Chardonnay is because the production team knows how to get maximum ripeness out of the grapes, while maintaining an integrity of structure. The '09 Hyde exhibits this quality. It's fantastically rich in oranges, apricots, pears and pineapples, yet possesses a bracing minerality and fine Carneros acidity.
The recent vintages from this Santa Maria-based winery of actress Challen Cates and winemaker Kevin Law are some of the most impressive wines out there. This is dark in the glass, with a rich bouquet of cinnamon-clove foam, black plum pudding and hot pastry. It hits the palate with panache and power, showing allspice, dried ginger and sharp cola notes atop rich black cherry fruit.
The recent vintages of Rex Hill Pinots tend to be big, ripe wines, at times just on the border of raisiny, with fleshy, effusive fruit flavors matched to plenty of toasty oak. Despite the high alcohol, these are enjoyable and even seductive wines. The red fruit flavors are sharp and angular, with spicy tobacco and pepper highlights.
The red-fruit flavors on the nose almost have a candied edge, akin to red-berry candy. The palate adds lots of freshness and a finely fizzing mousse on its light fruit-driven body. The finish is refreshing, dry and echoes with fruit.
The red-juice grape Alicante Bouschet gives a fine performance here. It has produced a firm, structured wine with fine tannins as well as generous black fruit. It comes from a hot year in the region, producing great ripe, sweet fruit as well as intense acidity. The wine is just now ready to drink and will still mature further, at least until 2022.
The red berry and pomegranate fruit flavors are set against a background of dry earth, dried leaf and stem. It's balanced and detailed, definitely tilted more toward the herbal side of Oregon Pinot Noir rather than a fruitier style.
The red cherry flavor is bright and concentrated, marked by savory tones of roasted beet, spice and a hint of pencil shaving. It's medium-bodied, with a brisk, easy-drinking mouthfeel.
The red cherry fruit bears some mushroom notes among the cedar and clove accents, and there's a sense of hollowing-out that should not be evidenced at this age. It's light, showing some nice berry and spice flavors and a sweet woodiness. But it's too developed now for a 1997 riserva.
The Red Hills Estate bottling sends a spicy note sailing out of the glass, with a pleasing follow-up of red currant, cherry, cinnamon and vanilla. Medium-bodied and displaying a core of tart fruit, this tails off into a tannic finish that needs a bit more polish.
The red juiced Alicante Bouschet has produced a powerful and generous wine that's rich and full of southern sun as well as dark black fruits. It is concentrated and impressive with its ripe flavors. Foot-trodden in open fermenters, it is full and generous needing to age until 2017.
The red plum and cassis aromas are meaty and oak-laden and carry to the smoky palate. This simple wine shows firm tannins and good acids, finishing with a toasty herbal note.
The Red Queen bottling is Evening Land's most limited in terms of production. The grapes are sourced from a block in the estate vineyard at the highest point of the hill, and the wine is aged in 30% new French oak for 14 months. Tasted a few weeks prior to its official release, it was stubbornly unyielding, even after a full 24 hours. Given the pedigree of this estate, and the superb quality of the two other 2010 Pinots, it is reasonable to expect this to come out of its hard shell and earn a much higher score.
The red wine companion to the excellent Two Vines Vineyard 10 White has got some stuffing, tannins and chewy, herbal flavors, but the fruit holds its own with flavors of wild plum and rhubarb.
The red wine from this vineyard (which also produces a white) is firm with layers of toast from wood aging as well as the potential for ripe red fruits. It is going to need some time to lose that spicy flavor that currently dominates the wine. Give it until 2021.
The red wine is rich, dense and packed with fruit and tannins. It comes from the heart of the Lisboa region, giving plenty of structure from the cool-climate vineyards. There are fine red-fruit flavors shot through by juicy acidity. The wine has a drier, still developing tannic aftertaste. Drink from 2017.
The reductive scent of rubber meets with deep blackberry on the nose. The palate proves more interesting, with mocha and espresso notes laid over blackberry fruit, all framed in strong tannins.
The refreshing flavor of creamed apples and citrus shine in this ripe, generous wine. Its acidity and light, peppery touch make it delicious and ready to drink.
The region's most widely available wine remains a solid benchmark. Exotic aromas of citrus blossom and tropical fruit make a bold impression, followed up on the palate by ample weight and a touch of oiliness. Drink now–2016.
The region of Lazio is making promising inroads into quality wine production. The Cesanese d'Affile grape is a protagonist of this new promise, offering unique aromas of raspberry, dried herb, oregano and Christmas spice.
The region of Lazio, in central Italy, is not known for its wines. However, it does have a few aces up its sleeve and this Grechetto-based wine (with fruit sourced from five different vineyards) is one of them. Thanks to its brilliant golden color and rich aromas of stone fruit, honey and caramel, this is a wine that pairs majestically with lobster, crab and smoked salmon.
The regular aromas and flavors of Sauvignon Blanc are here but faint—citrus, grass—and there's a stinky egg quality that overrides the whole. Earthy but odd, this wine may be a tough one to love, but it also has an interesting charm.
The regular bottling from the estate vineyard takes the spotlight in 2013, with a lightness and delicacy that in no way means it is simple or insubstantial. There's much to admire, from the silky cherry fruit to the dusty traces of sandalwood, saffron and butter brickle.
The regular Brut bottling is the star of the new Michelle lineup (formerly Domaine Ste. Michelle). Yeasty and foamy when first poured, it settles into a light and pleasing sparkler, with gentle hints of lemon curd and fresh cream.
The regular cuvée from Glen Carlou is a weighty wine, spicy, with toffee and cream flavors and some attractive green fruit to give it a fresh aftertaste. While this is not as serious as the Reserve Chardonnay, it makes a delicious apèritif wine, that will pair well with light fish dishes.
The relatively cool Adelaide Hills are making a name for their Sauvignon Blanc, and this example shows a restrained, grassy bouquet and flavors of grapefruit and tangerine. It's plump on the midpalate, then almost razor-sharp on the finish. Drink now.
The relatively low residual sugar in this wine gives it a leaner feel than Mosbacher's other 2007s, but the fruit comes through as lime, grapefruit and passion fruit, marked by Forst's prominent minerality. Very crisp and long; would pair well with many seafood dishes.
The relatively unknown Côte de Léchet vineyard is on the southern bank of the Serein river, which gives it a cool exposure. The result in 2006 is a wine that is light, delicate, floating on fresh green fruits and honeyed toast. It needs food, with its crisp, fine finish.
The relatively unknown Pezerolles Vineyard is at the far northern end of Pommard, touching Beaune above Les Epenots. It produces wine that seems softer than many Pommards, with rich fruit, the tannins firm but definitely playing second fiddle. It is the smoky plum fruit with just a dash of acidity that makes this immensely pleasing.
The reliable négociant winery scores once again on this bottling, which shows intriguing aromas of smoked plums, hoisin-marinated pork, cocoa powder, crushed pepper and ollallieberries. It's delicious once sipped, with pepper, boysenberries and a hickory wood character.
The renaissance of Clos Fourtet continues, even in this difficult vintage. This wine has great fruit, layering black currant with berries. It's a precise wine, pointing up the structured tannins while leaving room for a juicy, fruity aftertaste. Drink from 2020.
The renaissance of Kirwan, with the consultancy of Michel Rolland, continues with this ripe, forward, concentrated wine. The tannins are sweet and soft, with a solid, chunky structure that promises a long life. The finish displays balanced new wood flavors and a smooth polish.
The Reserva from Cortes de Cima seems to have migrated into a weight lifter's bottle. The wine inside remains as dense and structured as ever. It's rich, full of tannins as well as concentrated black plum and berry fruits. It needs to age, so drink from 2017.
The Reserva takes the produce of the great terroir of Romaneira to another level. It's a wine of power, flavor intensity and a finely integrated structure. Rich black fruits combine with a dry core, acidity and the promise of long-term aging. Drink from 2017.
The Reserva version of Mural makes a powerful statement. Dark in color and packed with concentrated fruit, it is full of tannins as well as brooding black-plum flavors. Spice and juicy acidity complete the ensemble. It's a solid wine that needs to age to soften the tannic structure. Drink from 2017.
The Reserva version of the popular Borba brand in Portugal is a dense, powerfully tannic wine. Its juicy black currant and blackberry fruits are suffused with tannins—its dry core surrounded by richness. Hints of dark chocolate and pepper come from the alcohol but certainly don't take away from the great fruitiness of the wine. Drink from 2019.
The reserve bottling shows more phenolic bite than the easy-drinking regular release. There are tight deep streaks of stem and earth, along with scents of cola and sassafras, and stiff tannins framing tight cherry fruit. This is the one to tuck away for a couple more years while drinking the regular Willamette Valley bottling.
The reserve Cab from Jones spent 18 months in new French and American oak, and the resulting wine is big, liquorous, and astringent. Layers of smoke, espresso, vanilla bean and tobacco wrap around a core of cassis. This is dark, pure and potent.
The reserve Chardonnay from Eola Hills gets an extra year in bottle, and it has a more elegant, vertical structure, with the fruit framed in toasty oak flavors and some tarragon spice. It's persistent as well; the flavors seem to gather strength in the midpalate and continue through a strong and moderately complex finish.
The reserve gets 90% new French oak, and there is a strong scent of oaky toast, with flavors that follow. Plump cherry fruit fills a broad midpalate, finishing with rather hard tannins that show a green edge.
The reserve gets a little tighter selection and an extra new oak barrel or two; it brings a broad, strawberry-flavored palate, with accents of pine and forest. The finish is lightly toasty, with a streak of dark chocolate.
The reserve is a barrel selection and demonstrates its special status with pretty floral topnotes suggesting rose petals and body soap. In the mouth it's a substantial wine with juicy red fruits, excellent texture and impressive length. A lick of milk chocolate puts the frosting on the finish.
The reserve is bottled only in 375-ml bottles, and in extremely limited quantities. The extra ripeness is evident in both the alcohol content and the overall mouthfeel. For some tasters it will push this ahead of the regular Wy'east, though some detail is sacrificed along the way. Dense, almost chunky, it brings big bites of chocolate and nougat along with solid flavors of cherry cola. Drink now through 2020.
The reserve is not particularly oaky; rather it puts the emphasis on straightforward, well-rendered green apple fruit flavors, augmented with some balanced flavors of licorice and vanilla.
The reserve is still tightly wound, but expressive, with firm, focused flavors of cassis fruit, backed with a refreshing minerality. Chewy and stylish, its briary fruits carry through a long, sculpted finish with light accents of herb.
The reserve seems to have spent more time in barrel, bearing a chocolatey finish, but otherwise it is quite similar to the Marryhill's regular Sangiovese. Slightly higher alcohol makes for a bit more concentration of the strawberry fruit, but the herbal, peppery bite is still there in the finish.
The reserve spends 18 months in 50% new French oak. It's already drinking well and hinting at quickly-maturing tannins. Soft and lightly leathery, it mixes rose petals, milk chocolate and sandalwood in with the pretty cherry fruit. Drink now and over the next few years.
The reserve spends 18 months in French oak, and includes a portion of 30-year-old vines in the blend. Raspberry and cherry fruit carries a suggestion of earth, and the alcohol, though moderate, adds some heat to the finish.
The reserve takes the tight focus and black fruit flavors of the regular Cab and ramps them up a notch or two. Deeper, denser and darker, with flavors of cassis and licorice wrapped into the tannic, earthy depths of the finish. This has great power.
The Reserve version of this brand, this young wine is ripe and firm, with great potential. The Duas Quintas (two estates) are Ervamoira and Bons Ares, both in the Douro Superior. With attractive smoky flavors and ripe red-berry fruits it will become a rich wine. Drink from 2020.
The reserve version of this wine has extra richness and concentration. Solid tannins are filled out with ripe juicy blackberry fruits and perfumed acidity. The wine is concentrated and could age for a few more months. Drink from 2017.
The reserve version of this wine is rich and wood-aged solid with tannins as well as black fruits. The 20% of Alicante Bouschet in the blend brings color and a strongly textured character. Still young, this should be kept until 2019.
The reserved nose offers chalk, nectarine and apple cider. It remains lean once sipped, with crushed white rock minerality and a bit of nice creaminess.
The residual sugar is a hefty 54g/L. Soft flavors of canned peaches and apricots fill the mouth immediately, then turn watery as the wine quickly slides into a lighter finish.
The residual sugar is not indicated, but this is not a super-sweet dessert wine; it falls more into the off-dry camp. A mix of orange, peach and apricot fruit, slightly candied, it has buoyant acidity and a toasty finish from nine months in all new French oak. Foie gras anyone?
The restrained and floral opening of jasmine and mandarin peel leads to a palate that holds just a touch of residual sugar, filling this gorgeously balanced Gewurztraminer to the brim with sweet citrus swirls of tangerine, satsuma and mandarin. Notes of orange blossom hover and are pulled into focus by the textured mouthfeel of this immensely elegant wine.
The restrained aromas of black mission fig, cumin, caraway seed and cocoa are alluring but elusive. Full bodied and muscular, the palate feels a bit clamped at the moment, finishing with some warmth. A blend of 67% Tannat and 33% Petit Verdot.
The restrained aromatics of wet grass and gentle smoke are the only reminders that this is Sauvignon Blanc. This is lightyears removed from the pungently fragrant style that has made the variety so popular—here, it comes in a grown-up, classy guise with wonderfully judged balance and a lovely midpalate weight.
The restrained nose just gives a glimpse of lemon freshness. Lemon notes intensify on the palate, where they attain a lovely textural feel of pith and zest. A slender wine, it still carries a hint of yeast on the midpalate, but is subtle, clean, slender and fine. The finish is dry and refreshing.
The restrained nose just gives hints of ripe russet pear which appears with a friendly off-dry presence on the palate. The generosity of the fruit is offset with phenolic, pithy but pleasant bitterness that segues into zesty citrus. The finish is dry and clean.
The restrained nose of this bottling shows red cherry, dusty earth, sagebrush and a bit of rosebud. The palate blends the sour and sweet tones of candied cranberry with thyme and bay leaf, proving quite clean and tasty.
The restrained nose of this Frontenac Gris and St. Pepin sparkling wine shows steely lemon and cheese rind notes. The palate brings a bit more character, with riper tones of crisp green apple and pear carried along by a mild mousse of bubbles.
The restrained nose shows some white peach notes, lees and stony minerality. This is complex, layered and persistent across the palate, opening up to ample stone fruit flavors, earthy notes, dried herbs and spice. Crisp, with sweetness, moderately concentrated flavors and a rich texture all in balance, if a little loose knit on the finish.
The result of a joint project between Michel Rolland and Jair Agopian, this Bulgarian Bordeaux-style blend has primary aromas of ripe blackberry, dark cherry and black plum that give way to intriguing secondary notes of saddle leather, tobacco leaf and graphite. It exhibits nice weight on the midpalate with juicy flavors of cassis, black raspberry and cherry vanilla. The tannins are firm yet velvety and there is a surprising burst of bright fruit in the finish.
The result of a joint venture between the Chapoutier and Laughton families, this is a full-bodied, superripe wine. Aromas and flavors of chocolate and raisined cassis are almost Amarone-like, while the tannins are softly dusty in texture and the finish long.
The result of an accidental planting of these two varieties in the same block, this blend of 70% Cabernet Sauvignon and 30% Syrah provides prime evidence why these two grapes make for a dynamic duo. Aromas of roasted coffee, black-cherry paste, Dr Pepper, vanilla and elderberry prove both juicy and elegant. With a silky mouthfeel and polished acidity, the palate is layered with blueberry, blackcurrant, tobacco, leather and dark-chocolate flavors.
The results of a partnership between Golan Heights Winery's Chief Winemaker Victor Schoenfeld and world-renowned winemaker and consultant Zelma Long, Rom (meaning “summit” in Hebrew) is a reference and tribute to the culmination of their relationship. The inaugural effort is a gorgeous wine composed of 37% Syrah, 34% Cabernet Sauvignon and 29% Merlot aged in French oak for 21 months. The result is a powerful, lush and concentrated wine loaded with black raspberry, blueberry, thin mint cookies and savory spice. Full weight with forward tannins and medium acidity, this is an Old World wine with a New World attitude.
The reticent nose gives almost nothing away but the palate fills with gentle flavors of shortbread and apple peel, of slightly bitter grapefruit zest and of sprays of citrussy freshness dispersed by a lively, fine-fizzing mousse. This Crémant is light and dry, restrained and subtle. The finish is elegant and very clean-cut.
The Reveler is Revelry's mainstay blend, a mix of roughly equal parts of Cabernet Franc, Cabernet Sauvignon, and Merlot. Floral and powdered sugar scents lead into a light and pretty palate, showcasing red berry flavors and a touch of minerality.
The riary aromas have a floral accent as well as a leathery side. It feels bouncy and composed, with a good mouthfeel and solid flavors of spiced raspberry and red plum. Oaky but vibrant on the finish.
The Ribbon Ridge AVA is home to a small, select group of near-cult wineries, and fruit such as this is the reason why. Compact and refined, it delivers beautiful aromas of raspberries, with a subtle dustiness that might be Oregon's answer to Napa's famed Rutherford dust. Terrific concentration and pinpoint definition make this a wine to savor immediately, or cellar for enjoyment through 2025 and beyond.
The Ribbon Ridge estate delivers beautifully ripened fruit—so ripe, in fact, that the first impression is of sweet tree fruits, although the wine is actually quite dry. Peaches, citrus and nectarines are in the mix, and when the tangy acidity kicks in, a long, mineral-driven ride across the palate ensues. Luscious, long and detailed, this is a spectacular Riesling.
The Ribbon Ridge vineyard, adjacent to the winery, brings exceptional minerality to underscore potent grapefruit and pineapple flavors. The proportion, length and overall balance are outstanding. This wine responds well to decanting, and has the structure to age gracefully for at least a decade. Drink now through 2025.
The rich aromas of blackberry, rosemary oil, dried sage, exotic spice and chocolate are impressive and complex. The mouthfeel is soft, enduring, velvety and long-lasting.
The rich blackberry, vanilla and toast nose sets you up for a lush, supple wine and this one does not disappoint. Full and dense, it offers rich black-cherry and cassis flavors on the palate, and a huge finish with fine-grained tannins. Very well poised for its size, it's approachable now. Nevertheless, it will be much more nuanced and show more finesse in 5–8 years. Keep for a decade or two, maybe more. To be released 5/01.
The rich fruit and structure of this impressive wine are already well integrated. With power and concentration as well as layers of dark fruits, it is showing fine aging potential. The wine, dominated by 80% Merlot, comes from vines in the east of Saint-Emilion. Drink from 2020.
The rich fruit and tannins are immensely dense and concentrated. Black plums and the darkest structure give promise for long-term aging. Produced from a field blend of old vines, this is an impressive wine that speaks strongly of the schist soil and ripe grapes. Drink from 2020.
The rich fruit of this wine is supported by the ripe tannins. So blackberry flavors and acidity are given spice and a smoky character. The balance is already there. Drink from 2018.
The rich gold hue and the scents of bruised, slightly cooked fruit, suggest that premature oxidation is setting in. Two bottles were tasted, with comparable results. It's lemony, somewhat oily, penetrating and concentrated, but should be consumed now through 2017.
The rich scent of dark honey is immediately cut by the heady lift of something that recalls the Mediterranean—juniper, conifers and crushed citrus leaves. The palate is a celebration of candied citrus—orange, lemon and grapefruit. Rich and deliciously tart at the same time.
The rich soils of the slopes of the Wagram give full-bodied wines. This Grüner Veltliner mixes white pears and peaches with spice, green herbs and red apple skins. It's fruity in the extreme, keeping its elegance and freshness in a cut grass aftertaste. Screwcap.
The rich style of a Setzer wine is here, married to tight acidity, a mineral edge and ripeness. Pepper and white currant flavors come together in a mellifluous whole. Age for a year.
The rich, exposed soils of the Wagram ridge give richness to this wine. From old vines, it is impressive with spice, red pepper, cinnamon as well as green plum and mango fruits. Six months wood aging rounds it out. Screwcap.
The rich, spicy and savory nose evoke the food for which the country is known, and this wine would undoubtedly pair well with full-bodied, spiced meats and stews. Its full, spicy nose leads into dependable flavors of red berry, wooded spice and pepper, with a slightly bitter, smoked edge. Not a terribly complex wine, but solid and tasty nonetheless.
The richer of this vintage's appellation blends from this longtime producer, this bottling shows root beer, mint and black cherry on the nose. The flavors are nicely rounded, with earthy sagebrush and tight graphite elements surrounding a line of black raspberry fruit, with the slightest hint of juniper.
The richest and most generous hints of dried pear and fruit loaf rise from the glass. The palate continues in the same, generous vein with plenty of pear, shimmering and scintillating with juicy, mellow and just off-dry ripeness. This is countered by fresh lemon zestiness and leaves a totally balanced and very lasting impression. There are pleasant highlights of bitterness and that pervasive sense of pear fruit just lasts and lasts.
The richest of the Grüner Veltliners from the Krems cooperative, this has power as well as the ripest fruit. The flavors are of pear, melon and freshly ground spice, edged with a green apple skin texture. There is depth of flavor, the fruits going right into the core of the wine.
The richest wine in the Pellé range, full of super-ripe fruits with great maturity. The wine concentrates on mango and pineapple along with some fine, linear citrus acidity. Worth aging for 1–2 years.
The richly tannic texture of this full-bodied, well-balanced wine makes it a pleasure to sip, supporting ripe fruit flavors and a generous dash of oak spice. Concentration, layering and depth all add to the enjoyment.
The richness and structure of the appellation are well represented in this firm wine. It has dark tannins and hints of wood aging as well as ripe black cherry and berry fruits. With its structure and intense acidity, the wine will age well. Drink from 2020.
The richness of the aroma belies the elegance of this outstanding Pinot Noir. Tightly woven scents of sweet herb, tobacco, clove, forest floor fungus and spicy red fruits provide an introduction to a wine that can only be called svelte. It's as smooth as silk in the mouth, loaded with flavor and polished to a warm glow, which is exactly what it leaves you with after just one sip.
The richness of the fruit from Caillerets is so evident in this scrumptious wine. With its big, bold black fruits, it has sweetness, a soft, generous texture and evocative perfumes. It is so delicious and ready to drink now, that even the acidity that shows through has a hard time reminding us that this wine should age as well.
The richness of the vintage is very apparent in this full-bodied wine. With weight, structure and dark black fruits, it is textured and showing some vanilla and spice. Smooth, developing well and ready to drink in 2014.
The richness of this bottling seems to have been falling over the last few vintages. The '06 is very dry and tart, with modest cherry, rhubarb, cola and spice flavors that are unlikely to evolve.
The richness of this superb wine comes from the concentrated fruit flavors allied to the densely textured acidity and minerality. It's so complex, with both warmth and an icicle crispness. It's ready for aging over at least 5 years.
The richness of this wine is immediately evident. It defines lushness, opulence, velvety ripeness, complexity, in short, Napa Bordeaux at its heady best. It's not subtle, offering waves of blackberry jam, black currant and chocolate flavors, but it's so good, you just can't keep from drinking it. And after all, that's the first duty of wine. Only 550 cases produced. Drink now–2013.
The richness of this wine reflects the warmth of the vintage. Ripe and full, it balances intense acidity with generous red fruits. A hint of pepper gives the wine a lift. Drink with food.
The richness of vintage 2003  shows in this wine's layers of dried fruits on top of sweet tannins and a dense concentration. There is some licorice flavor arriving as the wine matures.
The Riesling and Gewürztraminer grapes used to make this Alsace-like blend were harvested late to allow for concentrated sweetness. It has a perfumed character and a steely edge of acidity. The finish hints at honey, and it has a crisp texture.
The Riesling perfumes shine, and its light, almost dancing character is blended with a more complex set of yellow fruits and mineral texture. The result is a serious wine that demands to be aged for at least four years. Screwcap.
The Riesling remains the highlight of this value-oriented lineup, and it's now in a pretty floral package. Bright fruit flavors of orange, tangerine and apricot jam abound, with a clean and fresh mouthfeel. There's a hint of sweetness, but not enough to render it incompatible with most foods.
The right elements are here and show on the nose-berry/plum, a touch of earth and leather. On the palate, though, the wine displays sharp acidity, an angular profile, and tart plum flavors. Finishes lean, and could use more flesh, less bite.
The rigorously en famille Anselma estate offers a bold and innovative interpretation of Barolo with loads of red fruit, cola and exotic spice. Despite its big aromatic personality, the wine is subdued and elegant in the mouth with silky smoothness and a long, mineral-driven finish.
The ripasso technique consists of passing the already completed “normal” Valpolicella back over the lees of the Amarone in the spring after vinification of the latter is complete. This results in a minor refermentation, adding extra alcohol and flavor. If the latter occurred in this particular version, it is not very evident. There is a modest amount of dry fruit present, but the mouth-searing acids and mouth-drying tannins hurt this wine.
The ripe 65% of Sémillon is the secret behind this rich wine. While at the young stage it has a herbal character that is going to fill out impressively to give a creamy wine with a touch of vanilla and fine crisp, juicy acidity. Drink from 2020.
The ripe and fruity style typical of Vacheron wines is evident here. Citrus flavors are given a rich fillip by yellow fruits and a rounded, full texture. Touches of minerality and youthful acidity are already well integrated into the body of the wine. Drink in 2015.
The ripe berry flavors wear a veil of deeply toasted oak in this smooth and supple wine, but does it with finesse. Flavorful, smooth and not weighty, it has a pleasing, even texture on the tongue and displays good persistence with berry, pepper and dark toast flavors lingering on the back end. Perhaps over-oaked, but suavely so.
The ripe black-cherry fruit brings immediate appeal, in an unapologetically fruity, forward style. The acids are in perfect harmony, and the overall balance is just right, with a juicy, tangy snap to the finish.
The ripe cherry and strawberry flavors in this medium-bodied wine get great support from mild acidity and appetizing tannins. These create good balance and keep a little grip in the texture, helping the wine pair nicely with big proteins.
The ripe cherry fruit carries highlights of orange peel, herbes de Provence and Orange Pekoe tea. At first tannic and drying, the wine opens into a more giving, tongue-coating style. Slight bitterness may be a function of its youth, as the overall balance and complexity suggests it will improve with some additional bottle age. Drink 2018–2025.
The ripe combination of Chenin and Chardonnay gives this always-delicious wine its richness and creamy texture. It is ripe, full-bodied with melon and peach flavors as well as crisper acidity. This limited-production wine is smooth and rich at the end. Drink now.
The ripe flavor of Conference pear segues into a zesty, peppery and focused body full of refreshment and verve. This is very slender and linear but incredibly expressive. Citrus fizzes alongside pepper to create a lasting impression. A clean, lip-smacking finish.
The ripe fruit element is perfectly contained and just short of seeming overdone or jammy. It's soft and round, with loads of oak-driven spice, like cinnamon and ground clove, and plump tones of red cherry, blackberry and plum. What's really nice is the freshness and overall supple texture.
The ripe fruit of the vintage is really apparent in this firm wine. Its tannins and spicy character are contrasted with balanced black currant fruit and acidity. It will need some time, so drink from 2019.
The ripe fruit of this Shiraz and Touriga Nacional blend exude a character of richness and sophistication. Dusty tannins provide the framework for red fruit flavors and the generous structure. From José Luís Santos Lima Oliveira da Silva's range, the wine would be best after 2015.
The ripe fruit of this vintage is right up front in this strawberry and spice-flavored wine. With a texture that adds a touch of tannin to the fruitiness, it is smooth and round. Drink this aromatic wine from 2018.
The ripe yellow fruits and wood aging work together in this rich, full-bodied effort. The acidity lends a refreshing relief as the wine rolls around on the palate. Drink in a year.
The ripe, appetizing zestiness of Amalfi lemon peel, paired with a green streak of lime and herb conquers nose and palate immediately. The palate brings out more lime freshness on a very linear, concentrated and taut palate. Both deliciously bracing and wonderfully refreshing.
The ripe, spicy strawberry and orange fruitiness of this wine is immediately attractive. It has lively acidity within a rich framework. Drink this refreshing wine now.
The ripeness and heat are immediately noticeable in the liquorous nose. Supple and smooth in the mouth, it shows a blend of pretty purple fruits and polished tannins, layered with barrel flavors emphasizing espresso and strong toast. Classic Michel Rolland, inviting and generous.
The ripeness is evident in the full-bodied, round fruit flavors of plum and black cherry. Gentle suggestions of clean earth, graphite and coffee grounds bring up further flavor notes as it winds through the finish.
The ripeness of Mercurey in this vintage is very apparent in this rich, smooth and soft wine. Juicy red fruits dominate, backed by a core of tannins and the spice from wood aging. It is a wine with a good medium-term future. Drink from 2019.
The ripeness of mirabelle plums and the satisfying tartness of ripe Cox apples are met on nose and palate by wonderfully fresh lemon notes. The citrus zestiness works it way through the slender dry body all the way to the lip-smacking, fresh and even brisk finish.
The ripeness of pear and mirabelle is expressed with softness and gentleness. The nose is most inviting and leads to a more defined palate that also holds savory yeast and white pepper that appears in textured lemony waves. Beautiful and expressive.
The ripeness of the grapes ran away in this wine, so that despite high alcohol, it still retains what tastes like residual sugar. The result is an excessively sweet wine. It's almost like a minor Port.
The ripest and strongest of the Lodi Native wines this year, this has raspberry and black pepper aromas tinged with dusty, earthy accents, and heavy flavors like stewed plums.
The ripest of Breggo's '06 Pinots, the Ferrington stars red fruits, such as cherries, raspberries and persimmons, mingling with intricate Asian spices and a hint of mocha. Absolutely delicious, this silky, complex wine is pure pleasure.
The ripest of Diamond Creek's new '09 Cabernets, Red Rock shows a sun-blasted quality of red currants, blueberry and cassis. Heady and exotic, this is rich in tannins and noble in acidity. While it's a joy to drink now and over the next eight years, its extreme ripeness may limit its longterm ageability.
The Rizzi family of Barbaresco does amazing work with its specific vineyard crus. One of its best sites is the Fondetta vineyard, although this vintage seems more nervous and raw than in past years. Clover, spice and green capers are some of the more interesting aromatic characteristics of this wine. You'll also get bright fruit and lemon zest on the close.
The Rocheux has never been better than this new vintage. Crisp cranberry and raspberry fruit carries an underlying, wet-rock minerality. Flavors are dense and detailed, and seem to extend almost indefinitely. Drink now through 2030.
The rock soils of the Kollmütz vineyard give a very lean, mineral, almost austere character to this wine, in its early development. This is going to broaden out—there are already the green plum, intense flavors and a bright, crisp acidity. Screwcap.
The Rock Star Red is a 50/50 Cabernet/Syrah blend. The two grapes work well together in many wines, but here they seem a bit at odds. The Cabernet carries some green, herbal, pickle barrel flavors; the Syrah brings in pepper and spice, but neither has the ripeness to flesh out the wine sufficiently. There are flavors of plum and cooked cherry, then it hits some chewy tannins and stops short.
The Rockpile appellation's extreme growing conditions make this wine hugely concentrated and powerfully rich. Offers explosive blackberry jam, currant and dark chocolate flavors, wrapped into big tannins. High alcohol gives it a warm mouthfeel.
The Roessler brothers take a good spin through the historic Sanford & Benedict vines and present a wine with cherry, baked fennel and a bit of eucalyptus on the nose. It's fairly lean once sipped, but balanced well between pomegranate fruit and dark spices.
The Rolle grape (known as Vermentino in nearby Corsica) has the ability to produce rich wine, as it did here. The acidity is still there balanced with the ripe yellow fruits, generous texture and spicy southern warmth. This is a wine for food, ready to drink now.
The Rolle, or Vermentino, has produced a warm, herbal, southern sun-touched wine. It is full of rich yellow fruits and laced with acidity. A light touch of honey from the ripe fruits gives a deliciously smooth aftertaste. Drink now.
The Rollier is a bird found in warm, dry places in southern Europe, just like Provence. Fresh, light and fruity, the wine certainly flies into the glass. It is dry, with bright red currant fruits and attractive acidity.
The Roman numeral 23 is an indication of the vineyard age; in the blend is 20% Cabernet planted at the same time. This is stiff and herbal, with brambly, wild raspberry and light cherry fruit and a dusty ash flavor as the tannins fade. Good length and balance.
The Romans made it to Sancerre, hence the name of this wine. The flavors are rich, with a mineral edge to the notes of green fruits, plums and greengages and a serious citrus core. With its structure, the wine needs to age for 2–3 years.
The Romorantin is a local grape found mainly in the Cheverny area of the central Loire. With a light gold color and touches that are oxidative, this is a fascinating wine. Quince, spice and some sweetness are balanced by acidity and fresh apple flavors, always with a sprinkling of pepper. Drink now.
The Romualda is a lovely wine that has evolved nicely. It has some of the plumminess of the year, but there is also some freshness and a pretty floral quality. Big, rich and pleasant.
The Roosevelt vineyard bottling goes from strength to strength as it shows nuances of root, sassafras, black cherry and cassis. This vintage is bigger and heavier than previous bottlings, adding sweet fruit but taking away some of the leafy, herbal flavors. Depending upon your attitudes about Pinot Noir and alcohol, you may applaud these changes or bemoan them, but you can't deny it's a delicious bottle with power and structure.
The rose-embossed bottle sets the scene for a soft, perfumed and fruity wine. It has attractive acidity as well as ripe red berries. With its spice and herbal edge, the wine is also textured, a contrast to the fine fruit. Drink now.
The rose petal aromas on this heady, ruby-hued dessert Muškat Ruža, or Muscat Rosé wine, are so pronounced, it's almost overwhelming, but  provide a rare and intriguing experience nonetheless. Semisweet in style, the wine is rich and full bodied, dripping with rose petal jam, black cherry pie filling and a musky, dusty rose perfume that trails from start to finish.
The Roserock cuvée is notably dark and concentrated, with loads of ripe black cherry fruit. The nose is spicy, and flavors are saturated with luscious mocha. This is a fine example of the vintage, ready to enjoy immediately.
The rosy floral overtones of Muscat are very evident on the fragrant nose. The palate, on the other hand, gives us the texture of Pinot Gris and the freshness of Riesling while floral nuances hover and swirl. This is a lovely blend of all that Alsace does well. Friendly and fresh with a dry finish.
The Rotgipfler is the local grape for the Thermenregion south of Vienna. This is a warm, spice- and pepper-scented wine that also offers a rich mouthfeel. Screwcap.
The Rough Justice Red is a tasty, big-boned, chunky red blend, with plenty of cherry fruit flavor, a substantial tannic bite, and a chewy, drying finish that lingers as if demanding a grilled steak.
The round, forward scents and flavors of buttery popcorn dominate this vineyard designate, and that buttery note carries all the way into and around the finish. Though it spent just nine months in 20% new French oak, the palate and flavors suggest that it went through full malolactic. It's a stylistic choice that will delight many Chardonnay lovers.
The Roussanne really shines in the blend, offering rich, ripe, soft, seductive aromas of peaches and apricots, then folding into a broad midpalate with no rough edges. There is a definite peaches-and-cream feel to the midpalate, and that creamy flavor and texture runs right through a gentle finish.
The RR wines receive special packaging, but little technical information is provided. Though this is a 2013, it's of a piece with the winery's 2014 Pinots, which is to say that lemony acids and a plethora of herbal components overshadow the fruit. There are hints of wild berry, and a finish with light suggestions of chocolate.
The rubbery plum aromas are sweet and medicinal, and the palate feels creamy, thick and chewy. This tastes sweet and lightly herbal, with baking spice and jammy black-fruit flavors and a mild green element. The finish is a touch chunky.
The Rusack family's entry-level Pinot Noir is a great taste of Santa Barbara County, with scents of red fruit, dark earth and cinnamon. The flavors are rich with spice and fruit, like a cherry compote spread on thin slices of warm toast.
The Russian River Valley makes some of the state's greatest Sauvignon Blancs, in the right hands, and when those hands are Merry Edwards', you can be sure of what you're getting. The wine is dry and crisp in mouthwatering acidity, with citrus and lemongrass flavors that have richer tones of tropical fruits. It feels vibrant, elegant and complex in the mouth, a wine to savor over multiple glasses.
The Rust style of ultra-sweet wine is all about wonderful honey and toffee flavors over intense acidity, a great balancing act of spice, dry botrytis and great sweetness. This wine is both fresh and complex, a bottle that needs at least 5 years to age. Screwcap.
The rustic aromas are off-putting in this wine. It has a proper density but seems to have a musty character. This could blow off over time, because the fruit is here.
The Rutherford grapes that go into this wine travel down to Santa Barbara post-harvest, a journey that doesn't diminish the wine's sense of place. It represents its dusty provenance well amid a taste of sanguine tannins, soy sauce and ripe plum.
The Rutherford vineyard has been the source of well-regarded Cabs for Monticello and the '04 is the latest. Compact and ageworthy, it shows well-ripened blackberry, cherry and cola flavors that have been generously oaked. The tannins are firm and sticky now, suggesting development. Best 2008–2012.
The Sèze family's white vineyard is enclosed by their Fronsec red vines. This wine is soft, ripe and rounded. It has gentle acidity along with a tangy edge of orange zest. The wine is ready to drink.
The Sé (cathedral) on the label of this wine is in Viseu, the granite-built capital of the Dão region. The wine has fine structure and some serious tannins. They march with the perfumed, sweet flavors of Touriga Nacional and of Alfrocheiro. The wine is still young and will certainly be better from 2017.
The Sacy is a rare variety found only in a corner of the Yonne Valley west of Chablis and in the small Loire appellation of Saint-Pourçain where it is known as Tressallier. This is a spicy wine with plenty of acidity and a crisp texture. It is fruity with green plum and a brilliant, fresh aftertaste. Drink now.
The Sagrantino grape from Umbria makes a uniquely distinguished wine and Goretti's Le Mura Saracene is one of the best examples of this beautiful variety available in the U.S. The wine opens with a bright, saturated color and delivers gorgeous notes of spice, from Indian curry to nutmeg and clove, for deep penetration and personality. Red fruit at the core is left intact, but this is also a very modern rendition with layers of vanilla and roasted nut derived from long oak aging.
The Sallier de la Tour line from Tasca d'Almerita offers some of Sicily's best values. This easy expression of Nero d'Avola shows mild tones of cherry, spice and almond. It's a perfect pasta or pizza wine.
The same Bell as the well-known Napa Valley winery, Bell extends its reach into Oregon to make this lip-smackingly good Pinot Gris. Gooseberry, melon, kiwi and grapefruit flavors swirl across the tongue, leaving a clean, fresh and very fruity wake. The moderate alcohol is an added bonus.
The sand and granite soil of the Brand vineyard gives an intensely structured wine that's tight and steely. It's rich with apricot and pear flavors made crisp with refreshing acidity. Drink from 2015.
The Sandgrube vineyard is one of the larger vineyards in the Krems area, well exposed to the Danube river. This Grüner is soft, finely formed, with a youthful texture that gives a mineral tang. Keep this wine for a year. Screwcap.
The Sandgrube vineyard is one of the most familiar names in Krems and produces warm, fruity wines like this. The wine has weight, a dense texture and green-fruit acidity, laced with pepper. It's very young and should be kept for 2–3 years. Screwcap.
The Sangiovese comes from Red Willow Vineyard, and it would be hard to find a more lovely, elegant rosé from this side of the Atlantic. Light strawberry and melon aromas continue onto the palate, with pinpoint detail and precision.
The Sangiovese grape makes some of the best bone-dry rosés in the Northwest; this being a prime example. The grapes were cold-soaked for four days, then fermented in neutral oak. The strawberry/pie cherry fruit is just ripe enough; the acids fresh and natural; the finish long and utterly satisfying. This should be chilled and enjoyed outdoors on a beautiful day.
The sanguine smells of iron and wet earth characterize the aromatics of this bottling. It then slides into a tart, unripe raspberry flavor, with a faint hint of cola. As in many 2011s, the flavors seem to be stuck somewhere between primary fruit and secondary nuances, with mouth-biting but not pleasure-enhancing acidity in the leading role.
The Santa Cruz producer Bargetto ventures into Lodi to make this old-vine Zin and unfortunately something gets lost in translation. The wine comes off a little bitter, like blackberries picked too soon.
The Santa Lucia Highlands are quickly becoming known for growing exceptional Pinot Noir, but this wine shows that the region also has potential for Bordeaux varieties. It's weedy, slightly green wine, but that's more than compensated for by the wonderfully lush and smooth texture and mouthfeel.
The Santa Ynez Valley stalwarts explore the slightly riper side of the grape with this bottling that shows fatter Anjou pear and Key-lime aromas but also tighter chalk and wet sidewalk tones. Sour green-apple skins arise on the sip alongside lime zest. The acidity is noticeable but not racy.
The Santar estate is a showpiece in the Dão, producing ageworthy wines. This impressive, rich and juicy wine has structure, dark tannins and powerful black plum fruits. It's full of bold flavors and ready to age a few more years. Drink from 2017.
The Santar estate is in the heart of the Dão region. This wine, with its blend of ripe local grapes, is structured with blackberry fruit over firm but ripe tannins. It is a powerful wine, rich and generous. Acidity at the end and the tannins suggest further aging, so wait until 2017.
The Síria grape—a relative of Malvasia and Roupeiro—is only found under this name in the mountainous eastern Beira region. This rendition is aromatic, with a tight, cool texture, tangy acidity and lime zest and apple flavors that give a crisp, fruity aftertaste.
The Sarmassa cru consistently delivers some of the best Barolos on the market, and this opulent expression from Marchesi di Barolo proves the point. The wine exhibits modern aromas of chocolate, black cherry, coffee and Spanish cedar. The mouthfeel is soft, plush and rich.
The Sartori family is behind this wonderful vineyard select wine with deep concentration and intense aromatic of savory plum, cherry, natural rubber, almond nut and mineral shadings. The wine is well-rounded in the mouth with fresh acidity at the back and dusty mineral flavors on the finish.
The Saumur-based merchant has produced this ripe soft wine from a single vineyard. It is an easy simple wine with attractive acidity and some tangy citrus fruits. Drink now.
The Sauvignon (64%) comes from Bacchus with the Sémillon from neighboring Dionysus. After starting out slightly reduced, fig and spice aromas lead to tart, lemon and tropical fruit flavors that need more cohesion and concentration to keep them together.
The Sauvignon Blanc here creates a wine tasting of ripe pineapples and kiwi fruit. It is rich and full bodied with spice, perfume and attractive acidity. The wine is developing still and will be better starting in 2017.
The Sauvignon Blanc here never seems to hit the highs of the Burgundian varieties, but the 2013 is a solid effort. Aromas of struck flint give a faintly Old World character to this medium-bodied wine, followed by hints of stone fruit and pineapple and an abbreviated finish.
The Sauvignon Blanc style here has gotten more refined and restrained in recent years, less opulent and flamboyant. This hints at snow pea and struck flint on the nose, then delivers primarily grapefruit on the palate, ending on a slightly austere note.
The Sauvignon/Sémillon blend is herbal, green and grassy. It has a tight character, tangy and zesty with bright acidity and a crisp aftertaste. It could do with a few more months, so drink from 2016. Founded in 1967 by Philippe Raguenot, daughters Emmanuelle and Marie-Pierre took over the estate in 1997.
The Savagnin grape is rarely found outside the Jura. Here it gives an unusual wine, like a dry Sherry, yeasty and with intense acidity to go with the dry, tangy texture. Drink now.
The Savatiano-whisperer Papagiannakos continues his mastery here, traditionally the variety used for retsina. Here, the single variety is barrel fermented and left on the lees to offer a richer expression of the grape's lemon, spice and peach notes. This is an elegant white with aging ability. Try with grilled fish, salty cheeses.
The Savigny-lès-Beaune-based producer shows his Pinot Noir skills with this wine. It's generous, with red plum flavor, light wood-aging notes, ripe tannins and crisp acidity. It's rounded and ready to drink.
The savoriness of yeast still lingers on the nose of this wine. The palate brings herbal and sage-like notes to the fore, highlighting its concentrated, rich flavor. Citrus overtones herald the finish, while the saltiness demands you take another sip.
The savory side of Pinot Noir shines in this bottling from a vineyard south of the Arroyo Seco appellation. Aromas include stewed tomato and green olives with pimento. Falling in line are the Middle Eastern spices and olive tapenade on the palate, with tight pomegranate fruit. Serve with lamb gyros.
The savory, yeasty nose comes with a hint of spicy sandalwood. The palate echoes this rounded harmonious spiciness and plays more to those mellow tones than to the shades of fruit. The body comes with a lovely, inviting and appetizing light-footedness. The finish is long and clean.
The scene is set by the natural herbaceous notes of Sauvignon Blanc. They follow through to the green, crisp flavors of the wine. However, it also has a more sunny feel, more tropical in character at the end. Ready to drink now.
The scent of apple blossoms perfume this round, richly structured wine, accentuating flavors of apple and pear on the palate. Touches of vanilla and cream add weight and mouthfeel, but the wine finishes crisp with lemony acidity and saline minerality.
The scent of apricot jam is exquisitely pure on the nose, with an added glimpse of orange zest. The palate plays out all its luscious apricot richness, countering it with fresh lemon purity. Perfectly pitched balance between apricot richness and lemon zestiness makes this a delicious but balanced high-wire act. How can anyone resist?
The scent of citrus peel gets this wine started. There's a light spritz to the palate, then bland, salty flavors take over. It offers a hint of citrus on the finish but mostly brine and salt.
The scent of fresh Bosc pear peel also conveys a sense of texture. This is confirmed on the rounded, juicy and full-fruited palate that balances the generous ripe pear with ample, off-dry freshness. Drink soon for maximum enjoyment of fruit.
The scent of fresh fragrant orange peel has a totally honeyed edge on the nose. The palate, however, has a wonderfully clear and clean-cut green pear and lemon note that simply sings. There is concentration and poise but also a feeling that this might be far better with a few years of cellar age. The beautifully dry palate is concentrated and has impact but is not heavy; the finish is lip-smacking and vivid. It's lovely now but better later. Drink 2017–2030.
The scent of fresh, bruised and baked apples makes for an enticing nose on this wine. Fresh and lively with lemon, the palate has a broader aspect than expected, with some graininess on the midpalate. It finishes dry and fresh.
The scent of freshly cut green and red apple is followed by the spicy taste of burnt caramel and brought together with zesty citrus. The finish is dry and clean-cut.
The scent of freshly cut pear peel plays on the nose of this wine. The palate is less expressive but shows lemony freshness and light body. The finish is clean and dry.
The scent of freshly cut, green Conference pears plays subtly around the nose while the palate is more definite. Mouth-coating phenolic structure is countered by fresh acidity and warm alcohol. This still needs time to come into its own but promises an intriguing flavor bases of beeswax, fruit and earth.
The scent of freshly cut, warm hay pervades the yeasty notes of this concentrated, ripe yet fresh and zingy Grüner. On closer acquaintance, riper notes of yellow pear appear, spiced with white pepper and grapefruit zest. The linear, sleek drive and vivacious energy are very satisfying indeed.
The scent of lemon and orange flesh is contained by lovely zestiness on the nose. The palate is no different and holds ripe juicy stone fruit with exquisitely drawn tangy zestiness. This is concentrated and refreshing, energetic, serious and lively. Its lemony verve characterizes everything from the first whiff to the lasting finish. This is racy and delicious now but will drink well from 2019 through 2035.
The scent of orange peel and white flowers set the scene for a crisp wine with linear flavors of tangerine and mandarin. It is refreshing on the tongue, with a zesty finish.
The scent of ripe black fruit veers into raisin territory, but accents of wax and smoked wood add interest. The wine's core is supple, and it deals fine astringent tannins that hold the wine together. Medium to full bodied, this Merlot finishes with bright acidity and a wild berry flavor. It feels warm on the tongue despite having a modest 13% alcohol.
The scent of ripe Cox Orange Pippin apples is joined on the palate by fizzing, savory spice and lashings of white pepper in this unusual but fitting blend of Austria's chief varieties: Grüner Veltliner and Riesling. One brings spice and savory flavors, the other lots of verve and apple fruit. It has the freshness of 2014 and lots of personality. It should become a party favorite!
The scent of ripe Mirabelle plums engulfs the nose and unfolds even further on the palate. The plump fruit is tempered by sprightly, fresh lemon. It is purity of fruit with a wholesome edge of earthiness that distinguishes this streamlined, poised wine. The length is astonishing.
The scent of ripe, red-cheeked apples perfumes this tight and linear offering. It refreshes with almost spritzy lemon peel and comes across as a zippy but concentrated summer wine.
The scent of russet-pear peel on the nose is both pure and earthy. The palate shows a rounded texture despite the toned muscle of the wine. There is real concentration here, characterized by flavors of ripe pear and ripe citrus that bring lively juiciness to the palate. Texture and flavor draw you in, and the finish is pure and long.
The scent of summer reaches out of the glass: fresh strawberries bathed in citrus and green pear freshness. The palate provides rounded berry fruit but also bright freshness for real, lasting zip. Drink soon.
The scent of very fragrant ripe apples abounds on the nose: think both Red and Golden Delicious. This fruity note carries through the entire palate: from its fresh, sprightly opening through its dry, slender body to its frothy, lively finish.
The scent of very ripe Amalfi lemon hovers above everything but the second sniff immediately signals juicy Mirabelle plums edged with Golden Delicious apple. The palate is equally ripe and smooth—warm sunshine refracted through a prism of opulent fruit, yet toned and precise. Some exposure to air reveals a distinctly stony minerality. A keeper.
The scent of very ripe, crunchy Bing cherries is heady at first. On the palate, red cherry fruit dominates the soft, pliant and lighter body, fringed by pleasant earthiness. This is Pinot Noir in a very Central European idiom: Not weighed down with heavy oak but confident enough to let fruit and place speak for itself. This is elegant and soft, light-bodied yet ripe. If you listen to this, it will slowly reveal its undoubted beauty.
The scents and flavors are dominated by chocolate, right from the start. The mouthfeel is tight, and herbal notes come up ahead of the light red fruit. Whole cluster fermentation was employed, perhaps accounting for the woody accents in the tannins.
The scents and flavors carry more than a hint of grassiness, along the lines of Sauvignon Blanc. The high alcohol seems to strip the wine of its flesh. It's full throttle, with the mouthfeel and high-toned bite of a very ripe Viognier. It's definitely not your run-of-the-mill example of Oregon Pinot Gris.
The scents and flavors suggest pink grapefruit, apple and pear, dusted with cinnamon. It's round and spicy, with moderate acidity and a touch of residual sugar.
The scents mingle rose petals, sandalwood and a touch of bitter greens. That dusting of incense continues on the palate, with Indian spices and tart red fruit. Tannins are firm and proportionate, with a bit of stem flavoring the finish.
The scents of chaparral consume the nose of this rather high-alcohol wine, with crushed anise, dew-soaked sage, chemise and wild mint aromas spicing up a leathery boysenberry base. Rich flavors of black cherry extract, black cloves and vanilla decorate a grippy, mouth-tingling palate.
The scents of cherries and green peppers at a farmers' market fill the nose, followed by easy-drinking flavors of cherry and red raspberry.Notes of ripe plum that culminate in a soft finish.
The scents of dried apricot and honey are made even more captivating by intriguing hints of musky spice. This is viscous, luscious and complex, with bergamot notes that lend another exotic element. Long and mouthwatering on the finish.
The scents of humus, spiced blackberry and char are deep, delineated and balanced. Fine-grained tannins and lifting acids unfurl across the poised palate, and the long finish concludes with black raspberry and vanilla notes.
The scents of ripe red berries and cassis are inviting on this nervy Pinot Noir. The palate is bright with red fruit marked with hints of wet stone and grippy, velvety tannins. Finishes with a fragrant spray of cherry blossoms.
The scents of toasted brioche and vanilla reflect the fact that half of the wine was barrel fermented. As a result, it's got some weight and texture to it, but the fruit, outside a dash of pineapple, is relatively muted.
The Schoenheitz predilection for sweet wines is strongly in evidence in this wine. It's all spice and sweet fruits flavored with bergamot. It's a drink-me-now wine.
The Score swings and mostly misses, despite some interested fruit (mostly Merlot) that brings a brambly berry flavor into the mid-palate. There is a fishy undertaste that wraps into the finish, along with a light hint of cocoa.
The scouring mouthfeel of this wine is its biggest issue. Although it's dryish and creamy, with pleasant flavors of dough, lime, orange and vanilla, its roughness limits its score.
The Scrapper is aptly named, packing plenty of flavorful punches into a structured but softly tannic wine. Peppery, especially in aroma, it offers full-bodied leathery black cherry fruit and concentrated layers of savory chocolate. It's delicious and would make a fine pairing with any steak.
The scratchy berry aromas are solid upfront—good enough to urge a swig of this wine. What comes next is a soupy, herbal, tomato-influenced Malbec that finishes like gazpacho.
The Secateurs selections are always attractive wines, and this vintage red doesn't disappoint. Accents of minty cassis, licorice, black tea and leather frame the black berry and cherry core, while lingering suggestions of purple flowers, black tea and sweet spice unfold on the finish. The plush texture and structured yet approachable tannins make this a wine that can be enjoyed now–2018.
The second edition of Chateau Rollat's Ardenvoir Sémillon includes eight percent Sauvignon Blanc in the blend, a nice addition that tightens up the mouthfeel. Barrel fermented, it's bursting with rich tropical fruit flavors, Meyer lemon, sweet toasted cracker and caramel, an exceptionally concentrated and full-bodied wine.
The second in Three Brothers' series of four Rieslings, this wine would be more accurately described as semisweet. There's a familiar hint of fennel and petroleum on the nose here, contrasted by a bright lemon-honey sweetness and hints of grapefruit.
The second label of Alorna, Portal da Aguia wines develop early. This bright and fruity red is based around soft tannins, very ripe fruits and a juicy, full-in-the-mouth texture. It needs little time to age, so drink from the end of 2014.
The second label of classed growth Château Chauvin, this wine is structured yet bears all the fruit that is characteristic of the vintage. Finely balanced, its acidity and black fruit flavors work together to create a wine that needs to age further. Best from 2020.
The second label of Quinta de la Rosa is a ripe and smoothly fruity wine. Soft tannins and ample acidity harmonize well with the exuberant black fruits. It is big, rich and not needing aging; drink this rounded wine from 2016.
The second of the producer's estate Syrahs, this one planted in Altamont soils, this full-bodied beauty shows juicy acidity in support of blackberry, blueberry and black licorice. Compost and tea provide an earthy underside, as the finish grips in leather.
The second of the two wines made from organic grapes by La Chablisienne (the first is a Petit Chablis), this is soft, very clean and clear in its flavors, with a streak of minerality to give it texture. The aftertaste is full of fresh, crisp apples. Drink now.
The second of the two Zweigelts produced by Reeh, this is more structured. It is dark and dense, full of firm tannins and with a mineral texture. The mouthfeel is chewy, with fine acidity shooting through from the background. Best for aging over 1–3 years. Screwcap.
The second of three Syrahs from Betz, this is thick and dark, heavy with still-chewy tannins, this rich and compact wine needs more time in bottle. It's done in a big, toasty style, with lush black cherry fruit set against smoky, chewy tannins. It has a lot of power, but in its current (quite youthful) stage of development it remains stubbornly tight, herbal and hard. Give it plenty of breathing and/or cellar time.
The second of two prestige cuvées from Deutz, this shows its high proportion of Pinot Noir with its full-bodied nature. Already mature, it has broadened into a richly complex, toasty, spicy wine. With full-throttle acidity that gives it a taut edge, it's impressive and ready to drink.
The second of two sweet wines produced by Marc Labat at Rousse, this certainly has a honey character, with flavors of dry fruits, a dancing acidity and a fruity aftertaste. Great as an aperitif.
The second release from this impressive new project is a touch lighter than the previous vintage, but just as well built. Blending grapes from four different sub-AVAs, this shows a sleek and detailed mix of fruit—strawberry, plum and cherry—married to just the right amount of new French oak (one third of the barrels).
The second release from this young Walla Walla winery is a blend of 58% Cabernet Sauvignon, 38% Merlot and 4% Syrah. It's a pungent, assertive, somewhat funky wine that shows a mix of ripe plum and berry fruits, appealing tack room earthiness, and a nicely integrated end run of dried herb and coffee.
The second release of Figgins—a single wine produced by Leonetti's Chris Figgins—is astonishing. Tasted in a lineup of exceptional Walla Walla reds, it outshined them all. It's a sophisticated blend of Cabernet Sauvignon, Petit Verdot and Merlot, from the Figgins Vineyard, with gorgeous aromas of flowers, spices and black fruits. Seamless and long, complex and forceful without being overpowering, it can stand alongside top tier Bordeaux costing four or five times as much.
The second release of Springhill's Mer Vin (sea wine) Pinot Noir is fruit-driven, and leaves an impression of sweetness along with the fruit flavors of strawberry jam. Powdered sugar and brown sugar and cream are evident, making for a pleasant, forward, easy-drinking wine for near-term enjoyment.
The second release of this Oregon Pinot project from Walla Walla's Jon Meuret (Maison Bleue) is irresistible. A three-clone blend from a top Columbia Gorge vineyard, it's explosively aromatic, with a strong whiff of pipe tobacco that Meuret believes is a vineyard marker. Those powerful aromatics push into a dense core of strawberry-cherry fruit, enhanced by oak notes. Delicious now, this has the structure and power to cellar well. Drink now through 2028.
The second release since the owners of Château Haut-Brion took over the property, this is very tannic and certainly extracted with its dark chocolate flavors. It's textured, dominated by Merlot and richly lush under the tough exterior. Drink from 2020
The second rosé from Vignelaure is a delicate, fruity wine, with attractive acidity to go with its orange and white fruit flavors. The finish is smooth, with just a tang of lemon zest.
The second Syrah in the Collaboration Series, this was aged in 30% new puncheons, and opens with a potent, roasted nose. Espresso and cacao flavors dominate the tart, acidic berry fruit, with a lick of lemon verbena running through the finish.
The second vintage by this producer from this highly regarded vineyard, this wine shows how racy the site can be, cooled from Petaluma Gap winds and fog and yet also robustly capable of ripe, rich red fruit. Measured acidity buoys a densely concentrated wine chewy and bright in pine, dark cherry, cranberry, strawberry and earth. The finish is lean and citrusy. Drink now through 2023.
The second vintage from this winery brings roasty-toasty barrel notes along with coffee, butterscotch, cherry, pencil lead and an herbal grace note. The chocolate and cherry flavors are silky in feel backed by a gentle squeeze of tannins, with coffee flavors lingering on the finish.
The second vintage of Rainstorm is smooth and pretty, showing flavors of ripe strawberry and chocolate that last through the finish.
The second vintage of Steven Kent's lovely, lofty Lineage, impressive in its Kingly bottle, is as ambitious as last year's, a sumptious blend of 81% Cabernet Sauvignon (three different clones), 9% Cabernet Franc, 5% Petit Verdot, 3% Malbec and 2% Merlot. Its red fruit is prominent, the wine high-toned, succulent with cherry and pomegranate. Integrated and appropriately weighty, it lifts even higher on the coffee-laced finish. Give it a few years more in bottle and wow.
The second vintage of this declassified barrel wine is a blend of Cabernet Sauvignon, Petit Verdot, Merlot and Syrah. It provides aromas of blackberry, pencil eraser, coffee, strawberry and herbs. The palate boasts plump, flavorful fruit and savory notes before a lingering finish.
The second vintage of this Rainstorm rosé sports fruit flavors of watermelon and strawberry, with hints of fresh cracker in both the aroma and the finish. But it's the fresh fruit that's driving the flavor bus here, with some added length and detail as it winds down, perhaps due in part to the native yeast fermentation.
The second vintage of this specific block, Home is spicy in notes of orange oil and peel, with a hint of rose water. Soft, integrated tannins and a touch of graham cracker play off of juicy blackberry and plum flavors, finishing with glimmers of black and red licorice.
The second vintage of this wine comes from a great Douro year. It gives structure, dark fruits and a serious tannic structure that has been rounded by wood aging. Spice, berries and mint flavors all contribute to this powerful, ageworthy wine. Drink from 2017.
The second vintage of this wine is a blend of 43% Grenache, 35% Syrah and 22% Mourvèdre. Alluring aromas of red and black raspberries, plum, herb and spice are followed by action-packed, lively fruit flavors that linger on the finish. Feel plays as big of a role as flavor.
The second vintage of this wine produced, this blend of Mourvèdre (53%), Syrah (33%) and Grenache shows aromas of red and black fruit along with barrel spices. Still drinking young, it's filled with blackberry flavors that show good texture and richness. The wood seems a bit out front, giving a lightly grainy feel and dominating the notes on the finish.
The second white wine of Poeira, this is all fruit. It has crisp acidity, citrus and green plum flavors along with a brilliant, steely texture. It is much too young to drink with its structure and tight character, so enjoy from late 2016.
The second wine from Duorum, the brand created by João Portugal Ramos and José Soares Franco in 2007, this is ripe with tannin, black fruit and juicy acidity. Drink from 2018.
The second wine from Malhadinha Nova is lively and fruity, packed with red fruits, sweet strawberry flavors and easy, ripe texture. Drink now.
The second wine from the biodynamic estate of Durfort-Vivens, this is a deliciously ripe fruity wine, dominated by 82% Cabernet Sauvignon. It has a crisp accessible character that will allow it to age relatively quickly. The wine has juicy acidity, red-berry fruits and final acidity. Drink from 2019.
The second wine from the Saint-Julien estate, this is every bit as elegant as the grand vin, its black currant fruit developing to envelop the fine tannins. There is fine fruit, plenty of acidity and a rich texture. It needs time, so drink from 2020.
The second wine from this estate with its moated medieval castle is finely structured while showing all the delicious fruit of this vintage. It has spice, some firm tannins and juicy black-currant fruitiness. It will develop well and relatively quickly. Drink from 2020.
The second wine from this estate, which is currently performing very well, is a rich and opulent wine, typical of the vintage. It has generous black fruits, concentrated tannins and a firm core. All of this points to a wine that will be delicious to drink. Wait until 2018.
The second wine of Agassac is smooth, full of the fruit of this fresh year. With bright red-berry fruits and soft tannins it is a wine that is developing quickly. It will be delicious and ready to drink from 2018.
The second wine of Angélus is almost as structured as the first wine. It has serious tannins and dark acidity. At the same time, the fruit is rich with black-currant flavors. It is solid with plenty of potential. Drink this very fine wine from 2023.
The second wine of Ausone is powerful with plenty of firm tannins. At the same time, it is ripe, with softness from the fruit and light extraction. It is a very fine wine, delicious with its acidity and its black-currant fruitiness. Drink this wine from 2024.
The second wine of Château Ausone is an impressive younger brother. It has the same density and suavity, but the fruits are fresher, lighter. Those fruits go right through the firm tannins, leaving spice and delicious, juicy flavors. It is a complete wine, showing all the exuberant freshness of 2006.
The second wine of Château Belcier is a firm proposition in its own right, with dark tannins and juicy black currant acidity. It's tight with some austerity that needs to round out. Drink from 2017.
The second wine of Château Carignan is ripe and fruity. It has red fruits and layers of tannin and acidity. It is a young attractive wine that will be ready to drink soon, certainly from 2017.
The second wine of Château Chauvin is a structured, perfumed wine with its high proportion of Cabernet Franc giving much of its potential richness and spice. The tannins are solid and will always show well as an integral part of this complex wine.
The second wine of Château Cheval Blanc is packed with wood flavors and spice. A toasty wine, it also has solid tannins plus fragrant fruitiness. Already the fruit is coming through strongly and it is for medium-term aging. Drink from 2017.
The second wine of Château Coussin, owned by the Sumeire family, is from a parcel of vines in the main vineyard. It gives a rounded wine, soft, red fruited, crisp and clean. A delicious aperitif style.
The second wine of Château Dassault in Saint-Émilion is rich and fruity, bringing out the ripe fruit of the vintage. The tannins, already well integrated, give the wine a firm core that is surrounded by juicy blackberry flavors and final acidity. Developing well, the wine should be ready from 2018.
The second wine of Château de Lamarque is named after the medieval tower of the castle. It is a densely tannic wine, firm and dense although also with plenty of black-plum fruits. The wood aging is still showing prominently, giving a tough, dry edge to the wine that needs to soften. Give this tight wine until 2018.
The second wine of Château du Tertre, this is produced by the winemaking team of the associated Château Giscours. It delivers the same elegance and sophistication with a more approachable fruitiness. Generous red and blackberry fruits are accompanied by concentration and some firm, smoky tannins. Drink this wine from 2017.
The second wine of Château Fonplégade is fresh and bright with good fruits, berry flavors and some richness. It has good poise; ready to drink in 2–3 years.
The second wine of Château Fonplégade, this is packed with Merlot, which accounts for the richness. Juicy and soft, with a hint of black plum juice, it's balanced by a core of tannins and finishes with acidity. A wine that will age quickly.
The second wine of Château Glana in the prestigious Saint-Julien appellation is properly tannic with fruit in the background. The wine will develop well, but will still require some time. Its juicy black-currant fruitiness and acidity have power and concentration—enough to produce a ripe, while still elegant wine from 2020.
The second wine of Château Haut-Brion is firm, mirroring its grand vin. It is dark, brooding and dense, rounded by ripe fruits. There is also an edge of bitter chocolate that offers an intriguing counterpoint to the elegance of the fruit.
The second wine of Château Kirwan, this has something of the same stylishness as the top wine. It certainly has structure and layers of red fruits along with acidity. Produced from young vines, it is up-front with its juicy fruitiness and fresh aftertaste. Drink from 2017.
The second wine of Château le Prieuré, made from 100% pure juicy Merlot, is ripe and concentrated. It still has plenty of firm tannins although the rich fruits will balance out shortly. It is then going to be a generous wine with great final fruitiness. Drink from 2018.
The second wine of Château Magnol, this is a ripe, smoke and wood flavored wine. It has spice, attractive black currant fruits and some—not too many—firm tannins. With its inherent fruitiness it will be ready to drink this year.
The second wine of Château Meyney comes from one of the top estates of the appellation. From selected parcels and barrels of wine, this shows the same sense of structure as the top wine, while the fruitiness is developing more quickly. The black currant and plum-juice flavors are already bursting from the tannins. Drink from 2017.
The second wine of Château Montrose is at a high level. With its ripe chocolate and sweet black currant flavors, the structure comes from dark tannins, which, as so often in Saint-Estèphe, are dry, but not hard, and have delicious fresh berry fruits to envelope them. A wine that is great for aging over 4–5 years.
The second wine of Château Potensac, La Chapelle is rich and smooth, the tannins a secondary consideration to the ripe Merlot fruits. Already well integrated, this is for medium-term aging.
The second wine of Château Ramage la Batisse, L'Enclos is ripe and fruity. It has a sense of structure although this is played down by the rich black currant fruits. Acidity cuts through the general richness of this medium-aging wine.
The second wine of classed growth Rauzan-Gassies in Margaux is ripe, soft with touches of licorice, wood aging and spice. It has attractive, forward red-berry flavors and the tannins of the 65% Cabernet Sauvignon in the blend. It is ready to drink.
The second wine of Clos Cantenac is already accessible. With spice, black currant fruits and ripe tannins, it's both juicy and firmly structured. The wine is balanced, with great acidity at the end contrasting with the tannins. Drink now.
The second wine of Cos d'Estournel is powerfully packed with tannins and dark ripe fruit. It is enormously rich and intense while keeping a fine smooth texture. There is a dark core that is going to allow the wine to develop over many years. Drink from 2024.
The second wine of fourth-growth Beychevelle is named after a 17th century owner, French Admiral de la Valette, who insisted passing ships in the Gironde estuary salute his riverfront property. The wine is a proper second wine, firm while also showing the way it will develop relatively quickly. Juicy black currants and generous tannins are balanced with acidity and a dry core. This fine wine will be ready to drink from 2021.
The second wine of Jorge Moreira's Poeira is rich and smooth, the bright berry fruits sinking into a cushiony texture. The acidity and smoky wood provide a counterpoint to its firm, youthful tannins.
The second wine of La Dominique on the Saint-Emilion plateau shows the fruity side of this estate. It is packed with red fruits and with soft tannins. The acidity and the smooth texture promise early drinking for a generous wine. Drink from 2018.
The second wine of Léoville las Cases has structure and richness with plenty of concentration. At the same time, it has so much fresh, ripe fruit, laced with intense acidity that it is more fresh then structured. With this balance already established it will be ready to drink from 2019.
The second wine of Médoc Château La Cardonne is a light, fruity wine with red berry fruits, acidity and a fresh tannin character. It is pleasingly ready to drink now.
The second wine of Poeira, this is ripe and fruity, with soft tannins and bright acidity. It still has a young, firm edge although the fruit will allow it to develop well. Drink from 2020.
The second wine of Quinta do Vesúvio, Pombal is still concentrated and dense from low yielding vines. Layers of juicy plum flavors and acidity gain strength and power from the dense, sweet tannins. It will need to age a few years, so drink from 2017.
The second wine of Ramage la Batisse, this wine had six months in wood. It is a ripe, early developing wine that is now ready. Spice from the wood mingles easily with the smoky tannins and black currant fruit. Drink now and until 2022.
The second wine of Roriz has much of the same structure as the main quinta wine, with dense, mineral tannins. The rich black fruits are likely to become approachable by 2016–2017. Concentrated and ripe, it has juicy berry flavors followed by a dry, tight aftertaste.
The second wine of Saint-Émilion premier cru classé Trottevieille is full of fruit while also having plenty of structure. It shows signs of becoming a delicious, fresh wine with attractive tannins and red-berry fruits. Developing well, it will be ready to drink from 2018.
The second wine of the Bruno Prats and Symington family joint venture, this is a deliciously fruity wine, but with a fine elegant backbone of light tannins and smoky wood. As befits a second wine in the Bordeaux tradition, this is ready to drink.
The second wine of the historic Mouchão estate, this contains less Alicante Bouschet than the top wine, while still having great power and concentration. There is a crisp feel, as well as plenty of acidity and forward black-currant fruit. It will be ready to drink from 2018.
The second wine of the increasingly interesting Château de France is a bold, still-young wine. It shows firm, dry tannins and structure that are currently covering black currant flavors and spicy acidity. The finish shows tobacco and smoky flavors.
The second wine of the Kressmann family's Latour-Martillac, produced from young vines, has some of the same firm structure and ripe black-currant fruit. Everything is just that bit more mature, giving a ripe fruit-packed wine with a balanced core of tannins. Drink from 2019.
The second wine of the Prats and Symington partnership is rich and powerful in its own right. It is packed with blackberry, ripe tannins and a solid, dense structure. Acidity cuts through this dark wine that still needs to age. Drink from 2017.
The second wine of this legendary Douro estate is rich and full bodied. It has dark tannins along with generous red-berry fruits and juicy acidity. It will develop into a full, while accessible wine. Drink from 2020.
The second wine of this Premier Grand Cru Classé estate is very fine. With its rich tannins, generous acidity and black fruits, it is solid and dense while having such attractive fruitiness. The wine will age well, full of ripe fruit and with excellent concentration. Drink from 2021.
The second wine of this Saint-Emilion Premier Grand Cru Classé estate comes from selected parcels. Rich and with the smoothness of oak aging and ripe grapes, it is a generous wine that is developing well. Drink from 2020.
The second wine of Vale Meão, this is rich and fruity. It has enough structure to allow it to develop while also having plenty of red-berry fruits and soft tannins. Give this wine until 2019.
The second wine produced by the Roquette family of Quinta do Crasto and the Cazes of Château Lynch-Bages. It is rich, hugely spiced, with violet aromas and black currant fruits, a leathery edge to the texture. The alcohol leaves a slight burn, which blows off.
The secret to this wine's quality, according to the producer, is to play Mozart non stop in the vineyards. Like the classical pianist's music, this wine displays both high notes and low notes, but with a beautiful, fruit-forward bouquet and a lean, crisp feel in the mouth.
The seductive, aromatic lift of elderberry and blackberry give way to notes of dark chocolate and plum in this blend of Blaufränkisch and Cabernet Sauvignon. The palate is like a highly pixillated, sharp image of the finest, ripest fruit, with its tight, fine and polished tannins supported by the sonorous tone of oak.
The seductive, woodsy aroma and complex flavors of tea and cherry are true to the variety. With a medium body that doesn't overwhelm, it offers a firmly tannic and lively texture plus a long finish. Very little oak comes through, yet the grapes themselves offer great complexity.
The see-through strawberry color announces the lightness of the vintage. But it smells attractive and pleasant, with cedar and briar. In the mouth, it runs along a tart, lean line, again a reflection on the year. There's some Burgundian elegance, but only minimal depth of fruit. Overall a pretty wine best for drinking with food.
The Select bottling, which appears to be TeBri's reserve, shows medium concentration, with strawberry and cherry flavors. Cola, earth, caramel and chocolate notes come together on the pretty finish.
The Selezione Vigna La Casa is equally sweet and ripe as the estate's base Brunello from the same vintage. What distinguishes this wine, however, is the firmness of its structure and the grainy texture of its tannins.
The sense of structure that is so evident in 2010 wines is particularly apparent in this perfumed, rich and firmly tannic selection. It shows the hard edges of granite soil, plus juicy red fruit. Concentrated and complex, it needs several years to mature.
The senses are immediately captured by the purity of the perfectly ripe apple notes that rise from the glass. The palate continues in that pure, joyous, juicy vein. This has incredible power and despite its muscle and undoubted weight there is no fat. The palate is dry and streamlined and bouncing with fruit and life. Lovely now, sure to age beautifully. Drink 2017–2030.
The Serra del Conte selection is a fragrant and fresh wine with a pristine, fruit-driven quality that hits the mark. The wine's feel is streamlined, easy and lean and it offers crisp acidity on the close.
The Serrano Mira family has been producing wine at this estate since 1667. The old-vines blend of four grapes (including Petit Verdot) is a rich testament to this legacy—a powerful wine that is impressively full, concentrated and dark. Despite its high alcohol, it is stylish, balancing swathes of ripe fruit with acidity and poised tannins. Drink this impressive wine from 2019.
The seven-acre walled vineyard surrounds the winery and château. Old vines and a sheltered situation give this wine its richness. Enhanced by the wood aging, this wine is ripe with apricots and spiced pears cut with a mineral texture. It is still young and will be much better from 2019.
The seventh edition of this popular blend returns to a Cabernet Sauvignon mode, with just 15% Cabernet Franc and 5% Syrah added. It's forward, fragrant and immediately compelling. A bouquet of rose petals, cherries, bark and earth leads into flavors that fill the mouth with fruit and well-modulated tannins.
The seventh generation of the Carreau family has produced this rich full-bodied and structured wine. It has dense tannins as well as plenty of ripe red fruits. The structure suggests the wine will continue to age, so drink this ripe wine from 2017.
The Seze family has owned this estate since the 18th century, producing in 2009 a finely textured wine, one that has juicy black fruits and an elegant structure. It is a more structured take on the vintage, firm with dry tannins and acidity.
The shade of this Kathy Joseph creation is that of rosé-colored sunglasses. Such comfort is furthered with a cherry cola and maraschino cherry nose. A slight effervescent zing on the palate accompanies pomegranate flavors followed by an impressively long finish. Great with a fresh garden salad, but able to handle more substantial fare too, such as  breaded chicken cutlets or a cheeseburger.
The Shaw and Smith M3 Chardonnay continues to be a reliable performer, with the 2007 showing more restrained oak influence than in the past. It's still smoky and toasty upfront, but backed by ample apple and citrus fruit, and on the palate there's more of a toasted-grain note rather than overt vanilla and spice. Acids are crisp, elegantly extending the finish.
The Shea cuvée has more stuffing than the other Broadley Pinots, with clean strawberry-cherry flavors. There's a streak of caramel running through the middle, and overall it's a well-balanced, forward and flavorful wine that will drink nicely now through the early 2020s.
The Shea designate brings a complex mix of red fruits, along with threads of nougat, graham cracker, toast and caramel. It's so well integrated that it's completely seamless, with outstanding length and focus.
The Shea is a bit of an anomaly at 13.7% in a vintage where the other Ken Wright Pinots float around the 12–12.5% mark. Not surprisingly, the fruit is thicker and the midpalate more full and broad, with pleasing cherry-berry flavors framed in chocolaty oak. Though not as aromatically complex as its companions, it offers plenty of rich fruit flavor.
The Shea vineyard is still recovering from extensive post-phylloxera replanting, and many of the wines produced from its fruit seem much lighter than in the past. Here, however it compensates, at least partially, with a graceful, elegant composition. The mix of red fruits, mineral and light spring herbs is perfectly set against polished tannins. I would expect this wine to add texture and complexity over the next decade or more.
The Shea Vineyard, replanted during the 1990s due to phylloxera, is returning to its old form. Round and fresh fruit flavors, lightly toasty, and showing a dusting of powdered sugar, craft a fruity wine with a raspberry pastry character. Lovely for near-term enjoyment.
The sheer layers of oak wrap up round plum, light cherry, dried tobacco and herbs. The acidity is a refreshing counterweight to the tannins and the style is elegantly simple.
The Sheila reserve is a block and barrel selection, and brings an extra dollop of fruit concentration when compared side-by-side with the other estate reserve. Both are wines of immaculate detail, here with a lush mix of strawberry, raspberry and cherry fruit, augmented with streaks of cola and red licorice. The balance and length are impressive.
The short lees aging has allowed this wine to ripen and fill out. Along with the citrus acidity, it has plenty of fresh apple fruit and a zesty texture. Drink now.
The short oak aging has broadened this already ripe wine. The touch of toast is balanced by the yellow fruits and rich acidity. It is full, concentrated, mineral textured and ready to drink.
The showpiece chateau of Berne has produced this later bottling of rosé, a wine that is ready to drink. Crisp red fruits are underlined by acidity and a bitter orange edge. The wine is lightly structured, zesty and fruity right the way through.
The showy nose on this wine, which is bolstered by 5% Malbec, is both fruit-forward and extremely floral, with plum blossoms, cola and blueberry juice. The palate is densely layered and firmly structured, with flavors of caramel, vanilla, anise-laced blueberry pie and minty herbs. Drink 2017–2025.
The shy nose doesn't give much away except for a hint of beeswax. The lean palate shows suggestions of mineral and lime alongside bracing, almost crackling acidity.
The shy nose eventually reveals suggestions of red berry, aromatic herb and a whiff of game. The bright simple palate offers red cherry, clove and an earthy note alongside mellow tannins.
The shy nose gives away a flinty hint of reduction. The palate has a juicier, easier quality where green pear, slightly earthy yeast and fresh citrus are drawn together. The body is light, fresh and very invigorating. With a little air, more aromas awake and present notions of Conference pear and yeasty saltiness.
The shy nose gives mere glimpses of zesty lemon. The palate seems to have a stony, earthy core, a central point from which freshness and impact radiate. This is incredibly juicy and mouthwatering, slowly showing ripe Mirabelle fruit framed by juicy, ripe lemon and tangerine notes. The body is dry, light and mouthwatering, while the whistle-clean finish reels you in with its juiciness.
The shy nose offers subdued aromas recalling aromatic herb, underbrush and a balsamic note of camphor. The palate is rather lean, showing dried sour cherry, anise and mint alongside mouth-drying but not very persistent tannins. Drink through 2020.
The Sichel family delivers a ripe, tropical-fruit flavored wine that is full bodied while also balanced. It has weight, with its apricot and mango flavors right up-front. The aftertaste continues the rich theme, a medley and yellow fruits with enough acidity to balance.
The signature bottling from this estate that is one of the few on the south side of the Santa Ynez River, this blend of 76% Syrah and 24% Petite Sirah is utterly delicious on the nose, showing lavender-blackberry creme brûlée , rich caramel on toast, smoked pork and zesty, uplifting purple flowers. The palate shows sour plums, wood smoke and mocha.
The signature bottling from this winery, this very dark blend of 57% Cabernet Sauvignon, 17% Petit Verdot, 13% Malbec, 8% Merlot and 5% Cabernet Franc offers deep black plum and black currant as well as cigar box, smoked beef and caramel on the nose. A blackberry-purée flavor leads the very fruit-driven palate, which is bolstered by black pepper, violet, shaved dark chocolate and espresso bean.
The Signature Cuvée opens on a floral note, a pretty and beguiling blend of roses and orchids. The midpalate is substantial and textured, offering spicy plum, strawberry and raspberry preserves and firm acids. The fruit flavors persist even as the tannins and barrel notes kick in, offering cocoa, ground coffee and walnut. All in all, an elegant and complex effort that should also age nicely for up to a decade.
The signature on the bottle is Gina Gallo's, and what a lovely Cabernet this is. It's rich, brimming with black currants, cocoa and oak, and the tannins are as smooth as velvet. Tastes so delicious now, there's no reason not to drink it up.
The Sigrid never fails to deliver lush fruit and hedonistic barrel flavors. However in cooler years, when the alcohol falls below 14%, it has something extra when details of skin and flower emerge as well. This is a wine of power and finesse, with juicy pear and peach, supple acids, brioche and toasted biscuit, underscored with refreshing minerality. Drink now through 2025.
The silex, flint soil typical of Sancerre creates this style of crisp, very textured wine, as sharp as the soil itself. The wine is glass brittle, very fresh and with intense citrus flavors. Drink now, but better to wait until the end of 2014.
The silky texture is delightful, giving it the lightness desirable in Pinot Noir. Santa Lucia acidity gives a bright edge to the cherry, cola, pomegranate and heirloom tomato flavors. Drink now–2014 for maximum freshness.
The simple bouquet is dominated by white rose and peach blossom aromas. This shows a nice quality of creamy effervescence as well.
The simple structure frames cherry, red currant and sandalwood flavors. At this price, though, it's a useful everyday wine.
The simplest and fruitiest of the Cahors made at Gaudou, this is still a structured wine that has some firm, very young tannins that need to round out. Plenty of fruity, fresh black-currant flavor is cut by crisp acidity. The wine will need to age, so drink from 2016.
The simplest wine from La Sanglière is as attractive as the rest of the range. It has a tangy, bright texture, very crisp with raspberry fruits and bone-dry acidity. It is ready to drink.
The simplest wine in the Donabaum portfolio, a lively, fresh apples and cream flavored wine that makes a great apéritif style. There's just the right edge of crispness to add to the pleasure. Screwcap.
The Sims is amped up in 2014, dark and thick and showing a roasted character. Mocha, black tea and Kahlua flavors push the palate into a gritty charred mode. It's delicious, liquorous, and suitable for smoky ribs or a juicy burger. Drink now through 2020.
The Singerriedl is the most renowned vineyard in Spitz, and this ripe but cool example shows its great minerality and taut apple skin tannin structure. Rounding the wine out is an attractive, creamy finish.
The single-vineyard experts at Testarossa hit a homerun with this wine from a famed property. Aromas of 7-Up, recent rains and minerality kick off a refreshing experience, which is powered by a strong flavor combination of very ripe fruit (à la traditional California Chardonnay), barrel-related vanilla and brisk, lingering acidity (à la Old World).
The single vineyard Grassnitzberg offers some warmth to the naturally herbaceous Sauvignon Blanc. There's crisp acidity to be sure, but this serious, complex wine is rounded with tropical fruits and a rich texture. Very fresh now, it needs 2–4 years to age. Glass stopper.
The sister wine to Ruby Leigh, this Cabernet-based blend is sourced principally from Red Mountain vineyards. It opens with scents of violets and moves into a firm palate mixing cassis, herb and iron shavings. Excellent structure cellaring through 2025.
The sister wine to the Squall Line Red, this is another Bordeaux-style blend, with Merlot in the central role. It's sleek and well-crafted, with purple fruits, delicate toast and a creamy, latté-like finish.
The sites behind this wine range from near Rockpile to several of the Sangiacomo's vineyards in the southern part of Sonoma. Together they gel into a creamy, vanilla-laden experience, rich but not overly so, with plenty of ripe apple and pear.
The six red wines of Substance are nicely differentiated, this being the most dry and tannic, with penetrating berry fruit flavors defining the core. There's a wonderful sense of depth and the wine lingers in the mouth; quite dry but flavorful. The tannins are polished and ripe; one sip leads right into the next.
The six years this wine has had to stretch its legs have been well spent. It shows appealing aromas of chocolate along with dried and fresh dark fruit that lead to rich, ripe flavors. It's in full bloom and ready to drink.
The sixteenth edition of Dunham's benchmark Cabernet Sauvignon bears a strong scent of new oak—it's aged in 70% French and 30% American. The wood is dominant, which is not surprising in a wine built for long term aging. Given plenty of time to breathe, bright red fruits, citrusy acids and a lovely mix of toast, caramel and clove accents emerge.
The sixth release of this outstanding reserve holds firm to the well-established style. Bright, tart, ripe and compact red-berry fruit is set against firm, polished tannins. Still young and hard, it needs plenty of breathing time, or better yet, cellar it for a few years. Tim Stevens's reds have proven ageworthy, and this earthy, smoky, textural and well-crafted effort should improve for a decade or more.
The size of this wine distracts slightly from its thick, concentrated dark plum and blackberry brambly quality, the tannins soft and the oak able to stand behind the fruit. A syrupy, leathery and mocha finish seals the deal.
The skill of Michel Rolland's wine-consulting team shows in this sophisticated, rich wine. The 90% Merlot dominates, but the ripeness is tempered by solid tannins, stylish black-currant flavors and a firm, ageworthy aftertaste. Drink from 2018.
The slight cloudiness signals a 'natural' wine, smelling fresh and phenolic, with hints of apple cider and yeast. The palate is bracing and dry, zesty and compelling with a really salty, moreish core. A great sense of purity pervades the palate that astonishes with a fluid, pliable and rather smooth palate. This is definitely off-piste but has bags of character.
The slightest and most haunting aromatic promise is made on the nose. The palate does not disappoint and follows up in waves of fruit-tinged petals and floral fruitiness. The texture is taut, dense and packed with crushed blueberry and cherry, yet there is a lightness of touch and an unforced charm that make this very, very attractive. Freshness and white pepper add the finishing touches. Lovely.
The slightest hint of baking spice hovers over fresh, tart but ripe apple notes. Something juicy and textured at the core makes you want to drink more.
The slightest hint of blueberry rises from the glass of this light and slender red. The palate is soft and has fresh red cherry fruit and would take well to chilling. This is an easy, cheerful picnic red.
The slightest hint of lemon zest on the nose leads into the light, crisp, dry palate. If it weren't for the friendly lemon notes, this would almost be neutral, but also clean. Slight spritz makes this slimline wine very easy to enjoy. Drink soon.
The slightest hint of marzipan joins notes of Bosc and Comice pear. A concentrated palate reveals rounded fluidity, bright lemon freshness and layers of earthy, green flavors that are reminiscent of pear peel. The finish is clean.
The slightest hint of pale pink-orange in the glass, this late disgorged sparkler shows steel, lightly chilled dough yeast, lemon chiffon, crisp nectarine and an alkaline element on the nose. Mandarin orange peel, iodine and grapefruit pith slice through the palate, which is rounded by touches of melon and bubblegum flavors.
The slightest hint of passion fruit highlights the rose-petal notes on the nose. The palate is fresh and friendly, poised with fruit and blossom and defined by a clean streak of lemon freshness that makes it both appetizing and moreish.
The slightest hint of pineapple shows on the nose, followed by a just off-dry fruitiness on the palate. This wine is clean and should be drink while still fresh.
The slightest hints of mirabelle plum and peach play on the nose. The body is of exquisite lightness and an almost weightless elegance that swings and vibrates with soft citrus notes. This is slender and fresh, lemon-scented and subtle with a caressing, gossamer but nonetheless citric finish.
The slightest minty lift is perceptible on the nose, hovering above black cherry. The palate shows tightly packed, dense, ripe but fresh fruit, as crunchy and juicy as ripe but tart cherries. There is something masculine in the muscular but fine structure. Tautness suggests that this will benefit from mellowing bottle age. Drink from 2017 through 2025.
The slightest notes of vanilla accent the pear-fruited nose that also carries hints of saffron. The palate is defined but balanced. Fruit concentration partners with gentle richness and spice, with the necessary counterbalance of citrus pith and zest. Lovely now, this elegant wine will develop. Drink 2016–2024.
The slightest notion of honeysuckle reaches the nose. The light and dry palate diffuses the aromatic notions of Muscat only slightly. There is lovely lightness and lots of lemon freshness.
The slightest shade of yellowish pink, this wine is a great study of fresh acidity and compelling texture in a rosé. Very slight and soft strawberry and squeezed lemon aromas kick off the experience, followed by light red fruit sliced by tangy kumquat on the palate. The flavors are not particularly complex or unique, but the sip is fascinating.
The slightest touch of creamy vanilla shows on the nose. The palate has a similar, inviting creaminess combined with crisp but friendly lemon freshness. A rounded nuttiness adds interest to this beautifully curvy but toned wine.
The slightest touch of flinty reduction clings to the nose. Underneath, the crisp, slender palate is dominated by appetizing notes of ripe lemon. A tiny bit of spritz makes the slender body seem almost weightless, but all that lovely lemon fruit fills mouth and nose. The finish is featherlight and refreshing.
The slightest touch of vanilla perfumes the nose. The palate is fresh and takes a little while to reveal its secrets: slowly enjoy this and its peppery savory core will become apparent. This is a quiet, unobtrusive wine—give it time to breathe and let it come towards you. Its gentle harmonious lightness will captivate.
The slightest touch of wildfire kicks off the nose, followed by aromas of hibiscus, light cranberry, dried rose petal, roasted pork shank and white pepper. It's quite light upon first sip, then a peppery intensity builds as flavors of underripe raspberry, fresh thyme and dewy oregano arise. For a lighter style of the grape, it's a classic, and stays fresh for days.
The slightest whiff of pepper on the nose leads to a spiced, leesy and slender palate on this unusual Alsace resident: it's Switzerland's Chasselas making an appearance. This is slender and while the nose is shy, the palate provides ample textures. Make as a local and have this with fresh white asparagus. The wine has a great acidic spine and luminous freshness.
The slightly lifted aromas are characterized by hints of green apple and honey, while the flavors add an extra note of peach to the mix. This is sweet but reasonably balanced by crisp acids, leaving a lithe, relatively light impression on the palate.
The slightly more evolved nose that effortlessly fuses crushed chamomile leaf and lemon zest also hints at dark fir honey. It glides seamlessly into a fast-flowing, straight channel of acidity. There is movement and poise in this virtual journey into freshness and aroma. It is the lemon that lasts longest on the palate, which is dry and of exquisite purity.
The slightly off-dry profile (12g/L residual sugar) perfectly complements the ultraripe, deeply concentrated fruit. It's downright plush, with ripe apple and pear tart flavors. Young as it is, you may not want to wait to drink this one.
The slightly oxidized nose on this wine, which is sourced from the K Block at Bien Nacido Vineyard and Jim Clendenen's own Le Bon Climat Vineyard, shows seared marshmallow, hot Marcona almonds and honey, with a noticeable alkalinity. The browned-butter palate is cut by a lemon peel zing that evolves into truffle salt and roasted nuts. All elements linger deep into the finish.
The slopes below the Stift Gottweig monastery are the source of this attractively crisp, light wine, its acidity and fresh fruit a pure pleasure to drink. There is a twist of minerality here, just to add extra interest. Screwcap.
The slopes of the Brouilly hill produce more structured wines than those on the plain below. This single-estate wine offers some firm tannins and concentration. It is rich, fruity with red cherries and worth aging for a few months. Drink from late 2016.
The slow-growing trend of white Pinot Noir finally landed on the Central Coast and Coby Parker-Garcia gives it a compelling argument in this bottling. Quite clear in the glass, and maybe the slightest bit pink, this shows crisp and clear aromas of orange blossoms, poached pear, sliced lime and rainy cement. The palate is tightly wound with fresh flavors of honeysuckle and more orange blossom.
The small 11-acre estate is situated at the northern end of the Margaux appellation. This wine, with its high percentage (70%) of Merlot is richly fruity with generous tannins and brilliant, ripe blackberry flavors. It has just the right amount of structure to allow it to age. Drink from 2021.
The small 2015 vintage didn't give John Benedetti much to work with, but he sources 60% from Bald Mountain Vineyard in Bonny Doon and 40% from Split Rail in Corralitos to deliver this stunner. Aromas of Marcona almond, buttered croissant and lemon preserves lead into a palate full of acidic energy. Salty, savory flavors of roasted nuts meet with warm buttercream and fresh lemon spray on the palate. It provides a full experience.
The small amount (10%) of Chardonnay in this blend has softened and rounded the acidity and crisp edge of the majority Chenin Blanc. The result is a wine with apple and pear flavors that's ripe and ready to drink.
The small amount of Viognier helps to fill out this wine's mouthfeel, adding weight to the spice-driven flavors of cracked pepper, licorice, coffee and block olive. Finishes long and well structured, with a velvety texture to the tannins.
The small appellation of Quincy lies southwest of Sancerre in the Cher Valley (a tributary of the Loire). From light sand and gravel soil, the wine is attractively herbal, crisp with lemon juice and perfumed acidity. It is young, although refreshingly ready to drink.
The small area of Pez is one of the top sites in Saint-Estèphe, with many highly rated chateaus. This is one. New wood aging shows strongly at this stage, although so does the fruit. That gives a structured wine, firm and also full of blackberry fruit flavors. The future is good for this wine, so drink from 2018.
The small Beaujolais cru of Chénas is next door to Moulin à Vent. As this wine shows, it has the same firm structure and ripe fruit. The wine from the cru's chateau is dense, smoky and has plenty of firm tannins. It is a wine to age, so drink from 2019.
The small Briante parcel in Annick and Jean-Marc Lafont's Brouilly vineyard has produced a fruity cherry-flavored wine. With hints of blueberry, and layers of tannin and acidity, it is still young. Let this cru soften from its total fruitiness and drink from late 2017.
The small Côte de Léchet Premier Cru offers a steely vision of Chablis—crisp and driven by apple and grapefruit flavors. It is bright and taut; like any wine from this vineyard, it needs to age for at least three years.
The small enclave of Buzet makes wines in a Bordeaux style, with black currant fruitiness and some firm tannins. This wine, now aging well, shows ripe juicy fruits, a solid dry core and refreshing, crisp acidity at the end.
The small enclave of Coteaux Varois produces lighter wines than Côtes de Provence. This fresh and smooth wine is typical, with an attractive poise that comes from ripe strawberry flavors and the lightest acidity. It's real apéritif style of wine.
The small Mazoyères-Chambertin Grand Cru creates structured wines with plenty of texture and tannins. This is brooding, firm and very concentrated, with its fruit set way behind the dark tannins and spice note. It will take at least 10 years to start to mature.
The small parcel of vines that makes up Providence has proven to be a stunning piece of Pomerol. This wine is all richness and structure, with a solid density and black plum fruits cut with acidity. It's generous, full in the mouth, solid with tannins at the back and opulent with fruit at the front. Drink from 2022.
The small Pauillac vineyard close to some of the first growths is able to bring out all the Cabernet-dominated structure of the appellation. Look for black currant fruits, dark tannins and dense texture. Age for six years.
The small production of this wine just fitted into four barrels, two of which were new. It's a ripe wine, complex, concentrated and showing the quality of this famous vineyard. High-density planting and 40-year-old vines all contribute to the wine's structure. Drink from 2018.
The small production of white wine from this estate, owned by the Kressmann family of Latour-Martillac, comes from a deep gravel outcrop. This wine is rich and beautifully ripe. Apricot and juicy pear flavors are backed with the wood aging. It is just ready to drink.
The small quantities of St Laurent produced in Austria show the grape's great potential. This is a very fruity wine with a dry core and fine sense of structure. Full of red fruits, spice and tannin, it's likely to age for 2–4 years.
The small region of Buzet halfway between Bordeaux and Toulouse produces fruity, ripe and full-bodied Bordeaux-blend wines. This rich example has soft tannins and a smooth texture. Blackberry fruit flavors are right up front with a light amount of juicy acidity at the end. It is ready to drink.
The small Sézanne region of Champagne is known for its Chardonnay (as exemplified by this wine) with its crisp mineral texture. The apple-skin and green-plum flavors are given an edge by the tight acidity and dryness. It could do with another few months in bottle, so drink this bottling from 2018.
The small village of Auxey-Duresses is well known for its attractive, cool and fruity whites. This bottling is only lightly oaked, showing plenty of fine acidity and a crisp, clean texture. Not a wine for aging, drink now for its tangy character and bright aftertaste.
The small village of Chânes lies in the south of the appellation, well exposed to the sun. That shows in this warm wine with its ripe apple and pear flavor. Wood aging adds richness, filling out the rich fruits with toast. This generous wine will age another year. Drink from 2017.
The small village of Saint-Andelain is at the heart of Sauvignon Blanc in Pouilly Fumé. This wine is ripe with melon and peach flavors cut with intense acidity. It is well textured, full bodied and should be held until well into 2017.
The small, little-known Vaulignot premier cru has produced a juicy, while still mineral wine. Ripe red currant fruit and pineapple flavors give a rich character. It's a delicious wine to drink young like this, although the structure does promise aging until 2019.
The smell of canned mushy peas pours out of the glass and just won't release its iron-handed grip. That same intense vegetal character is present at all other points as well, from the thick palate to the murky finish. It doesn't have much going for it, but at least it's consistent.
The smell of new leather and cigar box continues right into the flavors of this deep-colored, densely textured, quite tannic and full-bodied wine. That funky vein meets deep fruit flavors like black currants, so those who like a little adventure in their wine will love it.
The smell of ripe yellow plum and the thick, waxy peel of Bramley apples sets the aromatic tone on nose and palate. There is richness here, and ample, rounded fruit, while the palate stays dry and is brightened in its broadness by pleasantly tart, clear lemon acidity. Echoes of spice and lemons linger long.
The smell of roses is vivid and pure, and the flavor of nectarines is strong in this attention-grabbing, full-bodied and lavishly textured wine. Just as remarkable as the floral character, the rich texture clings to the mouth after each sip.
The smell of tart green apple frying in butter introduces this bottling from Dan Lee's historic winery. On the palate, lemon-lime spritzer and pear flow into a saline minerality in the midpalate, with acidic tartness emerging on the finish. This is a very tight and focused Chardonnay.
The smell of wet earth is mixed with the scent of ripe peach. The palate is rounded with peachy sweetness which is countered by a pleasant, slightly bitter phenolic texture that accentuates the rich fruit even more. Showing beautiful maturity, this is expressive and ready to drink. The flavors are concentrated, pure and lasting, finishing off dry and lingering long.
The smells of wet pebbles and very faint apple fruit characterize this slender, refreshing and easygoing Pinot Blanc. On the palate there is even more yellow and green apple flavor. Drink soon while the fruit is fresh and appetizing.
The Smith Cullam Riesling is made in a large French oak cask in an off-dry style. The 2012 is higher in alcohol than the 2011, yet also seems sweeter. White peach, petrol and kerosene notes mark the nose and palate, while the finish is simultaneously sweet and tart.
The smoke, herb, vanilla, wood spice and black cherry aromas are barrel forward but still provide appeal. The flavors are medium bodied, bringing a bit of grittiness to the tannins while finishing green.
The smokiness which on the nose melds seamlessly with red apple flavors becomes more dominant on the palate, revealing a rounded nuttiness. There is a creamy lemon freshness, too: an internationally recogniable Chardonnay style but with the purity of Austrian fruit and continental freshness.
The smoky aroma and toasty wood character smothers the fruit. It is a tough wine at this stage although it does hint at some of the 2012 juicy fruit flavors. Drink this firm, solid wine from 2018.
The smoky oaky aromas and spicy peppery flavors of this medium-bodied wine are undeniable and definitely dominate whatever modest fruit flavors lie underneath. It's an assertive wine with a brash flavor profile.
The smoky, minerally aspects of the site show through even a thick veil of botrytis. This is intensely honeyed, filled with dried apricot and candied pineapple flavors, yet not without nuance. Incredibly sweet, but as balanced as a wine this unctuous can be, with a long, mouthwatering finish.
The smoky, peppery aromas and smoky, pomegranate flavors may be atypical, but the wine is well-balanced and enjoyable to drink.
The smoky, spicy aromas and richly oaked flavors of this medium-bodied wine are tempting and delicious. While the wine's personality comes mostly from new oak nuances, good fruit flavors lie underneath.
The smoky, spicy aromatics lead into an intriguing Bordeaux-style blend that is dominated by Merlot (70%). Well-defined, dense and balanced, its flavors are stacked vertically, supple and tight, with berry, cherry, plum and chocolate interwoven. Tannins are firm and smooth. Drink now through 2025.
The smooth flavors of Fernão Pires make this wine. They give a ripe character of whisked cream and apples. The wine is totally ready to drink.
The smooth oak aging is a major element in the success of this elegant wine. While it has rich, polished black fruits and a strong tannic core, it also has a licorice character. It is now maturing, ready to drink as a serious, complex wine.
The smooth, silky, satiny nose erupts with layers of lemon, lime, tangerine and melon. The pretty, slightly waxy mouthfeel is not unctuous but has good body, precise definition, and no jagged edges. The alcohol stays under 14%, and the finish is round and persistent.
The smoothness of white wines in this vintage is very apparent in this ripe, rounded bottling. With enough acidity and citrus flavors to balance the melon and peppered-pear flavors, the wine is balanced and full in the mouth. Age until 2019.
The snap pea, tarragon, scallion and passion fruit aromas make this wine easy to identify as Sauvignon Blanc. It feels linear and razor sharp, with sizzling grapefruit and apple flavors. Tangy and very fresh, it turns to lime and green onion on the finish.
The so-called Northern Whites are Gewürztraminer, Müller-Thurgau, Pinot Gris and Riesling. They make a comfortable blend, with floral aromas and plump peach and apple fruit. Though finished dry, it has appealing fruit sweetness.
The soapy, flowery nose is not uncommon for this variety. The palate, meanwhile, is pointed and direct, with extracted citrus and white-grape flavors. Similar citric sharpness carries onto the finish.
The Soberanes Vineyard is the source to well-regarded wines from Bruliam, Siduri and Bernardus. Lucia's 2011 is a good followup to their 2010, showing fresh, jammy cherry and persimmon flavors, brightened with zippy acidity and finished with sweet oak. Will benefit from a few years in the cellar.
The soft and refreshing nose of mandarin peel plays about the nose. The palate conquers with the same purity and freshness of ripe citrus, aided by a pithy texture that helps to corral all the fruit. Wonderfully appetizing and full of charming mandarin and tangerine notions. Very lasting.
The soft but exotic nose of tropical fruit and citrus leads into an elegant array of mouthwatering citrus and tropical fruit on this wine. Rich but lively on the finish, it's a classy sip for a warm-weather patio party.
The soft but flavorful entry into a land of dark fruits, smoke and espresso barely hints at the wine to come. Give it time to breathe and it opens into a wonderfully complex, smooth and creamy wine with no rough edges. Pretty red fruit, seductive and lingering, is matched to hints of chocolate from 30 months in neutral barrels.
The soft delicacy to this wine is compelling, inviting and surprising, given the power of the vintage and the relative warmth of the vineyard site in the appellation's Middle Reach. Floral with rose, it's deceptively fruity, hiding its depth of black cherry and citrus to the end.
The soft fruitiness of this blend makes it ideal for sipping now with ham, broiled chicken, or casual picnic fare. It's not a complicated wine to ponder over, but to enjoy for its savory raspberry jam, vanilla and cinnamon flavors.
The soft pear of the nose is also apparent on the palate, which is fruity but lacks a little precision. This wine is clean and soft. Drink soon.
The soft ripeness suggests against aging. But that doesn't mean it's not fine now for pairing with steaks, roasts and barbecue. Dry and tannic, the blackberry, currant, dark chocolate and anise flavors are complex and delicious.
The soft voluptuousness of this Cabernet Franc-based Bordeaux blend is its most evident feature. It has plenty of staunch tannins, but they're as finely woven as a silk tapestry, while the flavors are dazzling, suggesting black cherries, red currants and hints of dark chocolate and anise. Kudos to winemaker Aaron Pott for this remarkable blend from all around the valley. Drink now–2020.
The soft, gentle lift of lemon peel sets the pure tone, with concentrated yet light-footed freshness on the palate. This wine is dry, crystalline and friendly, with a zesty finish.
The soft, honeyed nose is entirely inviting, hinting at the refinement this wine carries from start to finish. Though not a heavyweight, there's a goodly amount of apricot and quince mixed with toffee and crème brûlée. Scrumptious, racy and recommended for those who like good Port.
The soft, open character of Menetou-Salon is very apparent in this gentle, fruity wine. With fresh acidity and bright citrus and apricot flavors, it's a wine to savor young. Light perfumes add interest to this wine that is ready to drink.
The soft, silky quality of the tannins, fine acidity, and elaborate black cherry, currant, herb, anise and oak flavors make this elegant young wine fully ready to drink now, with equally fine food. Give it a few hours of decanting.
The softest apple notes are brought to the surface by the frothy foam. There is a lightness and a welcoming, fruity core of apple and lemon, with a gentle dollop of roundness. The finish is dry but fruit rules in this versatile, light-hearted apéritif.
The softest hint of apricot can be discerned on the nose. The palate reinforces this flavor with more soft stone fruit and just a touch of off-dry sweetness. The result is a very expressive, gently but deeply fruited, slender palate that will sing with spicy Asian dishes or soft cheeses. It offers wonderfully lasting flavor.
The softest of the Pouilly Fuissés produced by Duboeuf, this is a smooth, creamy and toasty wine. A peach note and warm, ripe fruits dominate. Very ready to drink.
The softly luxurious mouthfeel, all satin and silk, combined with ripe, succulent raspberry sugar-cookie flavors, are enough to highly recommend this Pinot. The pale color suggests its delicacy, while modest alcohol makes it easy to drink. The wine's charry oak will play well against a char-broiled steak.
The softness of the 1999 vintage is very apparent in this approachable wine. It is full, round, only just touched by minerality, white fruits and some almonds giving weight and character.
The softness of the 2000 vintage is reflected in this delicious, gentle, ripe wine. It is full of soft red fruits, lifted easily by the fresh red currant acidity and cranberry texture. It is showing signs of maturity, but still has several years to develop.
The softness of the 2007 vintage is already apparent in this wine. Generous aromas of ripe fruit, black cherry, leather and tobacco follow suit, and the wine is plush and velvety on the close. Hold for 10–15 more years.
The Solus Merlot is unabashedly ambitious, with upfront vanilla from toasty new oak, a high level of extraction and a dense, black core of ripe fruit. It's full bodied, with steely tannins and a long finish of fig and char. Try with a pan-seared steak.
The somewhat light red-purple color does not mean that this medium-bodied wine lacks flavor. Toasty, smoky, caramel aromas from oak carry over to the bold and almost sweet flavors, powering over moderate raspberry and plum undertones.
The somewhat prominent herb aromas don't seem varietal. The red-fruit flavors are considerably more germane, though the tannins come off as a bit sticky.
The somewhat restrained nose of this bottling is powered by chaparral and herbs, with sagebrush, juniper and thyme decorating the tight cranberry fruit. The shrubby element sticks to the palate as well, with more garrigue spice seasoning the cranberry and raspberry base.
The song of the elm is the poetic name of this wine. It is a rich wine, dense with fruit and with some toast from the wood aging. It is impressive with its ripe swathes of fruit and its spicy aftertaste. The wine is just ready to drink although it will be better from 2018.
The song of the frogs, aka the croak, is an odd name for this wine made from organically grown grapes. The wine itself is soft, easy and light, with red berry fruits and some perfumed acidity. Drink now.
The Sonoma County blend is warm and spicy, mixing a trace of alcoholic heat with black pepper. Mixed berries, dried fruits and a hint of raisins are all underscored by milk chocolate. Finishes tart, cranberryish and oaky.
The Sonoma winery heads south to source fruit from this vineyard jointly owned by the Pisoni and Franscioni families. The nose offers cherry pastry, black olive, sandalwood and graphite, and the palate presents flavors of pomegranate seeds and cranberry-orange juice across finely grained tannins.
The Sonoma Zinfandel house pursues a rich, opulent Rhône style in this bottling, with aromas of dark red fruit, purple florals, game and wet asphalt. It hits the palate with a Sichuan pepper-like buzz that enlivens the mouth far into the finish, with well-seasoned flavors of dried cherries, fennel and crushed Italian herbs.
The sonorous smoke and cinnamon-tinged tone of oak surrounds this wine. On the palate, there is a sumptuousness that marries well with the full red-cherry fruit of Zweigelt. Beautifully edged with pepper, this is fresh but full bodied. Crunchy now but it will relax and mellow with time. Drink 2018–2022.
The sophisticated southern Rhône-style blend includes Viognier, Grenache and Mourvèdre, sourced from vineyards in Walla Walla, Yakima Valley, and the Horse Heaven Hills. It's smooth and sexy, with a satiny presence in the mouth. The purple plum and berry fruit flavors are matched to lightly grainy tannins, with streaks of cocoa and earth.
The sophistication of Luisa Ponzi's wines increases from vintage to vintage, especially at the high end. Here is a Chardonnay for butter lovers, but there is much more to enjoy than just lush barrel flavors. Thick and full bodied, it has notes of caramel apple, poached pear and passion fruit, sprinkled with baking spices. It's a flavor jamboree.
The Sorella is deep and dense with thick textures and tannins. The typical black currant and black cherry fruit character is here in spades, and yet at 14.4% alcohol the wine avoids any fatiguing jamminess or heat in the finish. It leaves a slightly chalky, chocolatey impression as it exits the throat, and promises a long life ahead.
The sort of wine one imagines early Australian settlers gulped down—big and burly in the mouth and a bit warm, rough and dusty on the finish. Hints of mint-accented cherry fruit and earthy notes.
The sour tang of green gooseberry immediately brings New Zealand to mind in this dry, tart Sauvignon Blanc. It's relieved by rich California notes of pineapples, pears and honey. Modern Chinese, Vietnamese, Japanese and Thai foods come to mind as ideal pairings.
The source for this wine is now Limarí, and it offers plenty of barrel toast to go with stemmy apple and peach aromas. There's a lot of acidity here, so expect racy, almost sour citrus and apple flavors in front of a long, aggressive finish.
The sourcing for this wine has shifted from Martinborough to Marlborough, but the wine is still well made. It's pale in color, with aromas of strawberry and tomato leaf, and light in weight. The flavors are crisp, clean and inviting, albeit with some herbal overtones. Drink it over the next year or two.
The sourcing is Bien Nacido and the old Ashley's, two of the best vineyards in the county. The pedigree shows in the wine's balance and harmony, while the warm vintage is evident in the pie-filling fruit and spice flavors and a touch of funk. Probably at its best now and in the next few years.
The sourcing on Landmark's Overlook bottling has changed constantly over the years. This 2011 is certainly rich in pineapples, nectarines, tangerines, Meyer lemons and smoky oak. It reflects the popular Chardonnay appetite.
The Sousão grape, normally only used in rare blends, has produced here a dark-colored wine packed with smoky tannins. Its fruit and intense acidity are dwarfed by its impressive structure. Age the wine at least until 2019.
The southern coastal region of Algarve is better known for beaches than for wine. This blend of Touriga Nacional and Syrah with long wood aging comes from the east of the region and shows great warmth as well as black plum fruit flavors. The juicy fruitiness is balanced by the youthful structure, showing the aging potential of the wine. Drink from 2017.
The Southern Exposure wines come from the original Grandpere Vineyard planted well over a hundred years ago. In this expression the wine shows olive, tar brick and leather qualities and is juicy if not a touch disheveled, with a long spicy finish.
The southern part of the Montmains vineyard has produced a smooth, rounded wine that is full of honey and apricots, with a warm texture. It's a fruity wine, soft and demanding to be drunk now, with citric freshness at the end.
The spare red fruit seems set in stone. The AVA's characteristic sub-flavors of concrete and dry stone are on full display. The wine remains tightly wound, with crisp definition. This should benefit from another couple of years in bottle. It finishes with plenty of acid and chalk.
The spark of freshly cut lime and lemon is met by riper notions of yellow Mirabelle and Reine Claude plums. There is delicacy and slenderness but above all a bracing clean, sprightly character. Utterly refreshing.
The sparkling wine estate of Tuscany's Antinori family, Montenisa offers a cool collection of metodo classico wines that are creamy, rich and silky on the close. You'll get aromas of apricot, melon and crushed almond in this bubbly Brut.
The sparkling wine opens with luminous perlage but the nose is a bit thorny and pungent with aromas of almond, peanut and pear that tickle the nose. It has direct citrus flavors and a long mineral finish backed by creamy froth.
The sparkling wine producer shows off its prowess with still wines in this inaugural vineyard-designate from the well-loved Hyde. Tart lemon and green apple flavors highlight a brisk acidity that never tastes lean, and instead offers full-bodied luxury without the weight. Chameleon-like in that way, it's also juicy, structured and dotted in salty lemongrass.
The specs include 25% new oak, native yeast and partial malolactic to preserve acidity. On the nose it's barrel-rich, but surprisingly light in flavor, delivering a bright burst of citrus and green apple before deeper tones of honey and caramel settle in. It's smoothly textured, and the acidity provides good balance to the fleshy finish.
The spectrum of varietal aromas is here: saline, olive, forest floor, tea and red and black fruits. Weighty and round in the mouth, with good feel and full blackberry flavors supported by creamy oak and vanilla. Juicy and red enough on the finish, where a pop of acidity registers.
The spice and juicy fruit give the wine its intense strawberry flavor. To balance its fruit, the tannins lend a firm background structure. The wine has just the right weight, and its soft aftertaste, it's ready to drink now.
The spice of this wine shows most. Add that to its good acidity and lively texture, and the wine will be delicious and rounded in a few months time. Drink from late 2017.
The spice, green herb, cedar, pepper and purple-fruit aromas are brooding and reserved, with a sprinkling of vanilla rounding it out. The elegant fruit and savory flavors show a fine sense of polish, with puckering tannins supporting it all. The focus is on elegance.
The spice, peach, cream and corn on the cob aromas bring appeal. The flavors are silky and sleek, pulling toward the lemony finish.
The spice, tobacco, clove and pencil eraser aromas still seem somewhat locked up. The dark-fruit flavors are well balanced with a pucker of tannins backing them up.
The spiced dark-cherry and blackberry aromas come with a rusty edge, leading to a palate that's marked by vivid acids and trifling tannic support. In general, this is lithe and easy, a wine that would pair well with pizza.
The spicy and earthy nose on this sprightly bottling from the iconic vineyard is superb: pressed mulberry, beet and rhubarb aromas lifted by thyme, star anise and bay leaf. The palate is slightly mellower, with rounded pomegranate and cherry notes cut by pine needle-like spice.
The spicy aroma and burnt toast character of this young wine reflects its strong wood aging. The black fruit is right behind though, likely to break through the dry surface over the next few months. Drink from 2019.
The spicy aromas resemble black pepper and anise. Fruit flavors are ripe and delicious, and the creamy texture seems to melt in the mouth. This wine offers lots of personality and very good balance.
The spicy nose already signals joy: Bosc pear is edged with mandarin and white-pepper spice. The concentrated palate flows with ripe juicy white-fleshed pear fruit but is given direction by gentle ripe citrus freshness and sheer bundling of flavor. There is welcome texture to the midpalate and beautifully penetrating zestiness. The finish is long and very moreish.
The spicy wood aroma that shows strongly on the nose of this wine is confirmed on the palate, as it seems to have spent too much time in barrels. The fruit has been neglected and is dry. It will open up with time, although the dryness will probably remain.
The spicy wood is prominent here. It balances the red-berry fruits and bright acidity. That makes for a perfumed, juicy wine that will finish fresh and crisp.
The spicy, evocative scent of Seville orange peel entices from the first sniff. The palate is dry, restrained and sylph-like but with time reveals tangerine and lemon zest. This is a feast, a celebration of citrus flavors, unfolding and shimmering at every moment. This is dry but faceted, taut but playful. Irresistible now but with a brilliant, aromatic and totally seductive future ahead. Drink 2016–2030.
The spicy, generous and almost floral aromas of new oak envelope this wine's ripe, red cherry fruit. The palate is smooth, rich and laced with cinnamon yet balanced by inherent freshness. Elegant now, it will taste better with a little bottle age, when the tannins are smooth. Drink 2019–2022.
The spicy, oaky aromas are obvious and fun, leading to fully ripe flavors like blackberry jam in this full-bodied, deeply colored and velvet-textured wine. It's big but smooth, and the oak influence is welcome, adding interest and complexity.
The spicy, warm nose on this mellow red is an apt start to a really good wine. Flavors of clove, cinnamon and spice mingle with red berry and a slight tingle on the tongue and finish. An intriguing sip that will pair well with dishes of like warming spice: think Moroccan, Turkish.
The spirit of South Africa's Swartland region shines through on this rustic but fun Shiraz. On the nose, red fruit and a spicy edge lead into big flavors of spice, smoke and fruit. Sturdy tannins give the wine an ageworthy appeal. Pair with grilled meat and heartier flavors for extra enjoyment.
The spritz on this Chenin Blanc gives this wine a sparkling appeal. The flavors of citrus fruits, green peas and vanilla are lovely.
The spritz you see in the glass translates into a tongue-tickling experience in the mouth. Fresh flavors of orange, grapefruit and pineapple are supported with moderate acidity. This is not a sparkling wine, but you'll want to drink this while it retains that refreshing hint of fizz.
The squat Port-like bottle is the first indication that this is no ordinary Sauvignon Blanc. The juice was intentionally oxidized, then barrel fermented and aged on the lees. It's complex winemaking, and delivers a toasty textural wine with less snap and more softness that is usual with this grape. If you like the pricier barrel-fermented Sancerres, this is in your wheelhouse.
The stainless-steel style reveals lots of green-leaning fruit on this wine: green pear, green banana and kiwi, altogether quite tropical. Similarly, the palate shows lime pith, apple blossoms and apple soda, moving toward a sour and bitter sensation as well.
The Stalker is made by drying the stalks before embarking on whole berry fermentation. It's good to go, with bright cherry-candy flavors, light spices and a tart cranberry kick to the finish.
The stalky, yeasty aromas on this sparkler are typical for Cava. The mouthfeel is big and a touch flabby, with wheaty, stalky flavors of brined apple and papaya. On the finish, apple and lime flavors are in control, but there's also a streak of haystack and brine that keeps a lid on how good this could be.
The standard nonvintage blend from this producer is soft with a good touch of bottle age as well as a relatively high dosage. It is fruity, easy and with its final acidity, crisp and refreshing to drink.
The standard Sauvignon Blanc aromas of lime and mineral define the nose of this wine. It tastes juicy to an extreme, with fruit flavors of nectarine and apple that don't rise to a high level. It's tangy, candied and bright on the finish.
The standout fruit flavors are melon and grapefruit, with a backing of wet stone and spice. It's a refreshing style, and a useful white-wine choice for shellfish and other white fish or simple poultry dishes.
The star of the lineup, this nicely-textured wine is a fine Chardonnay alternative. Fleshy pear, light citrus and a burst of Meyer lemon contribute equally. The length is what elevates this above the basic supermarket style.
The star of the single-clone lineup, this feels like a truly complete wine, with pinpoint focus. Complex fruit flavors mix berries and cherries with a touch of spice. Lively and detailed, this perfectly balanced wine does not push too hard, and delivers intriguing aromatics threaded with baking spices and a lingering finish. Drink 2020 through 2030.
The star of the winery's lineup, this subtle svelte wine offers the classic velvet-glove mouthfeel. It's silky and yet rich, with strawberry and cherry-pastry-filling goodness. Textural and lingering, it's a fine testament to the potential of Pinot Noir in this cool climate AVA.
The star white grape of the Dão—Encruzado—produces this attractive, perfumed and deliciously creamy wine. It's rich and ripely rounded, with yellow fruit balanced by the crispest lime -and lemon-like acidity. A light spice note completes the picture.
The starfruit, mineral and pear aromas provide plenty of intrigue. The broad, fresh style delivers, with lemony acidity that draws out the finish.
The stately hillside line of cypress trees gives its name to this estate on the south bank of the Douro. This complex, rich and dark wine is densely textured. The tannins are still young, while the black berry fruits pack into the solid structure. This is a wine to age, so drink from 2018.
The statewide appellation reflects the fact that the grapes were sourced from Napa Carneros, Sonoma, Monterey and Santa Barbara. That makes it a master of the art of blending. Meanwhile, the great 2012 vintage, which was successful throughout the state, is responsible for the wine's balance. It's rich in tropical fruit, green apple, peach and nectarine flavors, with oak bringing richer elements of buttered toast and vanilla bean. With brisk acidity, it's a gorgeous, versatile Chardonnay to drink now, and the alcohol is a refreshingly low.
The steely character of a young Chablis is very apparent in this wine. It is crisp, lemon flavored and with a mineral edge. The wine has a juicy freshness, still young at heart and needing to age. Drink from 2018.
The steely, mineral character of a Blanc de Blancs is resoundingly evident here. It's fresh on the palate with a crisp texture and vivacious acidity. It's so fruity, it's certainly ready to drink now, but wait a year, and it will show wonderful signs of maturity as well.
The steep Monts Damnés Vineyard is one of the top sites in Sancerre. It has produced a wine that is both concentrated and aromatically fruity. It is stylish and full of acidity, with white fruits and tight structure. Ready for aging over several years.
The steep Murças vineyard on the right bank of the Douro faces due south. That gives this dense, impressive Reserva vast reserves of richness and structure. It allows the young ripe fruits to express themselves, with a forward, juicy character that will age well for many years thanks to the supporting tannic structure. Hold this concentrated wine until 2018.
The steep Pfaffenberg vineyard, sloping straight down to the Danube River, is one of the top vineyards in Krems. This rich and complex wine has a fine perfumed character, laced with lemon and pear flavors. It has a touch of minerality in its texture, making a wine that should age over several years.
The steep slope of Beauroy produces ripe grapes, but also wines that maintain intense minerality and structure. The Chablis is tight, nervy, and still young, but exhibits bright lemon and peach flavors touched with honey. Cellar this serious wine, and drink from 2015.
The steep slopes of the Himmelreich provided some wonderful wines in 2005, and Raimund Prüm's offering has turned out well. It's a touch more muscular than some vintages, but finely focused, marrying aromas of green apple and crushed stone with flavors of honey, peach and pineapple and ending in a long, mouthwatering finish.
The steep slopes of the Monts Damnés are some of the best known in Sancerre. From grapes grown on this almost vertiginous slope, this wine is concentrated from the low yields and wonderfully juicy, fresh fruits. Apple and spiced pear flavors are totally freshened by the bright, crisp acidity. Drink from 2017.
The steep south-facing Chêne Marchand vineyard provides fruit for this very concentrated and impressive wine. Its weight doesn't come from richness, but rather a powerful structure that underpins a mineral tang and intense freshness.
The steep, stony slope of the Cul de Beaujeu has produced this firmly structured wine that has rich plum and berry fruits. It is an impressive wine, ripe and juicy. With plenty of youthful crisp freshness the wine needs to age to plumb the depths that are there for the future. Drink from 2018.
The steeply terraced vineyard that produces Pluris has a single row of vines on each terrace to get maximum exposure. The resulting wine is intensely peppery, with flavors of white figs and spice and a long, soft aftertaste.
The Steinriegl vineyard fruit results in a tight, structured Riesling. The fruit is taut and very crisp, with acidity and flavors of green apples and citrus. At the moment, it is showing fresh fruit, but the potential is considerable, a wine that will age over 10 years at least.
The stems that were included in the fermentation give this wine a full-bodied, tannic mouthfeel, as well as adding to the spices. With raspberry, cherry and mocha flavors, it's a powerful Pinot that wants two or three years in the cellar.
The Stewart cuvée is lightly smoky, with plenty of up-front flavor. It marries cherry fruit to citrusy acidity, with a chunky, robust core and a crisp, clean finish.
The Stiftsbreite vineyard has a claim to fame: It is the largest St. Laurent vineyard in the world. This fruity wine sums up the grape with ripe red berry and spicy black cherry flavors, just bursting with juice and bright acidity.
The Stillwater Creek vineyard bottling of Novelty Hill Syrah shows a bit more concentration than its sibling in 2011, with whiffs of pepper, earth, soy and umami. There's a saline character as well, reflective of the mineral-rich soil, and a pleasant taste of toast in the tannins.
The Stillwater Creek vineyard fruit spent time in once-used French oak. From a cool site in a cool vintage, the flavors are subdued, with wild purple berry, herb, pepper and earth.
The Stoller-sourced Pinot is forward and ripe, with pretty fruit flavors in a compact, light vintage. Cola, peach, black cherry and milk chocolate components swirl together, fading gently into a light finish. Drink over the next 2–3 years.
The Stoller bottling from Chehalem shows some dark, musky flavors, with black cherry fruit wrapped around whiffs of smoke and the commonly found Oregon notes of tomato leaf and bud. Despite its immediate impact, it falls a bit light in the back end, and does not have quite enough weight to support the thick tannins.
The Stoneleigh style traditionally favors ripeness over herbaceousness, and the 2008 holds true to form, offering up grapefruit and nectarine aromas and an appealing blend of citrus and stone-fruit flavors. It's plump and round, yet finishes fresh. Good as an apéritif or with light dishes.
The storied Carneros producer dips a toe into Oregon with this new release. It's got ample herbal aromatics and bright, brambly berry fruit, with cinnamon-stick highlights. Quite young and tight, it has a few rough edges to be smoothed out with additional bottle age. This will drink best from 2020–2025.
The straightforward Cabernet fruit is immersed in new oak, so the dominant flavors of smoke, toast, chocolate and espresso all seem to emanate from the barrel aging. Otherwise it is a simple and perfectly pleasant, no-frills red.
The strains of a certain song about summer wine just seem to pop up as you smell this fruity fizz. This is a generously fruited, berry-tastic wine whose flavors are accentuated by a generous dosage and freely foaming effervescence. This embodies the ease and joy of summer. Drink soon and enjoy.
The strawberry and spice aromas are reserved and elegant, while the palate offers lightly sweet flavors that linger.
The strawberry fruit shows a wild herbal side, with a touch of toasted grain. The tannins are firm and the finish carries a hint of chicken broth.
The strawberry notes of this pink sparkler come with the flavor of cream soda. The fizz foams in a light, airy froth and makes the flavors dance on the dry, uncomplicated palate. This is fun and should be drunk as soon as possible.
The strength of this Brunello is the elegance of its aromas, which are enticing and playful but not too intense. You'll recognize balsam, cola-like aromas with chopped herbs, white almond and natural rubber. In the mouth, however, the wine tastes lean and slightly sour.
The striking aromas of cantaloupe, nectarine, flower-blossom honey and currant bud are slightly tainted with a sulfurous note of expired matchstick. Sprightly acids lend the rich palate a vivacious quality. The medium-long finish fades with a flavor of Orange Tang.
The strong fruit impression here is of tangerine, with tart side notes of apple and pear. Mild and crisply defined, this is an excellent match to roasted poultry.
The strong herbal edge to this wine has more to do with its youth. Behind that lies rich apples and ripe pears cut deliciously with acidity. The wine is full and will benefit from more aging, so drink from 2017.
The strong, green streak of gooseberries will divide wine lovers on this 100% stainless steel-fermented wine. It's absolutely dry despite low alcohol, with brisk acidity.
The structure is Cabernet-like, and the peppery and herbal character of Carmenère is there in abundance, along with accent notes of dried sage. The fruit is sharp and plummy, and the wine has been aged for 14 months in oak.
The structure is present as is the bright black-currant fruit. It has some richness, although it is tempered with acidity and a stalky character. Age for 2–3 years.
The structure is the thing here, a square, firmly tannic wine. The dry core of this impressive wine spreads out to the dark plum skin and loganberry flavors, solid and finely angled.
The structure of this Cabernet Sauvignon (which includes small amounts of other Bordeaux grapes) shows lots of elegance, with refined tannins and acidity, plus a tasteful application of oak. Bone dry, it bears classic blackberry and black currant flavors. It will develop over the next six years, but is drinkable now.
The structure of this Syrah, from a vineyard in the Royal Slope, is impressive. It's a balanced blend of flavors, with juicy raspberry and blackberry fruit, black olive, pepper and spice.
The structure on this Pinot Noir is great, with brisk acidity and firm tannins accompanying dry flavors. There are succulent notes of sour cherry and raspberry candy, tart pomegranates and cola, but the wine is rustic, with no future.
The structure on this wine is just fine, with crisp, coastal acidity and low alcohol making for a clean, well-balanced Chard. Its weakness is in the thinness of flavor. The wine is watery, with mere traces of citrus fruits and peaches.
The stupidly heavy bottle is off-putting. That's a shame as the wine itself is ripe and impressive. Rich lemon and pear fruits go with touches of wood spice and a mineral texture. They blend well in a full and generous wine that is now ready to drink.
The style at Domaines Ott has changed to become fresher and less oxidative, and the wine fits the new look. It is vivid, crisp, a rich texture giving fresh berry fruit and a light layer of acidity.
The style at Martinborough Vineyards has always been geared toward aging, and this 2011 is still remarkably fresh. Floral and cherry notes lead the way, backed by tart acids and firm tannins. Worth stashing away until 2018.
The style can only be called “nouveau” as the soft, forward, very grapey aromas are followed by tart, lightly spicy cranberry fruit and a quick, light finish. —P.G.
The style is all perfume, recalling straightforward lychee and spice wine. It has a rounded texture, soft and medium sweet, and is ready to be enjoyed.
The style is full in the mouth, showing vanilla as well as soft peach fruits. Finishing richly, this is not a Grand Cru for aging, but it does wear its ripe fruit easily with a good burst of steely acidity.
The style is obtuse and the wine is sweet as sin and unctuous. Aromas of canned pear and peach suggest a lot of residual sugar.
The style is rich and ripe fruit, with the fruit pushing through into tropical. Nice handling of the oak adds just enough butter and light spice. A hint of bitterness mars the finish.
The style is usually big and bold, but for the moment this wine, though dense and dark, has a hole in the middle. Rich scents of black cherry, blueberry and earth seem to vanish, leaving only a tannic finish.  —P.G
The style may be sweet and rich, but this mature tawny also delivers all the right old gold and wood-aged flavors. It does taste a young 20 years, having retained fruitiness and a round structure, a fine moment between youth and age.
The style of all the Craggy Range reds has evolved in recent vintages to reflect greater elegance and length. This is a medium-bodied red, supple and immediately approachable, filled with cherries, plums and vanilla and graced with a subtle floral note. Drink now–2025.
The style of Jacquart's nonvintage Champagne is rich, ripe and full bodied. Along with its generous feel, it features apple-driven acidity, pink grapefruit flavor and a final, attractive bite of crispness. It tastes young, fruity and bright.
The style of Piper-Heidsieck's nonvintage Champagne is getting more and more refined. It is drier than in the past while also full of ripe white fruits. There is a tight structure, a hint of toast from bottle age and fresh acidity at the end. Ready to drink.
The style of this creamy wine seems to have become drier, giving a steely tight character to go with the apple and citrus flavors. The result is attractive, very fresh, ready to drink.
The style of this wine has evolved away from the massive ripeness and pure power in its early days to more finesse and ele­gance. It's still a rich wine, but silkier, with fresher fruit and more nuanced spice. Toasty oak seductively frames blueberry and plum fruit on the long finish. Drink now–2023.
The style of this wine is fruity with blackberry flavors giving a bright and lively character. Black currant acidity joins in the fruitiness while allowing room for some structured tannins. The wine will be ready to drink from late 2016.
The style of this young wine is for ripe fruit as well as really crisp acidity. Bright lemon flavors are combined with yellow fruits and only the slightest hint of herbaceousness. This is already well balanced, although it will be even better from the end of 2015.
The stylish label puts this in the “bro” wine category, yet it's quite a good get for the price. Light aromas of crushed cherry candies, charred wood and fresh chopped mint drop into a palate laden with cherries and menthol. It's a nice, easy and not overpowering wine.
The subdued aromas might indicate a bland wine, but this turns out to be a rich and fairly full-bodied one. Flavors come on strong with vanilla, butter, fig and marzipan. The texture feels nicely thick, carrying along all those flavors to a lingering finish.
The subdued nose eventually reveals black cherry, anise and a whiff of chopped herb that carry over to the straightforward, informal palate. Dusty, drying tannins and a note of bitter sage leave an astringent finish.
The subdued nose gives way on the palate to earthy apple, reminiscent of Russet, underlined by a vein of lemony acidity that brightens from the inside out. Lemony earthiness lingers on the dry finish.
The subdued nose leads to a fresh, bright, easy-drinking palate dominated by lemony acidity. This is clean and refreshing. Drink soon.
The subdued nose offers traces of red fruits and rose petals. On entrance, this feels broad and juicy, and it offers tangy plum and raspberry flavors that continue onto the finish.
The subtle nose features a medley of citrus fruits. Zesty lemon, grapefruit and tangerine flavors persist across the palate. Juicy and refreshing with an attractive midpalate creaminess adding weight and complexity. Smooth and long, with a nice mineral kick on the finish.
The subtle nose merely hints at ripe pears and bitter fir honey, the palate shows off with a yellow-fruited ripeness, edged by green pear peel and pithy phenolics that keep the fruitiness in check with wonderful balance and concentration.
The subtle nose of this all-Sangiovese wine suggests ripe black-skinned fruit, pressed violets and dark spices. The linear palate offers dried black cherry, licorice, clove and chopped herb flavors, pulled taut by firm, fine-grained tannins that lead to a coffee-inflected finish.
The subtle nose, with an alluring fusion of mineral, bing cherry, toffee and black earth scents promises a bit more than the palate can deliver. The fruit turns a bit stewed in the mouth though firm acidity bolsters the package and the finish is short and a bit jagged but flavorful.
The subtle scent of green and red apples makes for a refreshing opening. They also play on the rounded, clean palate and finish dry with a lovely, lemony briskness.
The subtle scent of vanilla soufflé translates as a soft mouthfeel and buttered toast flavors, resulting in a wine ready for meals both casual (roast chicken and mashed potatoes) or upscale (nut-crusted halibut atop polenta). There's ample acidity, but it still falls in the traditional California Chardonnay camp.
The subtle, rounded but rather aromatic perfume of peach skins and apricot compote on the nose is utterly seductive—there is a promise of oriental riches and exotic spice but above all pure, glowing peach fruit. The palate is in total focus: while some residual sugar illuminates every last vestige of fruit, there is guiding central force that never lets this slip into the merely opulent. A masterful tightrope walk amidst plump fruit and mineral precision with a finishing, pleasantly bitter edge of marzipan.
The subtle, subdued nose is of perfumed spice, dried red rose and currant. But there is chewy softness here and enough extraction to hold the wine firm on the palate. The structure is there but the fruit definition is less apparent.
The subtlest notes of earth and honey suggest an evolving wine. The palate takes these further and wraps them up in fruit flavors that owe as much to lemon zest as they do to the peel of pear and russet apple. There is focus and poise on the palate and real tension between toned, muscular fruit and sprightly freshness. This is just coming out of its shell. Drink 2016–2026.
The subtlest overtones of pine and mint hover above the rather citrus-focused nose that also comes with a good dose of white pepper. The palate reverberates with savory, herbal spiciness. A cooler vintage has turned the usually very nutty and rounded Neuburger into a spicier but equally interesting food companion. Lemon zest and pepperiness provide a lasting finish.
The success of this wine owes as much to Merlot as to Cabernet. The Merlot has created the ripeness and smoothness of the wine. While the Cabernet keeps it firm and closed up, there is a base of rich, sweet fruit here that will show over the next two years. The style of the wine is moving away from elegance to power under the new regime of owners, Champagne Roederer.
The sugary sweetness of this wine exaggerates the tannins, making them taste more raw and angular than they really are. Flavor-wise, it's all about cherry and blackberry jam.
The Sullivan designate complements the Dardis, with a different mix of clones. Here it's Pommard and Dijon 777, and the wine is robust and textural. Aging in 28% new French oak brings up highlights of baking spices around fruit that runs from rhubarb to strawberry to cherry pie. It's balanced and light, and should drink well through 2022.
The Sullivan designate mixes Pommard, Wädenswil and Dijon 777 clones, which were aged 10 months in 30% new French oak. It's similar to the winery's Dardis bottling in terms of the balance between fruit and herbs, though here there is a bit of a hole in the midpalate. Otherwise, it's a friendly mix of black cherry, cola and chocolate: forward and open.
The Suma Kaw Syrah from Hank Beckmeyer is an intriguing combination of great site and experimental winemaker. It's woody and herbal with a menthol sheen and an unexpectedly bright crispness contrasted by dark, savory meat and smoke. A wine that'll start conversations, enjoy it with roasted, herb-encrusted meats—the culinary equivalent of the wine.
The Summum block sits at the vineyard's highest elevation, and seems to ripen more slowly and give extra complexity at lower sugar levels. Elegant and refined, with fruit flavors less in your face than its sister cuvées, this mixes citrus flavors of lemon, lime and pink grapefruit, along with lighter suggestions of pineapple and a hint of papaya. It's complex and captivating, with a long, racy finish.
The sumptuous nose immediately signals that this is a special treat: layers of fresh and dried apple melded into autolytic notes of fresh brioche, challah and almond-crusted pastry. While the flavors of the palate remain equally sumptuous—introducing an almost salty notion of maple syrup—the spine of fresh acidity pulls an ultratight focus, providing all that richness with a firm, soaring frame. Made from 100% Chardonnay, this is an Austrian take on the absolute pedigree of this grape made into vintage-sparkling, zero-dosage Blanc de Blancs. That intriguing salty, lavish and aromatic length haunts the palate forever.
The sumptuousness of the nose belies the 2014 vintage: this is Zweigelt made plummy and elegant to render it like velvet. There are wonderful overtones of dried Morello which give this additional color and aromatic lift. The body remains slender but shows beautiful concentration. We are left with elegance that is distinct but not heavy.
The sun-drenched vineyards of the Pfalz are known for their bold, almost tropical wines, but there's a savory mineral nuance here too that lends deeper dimension. Richly concentrated flavors of ripe, ruddy peach and nectarine are offset by throbbing tangs of sea salt and crushed chalk. Dry and boldly structured, its unctuous, almost oily mouthfeel lingers deliciously on the finish.
The sun-ripened skin of yellow mirabelle plums and their ripe flesh suggest both texture and fruitiness. This burgeons with gloriously ripe fruit, which attains an apricot touch on the palate, but is held firmly and with beautiful poise by lemon zestiness and citrus freshness. A wonderful combination of generosity and tang with lovely concentration, brilliant fruit and a long finish.
The Sundance blend in 2006 is two-thirds Merlot, the other third splits Cab Franc and Cabernet Sauvignon. It's what the winemaker modestly describes as his “leftovers,” but like the best leftovers it tastes great. It's wide open and broadly appealing, with sweet and soft fruit flavors of ripe berries, cherries and milk chocolate. Along with the ripe, fresh fruit are soft tannins and some pleasing streaks of coffee and licorice.
The sunny 2007 vintage and the well exposed Bricco Pernice cru make a formidable team and drive the momentum and intensity of this beautiful Barolo. The wine is rich and penetrating with an ever-evolving bouquet of dark berry fruit, spice, licorice, bitter chocolate and rum cake. The wine shows firm but round tannins with loads of dark fruit on the close.
The sunny personality shows ripe pear, vanilla and melted butter flavors, medium body, a nicely smooth texture and some fresh acidity. The typical California fruitiness seems well complemented by oak.
The sunshine of the Languedoc comes through in this wine's warm, soft fruit. A touch of acidity and a backdrop of tannins give it contrast and a fine, ready-to-drink character.
The superb Clos de la Roche has produced a powerful and complex wine. It has concentrated black fruits and solid tannins while also showing a beautiful velvet texture that will develop into a sumptuous wine. It's still in the first youthful flush and needs many years. Drink from 2020.
The superb palate boasts richness, with honey and orange zest notes. It shows fine balance between the flavors of orange jelly and the intense botrytis-driven notes. It has a light, delicate texture and acidity.
The Suremain family winery in the main street of Mercurey has cellars going back to the 17th century. This wood-aged wine will have been kept here, where it has developed into a structured and firm wine, full of dry tannins as well as ripe red-berry fruits. Drink from 2023.
The surprisingly versatile Touriga Nacional has been used for this ripe and perfumed wine. It is balanced between apple and apricot fruits and tangy, tightly textured acidity. There is a touch of tannin as reminder that it's made from a red grape. Drink now.
The sweet aromas of this wine are like boysenberry syrup, but flavors are very lean, dry, smoky and tart. The texture coats the palate with puckering tannins.
The sweet char on a grilled steak will match up with the wine's oaky, blackberry jam flavors. The tannins are firm, the acidity a little on the soft side, making it ready to drink now.
The sweet edge to this sparkler makes it quite attractive and a pleasant alternative to the more common dry styles typically served today. The nose offers notes of toast, apple skins and pineapple core while the mouth shows riper flavors of peaches and cream and a hint of honey. Overall, a fun and well-balanced semi-sweet sparkler.
The sweet fruitiness and citrus-driven acidity of raspberry and cherry jam mark this savory, young wine. Its pedigree is impressive, ranging from the winery's historic Bosché Vineyard to Atlas Peak and Mount Veeder. It's insanely rich, if a little obvious in its appeal, so drink over the next few years.
The sweet peach fruit on nose and palate almost borders on over-ripeness, so fleshy, so decadent is its richness. It is on the palate that orange zest provides some offset and more perfume. Decadent in its truest sense.
The sweet scent of raspberry and strawberry preserves waft from this Cab Franc icewine from Casa Larga. On the palate as well, there's a nice concentration of preserved berry flavors that soar on the palate with a bright, sunny acidity. Finishes clean and long with just a hint of autumn leaves and bramble.
The sweet smell of campfire meets with bacon fat, dried purple flowers, black tea, licorice, espresso and just a razor's edge of ripe fruit. It's delicious on the palate, with rich raspberry fruits, dried strawberry, mocha and a minty sensation that lingers amidst the noticeable tannic grip.
The sweet wine appellation of Cérons is just next door to Barsac. This 2005, now mature, shows the possibilities of these wines. It still has the botrytis, but it also has a rich texture that is rounding, losing its initial sweetness and gaining complexity. Drink now, or age until 2020.
The sweet wines from the southwest of the Gers region, made in small quantities, bring together two of the greatest grapes of the French southwest. The wine is in fact semisweet, with a dry undertone as well as acidity. It has hints of botrytis as well as orange marmalade, with a tangy aftertaste. Drink from 2019.
The sweet, easy-drinking flavors of cherry and plum are countered by pipe tobacco, with gentle layers of oak throughout and some eucalyptus on the finish. The acids lend a pleasant bite and are well offset by the tannins which have some grip.
The sweetest and ripest of Felton Road's 2002 Rieslings, the Block 1 boasts 5-6% residual sugar balanced by a long, citrusy finish. Aromas of green ferns, limes and powdered sandstone provide a pretty counterpoint to the powerful flavors of ripe peaches and pears.
The sweetest of the Blue Moon Riesling trio, this is also lowest in alcohol, and has a semi-sparkling (frizzante) level of bubbles. In terms of flavor, it could be a dead ringer for an inexpensive Italian Moscato.
The sweetest of the Madeira single-variety wines, this Bual is still laced with intense acidity. That brightness is contrasted by the toffee and caramel flavors, yielding a wine that is superrich while remaining so fresh at the end. This fine wine is ready to drink.
The sweetest style of Madeira still has that wonderful burnt acidity that keeps it from being cloying. So while there is an initial toffee character, the wine then tightens up with orange marmalade and an intense acidity. Drink this beautiful wine now.
The sweetness almost masks the natural perfumes of the Gelber Muskateller. However, it does leave a superrich wine, packed with honey and layered with delectable acidity. The aftertaste gives a great burst of orange zest.
The sweetness from the 10.5% residual sugar is the main thing this has going for it. The orange and vanilla flavors should be more concentrated, but it's a clean, crisp dessert wine at a fair price.
The sweetness gauge on the back label indicates this as medium dry, and at 3.2% residual sugar, there is more than a hint of sweetness. It's all in fine balance, full flavored, fruity and round. A mix of peaches, apricots and Mandarin oranges makes this an interesting Riesling with some complexity.
The sweetness of the wine vies with the acidity to bring out a dense structure, black currant flavors and firm tannins that are strongly integrated into the ripe texture. This is a gorgeous, dense, concentrated wine, coming into balance while showing great structure and potential.
The sweetness of this wine is well contained by acidity, with spice, lemon and honey flavors. It has fine fruit, a crisp texture and a feeling of lightness. Drink from 2020.
The Sweetwater block is the highest on the Rochioli estate, stretching into the hills. The wine is very concentrated in green apples, spicy Asian pears and insanely ripe summer peaches. It's quite oaky, with strong buttered toast notes, yet the oak is balanced with the fruit. A classy, flashy wine that drinks well now, and should develop in the bottle over the next 4–6 years.
The Sylvaner's essential spice and pepper quality is well brought out in this stylish wine. The pear and quince flavors come through strongly, finishing with acidity.
The Syrah in this blend gives an extra perfume and spice to this rich wine. Its tannins and firm structure are balanced by the black fruits, acidity and Douro minerality. This wine is ready to drink.
The T is for Touriga Nacional, the Merlot for Merlot, and the two blend easily into a wine that revels in the perfumes and tight tannins of the Touriga and the smoothness of ripe Merlot. The fruit is black, dense, but not too powerful, leaving fresh ripeness as well as a dry, tannic structured core.
The Tête family is well known in Beaujolais both as vineyard owners and as wine merchants. This wine comes from a family-owned vineyard close to Juliénas. It is fruity and ripe with a rich texture and warm tannins. Perfumed and with fine acidity, it is ready to drink.
The Tain cooperative's luxury cuvée of Crozes-Hermitage is marked by touches of vanilla and cedar, yet retains some sinewy herbal notes and ample black cherry fruit. It's medium-bodied, well structured and firm, even a bit crisp, on the finish. It's modern and oak-influenced, but well done.
The tang of orange rinds and fresh lemon cake meet with hints of toasted coconut and white flowers on the nose of this solid bottling by Bill Foley's eponymous winery. The texture is crisp but grippy and tense on the sip, with seared orange slices and oak smoke flavors.
The tanginess of grapefruit peel, paired with very ripe Bosc pear, is already apparent on the nose before becoming full-blown on the palate. There is concentration and precision. The ripeness of this vintage is nicely corralled and held in check by citrus freshness and countered by yeasty richness and spice. The finish is gloriously enlivening, fresh and moreish.
The tangy grapefruit, lemon and pear notes on the nose carry over nicely to the palate. Subtle underlying tropical fruit adds dimension, the mouthfeel has a creamy texture (from the Sémillon), and it finishes dry and clean.
The tannin structure of this wine is firm and dense considering the vintage, giving impressive concentration that contrasts with the ripe black berry and plum fruits that are beginning to show through. The wine is already balanced, the hints of wood smoothing the fresh, bright black-currant flavors. Drink from 2024.
The tannins and acids are pushy on this young Pinot, making it tough to appreciate now despite rich, savory raspberry, persimmon, rose and clove flavors. Give it three or four years in the cellar to let it mellow.
The tannins and density of this wine are impressive. With its strong structure and concentrated fruit, the wine is ripe and likely to age well. Blackberry and red-cherry flavors dominate a wine that is going to be ready to drink from 2022.
The tannins and high toast flavors have taken over this wine. The fruit has been submerged. It is difficult to see this completely balancing out.
The tannins and raisin flavor stick out on this bone-dry, rustic Bordeaux-style blend. It offers rich notes of blackberry tart, dark chocolate and roasted almonds. Drink now.
The tannins and the fruit are well balanced in this open, fruity wine. A blend from several vineyards, it has a dusty texture, ripe red fruits and acidity. The wine is ready to drink.
The tannins are already finely integrated into the rich, ripe fruit. It has a smoky character along with a note of wood spice, and the black plum fruit serves as a juicy underlay. Given its weight and structure, this should for age five years at least.
The tannins are firm and dry, producing a solid structure. A black currant flavor emerges slowly, offering a fruity counterpoint. Although the wine—named after the cedar trees on the property—is ripe and tarry, it needs another year or two.
The tannins are firm, still controlling the black fruits in this wine. It is concentrated, with considerable extraction giving a dry wine with a hard edge. The red-berry flavors are lost.
The tannins are hard and strong. It's not undrinkable, but it is hard to enjoy, despite a solid core of black currants and cassis liqueur. The finish is bone dry and astringent. Drink now.
The tannins are holding this Bordeaux blend back now, making it hard and astringent. Even so, the fruit is so powerful, it breaks through to impress. The black currant, cassis and plum jam flavors are complexed with notes of teriyaki beef jerky, cocoa and Asian spices. Could improve considerably in the bottle.
The tannins are linear and direct in this otherwise fruity wine. Along with dark tannins, it is also rich with warm red fruits. The acidity still shows strongly and suggests that the wine needs time. Drink from 2020.
The tannins are mountain tough, the acidity is just fine, and the flavors, well, how can you describe their power? Massive in blackberry essence and cassis liqueur, it has a tangy, minerally lick of granite that must come from the soil. Start enjoying it in 2018.
The tannins are really nice on this red blend. They're smooth and ripe and feel just fine in the mouth, and they frame luscious flavors of blackberries, currants, chocolate, cola, leather and peppery spices. The finish is a bit sweet, but it's an elegantly constructed wine for drinking now.
The tannins are smooth on this ripe, jammy wine. Its raspberry and cherry fruit flavors are finished with a white sugar opulence. The blend is Zin, Petite Sirah and Bordeaux varieties.
The tannins are so fierce on this baby Cabernet that they effectively lock it down and make it tough to drink now. Yet there's a fabulous core of blackberries that are rich, ripe and intense. Everything about it suggests ageability. Give it at least eight years in a proper cellar, and it could age even longer.
The tannins are so ripe and sweet, so soft and intricate, in this decadently fruity, feminine wine. It has flavors of ripe blackberries, dusted with cocoa and sprinkled with tangerine zest. This is seriously good stuff, and impossible to resist.
The tannins are still dominant in this wine. The fruit seems light and crisp while never likely to leave the tannins behind. The acidity shines through more strongly, giving attractive final freshness.
The tannins are still hard as nails in this five-year-old Cabernet. It's like chewing on sandpaper, but the black currant and cassis flavors are powerful. An old-fashioned wine that could develop over the years.
The tannins are still intense in this dark, structured wine. It does have red fruits although there are also hints of green and stalky flavors that are less attractive. The wine will always be dry although the red fruits could push further forward. Try waiting until 2017.
The tannins are very fine, with rich fruitcake and smoky flavors. Red berry and black plums give a fruity character, along with delicious acidity. The wine is structured while still remaining very approachable.
The tannins are very hard on this bone-dry Cabernet Sauvignon, which was blended with 5% Cabernet Franc. It's tough to appreciate now, despite a wealthy core of blackberries, cherries and currants. Is it an ager? The best guess is no, it won't age, so drink now and over the next few years.
The tannins dominate this dark, brooding wine. At this stage, it seems to have closed up, leaving the fruit and acidity buried. But with this concentration, the future looks promising. There is a long aging potential here.
The tannins dominate this wine, giving a hard-edged character. It is firm but without the fruit weight to support it.
The tannins give this wine a lockdown feeling, making it hard and astringent. But the fruit is strong and jammy, suggesting raspberries, cherries and blackberries. Made from Syrah, Cabernet Sauvignon and Merlot, it's forward and one-dimensional now, but delicious, and unlikely to improve with age.
The tannins here are fine, dusty almost, giving the wine a softer core than is normal for this vineyard. Around the tannins, the jammy blackberry fruits give a sweet side to the flavors. Rich and soft.
The tannins of the vintage are very apparent in this dry wine. That gives it a dry structure that was enhanced by wood aging. It needs to develop longer and become a wine that is balanced while always austere. Drink from 2017.
The tannins of the Zweigelt show through the rich texture of this wine, giving a fascinating balance between smoothness and a dry, firm, smoky core. Even at six years, it does need more aging to round out even more and bring out the natural honey flavors.
The tannins of this firm wine are softening well to give richness as well as structure. With juicy black currants, it is going to be a solid, dense wine. This is the second wine of the family-owned Grand Pontent which is managed by a member of the Bécot family of classed growth Beauséjour-Bécot. Drink from 2018.
The tannins of this refined yet full-bodied Cabernet come across as sinfully silky in texture, giving the wine a sense of softness while still providing structure. Smoke, maple syrup and cassis notes gracefully intertwine on the nose and palate, then end on a long, cedar-laced finish. Drink now–2020.
The tannins on this Cabernet Sauvignon-based blend are strong. They numb the mouth, but not so much that you can't enjoy the ripe black currant, cassis and smoky oak flavors. With its inherent balance, the wine should have no trouble aging, so give it eight years in the cellar.
The tannins on this vineyard designate, where two clones of Cab are grown (337 and 191) are still dry and thick and the wine is well made, with an herbal, baked bread and rich red fruit quality and barrels of smoky oak on the finish.
The tannins set the scene with their firm character and solid structure. Licorice and bitter coffee flavors follow, and only then do the fruits come in. Black cherries are firm and ripe, with black plum skin texture. The wine is very concentrated and powerful. Give it four years or more.
The tannins stand front and center in this mountain wine, but they're so finely textured, you hardly notice them. They glide over the palate, carrying along ultraripe blackberry flavors. A firm grounding of minerals provides additional structure. This rich Cabernet should develop bottle complexity over the next eight years.
The Tapteil vineyard designate is 53% Cabernet Sauvignon, 15% Cab Franc and 32% Merlot, from vines that are now 20 years old. With each new vintage the wine seems to gain in detail as a result. Tapteil fruit is distinguished by a distinctive dustiness, and sports an elegant structure whoselightness belies its power. With its spicy, acidic berry flavors, and hints of smoke and leather, this has an Italian personality as well.
The tarry herbal aromas and roasted peppery flavors of this medium-bodied wine give it a rather lean taste profile and the texture is moderately tannic.
The tart acidity, clean minerality and intense citrus, green apple, kiwi, honey and gooseberry flavors immediately suggest a cool growing area. Edna Valley it is, with excellent results. The wine has no trace of oak, so what you get is brisk, mouthwatering fruit and a dry finish.
The tart berry fruit flavors seem etched in place, as they are framed with sleek tannins, bright acidity and a sliver of steel. Aged 16 months in 30% new French oak, this wine seems to be somewhat shuttered, and has the structure to age well. Drink 2016–2024.
The tart but tropical charm of passion fruit plays around the nose before more zesty citrus notes become apparent. The palate is generous with juicy peach, yellow pear and citrus. The vein of lemon freshness at the core is totally seductive. While the palate is patently dry, the absolute juiciness of the fruit will get you, as will the clean but aromatic finish. Drink 2017–2027.
The tart fruitfulness of ripe, red apples rises from the glass. Chock-full of appetizing apple notes, this brings more flavor than your average Pinot Blanc. Drink soon while aromas abound.
The tart hard fruit is well hidden behind chalky tongue-scraping acids. The wine quickly hits a finish with tough tannins and a residual note of wet paper.
The tart, sour cherry fruit merely serves to support the leathery, earthy, spicy elements; the fruit never really takes charge. That said, the wine does have plenty to offer. The dried-spice aromas are an attractive blend of cracked black pepper, cinnamon and clove the mouthfeel is smooth and rich. Finishs long, with hints of espresso. —J.C.
The tart, strawberry flavors of Barbera come into balance, amplified with what seems to be a generous amount of new oak, which contributes lovely caramel throughout the finish. Acids and tannins are in proportion, and the cinnamon toast flavors of the finish end harmoniously.
The tartness in this wine veers slightly sour, with the acidity dialed perhaps a notch too high. Herb and salt intermix to give a more savory character, with a freshness to the finish.
The Tasca family shows a deft hand with Cabernet Sauvignon, and has worked hard to match this international variety to the unique Sicilian territory. This beautiful vintage opens with nicely ripened dark fruit, cola, root beer, cured meat and Teriyaki sauce. The wine's texture is polished, smooth and firm.
The Tavel cave cooperative also bottles wine from neighboring Lirac. This is an attractive, creamy-textured, supple wine that's ready to drink. Black cherries, dark chocolate and spice box notes finish soft and plush. Drink now–2019.
The tawny color and slightly oxidized aromas suggest that this is a wine to be consumed as soon as possible. Though the alcohol is listed at a modest 12%, the fruit seems ripe enough. This was a difficult, wet vintage, and there are hints of spoilage in the finish.
The tawny rim of this ruby-red Cabernet Sauvignon hints towards signs of early evolution. It's maturity is more evident on the palate with somewhat demure flavors of dark cherry, cedar and herb accented by touches of autumn leaf, soil and mushroom. Drink up now.
The Taylor family selected Clare Valley for its Cabernet affinity, but this Shiraz is a knockout. Yes, it's oaky—full of menthol, vanilla and toasted coconut—but there's just enough black cherry and plum fruit to support the wood. It's a plush, full-bodied wine with immense appeal, for drinking now–2025.
The Taylors Pass Vineyard continues to shine brightly for both Sauvignon Blanc and Pinot Noir. This Sauvignon features intense tropical fruit with just a touch of green. It's round and mouthfilling, with a long, lime-and-mineral finish. Drink now.
The Te Muna Road section of Martinborough is the same region exploited by Craggy Range and Escarpment, so Cobblestone's American owners are in good company. Only the second release of this wine, the 2010 is a plush, sexy example, featuring a combination of fruity and savory components. Black cherry fruit pushes through complex notes of smoke, sous bois and shiitake mushrooms. Drink now–2020.
The tea and raspberry aromas are easygoing, and that best describes this organic Cabernet Sauvignon. It's powerful enough on the palate, with a good berry flavor that tilts towards raspberry. The finish is herbal and peppery.
The tech sheet for this wine nicely mentions how the vineyard is surrounded by both 100-year-old walnut trees and, what do you know?, marijuana. Does either influence the wine? It does show a muskiness but really its strengths are steely drops of extreme lemon, most decidedly on the long, exuberant finish.
The tell-tale touch of honey so typical of Chenin Blanc gives this wine its creamy character. That contrasts with the tight apple texture and nutty character that add complexity to this delicious wine. It is rounded and soft while having the freshest aftertaste.
The Tempranillo has an agreeable entry, with pretty violet scents leading into tart raspberry and cherry fruit, amplified with a bit of barrel spice. It loses steam quickly, and the tannins turn chewy and a bit rough, but more bottle age may help smooth it out.
The Tempranillo—bud wood from Abacela—was grafted onto 30-year-old Cabernet Sauvignon vines. Not sure how many vintages have been made, but it's too soon to rate the experiment. This is a lightly toasty, rather elegant red with little varietal character, but it's nicely built and perfectly fine for a simple supper.
The term “extra dry” refers to the slightly soft sensations of sweetness and roundness on display here. That plush softness provides an excellent platform for the wine's aromas of white flower, peach and honey.
The term “heady” surely was coined just for a wine like this—immensely rich but traveling on very light feet, concentrating the perfumed aromatics of Scheurebe on the palate while exuberantly vaporizing them on the nose. The honeyed blossoms of nettle come to mind as well as summer sprays of honeysuckle. The palate is ultrasweet, evoking tropical largesse of pineapple and passion fruit, always luminous, always bright. This is dessert in itself and shines with immense purity.
The term “Rutherford Bench” is not a legal one, but colloquially refers to the west side of Highway 29, where the wines, supposedly, are better. And this is quite a good wine. It's fresh and young in sweet tannins and acidity; everything's not quite integrated yet, but it's a big, rich, complexly balanced wine. Should come into its own by 2008, then hold for some years.
The term Claret is used properly here, to represent a classic Bordeaux blend, in this instance including all five grapes in generous proportions. It's a sensational value, with the depth, detail and precision of a much more expensive wine. Spicy red fruits, wisps of herb and black olive, a hint of earth and tar, all tease and tantalize, without overpowering the wine's innate finesse.
The term Vintner's Select, which is unregulated, can be abused. Here it really means something, as this is the winery's top cuvée—an excellent effort that spent 18 months in oak. There's extra depth in the cherry and cassis fruit, packing a powerful, compact punch all the way through a long, polished finish.
The terraced vineyard of Ried Bruck is a dominant site in Spitz, stony and impossibly steep. The excellent exposure gives richness to the wine, even in cooler years such as 2007. There is fine balance here, a ripe, perfumed character, with its aromas of wild flowers and thyme and its flavors of green pears and red apples.
The terroir range of wines from Philippe Zinck is made to showcase the vineyards, in this case a chalk and clay property near Eguisheim. The wine is textured and full of tropical fruits—mangos and pineapple—along with a complex pepper and spice structure. Drink from 2016.
The terse nature of Assyrtico finds a friend in oak when properly administered, as this wine exhibits. On the nose, citrus and mineral harmoniously mingle with spice and toast. On the palate, the wine retains its bright lemon and citrus flavors but is given extra body through the subtle oak. A lovely wine with a clean finish.
The texture's a little rough in this fruity wine, but it's fine to drink now with burgers, barbecue or Mexican. Blended from Zinfandel, Petite Sirah and Mourvèdre that's grown in the Delta and the Sierra Foothills, it has blackberry and blueberry flavors.
The texture's all wrong on this wine, because the ripeness levels and tannins are unbalanced. The cherry and wood flavors have streaks of green and jalapeño pepper, and there's some funkiness.
The texture and structure of this wine may be light but the fruitiness is so appealing. Soft and ripe with red-berry fruit flavors and refreshing acidity, it will develop quickly and be ready to drink from 2017.
The texture could be smoother on this Chardonnay, as it's all sharp knees and elbows. But it shows proper ripeness, with orange, green apple and tropical fruit flavors, as well as plenty of sweet vanilla, cream and buttered toast.
The texture is a bit rough for a Pinot Noir, lacking the silkiness you expect. Instead, you get the briary, brambly mouthfeel of a Zinfandel. But the wine is very flavorful in cherries and red currants. Give it a decant and drink up with grilled beef or lamb.
The texture is a bit sharp, and the flavors range from blackberry to prune on this everyday, dry Cabernet.
The texture is delicately silky and the acidity is brisk and savory. What stars are the flavors. The wine is jammy in raspberries and cherries and a little obvious in its fruit and oak. Doesn't seem to be an ager, so drink up.
The texture is off, resulting in a rustic feeling, despite lush flavors of raspberries, figs and sweet, toasty oak. Mainly the problems are jarring tannins plus alcoholic heat on the finish.
The texture is off, with hard and bitter tannins. The fruit also is quite ripe, with the black cherries veering into raisins. Oak sticks out in the form of sweet vanilla and toast. The result lacks harmony.
The texture is silky on this bright, clean Pinot Noir. With strong, ripe raspberry and cherry jam, date, brown sugar and oak flavors, it's also tasty, and ready to drink now.
The texture is smooth and velvety on this Zinfandel, but the flavors are off. You'll find ripe blackberry jam and currants right next to overripe raisins. Enormously high alcohol makes this wine taste like a fruity, simple port.
The texture is wrong on this five-year-old wine. It's all jagged tannins and sharp acidity, while the blackberry fruit contains suggestions of overripe prunes. Drink up.
The texture of this wine is dense and concentrated while keeping the fresh fruit and acidity well in balance. It has ripe blackberry flavors that offer great fruitiness. The firm background of tannin structure is balanced by a juicy, fruity aftertaste. Drink now.
The texture on this Cabernet is a little tough and tart, although the wine does have plenty of blackberry and mocha flavors. Drink it now.
The texture on this Cabernet is rustic, with some tough tannins and green acidity, which lots of oak can't quite cover, but only add sweet toast. It's not a bad wine, but doesn't seem capable of aging, so drink up.
The texture on this Pinot is a little rustic, but the fruit is ripe in strawberries and raspberries. And the price, the lowest of Loring's many 2012 Pinot Noirs, makes it a relative bargain. Drink up.
The texture on this Pinot lacks silky sumptuousness. It's a bit brawny, but it's bone dry, with good acidity. The flavors are interesting, veering between raspberries to tarter cranberries, with earthiness. Try aging it until 2019 to see if it comes around.
The texture on this Syrah is a little rough, with edgy tannins accentuating its sharpness. It's robust and sweet in blackberry jam and black pepper flavors, with a hint of teriyaki beef. Drink this rustic offering now.
The texture stands out on this dry, balanced wine. It's all velvet and silk in the mouth, almost like Pinot Noir, but everything else screams Zinfandel. The flavors are wild and exuberant, of innumerable wild berries, pepper, licorice and sweet, smoky bacon. Should develop over the next four years.
The textured skin of russet apples and Williams pear set the aromatic stage, while the palate follows with a taut but textured earthiness that destines this wine for the table. Lemony freshness shoots down the middle and guarantees lots of refreshment.
The Thanisch wines from the Doctor vineyard rarely stand out in our magazine's blind tastings, making their value proposition questionable. That said, this is a finely elegant wine, with floral details on the nose and enduring stony notes on the finish that mark it as something special. At only 7.5% abv, you'd expect an intensely sweet wine, but the sugars are amply buffered by acids and minerality, so the overall impression is one of richness without excessive weight rather than sugary sweetness.
The thick, oily texture is backed by aroflavors of stone fruit, honeysuckle and passion fruit. This is a generous and bold wine.
The thin aromas of leather, old book paper and horsiness carry to the palate with notes of meat juices and stewy red fruit. This wine is a hint watery, finishes with some eucalyptus and there is enough structure to drink now.
The thin diluted fruit suggests rhubarb and raspberry. There's an abundance of acid, which will help to pair this with creamy sauces. Drink up.
The thin, tart palate displays cranberry-plum fruit and the nose is of newsprint, driftwood and currants. This sensory combo is not as odd as it sounds, but the wine could use more depth.
The thing to know about this wine is it's a little sweet and also a little soft. The flavors are lovely, suggesting apricots, peaches, Meyer lemons and honeysuckle flowers.
The third (and newest) of Trisaetum's estate vineyards, Wichman's grafted-on Riesling vines (originally Pinot Gris) have found their grip in 2014. Citrus, pink grapefruit and citrus peel components pile on more subtle details of orange rind, mineral and a whiff of vanilla wafer. The acids are juicy and the finish has a crisp, lemony tang.
The third and most impressive wine in a series of single-vineyard wines, from the 900-foot plateau above the Lot River. This is a wine to age, very mineral in character and very structured, with tight tannins. Keep for six years and more.
The third generation of the Laplace family has produced a black-colored, juicy and richly balanced wine. Its black plum and damson fruit is enclosed in young, firm tannins that will gradually soften. It's a dark, dense wine that will be ready to drink by 2020.
The third of the winery's 2014 Pinots to be released is the best yet. Vibrant and captivating from the first sniff to the final sip, this deftly displays lightly spicy cherry fruit, lively acidity and a supple mouthfeel. There's just the right touch of new wood and the balance throughout to age long-term. Drink now through 2030.
The third release from this vineyard, this wine is juicy in fruit, tar and leathery tannins, a mix of raspberry, cassis and dark chocolate. From a dry-farmed site, with a small percentage of Petite Sirah, it was given less than a year in American oak and offers a taste of sweet tobacco on the finish. Drink now through 2020.
The third reserve by this producer made of this variety, this is 100% estate and varietal. It unfurls in fireplace smoke, red and black berry, leather and tobacco, with an edginess of cedar and herb. The texture is soft and integrated around a full-bodied concentration of flavor.
The third vintage of Mith is the best yet, composed of fruit from three top-notch Walla Walla vineyards. It's two thirds Cabernet Sauvignon and one third Syrah. The wine opens seductively with luscious blueberry, blackberry and black cherry fruit, wrapped in sexy layers of earth and herb. Whiffs of smoke lead into a silky smooth, chocolaty finish.
The third vintage of this wine is 100% varietal, with the fruit coming from Stone Tree, Cold Creek and Beverly vineyards. Aromas of coffee, vanilla, clove, dark plum and spice lead to concentrated, layered but still elegant fruit flavors.
The third wine of Château Valandraud, this is a lighter version of the estate. With its generous tannins and concentration, it is smoky, full of blackberry fruits and the potential to age for a few years. Drink from 2020.
The third wine of Quinta da Romaneira is made to be drunk young. The aim has succeeded here, as this is a ripe and smoothly textured wine. It has richly satisfying notes of black plum and soft, already well-integrated tannins. Acidity shines through at the end. Drink now.
The three A's stand for wine from Avize, Aÿ and Ambonnay, all grand cru villages. It is in the rich De Sousa style, but with an extra dimension of Pinot Noir that gives concentration and a perfumed character. The green plum juice and cranberry texture are full-on, leaving a dense finish.
The three castas (grapes) in the blend are Chardonnay, Arinto and Vital. It is a clean, fresh wine that is soft and round. The Chardonnay acidity lifts the two Portuguese grapes. This lightly textured wine is ready to drink now.
The three grape varieties (castas) are Arinto, Chardonnay and the rare Vital. The result is a light, bright wine dominated by rich acidity, an easy, open texture and just the right amount of crispness at the end. Drink now.
The three grapes (castas) are Touriga Nacional, Syrah and Cabernet Sauvignon. The blend makes a satisfyingly structured wine with some firm tannins as well as ripe fruitiness. Drink now.
The three guys in question are former professional football players who shared a love of wine, enough to launch this small-production project. It delivers juicy apple and pear in a lusciously creamy texture that shows a hint of stony minerality and nutmeg, the fruit coming back to the fore on the powerful finish.
The three Himmelreich '09 spätleses tasted were all terrific, with this example showing great intensity and power without excessive weight. Apple and lime notes are underscored by something akin to liquid slate, while citrus notes linger on the long, vibrant finish.
The three partners in this new venture have decades of winemaking experience among them, and it shows. With 15% Grenache blended in, the result is a ripe, lightly funky, spicy rendition of Syrah that nicely marries the earthiness to racy wild-berry flavors and a peppery finish. Great length.
The three varieties in this blend are Cabernet Sauvignon, Merlot and Cabernet Franc. It's a delicious wine, smooth, dry and tannic, and slightly prickly in alcohol, with deep flavors of blackberries, black currants, and chocolate-covered bacon. Drink over the next few years for maximum freshness.
The tight bouquet tosses off a touch of mustard seed, lemon and lees. The mouth is full and round, bordering on plump. There is pineapple and mango to the sweet-fruit finish, and it goes down easily. It's the quintessential ready-to-drink Loire white.
The tightly closed nose only gives away a little ripe red apple. Even with the fruit locked underneath the stones, the sleek power, the impression of saltiness and lime-zest purity of this wine whisper promises. These will be kept, at least if you wait until 2017. This one will last and last.
The timid nose squeaks out notes of Chinese five spice and warm green apple, with a slight hint of sulfur. Light to medium bodied, the palate bears a slight sweetness, tame acids and a quick finish.
The to-the-point bouquet includes lightly toasted apple aromas and white-fruit scents. A chiseled, tight palate with crisp acidity supports stone-fruit and citrus flavors. Dry, crisp orange and tangerine flavors characterize the finish.
The toast and blackberry aromas seem to lighten with air, giving way to raspberry and  strawberry scents. Flavors of sweet red berries and cream and a long, oaky finish.
The toast character lends a firm structure to this solid, rich wine. A spice note pairs well with the white plum and apricot fruit, and there is a sense that this needs to age for several years in order to bring out its richness and full potential.
The toast element is just right, giving a wine that is very rich, broad and opulent. At the same time, there is an edge of crispness as well as tropical fruits to add a final more vibrant character.
The toast, freshly ground coffee, dark chocolate and cherry aromas pop. Plum and chocolate flavors are smooth in feel and linger on the finish.
The toasted oak aromas are still evident on the nose, so give this a few more years to unwind before opening. With patience, you'll be rewarded with tones of bright fruit, spice, licorice, molasses, brown sugar and tobacco. There's a hint of red apple on the finish, rendering it fresh and zesty.
The toasty framework around soft and spicy red fruits needs a bit more bottle age to integrate fully. Accents of herb and leaf add a bit of complexity which show promise for future enjoyment. Drink 2018–2022.
The tomato and plum aromas in this Garnacha blend are a bit soupy. Its chunky palate is heavy with generic berry fruit and a touch of oxidation. A solid, middle-of-the-road pour.
The top-level bottling from the ambitious, sprawling property originally planted by the Mondavis, this vintage-varying blend of 48% Cabernet Sauvignon, 44% Merlot, 4% Petite Sirah and 4% Malbec offers licorice, German chocolate cake, blackberry jam, violet extract and night jasmine on the detailed nose. It's visceral once sipped, with thick jammy blueberry and plum fruits, bloody meats, leather, dark chocolate and coffee grinds.
The top Australian Cabernets retain distinct varietal character without veering into overly green territory. This one features hints of mint and tobacco alongside cassis and coffee. The texture is a treat: creamy at first, then firming up on the finish. Drink now-2015.
The top bottling of the Talley family's second label, this blend of 50% Cabernet Sauvignon, 17% Cabernet Franc, 17% Petit Verdot and 16% Malbec offers tons of black fruit on the nose as well as fennel, thyme, oregano and a subdued licorice note. The palate puts violet florality together with fresh blackberry fruit, white pepper and a bit of caramel, proving both delicious and elegant.
The top cuvée from Bélingard is a rich wine, full of young tannins as well as dense blackberry fruits. It is still very structured, showing its wood aging. The texture will smooth out into a rich, complex wine. Drink from 2017.
The top cuvée from Château Famaey is a rich, new-wood-aged wine. With spice, mint and toast flavors, it's opulent, ripe and full of black fruits. Even at five years, it's still young, with tannins that are dense and concentrated. Drink from 2016.
The top cuvée from Domaine des Tilleuls is a Muscadet with just an extra amount of richness and depth of flavor. Apples, pears and aromatic acidity give a wine that has some complexity, a mineral texture and the ability to age for another year or two.
The top cuvée from Mas del Périé, this is a concentrated wine, with new wood and black fruit notes. It's packed with intense tannins, spice from the wood aging and a great depth of flavor. This is an impressive wine that will need to age for at least 5–6 years.
The top cuvée from Mercer Estates, this reserve is a Bordeaux-style blend based upon 64% Merlot, the rest a mix of Cabernet Sauvignon, Malbec and Petit Verdot. A firm entry introduces a solid mid-palate with a mix of black fruits, coffee and toast. The finish is clean and gentle, with moderate persistence.
The top cuvée from Roubine, this unusual blend of Tibouren and Clairette is intensely perfumed and ripe and with a fine stylish character. It is an impressive wine with yellow fruits as well as red currant and citrus. This food friendly wine should age a bit, so drink from late 2017.
The top cuvée from this fine cooperative is rich, dominated by Pinot Noir to give a full-bodied feel. Fruit flavors of ripe apple and pink grapefruit give sophistication, along with toast and yeast. Worth aging for 4–5 years, but delicious now.
The top cuvée from Thomas (you can tell by the heavy statement bottle), this is an almost opulent expression of Sauvignon Blanc. It builds on its texture, gained from the chalk soils of Sancerre, with intense tropical fruits, pineapple as well as citrus and grapefruit. It is structured, dense and impressive.
The top cuvée of Sauvignon Blanc from the Borgo Conventi estate, now owned by Ruffino but still run by the Vescovo family. This is a huge, rich, forward style of Sauvignon, very ripe and tropical. Yet it has a layer of crisp, grassy fruit that gives it balance and poise.
The top drop from Bethel Heights in this vintage, this is a dark, dense evocation of Pinot Noir at its most authoritative and engaging. It's a muscular mix of mulberry, blueberry and blue plum, with a dash of sassafras for good measure. The length and sense of throttled power suggest that this is a fine cellar candidate. Drink now through 2028.
The top of the line in the Lannac Saint-Jean range from young vignerons Fabien Jouves and Emmanuel Rybinski. With wood aging, it shows a mineral, austere note over the stone fruit flavors. It has weight and structure, though the fruit needs time to come through the toast of the wood.
The top of the range from Château Ponzac, this is, as its alcohol suggests, pretty powerful. Almost black in color, it's a solid, chunky wine that still has its youthful tannins. Black fruits, berries and damsons are layered with wood and fruit tannins, giving a dense and concentrated character. It needs to age, so drink from 2018.
The top of the range wine from this estate is ripe and full of vivid black currant fruits. It does have tannins although these are subordinate to the juicy jammy fruit. The wine is almost ready to drink. Just wait until mid-2017.
The top of the Vadio range, this wine is full of tough tannins as well as dense fruit. Black currant fruits are developing through the dry character that comes from the Baga grape when it's young. Give the potential of this solid wine several years to fully develop, so drink from 2018.
The top Pouilly Fumé from Joseph Mellot is a complex wine with rich, rounded fruits touched by wood aging. Yellow fruits dominate, given a further lift by apple acidity and a smoky flavor. Delicious now, it's a powerful wine that could age further, so keep until 2015.
The top range of wines from this highly rated cooperative is called Sanet Valentin, after the patron saint of lovers. This Sauvignon is crisp, herbaceous and very fresh, with light layers of mouth-watering acidity.
The top red from Adega Mayor, this is serious and impressive. Its firm, dry and dusty tannins are balanced by an intense blackberry flavor and contrasted with licorice and coffee notes. As it ages, it will become more intense and elegant.
The top red from Chocapalha, this comes from a single parcel. It has concentrated tannins, along with the minty flavors that come from new wood. Balancing that combination are the rich fruits: blackberry, damson along with a touch of licorice. It's a powerful wine that needs aging. Drink from 2018.
The top rosé cuvée from Léoube is full and rich. Find its generous red plum and berry fruits well encased in a complex structure. A touch of vanilla goes well with the final acidity.
The top rosé from Minuty is 95% Grenache, and shows a richly spiced nose that's almost musky or feral, balanced by pink grapefruit aromas. It's longer and finer in the mouth than the Cuvée de l'Oratoire, with more pronounced minerality and crisper acids.
The top rosé from old vines at Grand Boise, this is a ripe, well-structured and balanced wine. The fruit is right up front, raspberries and red plums along with a lightly herbal element. The high-altitude vineyard (up to 2,000 feet) gives a cool, crisp aftertaste to this impressive wine.
The top rosé from Sacha Lichine's Esclans estate, this is wood aged and the flavors of wood are apparent, if subtle. The wine has a great smooth texture, the fruit well integrated, showing richness as well as elegance. Not classic Provence, but certainly impressive.
The top white wine from Chantegrive, this is a smoothly wood-aged wine. However it doesn't lose sight of deliciously fresh, herbaceous fruits which come through crisply. That makes the resulting balance immediately appealing, acidity and spice coming together well. Worth aging for 2–3 years.
The top white wine from this producer, this is aged in wood for six months. It is rich and spicy, with layers of toast over the white stone fruits. Produced by a grouping of growers, the wine is bold, ripe and fruity. Drink from 2018.
The top wine from Château Chambert is huge and densely concentrated. It has a solid, black fruited feel to it along its immense tannins. It's richness has given its structure a sweeter almost jammy finish. The wine will certainly age many years.
The top wine from Domaine de Cause, it's huge, very dense and concentrated. There is a sense of extraction, showcased by the licorice and dark chocolate flavors. This needs to calm down to give the rich fruits a chance to shine. Give this wine 6–7 years.
The top wine from La Rosa is produced out of selections from the vineyards and the cellar. Wood aged and with serious concentration, it is packed with dark fruits and dense tannins. They contrast with the generous texture and acidity. The wine should really age for several years. Drink from 2019.
The top wine from Mailly, this is rich with a good balance between its fresh white fruits streaked with lemon and its tight texture. Together, these two aspects hold the wine poised and coiled, a tight wine that is now just at maturity. Drink now and until 2022.
The top wine from Quinta Nova is hugely rich, rather extracted and over the top. Chocolate, rather than fruit, dominates, giving a bitter edge and bringing out the wine's dark tannins. It's certainly impressive, and will soften in 3–4 years.
The top wine from Romaneira shows the power and the richness that can come from this property. Aging for 14 months in wood has just enhanced the opulent black fruits, ripe tannins and acidity. It is an impressive wine, made for aging and not likely to be ready until 2020.
The top wine from Sogrape's Dão flagship quinta, this is a selection of the best parcels. It's a powerful, serious wine, showing great regional characters of dark, mineral tannins and rich black fruits. There's a fine line of juicy acidity that cuts through the firm structure. Age this major wine for at least six years.
The top wine from this château is a solid, textured effort. It has a full-bodied feel with very ripe black fruits. With its tarry texture, firm structure and generous fruits, it merits medium-term aging, although it could be drunk now.
The top wine from this estate is a blend of Syrah and Braucol. It is still firm and tannic, rich with perfumed black fruits. Made from the property's oldest vines and wood aged, it has hints of licorice as well as a toasty edge. The wine needs to be aged, so drink from 2020.
The top wine from this estate is impressive. It has rich black fruits and firm tannins, showing its youthfulness. Its weight and concentration combine with the ripe fruits to give a wine that is destined for long-term aging. Négrette, Syrah and Cabernet Sauvignon go into this fine blend. Drink it from 2020.
The top wine from this estate is this release from the powerful 2010 vintage. It has a dense structure, dark tannins and rich texture. Ripe black plum and dark fig flavors along with the dry core means the wine is still developing. Drink from 2017.
The top wine from this estate, this is also the most dense and tight. An ageworthy medley of red fruits and peach is sharpened by acidity and a peppery edge. It does have a lighter touch with its poised crisp texture and its juicy aftertaste. However, it will be even better from the end of 2016.
The top wine in the Periquita range, dominated by Castelão, is densely structured. Its dusty tannins and ripe black plum and black-currant flavors are full of intense ripeness and acidity. Produced in limited quantities with 10 months in wood, this is still young. Drink from 2019.
The top wine in the Rocim range is produced from selected Alicante Bouschet grapes. It is huge and powerful, perhaps too much in its concentration, richness and density. Dark and brooding, it is super everything and certainly needs to calm down. Drink from 2019.
The top wine in the Sanglière range is delicious. With its finely balanced fruit and acidity, it is bright with orange and red-currant crispness as well as a warmer sunny character. With its final acidity it is a great food wine. Drink now.
The top wine of Château du Cèdre is beautifully balanced, its chewy tannins given the right perspective by the impressively dark fruits. The wine is brooding, profound, concentrated and complex. Age for at least 6 years.
The top wine of the trilogy made at Château Ponzac, this is designed for aging. Mint flavors from new-wood barrels mingle with dark tannins and a concentrated texture. It is a powerful, ripe wine that certainly does need some time. Don't drink before 2020.
The top wines in Aveleda's Follies range (named after eccentric buildings) are Grande Follies. This serious, concentrated wine is richly full of ripe tannins, dark black fruits and a powerful structure. It has the weight and tannin to age for several more years.
The Torbreck wines, with the emphasis they place on ripeness, can sometimes be controversial. This one is full bodied and rich, with dense plum and chocolate notes that verge on being fudge-like. But those elements are lifted slightly by hints of mint and bacon. Mocha joins the party on the long finish. Drink now–2025.
The Toreador bottling represents the best Zin winemaker Eric Cinnamon can make from the vineyard. So far, it's been a complex, ageworthy wine, and the '05 continues that tradition. Despite high alcohol, the wine is balanced, with firm tannins framing flavors of dried cherries and blackberries, pomegranates, red currants, leather, dark chocolate, briary nettles and smoke. It will happily take a decade of bottle age.
The Torrontes character shows on the nose, meaning there's detectable lychee and orange blossom scents. The dowside is that the palate is rather thick and honeyed but devoid of flavor. Seems to be fading into the night.
The totally delicious fruit offers immense flavors of black cherries and cassis, along with streaks of cola, coffee and chocolate syrup. It's a luscious, beautifully balanced wine with a long and thoroughly delicious finish.
The touch of pink in the light gold color is natural for a Pinot Grigio, reflecting the color of the grape skins. This has light white cherry aromas, pear flavors and a crisp hint of lemon that brings a tangy touch.
The touches of wood aging are apparent in the almond and toasty edge to this perfumed wine. Quince and apricot fruit show strongly through the tight dry texture and minerality. It's a wine made to be drunk young with great fruit. Drink now.
The tough and chewy tannins make this hard to appreciate now, despite its strong core of black cherry jam. Upon decanting, the structure softens slightly and more complex fruits, herbs and spices emerge.
The tough conditions of the 2008 vintage are reflected in this scratchy wine. Plum is the key fruit aroma, and that's followed by a tight, firm body with toasty oak, black fruit flavors, herbal notes and peppery spice. Quick and a touch hot on the finish.
The tough, earthy taste of raw mushrooms makes this Pinot less than lush. That's despite some good Lifesaver candy raspberry flavors. The grapes are from the estate vineyard, in the Petaluma Gap. Cold vintage, cool growing area, slightly unripe wine.
The Touriga Franca is the most widely planted red vine in the Douro, giving, as here, a ripe and fruity wine that is full of red fruits that come right to the fore. The tannins are there in background to give the structure, while it is the exuberant fruit and acidity that dominate. Drink from 2018.
The traditional aging on the lees has given this wine its rich floral character. It is a ripe wine, with apple fruit and a smooth, creamy texture. The wine is ready to drink.
The traditional grapes of Valpolicella (Corvina, Rondinella and Molinara) are blended with 10% Barbera, giving this an added touch of crisp acidity. The simple nose shows notes of wild berry, toasted almond and cola.
The traditional skittle bottle shape always looks attractive on a summer table. This soft wine with its red currant and strawberry flavors is just right as an apéritif, lively and bright with acidity to cut through the fruitiness. It is ready to drink.
The translucent color and light body warn against aging this wine, but why would you want to? It's delicious right out of the bottle. Rich in black currant, cherry, violet and cedar, it's a blend of all five of the classic Bordeaux varieties.
The translucent violet tint this gives off is as attractive as the wine's concentrated bouquet of cassis, blackberry and earthy richness. It's big and bulky in the mouth, with rubbery, exotic flavors of blueberry and Middle Eastern spices like cardamom and cumin. This is a bold wine for fans of fruit-forward reds. Drink now–2016.
The treatment here is fermentation in stainless steel, and the wine shows ripe, tart, tangy fruit. Mostly melon and kiwi flavors, good weight on the palate, and little if any oak.
The Treehouse spent 18 months in 15% new French oak, and has light flavors of cherry and root beer. The tannins are earthy with astringent, green tea flavors, and a hint of stem in the finish.
The trick to a successful Zinfandel is to capture the grape's briary, brambly rusticity and lend it elegance and balance. This wine succeeds at that task. It's kind of a field blend with 25% of the wine made from what the winemaker calls “mixed blacks.” Whatever the varieties are, the wine is smooth, rich and delicious, showing complex wild berry, mocha, licorice, baking spice and sandalwood flavors. Should easily hold its own over the next 10 years.
The trick to getting a Cabernet Sauvignon this ripe and oaky is to provide balance, and in this, Écluse has succeeded. Made from 100% Cabernet, it's enormously rich in blackberries and black currants, with dark chocolate, licorice and spice adding complexity. The tannins are, in a word, gorgeous. With high alcohol, the mouthfeel has a Cognac-like warmth, but doesn't feel uncomfortably hot. Drink now for fresh fruitiness.
The trick with getting a Chardonnay this honeyed is to keep it balanced and make it finish dry. Lynmar accomplishes these tasks with dexterity. Partly because of the acidity, partly the stony, crystalline minerality. The wine is terrifically rich in tropical fruits, melons, sweet Meyer lemons and ripe summer peaches, with all the buttered toast you could ever want from oak. In lesser hands, it would all be too much.
The trick with growing Syrah in the Highlands is hitting the sweet spot between ripeness and its opposite. This bottling certainly achieves very fruity black currant, dark chocolate, pepper and root beer flavors that are delicious. It has a sharpness throughout that detracts from the lush feeling, but that sharpness may go away with some time in the bottle.
The trick with sparkling wine is to achieve finesse. This Pinot Noir-Chardonnay blend is too scoury in bubbles, giving it a rough feel. Nonetheless it's delicious and easy to like for its yeasty flavors of limes, oranges and vanilla honey.
The trick with Vognier is to take its exotic fruit and contain it with acidity and dryness. Swan's '09 accomplishes that task. It's big in tropical fruit and orange flavors, but crisp and minerally, and the finish turns dry and clean. A beautiful restaurant Viognier.
The triple digit price is not a typo. This Chard is rich, ripe, high in alcohol and oaky, in the manner of the most opulent California Chardonnays. It holds concentrated tropical fruit, honey, butterscotch, toasty oak and cream flavors. With good acidity, it is ready to drink now.
The tropical-fruit aromas set the scene for this ripe apricot and peach-flavored wine. The palate shows rich fruitiness contrasted by a green, herbal edge. Drink now.
The tropical nose on this wine is inviting at first, then seems sweet, with aromas of Key lime and guava sorbet. Fruit-punchy flavors pop on the palate, where honeydew melon, peach, apple juice and tuberose battle for attention.
The Tuenge (tongue-GEE) Vineyard was originally Chehalem Mountain Vineyard, first planted almost 40 years ago. A complex nose of spiced plums and cherries opens into a fruit-laden midpalate, adding blackberries and a thin vein of citrus. Firmly tannic, this precise, sculpted effort brings a refined structure, with just a whiff of volatility.
The two-acre Clos du Chapitre vineyard is in the center of the Gevrey-Chambertin village. The wine is rich, full-bodied, full of red fruits, dark cherries and a rounded, perfumed character. It's powerful with its firm structure and complex balance between fruit and acidity. Drink from 2017.
The two grapes are co-fermented with native (wild) yeast, in a 50-50 blend. Racy and textural, he wine shows impressive minerality behind crisp flavors of jicama, celery and green apple. The length and definition suggest that this wine may be cellared through 2020 or longer.
The two grapes here are more commonly found in the Douro. Here in the south of Portugal, they give a softer character—less mineral more ripe apple and pear fruitiness. The aftertaste does keep the delicious wine bright and lively.
The two grapes in this blend create a finely structured wine full of tannins that give shape and density to its young fruit. Blackberry flavors dominate—they are cut with acidity and filled out with dense tannins. The wine needs to age further, so drink from 2017.
The two grapes that represent the pride of southern Italian winemaking—Fiano and Greco—are blended here to produce a creamy, rich white wine that will pair well with steamed lobster or crab. Beautifully balanced sensations of acidity and spice appear on the long finish.
The two parcels that go into this wine have performed well in 2012. This solid, dense wine is firm with tannins and rich with red plum and berry fruits. It is perfumed, ripe and concentrated. With this structure and with the acidity, it will age, so drink from 2018.
The two signature white grapes of Côtes de Gascogne give a wine flavored with tropical fruit and honey. It is delicate, ripe and just off dry. The wine is ready to drink although it will be better at the end of 2015.
The two varieties show themselves in turn, with notes of fig complemented by herb, citrus and tropical fruit. The palate has tart, juicy grapefruit-like acidity and a stretched-out finish.
The Two Vines Chardonnay is simple, clean and reliable. Suggestions of green apple and white peach appear on the palate.
The two white grapes of the coastal Bairrada region in central Portugal are blended to give a ripe, crisp and creamy wine. Fragrant Maria Gomes is known as Fernão Pires in other parts of Portugal. Its acidity fits perfectly into this smooth textured wine that is ready to drink.
The typical burly character of Trincadeira is evident here. It is smoothed by wood aging and given extra richness with the powerful berry fruits and dark tannins. An attractive, early drinking, juicy wine.
The typical Côtes de Gascogne blend of Colombard and Sauvignon Blanc, this is crisp, brightly herbaceous, hinting at peach as well as lime juice. It is fresh, clean and deliciously fruity.
The typical citrus and bright fruits of the Arinto grape shine in this wine. It is lively and fruity with pear and kiwi flavors. A touch of wood adds a richer side to the wine. Drink now.
The typical field blend from Vienna, full and deliciously spicy. It has elegance and style, a wine that waltzes across the palate, offering hints of lychee, pear and crisp citrus all finely integrated by tangy acidity. Screw cap.
The Tyrrell family was excited about its 2014s when I visited there earlier this year, and this suggests their ebullience is well founded. The aromas are fresh and floral, loaded with cherry-berry fruit and a hint of cracked pepper, while on the palate, the wine is medium bodied and supple, with a long, peppery, silky finish.
The Uccellina Nature Reserve is one of Italy's most beautiful parks. In the spirit of this territory, La Selva is a spicy, sun-ripened wine, with black fruit and prune notes. The tannins of this organic selection are smooth and soft.
The Ukiah Valley gets hot, no doubt, but 15.8% alcohol on a Mendocino Cabernet is still hard to take. This wine is very tightly wound, a little hot, a little flabby with a minty, cedar nose and flavors of blackberry and chocolate that eventually come through.
The ultimate in spice and sweetness, this unctuous, full-bodied wine has developed a beautifully, smooth, honeyed texture that envelops and balms the palate. Yellow fruits are delicate in background, along with a touch of acidity. It's a wine to drink now.
The ultimate patio/terrace wine has been found, and it's Urban from O. Fournier. True as can be, with lychee, acacia and green melon aromas and flavors, this wine is plump but refreshing, with honest Cafayate character. Maybe the best under-$10 white wine being made in Argentina.
The ultra-steep Kirchberg de Barr vineyards can give ripe wines such as this from its great exposure. The wine has a ripe character, the yellow fruits cut through with lively acidity, a perfumed character. Fruity, likely to age over the next 3–5 years.
The ultralight color portends a light wine with pear and apple fruit, plenty of flowery sweetness and a surprisingly full, fresh finish. It's not a bad little wine, given its modest aspirations.
The Ulysses red has been the main calling card for this winery, and it is a distinctive wine that expresses the complexity—with no herbs barred—of Yakima Valley grapes. Woven into the heart of the wine are threads of herb, olive, pea vine and other green notes, but there are also black cherry and cassis flavors. It's balanced and proportionate, closer to a true Bordeaux-style blend than most Washington efforts.
The Umpqua Valley is carving out a reputation for producing many of America's finest Tempranillos. Here's one to add to your list. Plummy, bloody and meaty, it captures the essence of this Spanish grape. The cherry pastry core is cloaked in smoke and dotted with white pepper. The finish has an appealing, softly leathery grip.
The under-$10 high scorer is fast disappearing, so take a good look at this young, jammy Tempranillo-Shiraz blend that hits nicely with ripe boysenberry and black plum. The Shiraz seems to have darkened the wine, and the mouthfeel is ripe and lush.
The underlying Chardonnay is dry, brisk in acidity and interesting in mineral-driven citrus and tropical fruits. It's also very leesy and creamy, which lends a savory-tart roundness. Drink now–2015.
The underlying fruit has flavors that veer toward green apple tart, with the baked, sweet taste of pie crust. Acids are crisp and uplifting. A generous overlay of oak and lees adds the final touches of buttercream and a rich texture to this nice, foodworthy wine.
The underlying wine here is fine, crisp and minerally, with green apple fruit. Lots of new oak, however, sticks out, in the form of buttered toast and butterscotch.
The underlying wine is fine, with brisk, cool-climate acidity framing peach, pear and pineapple flavors. But the oak layering tastes weird and unnatural, almost sweetly medicinal, which drags down the score.
The underlying wine is thin in fruit, so what stars is oak, with its toasty, caramelized aromas and flavors. It's also fiercely tannic. You'll find some briary blackberries and blueberries, but the wine illustrates why Petit Verdot is best used as a blender.
The underlying wine, before the winemaker put it into oak barrels, was delicious in tangerine and pineapple fruit, brightened with brilliantly crisp acidity and a fine, steely minerality. The oak, which is modest, adds a richer coating of buttered toast. A great price for a Chardonnay this drinkable.
The understated but alluring perfume of ripe pear peel leads the nose of this wine. Its concentrated body has the lovely, peppery, yeasty midpalate feel that we always hope for in Grüner. Subtle, light, savory and fresh, it finishes dry and zesty.
The undesignated Pinot from Felton Road is normally a pretty approachable bottling, but in 2000, it's a big, brooding wine that needs time to unwind. Complex aromas of chocolate, dark plums and smoke are complemented by a hint of root vegetables. Finishes with notes of coffee and tart cherries.
The unfocused wine tastes soapy, with bitterness and little fruit. Not a wine to enjoy now or in the future.
The unfolding layers of aroma on the nose of this bottling—sesame, white pepper, rose and wild berry, to name a few—keep one coming back for more. The palate is textured and finishes on an uplifting note, showing raspberry, dried flowers, fresh herbs and a hint of menthol toward the end.
The unique flavors of this special block match pretty red-berry fruit to aromatic suggestions of potpourri and bouquet garni. It's detailed and nicely knitted together, with a pleasing hint of coconut carrying through the finish.
The unique nose of this wine shows crystalline lime candy and nectarine flesh, along with a sharper yet plush tangerine blossom aroma. The palate plays the cut-grass note with pride, offering bell pepper, jalapeño, green peppercorn and kaffir lime flavors, sewn together with a tightly wound acidity.
The unique nose on this wine—which is comprised of cherry, chocolate and warm spice aromas—is followed on the palate by a delicate wave of cherry, raspberry and vanilla. It's balanced, but has a sweet touch.
The unmistakable yet subtle notes of rose water appear as though they were drizzled over ripe juicy peach flesh. The palate boosts these generous fruit flavors with soft and measured residual sweetness. The medium-dry body is gentle, supple, fluid and generous but punctuated with sprightly, aromatic citrus to strike a harmonious balance. The finish is subtle, clean and perfumed with rose petals. Drink now through 2030.
The unoaked style is readily apparent on this bottling. Fresh and bright green aromas outdo the more savory ones, conveying Anjou pear, jasmine and light apple cider on the nose. Green apple and more pear show on the palate, with a pithy apple-skin flavor providing tang to the slight acidity.
The unusual aromas on this wine are a confounding mix of fusel oil and grass, much like a Sauvignon Blanc. The wine has noticeable residual sugar as well. This seems way out of any varietal norm for Oregon Pinot Gris, but other than that, it's perfectly quaffable.
The unusual but inviting medley of aromas include Mediterranean herb, sea salt, oregano, citrus and dried yellow flower. On the round palate, a saline note backs mature pear, creamy yellow apple and nectarine zest. It closes on a buttery note.
The unusual name (the donkey's back) refers to the shape of this premier cru vineyard which is high up the slope of Meursault. The wine itself, from vines owned by the Leflaive family, is in a rich yet structured style. It has great spice and toast as well as stylish crisp fruits and great acidity. The minerality and the texture will certainly allow the wine to age, so drink from 2020.
The unusually low finished alcohol suggests grapes picked a bit early. Scents of violets and light flavors of purple plums give way to an herbal midpalate, with streaks of graphite and bitter chocolate. The tannins are stiff and assertive.
The upside of the recession is that wines this good are being sold for lower prices, which is great news for consumers. This Cabernet, basically a négociant's blend, is really delicious. It's rich, dry, tannic and lush in blackberry and cherry tart, chocolate and smoky cedar flavors.
The Ursa blend is about 40% each of Merlot and Cabernet Franc, with Malbec and Cabernet Sauvignon filling out the rest. Unsurprisingly, there is a forceful streak of herbal flavors running through this wine. It's more focused on the palate than the Star, with riper flavors of blackberry and bramble, albeit with plenty of pepper and stem.
The use of 100% Syrah gives a deep pink color that borders on purple. Aromas are rather strong too, with the flaky, buttered crust of a hot cherry pie running into the more bitter elements of citrus rinds. Those characters play leading roles on the palate as well, cherry candy toying with just-ripe grapefruit, providing tensions that keeps the sipping interesting. Just 72 cases produced.
The use of 75% new oak applies a thick coating of vanilla over the fruit, which nonetheless is in plentiful supply, sweet, sappy and delicious. Immense black cherry and cassis turns a bit liquorous in the mouth, with streaks of tobacco, lots of vanilla and some finishing heat.
The Val di Cornia Suvereto appellation may not be recognized much abroad (or even in Italy), but it is definitely worth keeping an eye on. This blend of Cabernet Sauvignon, Merlot and Sangiovese is rich, soft, and medium in intensity, and it offers great balance between the red fruit and dark spice components.
The Valdinara is a soft, seductive wine showing plenty of jammy fruit, and a pleasant smoky spice. On the finish it is a touch stemmy, but it is so slight that it adds an exotic edge to the wine. Pleasant, not very intense and easy to like.
The Valencia region has never been known for world-class wines, but this is exemplary. Aromas of sweet plum, boysenberry, blueberry and minerals lead into a structured, full-bodied palate with wild berry, cassis and herbal flavors. A lively palate is the antithesis of shy, while firm acidity keeps this fresh. Drink through 2018.
The valley is in a remote, warm part of Napa County. The wine is quite good. Rich and softly opulent, it offers waves of red cherry, raspberry, chocolate, orange tea, anise and Asian spice flavors that go on and on. Not an ager, but delicious now and through 2011 or so.
The value bottling from this producer, this wine bursts with pretty scents and raspberry fruit flavors. It carries a nice hint of citrus tang, and still lighter notes of mocha and caramel. Modest in proportion, but generous in flavor, it's ready for immediate enjoyment.
The value to be found in Costières de Nîmes from the 2013 vintage is impossible to overstate. This certified organic blend of Syrah and Grenache blends cherries, olives and hickory smoke into a silky-textured, medium-bodied wine that's available for a relative pittance.
The Van Zeller family has been in the Douro since the 18th century. This wine, which has some firm tannins as well as generous red berry fruits, is ripe, full-bodied while also having a firm structure. Ready to drink, it will also age, so drink until 2020.
The vanilla and cookie-dough lick of toasty oak lends softness, warmth and spice to the red currant fruit of this slender, but elegant wine. Slightly more bottle age is needed for fruit and wood to marry completely, but it finishes with a wonderfully savory flourish of pepper and undergrowth. Ready from 2015.
The vanilla spice and smokiness of new oak dominates the nose, the palate however is subtle and smooth where dark berry fruit is edged by smoky spice. The fine tannins are still a little drying but there is an underlying juiciness that just spells joy in an elegant fashion. Ready to drink now.
The vanilla, cocoa and dark-fruit aromas show some volatility. The flavors are sweet and ripe, not quite able to stay in balance.
The vanilla, coffee, red apple and hay aromas are initially quite light and not fully in sync. The red fruit flavors are rich and full, pulling no punches.
The vanilla, cranberry, cherry and licorice aromas are elegant and light but seem ever so slightly dried out. Blackberry flavors stretch-out on the finish, with lightly dry tannins backing them up.
The vanilla, wood spice, anise, coffee and minced cherry aromas are still tightly wound but provide promise. Dark chocolate and cherry flavors stretch-out on the finish.
The varietal is unmistakable from this young vineyard, with notes of dried herbs intermingling with spice, toast and dark cherry, bringing a real sense of perfume. The palate displays a compelling sense of texture, deftness and freshness to the tart cherry and cranberry flavors with a finish that persists.
The varietal is unmistakable, with generous amounts of freshly ground black pepper along with lemon twist, herb and raw meat. The medium-bodied palate brings more of the same, with fruit and savory flavors that provide intrigue.
The varietal mix of this wine, which is undisclosed on the label, doesn't matter. All you need to know is that it's slightly sweet, soft and simple in citrus, pear and honeysuckle flavors.
The varieties in the blend include Grenache Blanc, Roussanne and Viognier. They come together to offer hints of pineapple, pear and citrus. There's a silky texture on the palate, then a clean, crisp finish.
The variety's requisite citrus and green aromas are on display, but they aren't very defined or exciting. Neither is the wet, chunky palate, which may be moderately fresh but doesn't offer much besides basic pineapple, kiwi and green melon. 270,000 cases made.
The variety announces itself with aromas of dark plum, fig, herbs and blackberry bud that enchant the senses. The fruit flavors are soft and plush, showing a dazzling sense of purity along with a finish that lingers. It flat out impresses.
The variety announces itself, with pleasing aromas of plum, boysenberry, black pepper and dried herbs. The flavors are elegant and show a dazzling sense of purity.
The variety is hard to find on this wine with aromas of tire rubber, barrel spice, green pepper and herb in the lead. It's medium bodied in feel, with soft tannins.
The variety is unmistakable here, with aromas of savory herb mixed with cherry and accented by sweet barrel spices. Flavors are light, dry and reserved in style, with abundant barrel accents that prove a bit distracting.
The variety is unmistakable on this wine with its aromas of mortared fresh herbs, flowers, dry chocolate and cherry. The flavors show a mixture of lightness, intensity and richness, along with a captivating sense of texture and acidity.
The variety is unmistakable on this wine, with its aromas of black currant, black cherry, dried herb and spice. The palate is fruit filled but well structured, with tart acids and a firm squeeze of tannin. Dark chocolate notes linger on the finish.
The variety is unmistakable, with aromas of coffee, earth and plummy fruit. Rich flavors display a mix of fruit and barrel (45% new French and American), making it a delicious find at this price.
The variety is unmistakable, with notes of dried herb, dark cherry and espresso. The jammy fruit flavors are rich, with lightly grainy tannins and coffee notes on the finish. It shows a fine sense of balance.
The variety quickly announces itself with aromas of dark cherry and dried herbs followed by generous barrel accents. The black-fruit flavors are rich but maintain balance, with a persistence that impresses.
The variety seems to get lost in the aromas, with light notes of lees, stone fruit and almond. This wine is full in feel, with elegant peach flavors.
The vast 300-acre estate of Château Bonnet in the heart of the Entre-deux-Mers produces a deliciously reliable, good value wine every year. This brand-new 2008 shows some lively yellow fruits as well as a strong citrus element. It has vibrantly fresh, pure fruit and is ready to drink now, but can age for a year. Screwcap.
The vast amount of complexity in this makes it a Cabernet Sauvignon on steroids. The acidity is mouthwatering, the tannins are hard, the oak is pronounced and the alcohol is evident. This wine is a fruit orchard in a glass, bursting with ripe blackberries, plums and cherries. The parts haven't begun to knit together, but six years in the cellar will allow them to begin the process.
The vast region of La Mancha is on the prowl in the 21st century, and wines like this won't hurt the region's improving reputation. The nose here is fresh and loaded with berry sweetness and accents of cinnamon and forest floor. The palate is round and chewy, with plum and berry flavors. It's richer than many so-called alta expresión wines, and the structure goes way beyond that of most under-$10 reds. With some airing and good food, it's a certain winner.
The velvety approachability of this soft, supple wine belies a strength and sophistication always at the heart of this producer's wines, an intensity of flavor and power that commands attention. Black currant, black cherry, sage and smoky oak ride atop an underground of black pepper, combining ultimately into a tantalizingly juicy package. Drink now through 2023.
The velvety mouthfeel provides much of the draw on this Rhône-inspired blend that offers notes of celery salt, orange peel, smoked meat and barnyard. Like many European wines, it doesn't come off as entirely clean, but here it only adds to its appeal.
The Verbena Brunello Riserva is a serious and austere wine with sophisticated notes of mature fruit, spice, cedar wood, leather and tar. There's good density and weight here to pair with grilled meat. The wine offers sweet, chewy tannins over dense texture. Drink after 2015.
The very fine Allen Vineyard, on Westside Road in the tenderloin of the appellation, has produced a high-quality Chardonnay that is capable of some bottle aging. Dry and savory, it shows a strong mineral component to the pie filling limes, lemondrop, apple, fig and roasted hazelnut flavors. Should develop before fading, over the next 5 years.
The very gentle but seductive notion of sun-ripened red-cheeked mirabelle plums radiates like sunshine from the glass. With a further sniff there also is peppery greenery: yarrow and hay. The palate also unites this friendly fruit with the savory spice of these herbs and comes in a light-footed, compact and fresh package that just dances on the tongue. This is deceptively frivolous Grüner with a seriously delicious concentrated core.
The very hot vintage took its toll on this 100% varietal Syrah. While it's nicely dry, with a finely tannic structure, it tastes a bit soft and hot. The cherry and blackberry flavors have a dessicated, raisiny edge. Drink now.
The very intriguing nose of this bottling by a winery that explores all types of Pinot Noir sites and styles shows sarsaparilla, sandalwood, incense and fresh boysenberry aromas. The palate is all about freshness, with blackberry and black raspberry flavors lifted by anise, peppercorns and wild thyme. Great depth and verve throughout.
The very inviting nose on this offering combines boysenberry and peppercorn with richer aromas of baked goods sprinkled with mocha, vanilla and caramel. There is a refreshing tartness to the palate and edgy firm tannins presenting black-plum-skin and brioche flavors. It needs a little more time in the bottle.
The very limited reserve bottling sees two years of barrel age in 100% new French oak. In this vintage, there isn't quite enough fruit ripeness to match that treatment. The light elegant fruit flavors of pomegranate and wild berry are a bit overpowered by the darker smoky oak flavors. A stiff streak of espresso runs through the finish. Best to drink this now through 2020.
The very local Tamarez grapes make an appearance in this lemon-colored and flavored wine. It is fruity, soft and bright with acidity. Drink now.
The very pure scent of freshly cut Conference pear subtly presents itself on the nose. The palate continues in the same, friendly and evocative vein, adding notions of ripe stone fruit, subtle melon hints and a creamy, textured core of exquisite elegance. Cream and fruit vie for attention—but remain slender, citric and toned until the echoing last note.
The very pure scent of green Conference pear peel rises from the glass. It is soon tempered by peppery yeast notes, but characterized throughout but that dual nature of freshness and the plumpness of rounded yeast. This contrast provides interest and makes this rather moreish, especially once you've savored the long spicy finish.
The very reliable but little-known house of Ehrhart turns in a true stunner with this Riesling from the Schlossberg vineyard. Subtle but gorgeously complex notes of honey and orange peel serve as the opening act. The off-dry palate displays intense notes of ginger and candied fruit. This wine is both powerful and pure.
The very ripe and sweet cherry aromas and flavors bear handsome notes of tarragon and smoke. Full and round on the palate, this wine displays a lengthy finish with dark cherry, bitter-chocolate and herb flavors. Quite appealing now and very easy to get comfy with.
The very slightest touch of honey plays among the citrus notes on the nose. There is a touch of yellow pear but the streamlined palate is guided by a seam of lemon zest, smoke, pear and citrus keep echoing each other beautifully. Will benefit from two to three years of bottle age.
The very tannic '05 reserve is a blend of Petit Verdot, Cab Sauvignon, Merlot and Cab Franc. It's fleshy and rich in blackberry, cassis and tobacco flavors, with lots of new toasty oak, and there's something meaty, like ground hamburger with a splash of tamari. Utterly delicious and very fine, this low-production bottling should evolve over many years.
The veteran San Luis Obispo-based winemaker heads south to the historic vineyard to produce this wine. A wildly dynamic nose suggests unripe lemon skin, pencil lead, oak and smoky wisps of a beach campfire. The woody, cedar element—though not really oaky—provides an intriguing palate of pencil shavings, green pear skins and lime pith.
The veteran winemaker's blend of Grenache Blanc, Marsanne and Roussanne shows yellow melon, caramelized pear and a touch of marzipan on the nose. The pleasant flavors touch on all those scents as well as baked apples, but are hinged on a grippy texture and a tingling acidity.
The vibrant, opaque purple color of this wine attests to its good concentration. The nose shows attractive notes of cherry cola while flavors on the palate are disappointingly diffuse, reminiscent of a red berry soup. The soft, sweetish palate with velvety tannins finishes a bit short.
The Vidal Gold Icewine starts with an enticing nose of tropical fruit, honey and spice. Mouthfilling, intense flavors of peach, mango and apricot follow, balanced by crisp acidity. Clean but complex, the wine unfolds extravagantly on the palate. The wine can age and will intensify as time passes.
The Vigna Gattera cru produces elegant wines with immediate floral notes of blue flower and violet. Those aromas are followed by red fruit and spice with distant smoke and mineral. This wine is very much enhanced by the beauty of its mouthfeel, which is silky. Delicious.
The Vigne de l'Enfant Jésus is a 10-acre parcel in the heart of the Grèves vineyard that once belonged to Carmelite nuns. This vintage, while marked by acidity and soft fruit, does have a firm edge of dark tannins, filled out with plum and red cherry flavors.
The Vigneto Cerequio cru has produced remarkable results in 2004 for all the producers who farm here including Batasiolo. This wine offers bright notes of cherry and blackberry that are followed by warm tones of vanilla, spice, licorice and smoke. It's got a lot going on in the mouth thanks to the wine's lively flavors and firm consistency.
The Vignobles Bourdillas brothers' wine is fruity with black currant fruits and bright acidity. Fresh with a crisp texture and light tannins, it will be ready to drink by 2017.
The Vila Santa Reserva boasts wood aging as well as lush, rich fruitiness. The touch of woody spice emphasizes the green- and white-fruits that give this rounded wine a full texture. There is a plush feel that promises some aging, although the wine can be enjoyed now.
The village of Clisson is the home of the Perraud family and also its own mini-appellation. This rich wine is full of fruit, developing a nut and pepper character that adds complexity. It is a well-balanced wine, still with its acidity and a crisp lemon aftertaste. Drink now.
The village of Gamlitz is dominated by the Kranachberg vineyard. The example from Sattlerhof shows the natural tropical richness from the warm soils. There is a herbal character to go with the more spicy, fruity. A mineral texture at the end gives bite. Glass stopper.
The vines around Chiroubles are some of the highest in Beaujolais. That gives wines with a structure, although here, this structure has been lost in the heavy fruit. It is very full, rich and with black-cherry flavors. Drink from 2017.
The vines around the showpiece castle of Cléray have produced a crisp, lemon-scented wine that has a tight mineral edge to point up the ripe apple and lime fruitiness. Drink now.
The vines behind this wine were planted in the 1960s and 1970s, qualifying them as old in the Napa Valley. Winemaker Lisa Warner uses native yeast as well as one from Montrachet to craft this muted, nutty Chardonnay. Richly textured it is otherwise awash in high-toned citrus, both lemon and pineapple.
The vines date back to 1974, and there are suggestions of old-vine complexity throughout. The nuanced flavors mix Meyer lemon, apricot, peach and papaya, with defining acidity that is almost sweet rather than tart. A streak of minerality zips through the finish.
The vines from which the fruit for this wine were sourced are, on average, 15 years old. Aged primarily in French oak, this concentrated wine shows fine depth, with an emphasis on black cherry and cassis flavors. Full and ripe, this well-structured effort has the balance and polished tannins to be cellared for a decade, at least.
The vines go right into a layer of chalk, giving this wine a strongly mineral character. It is tight, nervy and steely in character. It's very textured and sophisticated, with crisp lemon and green apple flavors. Drink from 2018.
The vines here have produced a 2009 that is hugely ripe, rounded and concentrated. With its sweet wood and vanilla flavors, with balancing apple and apricot fruits, it's a wine for pleasure soon, but it will also age.
The vines of Casal Branco are planted in what was once the falcon hunting grounds of the Portuguese kings—hence the name of this wine. It's a big, bold wine with flavors of mint and black fruit. It shows its wood aging in the smooth texture and touch of spice that give it a harmonious, rich aftertaste.
The vines of Saint-Tropez are often within sight of the sea in the hills above the famous resort. This single-estate wine from a property managed by the Saint-Tropez cooperative contrasts fresh fruit and acidity with a generous ripe texture. It is soft, fruity and ready to drink now.
The vines of this estate are in the Médoc village of Lamarque in the Moulis area between Margaux and Saint-Julien. This second wine of Chateau du Cartillon is light and fruity with some black currant flavors along with acidity and a smoky touch. It is a juicy wine that will develop quickly. Drink from 2019.
The vines, over 30 years old, deliver layered, racy, detailed flavors. German in style, the wine is loaded with citrus rind, honeysuckle, peach and lemon, finishing with minerals and a lick of honey. Intense and tightly structured for aging.
The vines, rare in the Wachau, were planted because the family liked to drink Sauvignon Blanc, a simple explanation for a wine that is fresh, green and balanced between herbaceousness and tropical fruit flavors.
The vineyard-designated Grenache grapes are given a whole-berry press before fermenting in stainless steel, encouraging the lithe strawberry and watermelon essence of this wine to sing unabashedly, adorned by supporting minerality and an overall lightness of being. This is a lovely sipper for all manner of moments.
The vineyard-designated wines from Novelty Hill consistently reflect the site in terms of a deep-seated earthy, herbal character. It's quite like a modern Bordeaux, taking the cassis fruit as a base and cloaking it with toasted flavors from earth and barrel.
The vineyard around the renaissance palace of Bacalhôa was first planted with Cabernet Sauvignon in the mid-20th century. The estate continue to produce an exemplary, memorable wine. This latest release is full of tense tannins, black currant fruit and acidity and a smooth texture from the wood aging. It is a wine for holding, so drink from 2017.
The vineyard bears only a Monterey appellation, but the location is strategically close to both the Santa Lucia Highlands and the Arroyo Seco. The wine is quite good, racy in acidity and dry. It offers complex flavors of strawberries and cherries, with earthier notes of sautéed wild mushrooms and mulch. A real success, and a wine that will pick up bottle complexity over the next 4–5 years.
The vineyard could qualify for a Sonoma Coast appellation, being in a very cool location. The vintage also was a chilly one. The resulting wine is not opulent. It has a peppery, minty dryness and acid-edged tannins, with only suggestions of cherry fruit. Clean and proper, but feels like an off-vintage Pinot.
The vineyard for this 100% Grenache is certified sustainable, organic and Biodynamic. Bright and light in strawberry and mint, the wine has a strong herbal component intertwined with tartness and tingling acidity.
The vineyard from which this wine is sourced sits along the Gualala River in view of the Pacific Ocean, enjoying coastal weather and elevations of up to 1,100 feet. Baked blueberry pie laced with clove is the first impression, supported by bright acidity. Exotic in profile, it imparts cedar and tea notes, its tannins fine yet tenacious.
The vineyard has been a consistent source of good to great Pinot Noirs for Paraiso winery. Now La Rochelle dips into it, with successful results. It's a dry, elegantly silky but complex wine, with an array of cherry, raspberry, rose flower, cinnamon spice and smoky vanilla flavors, heightened with crisp acidity. Drink now.
The vineyard has been a fine one over the years for MacPhail and numerous other wineries. This '11 is dry, delicate and rich. With plenty of new oak providing smoky wood notes, the underlying raspberries and cherries have a roasted edge. Enjoyable now, it will gain traction through 2020.
The vineyard has been a Zinfandel source to St. Francis, as well as other wineries, for years, but this is St. Francis's best in a decade. The wine is fantastically concentrated in dried blackberry, blueberry, dark unsweetened chocolate, tobacco and elaborate spice flavors. Defines complexity in Zinfandel, although the very high alcohol will bother some people.
The vineyard has been source of good Zinfandel for V. Sattui, and this is their best yet. The wine is enormously rich and ripe in berry, cherry, currant, mocha and pepper flavors, but its structure really warrants attention. Perfectly firm tannins, fine acidity, and a touch of minerality gives the wine grounding. The alcohol is high, but in keeping with the wine's expression.
The vineyard has been source to Pinot Noirs from Copain and Drew, and this one, from Winemaker Jon Grant shows a somewhat Cabernet-esque interpretation. The wine is dark, tannic and medium-bodied, and quite extracted in the flashily ripe cherry and cola fruit that Monument Tree ripens so well in a cool, long hangtime year like 2010. Despite the richness, this is an elegant, ageworthy wine, whose low alcohol will delight many who critique California Pinot Noir for clumsiness. Give it at least six years in a good cellar.
The vineyard has been source to several wineries including Conn Creek, who had a successful 2002, but this '04 is a let-down. Despite some decent black currant and oak flavors the wine feels tannicly sharp and astringent, without charming softness, and does not seem capable of improving in the cellar.
The vineyard has championed Pinot Noir in this unlikely location in inland Mendocino County, and now De Loach successfully takes up the cause. Their '06 is gently soft, silky and dry, with deep flavors of cherries, currants, raspberries and chocolate, finished with a fine layer of oaky vanilla.
The vineyard has had a long, checkered history, and Byron has dipped into it for many years for Pinot Noir that's almost always compelling. Their ‘06 is a dark, full-bodied wine. It's dense in young, jammy black cherry and mocha fruit and very spicy. Feels dramatically rich and complex, and should develop bottle nuance over the next six years.
The vineyard has had a mixed record of producing reds, usually expensive, not always great. This Syrah is too sugary sweet, with jammy berry and fruit flavors and lots of caramelly oak.
The vineyard is a fine one, the fruit source for highly regarded Pinots from Tandem and Bailiwick's own Silver Pines label. The wine is dry and silky, with strong acidity and tannins that currently render it tough to appreciate. Give it 5–6 years to let the raspberry and cola flavors integrate with the oak.
The vineyard is a great one, but this Chardonnay tastes way too oaky. It's swamped by buttered toast, vanilla and butterscotch flavors that barely give the underlying pineapple and lemon fruits a chance to express themselves.
The vineyard is famous for producing ripe, luscious Pinots stuffed with massive fruit. Many wineries have dipped into it over the years. Krutz's rendition is dry, balanced and full-bodied, with relatively high alcohol framing raspberry, cherry, cola, red plum, exotic spice and sandalwood flavors. It should age well through 2020–2022.
The vineyard is far better known for powerful, concentrated Pinot Noir, and this Chardonnay shares those characteristics. It's a big, fruity wine, not showing much finesse, but plenty of sheer magnitude. Brims with tropical fruit, apple, exotic spice and oak flavors that finish dry. Could do interesting things over the years.
The vineyard is great and famous, yet the wine doesn't exhibit its best qualities. It's soft and rather direct, with flavors of cherries, raspberries, orange rind and cola, accented with sweet smoky oak. Good and silky, but could come from anywhere.
The vineyard is high up the slope, giving this wine that has good acidity and crispness. The acidity is light and bright, while the texture is concentrated and mineral. It is going to develop as a fine, ripe wine. Drink from 2018.
The vineyard is in a cool area of this sprawling appellation southwest of Sebastopol, but the heat of the vintage shows in the wine's relative softness and ripeness of fruit. The cherries, raspberries and dates are almost, but not quite, cooked, bringing to mind a Fig Newton cookie. Scores high on the deliciousness scale, but it's not a wine for the cellar. Drink now.
The vineyard is in a cooler area of Napa, and the wine seems to have been the victim of the chilly vintage. Flavors of blackberries have vegetal hints that are distracting.
The vineyard is in a cooler part of the valley, and shows its terroir in the acid-driven sour-cherry candy and persimmon flavors. The texture is delicately silky, and the finish is complex in spices, with that acidity lingering long. Cellar it until 2018, at the very least.
The vineyard is in a theoretically warmer part of the valley, in the Windsor region, but somehow, there are unripe notes here. Despite some sour-cherry candy and pomegranate flavors, there's a green streak of asparagus. Drink the wine soon, as it's not an ager.
The vineyard is in a very cool, damp part of the valley, and this particular bottling always shows a dry finish, considerable tannins and an earthiness not found in warmer parts of the appellation. This 2008 follows those lines. It has a dense core of sour cherry candy fruit, with some superripe currants. Will age interestingly over the decade.
The vineyard is in a warmer part of the northern valley, and yet it shows brisk acidity and the cool-climate apricot, lime and white peach flavors of a long hangtime region. It's a fine Chardonnay, oaky and buttery, and provides pleasant drinking now.
The vineyard is in a warmer part of the valley, and the wine is a bit rustic, lacking some delicacy. But it has deeply delicious raspberry and cherry pie filling flavors, with earth and licorice notes elaborated by smoky oak. Give it a good, long decant.
The vineyard is in Coombsville, a cool part of the valley that recently received official recognition as an AVA. The wine, which was made from 100% Cabernet, is soft, sweet and oaky, showing simple blackberry, cherry and anise flavors.
The vineyard is in Green Valley, the coolest part of the appellation. You'll find very high acidity and an austere, elegant wine in this extremely low-yield Pinot Noir. The flavors are right on the edge, balancing less ripe peppermint and tannic Chinese-tea notes with richer cherries and raspberries. This is really a thrilling young wine, and while it may hold for years, it's best now for its tense youth.
The vineyard is in Rutherford, and the wine shows the dusty tannins that this commune is famous for. They're an integral part of the palate experience, along with lush, plush blackberry, plum, charred meat, dark chocolate, black pepper and anise flavors. Impressive for the way it tackles Petite Sirah's rustic character and imposes true Napa elegance. Drink now–2017.
The vineyard is in Rutherford, and this 100% Cabernet does show the dusty tannins for which the commune is known. It's also very ripe and exuberant, with tiers of black and red cherry pie, currant and oak flavors, as well as a delicious, earthy note of green olives. Forward now, but should gain in the bottle over the next 10 years.
The vineyard is in Santa Maria Valley and the wine's success is dependent on vintage conditions, just like in Burgundy. Past releases have varied widely. The '06 is right in the middle, a dry, silky wine with cherry, cola, crushed brown spice and anise flavors, but also with a heavy tug of baked fruit.
The vineyard is in Sebastopol, and the wine shows its cool origins in brisk acidity, a soft, delicate structure, and a peppermint and clove edge to the cherry fruit flavors. It's a fine wine for immediate drinking, and the price is fair.
The vineyard is in the Carneros district, which makes you wonder why the winery doesn't so identify it. The wine shows brisk, mouthwatering acidity and flavors that range from ripe tropical fruits through lemons and grapefruits to tart gooseberries.
The vineyard is in the Chehalem Mountains AVA, and here it yields an aromatic wine, with inviting suggestions of buttery cherry pie. It also offers blueberries, a touch of light herb and a deliciously smooth mouthfeel.
The vineyard is in the Chehalem Mountains AVA, though the label simply reads Willamette Valley. Light toast and dark fruits abound, with black cherry, char and roasted-coffee flavors leading the charge. Utterly delicious, this is a fine single-vineyard offering from Adam Lee. The barrel aging is subtle and complex, with a hint of coconut in the finish.
The vineyard is in the chilly Petaluma Gap, and you can taste the foggy influence in the brisk acidity and pebbly minerality that accompany ripe apricot, lemon, lime and orange flavors. Plenty of oak, too, which adds buttered toast and vanilla richness. It's a good Chardonnay for drinking now.
The vineyard is in the cool Edna Valley, and in this cool vintage, this wine has lots of bright, crunchy acidity. It's also bone dry. The flavors, of lemon, lime and tangerine zest, are accented with vanilla, toasted coconut and pepper-cinnamon. Clean and vibrant, this is ideal as a cocktail wine, or try with butternut squash soup with cilantro and crème frâiche.
The vineyard is in the cool, southwesterly Green Valley, and the wine shows brilliant acidity and tangy green apple flavors, enriched with spicy, smoky new oak. It's a forward, rather pushy Chardonnay, insistent in its New World assertiveness, but an enormously attractive one that calls for equally big foods, like lobster, or scallops in a coconut-curry sauce.
The vineyard is in the cooler Green Valley, although you wouldn't know it from the label. The wine shows considerable crispness and dryness, with moderate alcohol. There are some tabasco and balsam notes grounding the richer cherry and sandalwood flavors. It's enormously elegant, a smooth, complex, silky Pinot Noir that should develop through the next six years.
The vineyard is in the cooler Green Valley, and this Pinot shows its terroir in the vital acidity that brightens pure, intense cherry, blueberry and blackberry fruit flavors. It's an elegant wine, but tannic. Give it 4–6 years in the cellar.
The vineyard is in the coolest part of the Green Valley of the Russian River Valley. The wine, which is totally dry, is marked by brilliant acidity and long hangtime flavors of oranges, Meyer lemons and kiwi fruit, enriched by barrel fermentation and aging.
The vineyard is in the Eola-Amity Hills AVA, though the label does not indicate it. There is a welcome purity to the fruit expression, pretty cherry flavors with a suggestion of hard candy. Although it has light herb and stem highlights, nothing overshadows the lovely fruit.
The vineyard is in the heart of the Haut-Médoc, midway between Margaux and Saint-Julien. The wine is solid, dark and with plenty of firm tannins. At the same time, it has concentrated black fruits and a fine blend between black-currant acidity and ripe jammy fruitiness. Drink from 2020.
The vineyard is in the heart of the Rutherford bench. The wine is rich in fruit and tannins, but a bit clumsy, with a chunky, tannic mouthfeel and jammy, direct blackberry and blueberry fruit flavors. Not ready for drinking now, but well-made, and should age well, as Cabs from this stretch tend to have a long life.
The vineyard is in the interior part of the appellation, toward Carneros, and the wine displays the firm, acidic minerality of that cool, foggy region. It has fantastic limpidity. The oak is remarkable for the purity of vanilla and smoky honey, while the underlying flavors of Meyer lemons, pineapples, nectarines and kumquats are decadently good. A masterpiece of Chardonnay.
The vineyard is in the northwestern, coolest part of the Highlands, which is most susceptible to the chilly winds that blow in from Monterey Bay. You can taste the salty tang of the sea, and the wine certainly is high in acidity. It's also deep in cherry, raspberry, currant, cola and spice flavors. Delicious now, and should mellow over the next six years.
The vineyard is in the Oak Knoll District. The wine is dry and full-bodied, packed with ripe blackberries, black cherries and black currants, as well as toasty oak. A bit brusque in tannins at this young age, it should be cellared for a few years.
The vineyard is in the Santa Maria Valley, and the wine shows that area's crisp acidity, as well as long hangtime orange, Meyer lemon and golden mango fruit flavors. It's a rich, interesting wine to drink now.
The vineyard is in the Santa Rita Hills, and the wine impresses with the classic structure of this fine coastal appellation. It's big, fat and chewy for a Pinot Noir, but despite the size retains elegance due to the fine acid-tannin structure. With the massive currant, black cherry pie filling and carob flavors, it should soften for the next six years.
The vineyard is just east of the Silverado- Trail, below Dalla Valle and just up the street from Screaming Eagle. The wine, which is 100% Cabernet-, shows the intensely concentrated, ripe fruit of this neighborhood, packed with flavors of black-berry preserves, cassis liqueur and a touch of chocolate, wrapped into fine tannins and brightened by acidity. Give it at least eight years in the cellar.
The vineyard is legendary, but the brand has struggled to define itself for years. This 2010 is rich in raspberry, cherry and oak, but it is a little heavy-handed. After a brief decant, it's ready to drink now.
The vineyard is located between St. Helena and Calistoga, and the blend is just about 50-50 of the two Bordeaux varieties. It's a ripe, fruity, jammy wine with some sharpness in the finish.
The vineyard is located in the Chehalem Mountain AVA (not shown on the label) and reflects the dark, earthy characteristics of the region. Fruit is spicy, tart and tightly wound, mixing black raspberry, black cherry and a sip of Dr Pepper. That blackness continues with some licorice threading through the finish.
The vineyard is located in the Dundee Hills AVA (not shown on the label). There's a metallic edge to the flavors, starting with the nose and continuing on through the palate. Peppery black fruits are at the core, showing a rather hard edge at the moment. This might need a bit of extra aeration or cellar time to show its best.
The vineyard is located in the western part of Sonoma County, near the little town of Freestone. The cool 2011 vintage lends mouthwatering acidity to the wine, brightening flavors of red apples, pomegranates and persimmons. Right now, it's juvenile and tight, with primary fruits that are unintegrated with oak. Give it at least eight years in the cellar, and it could be going strong at the age of fifteen.
The vineyard is named for a 16th century archbishop whose jurisdiction in the Age of Discovery covered all lands discovered and to be discovered. This wine is soft with pear and peach fruit and light acidity. It is balanced and warm, its creamy texture giving an attractive roundness and smoothness. The wine is ready to drink.
The vineyard is near if not entirely within the Arroyo Grande Valley appellation, and it shows that region's tannins, acidity and ripe, long hangtime flavors. The balanced 2012 vintage has given it tremendously ripe cherry, raspberry, red currant and cola flavors, yet the wine retains an exciting sense of control and balance. Give it until 2018–2019 in the cellar to gain traction.
The vineyard is near Occidental, in the cooler southwestern part of the valley, and you can taste the fog and the sea and crisp nights in the acidity, like biting into a Gravenstein apple. Yet this perfect vintage has resulted in perfect fruit. It's hard to imagine richer blackberry, cherry and licorice flavors. Impeccable and impressive, but young. Best in the narrow window of 2011–2013.
The vineyard is near Sebastopol and the Green Valley, and the wine shows its cool-climate origins in the brisk terroir that gives the raspberry, sweet red cherry and persimmon fruit such bite. It's enormously attractive to drink now for sheer lusciousness, but has the integrity to age for 10–15 years, perhaps longer, depending on your taste for older Pinot.
The vineyard is near the northwest edge of the Sonoma Coast, a wild, rugged mountainous region whose personality seems stamped on the wine. It's enormously rich in Dijonesque fruit, offering an array of red and black currants, cherries, pomegranates, anise, cinnamon and pepper. For all the opulence, the wine is dry and balanced. But it's just a baby. Hold until late 2010, if you can.
The vineyard is on Howell Mountain. It's an awkward wine, with lots to like, but some problems. On the plus side is enormous  cassis, cherry and chocolate fruit flavor and rich, fine tannins, and the 100% new oak seems proper given the wine's volume. But there's too much sugary sweetness in the finish, almost like a dessert wine.
The vineyard is on the Napa side of Carneros, and the wine shows ripe flavors of blackberry and black currant, with sweet vanilla and toast from new oak barrels. It's a dry wine that gives the impression of sweetness, and might benefit from a few years in the cellar.
The vineyard is on the slopes of the Massif des Maures, on the way to Saint-Tropez. This special cuvée is ripe and full in the mouth. It has a bone-dry texture, balancing fruit and spice. This serious wine will be ready from late 2017.
The vineyard is on typical steep slopes on the north bank of the Douro River with cooler corners for white wine. This wood-aged wine is in a bottle more suited to a liqueur and is impressively rich while preserving its cool feel. The mouthfeel has toastiness and ripe yellow fruits which are cut with a steely texture and pink grapefruit acidity. It's a wine to age, so drink from 2017.
The vineyard is on Westside Road, in the warmer part of the valley. The wine is gentle, balanced and immediately likeable for its array of raspberries, cherries and cola. Heat from alcohol makes it a little ungainly, and may limit ageability. Drink through 2019.
The vineyard is one of the better Chardonnay sources in Alexander Valley, and in this fine vintage it lends ripe pineapple, pear, Key lime pie and Mandarin orange flavors to the wine. Lots of toasty new oak adds buttered toast and vanilla, but the wood influence is in balance. Classic Burgundian-style California Chardonnay, rich and opulent.
The vineyard is one of the youngest at the winery, and the flavors reflect that, with bright, fruity, forward raspberry notes. It's lightly spiked with sweet baking spices, and makes a perfectly delicious choice while waiting for some of the winery's bigger, bolder 2012s to age a bit further.
The vineyard is owned by the Farrells, and is located in the Green Valley, the coolest section of Russian River. The wine is very bright in acidity and clean and clear in minerals, with notes of tart lemondrop, brioche and Asian pear. Lees add a distinct taste of yeast and a rich, creamy texture. Perfect with cracked crab.
The vineyard is planted to Dijon clones of Pinot Noir. The result is a concentrated, plush wine, herbal and savory with tightly hewn tannins, a tartness of cranberry and rhubarb, and a substantial finish of cinnamon, clove and darker fruit. The balance between the wine's richness and more ethereal components is nicely drawn.
The vineyard is relatively new, and the block from which this wine was made is entirely Dijon clone 777. It's a rich, fruit-forward wine, brimming with crushed cherry pulp and black raspberries, to which charred oak barrels have lent richer notes of mocha. The wine also is quite dry and acidic and even tannic, in Farrell's usual style. That should lend it ageworthiness.
The vineyard is severely vintage-dependent, with some years much better than others, but the superbly generous 2007 harvest has resulted in this delicious mountain wine. It's perfectly ripe, offering an array of blackberries, cherries and currants wrapped into beautifully mature tannins and grounded with a firm minerality. Defines the elegant concentration of a high Mayacamas Mountain Cabernet. Drink now and over the next 10 years, at least.
The vineyard is source of high-quality fruit, but also intense mountain tannins that require time to melt. Under those tannins is dramatically rich black currant and carob fruit flavor, easily big enough to sustain 100% new French oak. By 2009 this 100% Cab should begin to soften and sweeten, and it will drink beautifully for at least six more years.
The vineyard is south of the city of Napa, in a cool area, and the Merlot is traditionally ripe, dry and hard in tannins. The 2005 follows that formula. The new oak has not yet been integrated, and the wine is fresh, young and a little brash right now. But the tremendous heart of cherry, blackberry, chocolate and plum fruit suggests ageability.
The vineyard is the source of often very great wines along the Central Coast. It's a cool place, in sight of the Pacific, that in this case ripened the grapes perfectly while preserving vital acidity. That makes the citrus, fig and spicy vanilla flavors finish brilliantly clean and vibrant.
The vineyard is up in the Mayacamas between Spring Mountain and Sonoma Valley, and the wine shows quite a bit of power. Coming from this hot vintage, it's also very ripe and fruity, in a California way. But it's classically structured and dry, and the tannins are softly complex. This delicious, ageable Cab is a worthy followup to the '03.
The vineyard is, of course, in Oakville, which makes you wonder why they put the generic Napa Valley on the label. The wine itself, which is 100% Cabernet Sauvignon, is very dry and tannic. Flamboyant, too, with deep black currant flavors bathed in 100% new French oak. Feels lavish and important, but young. Better left untouched for 6–8 years.
The vineyard isn't well-known but deserves to be. It's down the hill from Bien Nacido, in the sweet spot of Santa Maria Valley. Loring's '06 bottling is rich and ripe in cherries, currants, cola and tobacco, but more than that, has a textural complexity that gives it great interest value. Should age, too. Drink now–2012.
The vineyard isn't well known, but it's on Pritchard Hill, near much more famous sources of Cabernet. It's a deceptive wine, so rich and flamboyant in sweet, jammy blackberries and cherries, chocolate and licorice, you want to drink the whole bottle. Yet it has the tannin-acid balance to age, possibly for a long time. Made from 100% Cab, yet produced in tiny quantities, it shows the Pritchard signature of youthful deliciousness combined with ageability.
The vineyard lies in the Occidental area, a cool part of the southern valley that's vintage-sensitive. The cold 2010 year has resulted in brisk, citrusy acidity that brightens persimmon, cherry and raspberry fruit flavors that are liberally oaked. Hard to say if the wine is a long-term ager, but it's fine now and will be until 2019.
The vineyard lies in the Van Duzer corridor, and the regular winds thicken the grape skins, giving chewy, astringent tannins. Tart plum and wild-cherry fruit flavors carry a peppery bite. The wine was aged for nine months in a neutral barrel of Oregon oak.
The vineyard lies just below the great white Grand Cru vines. It has something of the same power although in a more immediately approachable style. The fruit is juicy, crisp, open with generous white stone fruits and a lively line of citrus acidity. Drink this beautifully balanced wine from 2019.
The vineyard name is a combination of the two prevalent soil types, Nekia and WillaKenzie. Along with sweet cherry fruit comes a defining minerality—a streak of iron running through the heart of the wine. Balanced nicely, with gentle acidity and sculpted tannins. In the finish you pick up an elegant streak of green tea.
The vineyard name is a combination of the two prevalent soil types, Nekia and WillaKenzie. The Dijon clone Pinot is dark and pleasantly earthy, with core flavors of cassis and cherry liqueur. The earthy, slightly rustic tannins coat the throat, leaving an astringent, green tea residue, but the silky fruit compensates. This needs some further bottle age to really shine.
The vineyard needs a warm vintage to fully ripen, which 2010 definitely wasn't. The wine is acidic and green, with an ammonia edge to the pineapples, mangoes and limes.
The vineyard of gnarled, very old vines is on a picturesque stretch of West Dry Creek Valley road, and the wine shows classic old vine characteristics. It's enormously concentrated in berry liqueur, cassis, spice and mineral flavors, and the finish is impressively dry. The alcohol level is high, but that's what it takes to get a Zinfandel this ripe and delicious.
The vineyard of the beautiful Bacalhôa palace was planted with Cabernet Sauvignon many years ago. This complex and rich wine has power, concentration and delicious mature fruits. It is dense and fully developed now, a finely made wine.
The vineyard of the Giennois is close to the city of Orléans, making it the most northerly Loire vineyard. This wine with its cool, fresh character has a light tannic character and brings out red fruits as its biggest attraction. It has a fresh, crisp, juicy aftertaste. Drink now.
The vineyard of the medieval Château de Mercey has produced a fully structured, fully fruity wine in 2010. It has ripe berry fruits, layers of acidity and a firm core of tannins. It should age over the next 3–4 years.
The vineyard of this estate is shaped like an amphitheater facing south. The great exposure produces a full rich wine which moves easily between solid, dense and dry tannins and powerful black fruits. Together they make a ripe full-bodied wine that will age. Drink from 2021.
The vineyard of this estate, on the first slope above the River Loire, has produced a dry while honeyed wine. Fresh pear contrasts with lemon acidity and a light texture. The wine is ready to drink.
The vineyard produces everything from Pinot Noir and Sauvignon Blanc to Chardonnay and Syrah for the winery, with generally good results. This Pinot shows the exotic notes of wildland herbs and pine that so often show up in Fort Ross-Seaview Pinots. But it's also rich in cherries, and the acidity is just about perfect. With a delicacy of mouthfeel, it's a fine example of coastal Pinot Noir, but it needs time. Give it until 2020.
The Vineyard Select is made only on occasion. As in 2006, the cuvée includes a splash of Petit Verdot. From the extraordinary 2007 vintage, this wine has it all: depth, polish and panache. The richly fruity nose brings on the berries and cherries; they fill the palate and add layers of fig, plum, chocolate and coconut.
The vineyard sits at nearly a half-mile in elevation, and you'll find true mountain concentration to the blackberry jam, black cherry, raspberry, licorice, pepper and molasses flavors. The alcohol is quite high, but the wine feels rich and balanced.
The vineyard source for this tasty wine is farmed by a fifth-generation Japanese-American originally from California's Central Valley. Tightly wound in oak and tannin, it opens pleasantly to reveal a wealth of rose petals, earth and youthful ripe, dark cherry. With moderate acidity and body, it lingers on the palate.
The vineyard source is in the cooler part of the valley. The wine is nicely crisp, giving a refreshingly clean mouthfeel that balances the very rich, extracted pineapples, apricots, pears, green apples and peaches. Lots of new oak adds vanilla, butterscotch and sweet cream.
The vineyard sources for this Bordeaux-style blend—Champoux, Ciel du Cheval, Weinbau and Dineen—are impeccable, and represent four of the best AVAs in Washington. It's almost exactly half and half Cabernet Sauvignon and Cabernet Franc, and smells like beautifully ripe blackberries, boysenberries and cassis. It sets up in the mouth firm and textural, and adds layers of chocolate and baking spices as it winds through the finish. Not a soft wine, but more open and accessible than most vintages of Soos Creek.
The vineyard sources of Landmark's Grand Detour Pinot have varied, but the wine's quality is as high as ever. Made from five well-regarded properties, the '06 is intricately detailed, with complex flavors of dried cherries, red currants, mocha, licorice, sautéed mushrooms splashed with balsamic and smoky, vanilla-infused oak. The silky texture and spicy finish make it irresistible.
The vineyard sourcing here is half Le Bon Climat and half Bien Nacido. It's a fleshy, flashy Chardonnay, big and opulent, if a little obvious in crowd appeal. Shows rich, flamboyant pineapple, honey, vanilla, crème brûlée and buttered toast flavors.
The vineyard straddles Atlas Peak and the Pritchard Hill region, and this beautiful Cabernet shows its terroir in the firm tannins and ripe, complex flavors. It's high in alcohol, which gives it some heat, and it is rich in flavors of blackberry and cherry jam and cassis liqueur. Give it an hour or two in the decanter and drink now.
The vineyard surrounds a 14th century castle, built by the English. The wine from organically grown grapes, is rich and full. Still with some tannins while also with rich black fruits, it is structured, ripe and generous. The wine is ready to drink, although keeping it until 2017 will make it even better.
The vineyard was planted in 1853, so these are some seriously old vines, yielding seriously concentrated fruit. The briary, blackberry fruit is lavished with toasty, vanilla-scented French oak, which melds nicely into a full-bodied, slightly creamy-textured wine that avoids any sensation of warmth or heaviness. Drink now–2030. Frederick Wildman & Sons
The vineyard was planted in 1971; the old vines apparently didn't ripen all that well, as the finished wine, though dry, is only 11% alcohol. It's an odd bottle all around, with very low pH (2.77), tart and diffuse fruit, and no telltale markers for the variety. Two bottles tasted with similar results.
The vineyard was planted in 2002 and the fruit shows young exuberance, to judge by the purity of raspberry, strawberry and persimmon fruit, accented with oak. The excellent 2012 vintage brings a superb balance of acidity, and while there's some heat from alcohol, it's nothing that a superb steak can't handle. Give the wine until 2020 to let all the parts integrate and mellow.
The vineyard, high in the Mayacamas Mountains, is famous for the tannic quality of its red wines. You'll find this '08 Cab tough and astringent. But you'll also easily discover the vast richness of chocolate, cherry, blackberry and currant fruit, so deep and impressive, and the finish is totally dry and balanced. This Cabernet clearly needs time. Give it until 2014 to begin to come around.
The vineyard, long a source for Beringer's Cabs, is in the north-central valley, east of the Silverado Trail, just below Howell Mountain. It shows the hard, tough tannins of Cabs from that neck of the woods. Flavors of red currants, cherries and cocoa are rich and vibrant, but the wine is too astringent to open now. Hold until after 2010, and it should develop for an additional 6–8 years.
The vineyard, on Spring Mountain, has been the source of very good Cabs from both Marston and Beringer, and the '04 continues that tradition. Made in the modern style, this is soft and very ripe to the point of sweetness. But it pulls back at the last minute, allowing the cassis, chocolate and red cherry flavors to finish dry. Best with something simple, like a grilled steak.
The vineyard, which is in St. Helena, certainly yielded grapes that were ripe, to judge by this wine's flavors. It's gigantic in berries, cherries, mocha and spices that are jammy and sweet. The best thing about it are the tannins, which are smooth and complex. Give this flashy young Petite Sirah a couple years to integrate and mellow.
The vineyards of Marmande are on the north bank of the Garonne River, east of Bordeaux. This wine, produced by the cooperative from a single vineyard, is dense, concentrated and full of both fine fruit and tannins. It has juicy black fruits that are sustained by the dusty texture. The aftertaste with its acidity is fresh and fruity. Drink from 2018.
The vineyards of Quinta da Romeira in cool-climate Bucelas are the source of this elegant, fragrant wine. It has fine acidity, and apple and pear fruits. The Arinto grape provides a lift of freshness on the finish.
The vineyards of the 13th century abbey of La Ferté produces some of the best Givry. This wine has great structure with firm tannins, and also rich, juicy fruitiness that offers delicious acidity and a more solid base for aging. Drink from 2016.
The vineyards of the Benedictine monastery of Göttweig are now run by the Stadt Krems winemaking team. The quality is now impeccable, as this gorgeous, opulent Riesling shows. With weight and a fine balance between fruit and structure, this will age over many years.
The vineyards of this ancient castle in the Aube region have produced a a crisp and balanced rosé. It is tangy, with a dosage that balances the ripe fruit and tight acidity. A touch of minerality gives it a good edge. Drink now.
The vineyards of this estate are on a ridge overlooking the Garonne river. The wine is packed with black fruits and rich tannins. Still with its dry tannins, it has a ripe future of fruit and tense acidity. Produced by a group of 12 investors, six from Bordeaux and six from Burgundy, it is a serious wine, ready to drink from 2019.
The vineyards of this estate take their name from their hillside (Puy) position. The wine is still very young with its generous black fruits and acidity still bubbling with energy. With tannins in the background, it will be a wine that develops relatively quickly, certainly ready to drink by 2019.
The vineyards of this producer in the heart of Dão, close to Viseu, the capital of the region. This generous wine with its powerful structure and rich texture from the fermentation in stone lagars, is shot through with ripe black plum and damson fruits as well as acidity. It should age further, so drink from 2019.
The vineyards of Vendômois lie in the Loir valley and north of the Loire proper. That gives them an extra tang of coolness as well as intensity. This crisp, baked-apple and spice-flavored wine is delicious, fruity while also well structured. Drink this perfumed wine now.
The vineyards to the immediate south of Madrid rarely produce wines like this, which is a blend based on Cabernet Sauvignon. Fully toasted, creamy aromas of fine oak accent plum and berry scents entice the nose, while this feels fresh, fruity and structured. Saucy plum and berry flavors deliver a savory aftertaste, while the finish impresses via exquisite balance, elegant dryness and spicy fruit flavors. Drink through 2022.
The Vinhão's red juice gives this rosé its orange-pink color. It also produces the high acidity that marks this as a wine from the cool north. Light and fruity, it's ready to drink now.
The vintage as well as the vineyard gave this hugely rich wine. It has weight, concentrated fruit and toast flavors, the acidity on line right through the center. Peach, pineapple and grapefruit combine to give an impressive, textured fruitiness. Age for 2–3 years.
The vintage conditions led to a sharply delineated, acid-driven Pinot Blanc in 2013. Tart with lip-smacking flavors of gooseberry, lime and celery, it also features grace notes of fresh herb. The strong focus and tight persistence make this one to enjoy over through 2020.
The vintage has given a rich wine, one that is still young. Over the wood notes are ripe yellow fruits, orange marmalade and intense acidity. Age this concentrated wine for 2–3 years.
The vintage was a good one for all K-J's Cabernets, and this Grand Reserve offers lots of bang for your buck. It's full-bodied and dry, with rich blackberry jam, red currant, licorice and cedar flavors that finish long and spicy.
The vintage was a good one for Bella's Zinfandels, and this one, which contains a splash of Petite Sirah and Carignane, is their best. It is quintessential Sonoma County Zin, dry, yet rich and heady, and floods the mouth with ripe raspberries, cherries, red licorice and exotic spices. Production was only 300 cases.
The vintage was a good one for Gallo Chardonnays, and with this bottling, held back for more than three years, they have another winner. Dry and crisp, this pineapple- and green apple-flavored wine has an earthiness suggesting sweet tobacco and fresh herbs.
The vintage was a good one for Peju, resulting in wines that bear the winery's distinctive style of balanced elegance. This reserve is very ripe and flamboyant in blackberry and black currant flavors, with an opulent overlay of toasty oak. This is so delicious that it tastes like there's a squirt of milk chocolate in it, but the wine is, in fact, thoroughly dry.
The vintage was a good one for Sequum, which is assembling an impressive track record. The wine is dry and tannic, yet wonderfully forward in blackberries and black currants, and the oak application is perfect. Give it until 2020 or so in the cellar.
The vintage was a very ripe one, and the heat shows. It's very forward, almost jammy, in sweet strawberry and peach flavors. This robs the wine of some elegance and finesse, but it's still an attractive sipper.
The vintage was cool, lending this wine strong acidity that cuts through the mouth like a squirt of lime juice. Dry and austere, it offers oak-influenced sour-cherry candy and cola flavors. This should develop bottle complexity over the next 3–6 years.
The vintage was generally a good one in Napa Valley, and with this '09, Cardinale shows its usual sumptuousness. It's beautiful and elegant, with hard, chewy tannins framing intensely concentrated blackberries and cassis. Blended from various vineyards by winemaker Chris Carpenter, the wine is as stylish as Napa Cabernet gets. Full bodied and heady, it should provide good drinking over the next 12 years.
The vintage was kind to Frazier, whose red wines excelled in 2008. This Cabernet Sauvignon, made by Kirk Venge, is classic Napa Valley. It's dry, richly textured in tannins, and complex, offering intense waves of blackberries, black currants, crème de cassis and oak. Yes, the alcohol is high, but who's counting? As good as it is now, it should develop bottle complexity over the next 4–6 years.
The vintage was kind to Rodney Strong, resulting in a fine, clean, crisp and savory young wine. It's a little light and not an ager, but offers complex, satisfying waves of red cherries and currants, cola, bacon, sandalwood and peppery spices.
The vintage was kind to this bottling, resulting in fabulously ripe flavors of cherry, black raspberry and cola that finish in a swirl of exotic spices. It's a bit heavy and direct in primary fruit, but the acids and tannins are fine, and should allow this wine to age for the next 6–8 years.
The vintage was notoriously cold in Chile, and this wine reflects that. Green, herbaceous flavors of grass and alfalfa blend with citrusy notes, while the finish is pyrazinic and borderline bitter.
The vintage was terribly difficult, with cold and rain everywhere, leading to widespread mold, especially along the coast. This Pinot seems to suffer from that problem despite some good raspberry and cherry fruit flavors.
The vintage was very kind to Chardonnay, and the balance shows in the fantastically ripe, exotic pineapple tart, lemondrop candy, buttered toast, sandalwood and sweet, dusty spice flavors of this immaculately dry, crisp wine. It's strong and impressive now, and not particularly subtle, but should have a narrow window of near perfection. 2011–2013.
The virtues of this 100% Chardonnay are its elegance, cleanliness, brightness and the sheer pleasure it offers. It's so refined and complex, offering flavors of Meyer lemons, Kaffir limes, brioche and smoky vanilla that change endlessly in the glass. Just fabulous, and a terrifically versatile food wine.
The Vital grape in the blend gives crisp acidity to this soft wine. Light and lively, it's packed with fruit and has a bright aftertaste. Drink now.
The vivid orange-gold color signifies immediately that this is not an ordinary wine. Aromas are strong and distinct, like apricot skin and walnuts with a hint of honey, and the flavors are dry, reserved, tart and somewhat astringent like grapefruit peel. It's an unusual taste experience that may soften and become more pleasurable by 2017.
The vivid, deeply pink shade of this sparkler promises freshness. Both the nose and palate are chock-full of fruit: Tart red apple, strawberry and a touch of peach fill the head. The mousse is lively and frothy, the finish is dry, fresh and very moreish.
The volatiles are amped up here, providing distraction from the cherry and spice aromas. It's a shame as the palate delivers plenty of plump lightly sweet cherry flavors.
The volatiles are amped up here, providing some aromatic distraction. The palate brings high-octane fruit flavors, supported by lightly dry tannins. Tasted twice with consistent notes.
The volatiles are amped up on this wine along with aromas of fruit leather and cherry cough drops. It's full bodied with firm, chewy tannins that need time to soften.
The volatiles are quite amped on this wine. It makes it a struggle to get at the tart black cherry flavors.
The volatiles are quite amped up here along with abundant barrel spices, such as vanilla and toast. The palate brings sweet jammy slightly dried-out raspberry and cranberry flavors but they have a hard time making up the difference.
The volatiles are quite amped up on this wine, along with aromas of cola, dried cherries and cranberries. The dark cherry flavors are sweet and rich showing persistence.
The volatiles are quite amped while the cranberry flavors are backed by a firm grip tannins. There's good intensity and flavor but it doesn't all come together.
The volatility on this wine is distracting. It's a shame because it's otherwise well constructed with notes of Red Vines, vanilla and cherry, with a palate-coating feel.
The Volcanic Hill section of Diamond Creek's vineyard on Diamond Mountain is, as advertised, influenced by volcanic soils. The wine imparts a chalky consistency to some extent, rounded out by dark, ripe plum and mocha, with a long, intense finish. Age through 2025.
The voluble, opinionated Jean-Luc Colombo has crafted a Cairanne that shows a lot of ripe Grenache character, offering scents akin to cherries, almond butter and almost peach or apricot. It's on the chunky side, with some dusty tannins on the finish, so you could drink it now or save it for a few years.
The von Kesselstatt estate released four GG bottlings in 2009, and this wine was perhaps the least of them. It's very good nonetheless, with fresh, slightly floral aromas and bold flavors of baked apple and orange zest. There's a chunkiness in the mouth and a slight coarseness of texture compared to the others, but that's splitting hairs.
The Wahluke Slope, Washington's second-newest AVA, is proving to be one of the great Syrah-growing regions in the country because of the purity of the fruit, with rich black cherry and blackberry fruit, spiced up with white pepper and hints of cured meat. It's still quite young and tightly wound, but air it out and you'll find hints of gravel and earth.
The Walla Walla Syrah from Trust Cellars is enhanced with 11% Cabernet Sauvignon from the Lewis vineyard, and coopered in 22% new French oak. There is lovely fruit here, with sweet grape, cherry and plum, followed by streaks of chocolate and caramel.
The walled vineyard of Château de Cérons is a local landmark on the edge of a village better known for its sweet wines. This wood-aged, creamy dry white is deliciously balanced, showing apricot and spicy pear flavors alongside a light touch of toast. Ready to drink now.
The wallled Clos des Ursulines is wholly owned by this producer. This perfumed wine is showing strong wood aromas as well as concentrated spice. Underneath, the generous juicy fruit has a fine balance between red plums and bright acidity. Drink from 2022.
The Wallula vineyard, set high atop a bluff overlooking the Columbia river, gives grapes that bring dark, roasted flavors to the large-scale wine. The fruit tastes as if it has been pushed, perhaps a bit too far, and the impression it leaves tilts toward the raisiny side. It's a wine that could go in a positive direction with cellar time, but it is impossible to tell right now, as it cuts off quickly once in the mouth.
The wannabe Grand Cru of Belzbrunnen has produced this marvellously mature wine. It's fully ripe and shows its perfumed flavors strongly. The acidity is still very present, giving a tight presence to this impressive wine.
The warm 2005 vintage produced loads of wines with chewy or jammy fruit. But this Riserva shows a tight nose that is characterized by crisp berry aromas and light spice. There is intensity, but in no way is it exaggerated.
The warm 2015 vintage has softened and rounded this 100% Sauvignon Blanc wine. That gives the wine ripe fruits, touches of pineapple as well as white peach. With attractive acidity at the end, the wine is still crisp and young. Drink now.
The warm Beauroy vineyard has produced a rich, full-bodied and concentrated wine. It has a ripe structure that's cut with mineral notes, honey and apple and pear flavors. The wine is still developing and needs to age. Drink from 2017.
The warm Burgenland climate has produced a Sauvignon Blanc that goes for the yellow fruits and richness. But there is also a good, crisp lemon streak that brightens the whole wine. For drinking this summer. Screwcap.
The warm climate of central Italy helps to develop this Viognier's ripe aromas of melon, honey and stone fruit. A glycerin-derived viscosity marks the finish.
The warm climate of Gisborne, on New Zealand's North Island, isn't known for its Riesling, but this is a solid effort, as long as sweetness isn't an issue. Pineapple, peach and citrus flavors carry a hint of wet stone and deliver plenty of sugar (a reported 40 g/L), making it a strong candidate to pair with spicy Asian dishes.
The warm climate of the Barossa is reflected in the heavy, sweet fruit flavors. The melon, guava and honey aromas and flavors lack zip and definition but certainly don't lack for ripeness.
The warm Fourchaume vineyard has produced a ripe, full wine that could almost come from further south in Burgundy. Just a touch of minerality keeps anchors it in Chablis. A refreshing white fruit flavor follows through into the finish. Drink from 2018.
The warm vineyard of Vinzelles produces a broad ripe wine. It has yellow fruits, a soft texture that is spiced with pepper. The wine is generous, rounded, smooth and ready to drink.
The warmth of the vintage shows through on the fruit of this wine, which is chock-full of pineapple and other tropical aromas and flavors, sweetened by light barrel accents. It's a guaranteed crowd pleaser and a spot-on example of the variety.
The warmth of the year brings out rich fruits as well as the cool structure of a wine from the Hautes Côtes in the hills behind Beaune. There is acidity, of course, coupled with red berries and an underlying ripeness.
The Warre's style is for unfiltered Late Bottled Vintages, which means they are can age in bottle. This wine, now released at 12 years is a case in point. In richness and in structure it is more like a fast aging Vintage Port. It is full of dark fruits, dense tannins and great concentration. A very fine wine, it is ready to drink.
The waves of aromas on this bottling are quite intriguing, starting with meat then moving to black olive and tobacco. It finally settles into dense rose petals, purple flowers, cinnamon, dark hibiscus and black plum. The sip focuses on minerality, with chipped slate showing first, then goes toward juniper and pine, all against a black raspberry and pomegranate backdrop.
The waxy, dusty aromas of apple are calm and regular. It feels a bit flat, with oaky flavors of apple, melon, vanilla and resin. The finish feels resiny too, but overall it's good in a regular, popular style.
The weak nose offers a bit of sour cherry, raspberry and menthol, but just barely. On the palate, there are rounded red fruit flavors and a light earthiness, but again just faint. That said, it does pair nicely with meatloaf or, assuredly, the Hitching Post restaurant's grilled artichoke.
The weaknesses of this wine are excessively evident alcohol and extracted berry fruit that make it taste jammy and sweet. But it's a good example of the ultraripe Paso style, with supporting acidity and tannins, and a high drinkability factor.
The weather-wracked vintage of 2011 affected this sometimes stunning bottling, presenting bell pepper greenness with a hint of black earth. It's thin on the palate, which leans toward the greener side of the Cab spectrum, but remains very drinkable with cherry cola and mocha flavors.
The Wedding Cuvée is one of Iron Horse's sweeter bubblies, but it's not a sweet wine. It's soft, creamy and delicious. Brimming with flavors of green apples, strawberries, brioche and pepper, it continues the winery's brilliant tradition of crafting some of the finest sparkling wines in California.
The weight here is palpable, sweet peach and strawberry going with richness. There is enough acidity, but the pepper edge is less attractive.
The weight of the bottle seems to foretell this wine's weight, structure and judiciously layered oak influence. With ripe cherry and berry flavors, it's a wine that can age. Drink from 2015.
The welcoming aromas of red berry and cherry are slightly smoky and spicy. Showing good body, this has light tannins, with flavors of toasty plum, berry, chocolate and spice. It's round, mellow and easy on the finish.
The well-known négociant continues to amaze with affordable yet tasty wines. This bottling shows ripe raspberry, teriyaki, beef jerky, chocolate and chalk on the nose. The palate discloses bacon fat and roasted pork at first, then leans toward cloves, anise and beef blood. It's quite easy to drink.
The well-priced Nubiola offers well-integrated notes of black currant, vanilla and allspice with deep layers of toasted wood and cured meats that come into view as the wine spends more time in the glass. The tannins are drying and firm and the wine ends with crisp firmness and tannic determination. Drink after 2010.
The Wess style is for rounded wines, with a ripe, creamy texture. While this Terrassen is all about fresh fruit, it also has the same extra richness in its makeup. The floral character of Riesling is evident, as are flavors of white peaches and dried apricots. There's even a touch of pepper for the spice. Screwcap.
The Westhofen Morstein seems the most vibrantly citrusy among Wittmann's 2014 GG bottlings. Its lemon-lime acidity is almost puckering, but cushioned by creamy textured layers of tangerine, grapefruit and yellow cherry flavor. It's a powerful, elegant wine with a deep mineral finish. Drinks well now but should intensify in minerality through 2020.
The Westhofener, one of Wittmann's more accessibly priced offerings, has the same electric acidity and bold, linear steel-and-lime strokes as its higher priced siblings. It's a lighter, more delicate wine, however, with crushed mineral tones and tart citrus flavors that fall on the palate in a gossamer haze.
The Westside Paso winery's name is Finnish for “the hill,” and that aspect delivers baked plums and strawberries, a touch of maple, dried roses and brown sugar on the nose of this 60% Grenache and 40% Syrah blend. It's full bodied, with crushed asphalt at the tip of the sip, then settles into elderberry and cedar notes.
The wet-cement aroma is strong in this bottling that also shows mowed lawn and scratched lemon skin on the nose. The zesty flavors convey freshly cut grass, lime skin and tart kumquat, rather than being rounded with stonefruit.
The white-pepper, garrigue, raspberry, orange-peel and pot-roast aromas pop. The palate is action packed with raspberry and cranberry flavors that lead to a long, savory finish.
The white and red Pêra-Manca are cult wines in Portugal, only released in the best years. The white has partial barrel fermentation, giving great richness and depth of flavor, as well as smooth toastiness. With its high proportion of Antâo Vaz, it is very white Burgundy in its richness and sense of mineral terroir. Delicious acidity rounds the wine out.
The White Fox is a refreshing, crisp white that offers a balance of acidity, spice and creamy pear flavors. There's body and the wine has weight without being heavy, its lemon acidity keeping it aloft.
The white grapevines at Carvalhas are located at the top of the hills that faces the Douro River, which helps retain acidity. This mineral and floral wine is textured,with a crisp citrus and ripe apricot flavor. It is still young and will be better from late 2016.
The white pepper of Blaufränkisch is joined here by rounder spices of oak. The fruit is ripe but not plump, everything is in balance and makes for a refreshing yet rich red, dense with blueberry and black cherry flavors. There is energy and drive and no heaviness at all. This is full of life.
The white sister to the wine Seven Deadly Zins, this is lusciously sinful in its own right, tasting of oak, vanilla and marshmallow and even movie theater popcorn. Creamy, this finishes with a swath of ripe green apple.
The white variety of Pallagrello is a rare native grape, which is found in only a handful of spots in southern Italy. This wine shows very nice structure and creaminess, with a touch of fresh acidity on the finish.
The white version of this popular Portuguese brand is soft, ripe and warmly fruity. Flavors are of fresh apples and green plums, with a lacing of lime juice.
The white wine appellation of Pacherenc du Vic-Bilh covers the same area as the red Madiran. This dry wine, a blend of Petit Courbu and Petit Manseng is fat, full in the mouth with a smooth texture and rich acidity. It is ready to drink.
The white wine in a new duo of branded wines called Loios, this is a simple citrus- and apple-flavored wine, relatively fat and full, but leaving enough fresh acidity.
The white wines in the Wine By Joe portfolio are fresh, well-made and offer exceptional value. It's tougher to do with Oregon Pinot Noir. This thin, disjointed and simple wine has aggressive vegetal character and unappealing earthiness.
The white wines of Pernand-Vergelesses have managed to preserve a cool, crisp character even in warm 2015. This wine has the citrus well to the fore along with flavors of wood aging and spice. It is tangy and mineral, with a bright textured aftertaste. Drink from 2020.
The whole world of apricots is represented here: fresh, candied and dried. The concentration on the palate is immense, the scent is disarming, the sweetness is beyond luscious. Aromatic blood-orange peel and flesh provide an equally fragrant counterbalance. Irresistible now but of such richness and concentration that time will have nothing on it. Drink now and through 2030 at least.
The Wiebelsberg Grand Cru is in Andlau in the north of Alsace. Its terroir, influenced by rocks from the Vosges mountains, gives a strong minerality to this wine. It has structure, a dry heart surrounded by ripe, generous fruits. As any Grand Cru, it needs to age, so drink from 2017.
The wild perfumes of the Négrette dominate this wine. Giving aromas of roses and beetroot and black fruit flavors, it is firm with young tannins. The wine is still developing and should age at least until 2018.
The Willamette Valley blend is just one of four debut releases from this new Oregon project. Mark McNeilly (of Mark Ryan Winery) is the owner/winemaker, and his skills producing full-bodied robust reds are put to good use here. Ripe cherry and brambly strawberry fruit blends seamlessly with sweet vanilla, coconut and tobacco, from 16 months in 20% new and 80% once-used oak. Drink 2018 to 2024.
The wilted flower and candied fruit aromas are light. The palate has a broad, textured feel, with a touch of sugar on the finish.
The Winderlea is perhaps the most unique in terms of style and flavor among all the 2010 Adelsheim single-vineyard Pinots. Its distinctive minerality accompanies tart cranberry and cherry notes, citrusy acidity with a splash of grapefruit flavor, and a finish that tastes of coffee and tea. Complex and long, this is a wine that will surely spark some heated discussion.
The wine's appearance perfectly fits what you dream of in Brunello Riserva, and so do its aromas. It opens with dark ruby concentration and intense aromas of black cherry, currants, wet earth and smoked bacon. In the mouth, this gorgeous wine is soft, supple and long lasting. Drink now or hold five more years.
The wine's aromas are simple and rather monothematic and recall apple cider or pear juice. There's even a slight veil in its appearance and a gritty texture that further reinforces that pear juice impression. That said, Bisceglia is an up and coming modern winery and one worth keeping an eye on in the future.
The wine's barrel aging comes through immediately, with its toasted nut and vanilla nose. On the palate, the wine is balanced—with its citrus fruit, spice and touch of flowers. Elegant and easy to love—a good use of oak.
The wine's beauty and intensity are impossible to match. There's enormous complexity of aromas here with chocolate, black tar, spice, blackberry, forest currant and tobacco. You'll pick up toasted oak tones as well, but they are carefully balanced within the naturally supple and smooth essence of this standout Brunello.
The wine's cherry and spice flavors reach a good balance and create a solid wall of taste and flavor. This is not a subtle or intricate wine, but it is a fruit-forward, juicy expression of Montepulciano with chewy tannins and good succulence.
The wine's color has already passed the young and fruity stage, hinting at the aging that's apparent on the palate. So the bright fruits have diminished, leaving a wine that is round and hinting at the wood aging. It can be drunk now.
The wine's floral aromas and somewhat restrained fruit on the nose strike a refined tone, while on the palate the wine is lush, round and sweet, buoyed by bright pineapple, peach and lime flavors. Finishes long and sleekly elegant.
The wine's garnet ruby color is so saturated, it seems more like a light red than a rosato and the aromas recall raspberry, white almond, peppermint and a hint of Sherry.
The wine's golden color and rich appearance are very attractive, but its aromas of rubber and sour fruit are somewhat awkward. This does have a fresh and vibrant feel in the mouth with nice crispness on the finish.
The wine's golden hue tells you this is Prosecco from a warmer climate (Conegliano is a few degrees warmer than Valdobbiadene) as do its aromas of mature peach and honeysuckle. The wine tastes flat and big in the mouth and offers sophisticated notes of white pepper and spice.
The wine's greenness shows its cool Atlas Peak origins as well as the lack of ripeness in the chilly vintage. It tastes of mint-inflected raspberry tea, and is very dry.
The wine's label sports a black and white image of a city skyline, and the wine inside the bottle might make for a decent glass pour at an urban bistro. There's a lot of vanilla flavor and some pleasant black cherry fruit.
The wine's name (“last breath”) is based on its origins in vines planted next to a cemetery. Putting that aside, the wine itself is impressive, richly structured and with dense tannins and concentration. The wine with its firm character and ripe black fruit will age. Drink starting from 2019.
The wine's name and label harkens back to the glory days of the French Riviera. To taste, though, it is thoroughly modern with clean crisp fruit and attractive bright red-currant acidity. Pale in color and full of fruit, this is ready to drink.
The wine's name comes from the Adour River that flows through the Madiran region. This is dark colored, powerful and spicy, with weight and richness that should allow this to age for at least four years.
The wine's natural acidity keeps the palate refreshed and the bouquet offers cleansing notes of citrus and honeydew. This cheerful sparkling wine should pair well with buttered popcorn or salted nuts.
The wine's stalky character, acidity and black-currants are lit by light tannins. It is likely to age quickly, and be ready to drink from 2018.
The wine's very reserved nose requires patience to release the asphalt and blackberry jam aromas. Berry flavors show on the palate as does some asphalt and pepper. Everything feels balanced but it could use some more power and punch.
The wine abounds with intensity, richness and power as well as mouthwatering freshness. It is very ageworthy and certainly the most impressive wine from Henri Bourgeois, a tour de force of Sauvignon Blanc.
The wine at this stage is all tannin. But you can feel the weight of red fruits underneath. It will develop as a serious wine, packed with both fruit and structure. Strongly mineral and with a dark texture, it has considerable aging potential. Drink from 2016.
The wine balances acidity and full fruitiness. These show in the lively, fresh character as well as the rich apple and pear flavors. The end shows more youthful texture, offering the chance to hold this wine until 2015.
The wine balances the sweet spiciness of Gewurztraminer with a good level of acidity. That gives the wine a light touch while allowing the rose and bergamot character of the grape to shine through. The wine is ready to drink.
The wine begins well with aromas of dark fruit and spice, but the palate is less exciting; the burst of fruit gives way to a hollow midpalate, although it does come back to a solid if dull finish.
The wine begins with an ethereal lift of dried thyme coupled with candied orange and lemon peels. The palate is dry and intense, as though it were about to reveal the secrets of time held in the rocky slopes where it grew. As a late release, this is a prime example of the rewards of delayed gratification. The palate has taken on an almost oily texture but the tight acidity keeps it elixier-like.
The wine blends Merlot, Syrah, Cabernet and Sangiovese in equal parts. Aromas of cedar, ripe black berries and plum almost jump from the glass. The juicy fruit carries over to the creamy palate together with black cherry, mint and mocha alongside soft, round tannins that give a velvety texture.
The wine boasts a beautiful appearance thanks to its saturated golden color and faint amber highlights. It has a very fragrant nose and offers honey, peach and soapy floral notes. In the mouth, the wine delivers sweet fruit and a soft, silky texture.
The wine boasts a pretty golden hue and segues to tones of almond skin, stone fruit, nut and cardboard. It feels smooth and rich in the mouth and has some tart citrus flavors on the close.
The wine brims with pineapples, Asian pears and papayas, dusted with every spice in your pantry. It's bone dry, with a crisp bite of acidity. A touch of oak and lees gives it a rich edge of cream and buttered toast.
The wine brings out a strongly herbal, tangy character in this perfumed grape. With spice and intense acidity, the wine is still young, still with a closed character. This needs to be drunk from late 2017 or even 2018.
The wine comes from a 14-acre estate owned by the producer. Its fruitiness and texture are both important elements in the wine at this young stage. They give a tightly textured wine that is still bright, crisp with lemon fruit and crispened with considerable acidity. Let the wine soften and drink from 2018.
The wine comes from a 196-acre property on the first slopes above the Garonne river. Made from the classic Bordeaux blend, it has been aged in wood which gives the intense perfumed, toasty character. The wine is dense, tannic with layers of black fruits. It needs to age more, so drink from 2016.
The wine comes from a large 300 acre vineyard in the eastern Costa Serena region. Dominated by Niellucciu (aka Sangiovese), it brings out all the acidity of the grape, restrained by ripe raspberry and apple fruitiness. It is a light, bright and crisp wine.
The wine comes from a large estate east of Aix-en-Provence. With its light fruitiness and attractive acidity, the wine is ripe with red-berry fruits and finishes with a fine crisp aftertaste. The wine is refreshing and very drinkable now.
The wine comes from a new appellation at the southern end of the Côte de Beaune. It is a blend of different premier cru vineyards to give a juicy raspberry flavored. Tannins show a solid dry background to the attractive perfumed fruitiness. Drink from 2019.
The wine comes from a parcel of land planted with both Merlot and Tannat. In its structure, this great wine has a strong connection to the Madirans that are the hallmark of this producer. With maturity, the wine has developed fine secondary flavors and undergrowth and dried-fruit flavors. The wine, named after a standing stone found in the area, is very ready to drink.
The wine comes from a parcel that is less than an acre. Vines aged for 45 years on average have created a structured, concentrated wine with powerful tannins and dark, black fruits. It is a wine for serious aging, It's unlikely to be ready before 2020.
The wine comes from a parcel within the Bougros Grand Cru. It is tight, still very young although with weight and ripe apricot flavors. The density of the wine marks it out, its flavors running right through the texture. It finishes with fragrant, intense acidity. Drink from 2018.
The wine comes from a particular portion of the estate vineyard, and is almost entirely Syrah, with a splash of Grenache. It is a brilliant wine, entirely New World, and impressive even by California and Australia standards. Massively rich in cherry, chocolate, cassis, licorice, vanilla and cinnamon spice flavors, the '05 Bone Rock is softly tannic and compulsively drinkable, although the alcohol, 16.1%, is considerable. Best now and for a year or two.
The wine comes from a selection of parcels on the Castera estate. With a majority (60%) of Cabernet Sauvignon, the wine is structured and firm and still developing. It has red-berry and black-currant fruit along with plenty of tannic structure. Drink the wine from 2020.
The wine comes from a single vineyard in the large 90-acre Château de Chamirey estate. It is beautifully balanced, rich and generous. Great red-plum fruits are there along with acidity and finely textured tannins. This is going to be a warm wine with a fine future. Drink from 2022.
The wine comes from a single, high-elevation vineyard owned by Château Lagrézette. Wood aged, it smooths out the naturally creamy Viognier to give a broad generous wine. Spice and apricot fruits are balanced by green-fruit acidity. The opulent wine is just about ready to drink although it will be better from 2018.
The wine comes from a small strip of a half acre in the center of this famed grand cru, part of the Olivier Leflaive family domaine. It is laden with toast flavors from the wood fermentation as well as intense fruit, green plums and crisp apples which are given extra richness by apricots. Concentrated and densely textured the wine will develop so well. Drink from 2022.
The wine comes from a small, seven-acre property. This 2010 is structured with a mineral character and chewy tannins. It is well balanced; the blackberry fruit synchronizes well with the dry texture and fresh acidity. Age for 4–5 years.
The wine comes from a tiny seven-acre estate to the east of the town of Saint-Emilion. Owned by the same family since 1847, it estate is making serious wine. This is a rich wine, perfumed by Cabernet Franc although firmly based in Merlot. Black plum and berries are strengthened by the firm tannins that will allow further aging. Drink from 2018.
The wine comes from a vineyard in the Green Valley. It's dry and balanced, with high acidity that gives the cherry and cola flavors a peppery briskness. Seems at its best now.
The wine comes from an aristocratic estate that dates back to 1396. The wine is always impressive—rich, herbal and needing to age. It has ripe white and green fruit, a generous texture and a full-bodied density. Drink this wine from 2019.
The wine comes from one of the cru estates followed by this negociant house. It is a light, ripe and fruity wine. With its attractive red-berry flavors, finished with crisp acidity, it is accessible and ready to drink.
The wine comes from silex soil around the small village of Saint-Andelain. Crisply textured, it has vanilla and spice flavors to fill out the intense acidity. The aftertaste, still young, brings in a steely tight texture. Drink from 2018.
The wine comes from southwest of Nantes in the region around Lac de Grand-Lieu. It is a rounded style of wine, cut with some attractive acidity as well as apple fruitiness. Drink now.
The wine comes from Symington vineyards in the Douro Superior, recognized as a top Douro region for red wines. This wood-aged wine has spice and some firm tannins giving it richness and concentration. It also has juicy black fruits and acidity that keep the wine crisp and fruity. Drink from 2018.
The wine comes from the Alentejo vineyards owned by Portugal's largest company. Named after the local black pigs, the wine is fruity although with a core of tannins. Young, bright and packed with berry flavors, it is a wine to drink now or (better) from 2018.
The wine comes from the Alpilles mountains, made famous by Van Gogh's paintings. It has a tight, steely character that comes from the wild terroir while keeping delicious freshness and acidity. It could age until late 2014.
The wine comes from the Côte de Py, regarded as the finest site in Morgon. It has produced a rich mineral-textured wine. The structure is balanced by fine acidity and generous fruitiness. Red berries and cherry flavors are sustained by the firm tannins that will allow the wine to age. Drink from 2019.
The wine comes from the Grand Cru village of Chouilly in the Chardonnay vineyards of the Côte des Blancs. It is crisp, mineral textured and still developing. Bright acidity and lemon-zest flavors give this wine its lively and also full-bodied character. Drink from 2018.
The wine comes from the grand showpiece estate of Madiran. A blend that is dominated by Tannat produces a wine that is still so young. Bold fruits and firm tannins are right to the fore, along with acidity and a strong mineral texture. It's a powerful and impressive wine that also manages elegance as well. The wine will take several more years to soften. Drink from 2020.
The wine comes from the Guedes family's showpiece estate for Casa Ferreirinha in the Alto Douro. It is dark, dense and still very young. With a strong mineral element and dry tannins, it has concentration as well as potential. The black plum fruits are still developing, still youthful. So give this impressive wine until 2020 before drinking.
The wine comes from the high plateau north of the Douro. A field blend, the wine was trodden by foot in open stone lagars. That technique gives the wine its full, rich and open character. In contrast, the tannins and the bold fruit are very ripe, perhaps too much so, with the hint of pepper on the tongue from the alcohol. The wine, though, is finished with plenty of acidity. Drink from 2018.
The wine comes from the highest point of the slope above Santenay, giving it an attractive cool and crisp character. With its delicious, refreshing acidity as well as ripe pear flavors it is balanced, minerally and with fine acidity. The aftertaste confirms that the wine is ready to drink.
The wine comes from the hilltop town of Estremoz in Alentejo, where the streets are paved with local marble. It is an oak-aged wine with touches of spice as well as attractive juicy black-currant fruits. The wine is soft, developing quickly and likely to be drinkable from 2018.
The wine comes from the Leflaive home village and the blend (from more than 20 parcels) demonstrates the intimate knowledge the family has with its terroir. It has a fine balance between the ripe yellow and white stone fruits and acidity. These are given structure by the wood aging and strong mineral texture. This is still developing and still filling out, so drink from 2018.
The wine comes from the only appellation in Burgundy to grow Sauvignon Blanc, located not far from Chablis. This is classic herbal Sauvignon that is light and fruity with tangerine and citrus flavors and a tropical fruit hint. Drink now.
The wine comes from vines planted on a small island off the Provence coast. Its cool seaside climate has given a crisp red-currant flavored wine. Light and bright with lively acidity, the wine is textured with taut minerality. Drink now.
The wine comes from vineyards on the plateau above the village of Vouvray. It is a ripe, lemon and honey-flavored wine with balanced acidity that creates a clean, crisp, perfumed and fruity aftertaste. Drink now.
The wine comes from vineyards planted close to the Atlantic Ocean, south of Lisbon. That gives cool character to this attractive blend of Alvarinho, Viognier and Sauvignon Blanc. It has green fruits over a perfumed character that is touched by a herbal edge. The finely wrought wine is ready to drink.
The wine comes from vineyards surrounding a stylish 19th-century chateau. With its bright red-berry fruit, the wine is crisp and only lightly structured. It is a cru wine to drink soon to appreciate its fruitiness.
The wine comes from what many consider to be the Grand Cru of Nuits Saint-Georges. It is firm and structured with solid tannins over black-cherry fruits. There is a tight streak of acidity that cuts through the wine giving a crisp center to the fine fruit. Drink this wine from 2019.
The wine delivers warm tones of mature fruit that are a bit heavy and jammy on the nose. You'll recognize aromas of blackberry marmalade, spice, moist earth and pungent tobacco.
The wine develops slowly in the glass, closed at first and then bringing on ripe fruits and firm tannins. There is a definite dryness here, solid, textured and darkly structured. It is meant for aging, so don't drink before 2016.
The wine displays plenty of the warmth of Alentejo while keeping a streak of fresh black currant fruitiness. It's soft, generous and ready to drink.
The wine does have fruit, but it is masked by strong burnt tannins from the wood aging. The acidity shows the possibility of red berry fruits appearing later.
The wine features very pretty aromatics and a soft and elegant entry that is just on the edge of high-toned. The fruit is nicely ripened and the mouthfeel satiny, with a lick of mocha sliding across the finish.
The wine feels huge, showing its alcohol—maybe too much—with a touch of pepper. The black plum fruit flavors are fully ripe with only a hint of acidity.
The wine feels lean, the fruit fading behind the bare bones of a wine. The tannins show through dry and solid, and the finish has attractive acidity.
The wine feels light and fresh in character with acidity, lemon and a gentle, sweet texture. It's attractive with a good bite of zest that adds structure and balance. A fresh aftertaste gives an extra lift.
The wine feels light and very soft. There are some attractive red berry fruits, along with acidity and wood flavors, but the tannic structure is hardly there. It's an enjoyable, lightweight wine to drink now through 2016.
The wine feels overworked, with oak used to make it richer. The result is dry, tart and thin, except for all that buttered toast.
The wine feels rich, dense and packed with ripe fruitiness. Delicious, refreshing acidity gives these red fruits a lift and crispness. This is a serious wine, demanding food.
The wine feels very dense, juicy, dark and concentrated. It has a huge feel to it, a powerful wine that will need several years to fully soften and round it. And, At 15.5% alcohol, this is way too heavy for a Bordeaux.
The wine from Bruno Martin is juicy with berry flavors in an 80% Merlot and 20% Cabernet Sauvignon blend. The tannins are already well integrated into this ripe wine. Perfumed and lively with acidity, it is going to be a bright, fruity wine. Drink from 2018.
The wine from Denis Coudroy's 10 acres of vines is perfumed from new wood, with a polished character and bright fruit flavors. Underneath the wood, there is plenty of black-currant juiciness and fresh acidity. Drink this attractive wine from 2019.
The wine from this clos or walled vineyard in the city of Reims has spent eight years aging before disgorgement. It's a rare wine, with a wonderful balance between its toasty character and the crisp, dry apple and green-fruit flavors. It will certainly age further, so wait—if you can—until 2019.
The wine from this estate perched high above Château Angélus is tight and mineral. While the dark dense tannins are to the fore, it also has great fruits. The acidity and the crisp texture give the wine both its intensity and its potential. Drink from 2025.
The wine from this estate within the city of Libourne is packed with the most delicious Merlot. Ripe, layered with acidity and with intense red fruits, it is a rich red. Red currant and red-berry flavors dominate this generous full-bodied wine. Drink from 2022.
The wine from this estate, controlled by Jean-Luc Thunevin of Château Valandraud, is serious with dark tannins and concentrated fruit. It is complex with layers of black fruit and a sweet ripe structure. Serious, intense and with fine acidity as a balance, it will be ready from 2023.
The wine from this vineyard has a lightly smoky scent, more of the characteristic tobacco aromas, and a flavorful fruit mix of mulberry, blueberry and blackberry. It's spicy and chunky and generous, ready for near-term drinking.
The wine from Vignobles Chatelier is ripe, smooth and well balanced. With its green fruits balanced by apricot, it is a wine that has both tangy acidity and a soft, rounded texture. It is ready to drink.
The wine goes for the herbal side of Sauvignon Blanc with its green-fruit and gooseberry flavors. There is a grassy character that gives the wine its intensely crisp acidity. Drink this wine from 2018 so it can calm down.
The wine has 12 months of aging to give it extra richness and a ripe full texture. It does have firm tannins although these are already embedded in the rich black fruits. The Douro minerality shows through the texture and acidity at the end. This wine deserves some aging: drink from 2019.
The wine has a bitter edge with a burnt character that clashes with the red fruit and banana flavors. Maybe better in a few months, but by then, of course, it will have been drunk.
The wine has a creamy character with weight and richness, if without a strong sensation of acidity. It is opulent with hints of the wood aging. Peach, pear and honey flavors show through at the end.
The wine has a dark, crusty top to the nose, with solid berry aromas under that. The palate is bright, zesty and features familiar plum and black cherry flavors. And the finish is straightforward but smooth. Stylish, with a little snap, crackle and pop.
The wine has a dark, inky appearance, with bold nuances of blackberry, plum and black cherry on the bouquet. This oak-aged effort should pair well with lasagna or grilled sausage and polenta.
The wine has a dark, still-young color. Freshness brings out bright red and dried fruits as well as acidity. It's attractive, soft and fruity, a young-tasting 10-Years-Old.
The wine has a fat fruity texture along with acidity and plenty of tannins. It is austere in character, very dry and dense and with a serious intent. There is a juicy aftertaste that is more attractive and has promise for the future.
The wine has a fine smoky character lying over the blackberry fruits. It has the potential to be rich with generous fruits and balanced tannins. The aftertaste is juicy and crisp.
The wine has a good structure with sophisticated tannins and perfumed acidity. Black cherry and spice from the wood are balanced by the freshness of the acidity and the rounded aftertaste. Drink from 2019.
The wine has a hard extracted edge, with bitter tannins that are dominating the fruitiness. It needs to soften and bring out the berry fruits, although the wine will always have a tough character.
The wine has a jammy character that gives it concentration. It is sweet although with enough acidity. The blackberry jelly flavors are firmed out with some fine tannins, certainly plenty to promise good aging. Drink from 2025.
The wine has a lean texture, presenting fruit that is shot through with tight acidity. Cherry flavors are firmly balanced with tannins and a dry core. Definitely cool-climate Pinot Noir.
The wine has a light color, with fresh acidity and lively touches of raspberries. It is a delicate, crisp wine to drink now.
The wine has a light, silky texture, low alcohol and the brisk acidity of the Central Coast. With savory raspberry and vanilla flavors, it's ready to drink now.
The wine has a lively mousse along with crisp acidity. Unusually for a rosé, the blend is 90% Chardonnay, the color coming from the addition of red wine (normal in Champagne). It shows some maturity with a hint of toastiness as well as a soft aftertaste on the sweet side of Brut. Drink now.
The wine has a lively mousse, crispened with acidity and filled with fruit. It is an attractive blend of all three Champagne grapes, floral in character and with a fine tang of citrus as well as ripe pears. Drink now.
The wine has a murky burgundy color and earthy, roasted aromas that include Band-Aid and latex. This feels bold, tangy, tannic and hard. Flavors of plum, tomato and stalky herbs finish with a stewed note and heat.
The wine has a rustic character that contrasts with the ripe tannins and red berry fruits. At three years, the wine is ready to drink with structure and fruitiness shadowed by the earthy aftertaste.
The wine has a rustic, barnyard character that will maybe blow off. For now, the fruit is subdued and layered with dry tannins and acidity. It could develop, so wait until 2017.
The wine has a southern character with very ripe fruit that seems unbalanced for the tannins and acidity. It's an odd wine.
The wine has a stalky character, with bitter cherry fruits and light, lean acidity. Very textured, its tannins give a dry feeling to the finish. Drink from 2014.
The wine has a tannic edge that suggests it is still young. Underneath there is some attractive red-berry fruit and acidity. It just needs a few more months to fill out, so drink from 2017.
The wine has a toasty character showing that it has considerable bottle age. The fruit has moved into the realm of secondary flavors with almonds, fresh bread and spice flavors. It is a delicious wine for those who like more mature Champagnes.
The wine has acidity and a rustic flavor that gives character. With a lemon streak, it is a fruity, juicy wine, always with an earthy aftertaste.
The wine has all the classic structure and mineral tension of Dão. It gives both richness and dark, dry tannins that need several years to soften. At the same time, juicy black currant fruits give a fresh side to this complex, concentrated wine. Drink from 2016.
The wine has all the potential of ripe fruit and firm tannins. It should become a rich wine with blackberry flavors and a tannic structure. Drink this wine from 2018.
The wine has all the right crispness and steeliness of a Blanc de Blancs Chardonnay. It also has warmth, yellow fruits along with a touch of apple. That makes a wine that is full-bodied while not missing out on a tight, very fresh aftertaste.
The wine has all the warmth and ripe fruit of the vintage. Its tangy character is balanced by apple and pear fruits, along with refreshing acidity. Smoothly textured, the wine is ready to drink.
The wine has an orange-pink color and a palate packed with red fruits. It is lightly tannic and with a strawberry aftertaste.
The wine has aromas of pears. There is plenty of fruit here, but the freshness is missing, giving a southern, warm feel.
The wine has barnyard aromas that need to blow off. It has firm dry tannins and dense red fruits that, again, need to integrate. It has a good future, though, as a wine that will be solid, rich and dense. Drink from 2024.
The wine has been heavily extracted, giving an initial bitter coffee and a dry tannic character. The fruit weight will compensate for this, bringing out acidity, black plums and rich berries. It has the right concentration to age, so drink from 2017.
The wine has bitterness from the intense acidity and herbal character. That shows its youth and this intensity will calm down as the ripe fruit softens. It will be a perfumed wine with a softer texture from spring 2018.
The wine has blackberry fruits that give attractive acidity and add to the light structure. It is fruity, juicy and ready to drink.
The wine has bold fruit and ripe tannins. There is still a strong flavor from the wood aging although this should integrate. The fruit is the dominant character of this red-berry flavored wine. Drink from 2021.
The wine has bold tannins, generous fruit and an excellent future. With its concentration and density, it needs time to soften. For now, the black fruit flavors are developing well, balanced with acidity and ripe tannins. Drink from 2021.
The wine has caramel flavors and a tannic structure to give a dry, bitter character. It is firm and tight and needs a few more months. Drink from late 2016.
The wine has considerable acidity that comes from the balance of Syrah and Cabernet Sauvignon in the wine. Bold in tannins and complex in fruit flavors, it's a wine that will develop slowly and well. Drink from 2016.
The wine has dark tannins and a firm structured texture. They act as a foil to the berry fruits and intense, young acidity. Dominated by Touriga Nacional and Aragonez, the wine has black fruits, juicy freshness and and an almost crisp aftertaste. It needs some time to fully integrate, so wait until 2017.
The wine has delicious acidity as well as lively fruitiness. An attractive mineral texture offers a tangy view of a ripe vintage. Drink this crisp wine now.
The wine has density and a good structure. It also has the acidity that marks the vintage. Red-cherry fruits and a crisp texture are balanced by the firmer tannins and solid character at the end. Drink from 2020.
The wine has developed well, with plenty of weight, but the fruit seems a little diffuse, soft, open in character. It's masking the tannin core, a wine that opens slowly and carefully.
The wine has fine potential. While the wood flavors are dominant, as it develops the ripe red-berry flavors that are there will fill out and bring their fruity acidity along. It is going to be ready to drink from 2017.
The wine has fine, juicy fruit over smooth tannins. Its smoky flavors, touches of wood aging and rich tannic structure are integrating well. It will be ready to drink from 2020.
The wine has firm tannins and a dense texture that promises a good aging potential. Its ripe blackberry and black-plum fruits also show a solid wine with its richness and fine fruit. Drink from 2019.
The wine has firm, dark tannins as befits a Pommard, with underlying sumptuous black fruit. As the tannins soften, this will become a rich and juicy wine, and it will likely always remain structured.
The wine has firm, smoky tannins as well as ripe berry fruits and acidity. Put the elements together and it adds up to a satisfying, full wine with a good sense of structure and a medium-term future. Drink from the end of 2014.
The wine has flavors of juicy, but maturing fruit that are tinged with bitter, lean tannins that lend structure and character. The wine finishes with an attractive acidity.
The wine has generic fruit-cocktail aromas and lively citrus flavors braced with tangy acidity. An earthy, herbal component kicks in on subsequent sips and the balance stays quite dry.
The wine has good acidity, crisp green and white fruits, and a bright citrus element. Fresh and fruity, it's ready to drink, with a light mineral texture already well integrated.
The wine has good ripe red fruits as well as layers of tannin. It has some concentration and weight behind juicy acidity. It will develop well and should be ready from 2017.
The wine has just the right density and weight for a Morgon. It comes from an 18-acre vineyard that gives a dark rich wine that is packed with tannins as well as black-cherry fruit. It is a complex wine, firm while also fruity. Drink starting from 2017.
The wine has layers of the acidity typical of the vintage. For fruit it is juicy with tight red-currant flavors and more of that intense acidity. The wine probably needs to calm down and so will be better from 2017.
The wine has lingering leather touches on the tongue and quite a lot of bitter tension throughout. Like many 2011s, it shows a tartness and grip that some may find pleasant, and others just challenging. Food seems a must for this wine, which comes out of Terravant Wine Company in Buellton; try fondue, salted meats, or aged cheese.
The wine has mango aromas that set the scene for a tropical, richly fruity wine. Spice gives an extra frisson to this ripe wine. It has an exotic character that is unusual in this style of wine although it doesn't seem out of place or context. Drink now.
The wine has plenty of black-currant fruit. At the moment, the fruit is developing while still dominated by lean dry tannins. The two will balance out, giving a structured wine that will need to age. Drink from 2018.
The wine has plenty of crisp fruit along with touches of smokiness and a riper, yellow fruit character. It's a rich wine, young and fresh and with the potential to age. Drink now, although it will be better from 2017.
The wine has plenty of fruit, the right layers of tannin. And yet it seems one-dimensional—something that can happen with Touriga Nacional. The depth and complexity found in previous vintages of this wine are missing. So you get bold black fruits and a stylish structure in a wine that is almost ready to drink.
The wine has plenty of juicy red fruits as well as a firm structure. It is on the fresh fruity side, with red currant and berry flavors. The acidity is very present, needing to calm down to become really drinkable. Wait until 2018 to drink.
The wine has plenty of ripe fruit and generous tannins. The blackberry fruitiness and acidity are backed by a dry core that will allow this full-bodied wine to age. Drink from 2018.
The wine has plenty of ripe fruit, raspberry flavors and light spice. With a crisp streak of acidity, it is beginning to show a good balance. Drink from 2017.
The wine has power and considerable wood flavors at this young stage. It also has concentration of white and yellow fruits, well laced with acidity. Powerful while always balanced and stylish.
The wine has power, structure and density. Hard initial tannins show that it needs to age, but the black fruits come through richly as it opens up. The strong mineral character gives a firm texture to the wine. Drink from 2017.
The wine has powerful tannins which are balanced with equally rich fruit. It is firm, in the Saint-Estèphe style, while never losing sight of a rich fruity future. The wine, from an estate at the heart of the Pez plateau, will develop well. Drink from 2024.
The wine has pure ripe cherry fruit and a soft texture laced with intense acidity. This is an immediately attractive wine, full of fruit grown on clay soil, and with a light tannic edge to give it shape.
The wine has red fruits and spice from wood aging. It suffers from the lean character of the vintage, giving a wine that shows tannins while not having enough fruitiness. Drink from 2017.
The wine has red fruits and tannins along with acidity. The 25-year old vines have produced a rich wine that is all about fruit and acidity. Drink from 2018.
The wine has richness, but it is the balancing freshness that makes this wine so delicious. There is also a core of tight structure, a layer of spice that comes through strongly. But that tense freshness holds the wine together and promises aging.
The wine has ripe fruit, tannins that have now softened and signs of maturity. It is still juicy with attractive acidity as well as a touch of spice. Finely balanced, the wine from this Cru Bourgeois estate is elegant and ready to drink.
The wine has ripe Merlot with red-berry fruit flavors and balanced tannins. It's fresh with the acidity of the year. Here it is contrasted with spice, a smooth surface texture and a ripe cherry aftertaste. This is an attractive wine to drink from 2017.
The wine has ripe yellow fruit flavors that are soft and full. Spice and a generous texture give a rounded wine that is full bodied and ready to drink.
The wine has serious tannins and firm fruit that give an austere character at this stage. But it will develop and round out into a rich wine with ripe black fruits, always with a solid tannic structure. Owner Juliette Bécot manages the technical side here with consultant Jean-Philippe Fort from the Michel Rolland lab, and manages marketing at classed-growth Château Beauséjour-Bécot in nearby Saint-Émilion.
The wine has simple red-berry flavors and a light layer of tannins. The acidity is probably too intense—a product of the vintage. But it is an attractive wine to drink now, finishing with its crisp aftertaste.
The wine has so much structure and tension. It is wound up and tight, full of acidity as well as the potential for rich fruits. A steely texture powers up the concentration of this wine, which has a strongly toasty component at this stage. Drink from 2018.
The wine has some extraction that leaves a bitter edge. That needs to blow off to allow the underlying ripe blackberry fruit to come through. So wait until 2018.
The wine has some maturity although its tannins are still very present. It has some juicy black-currant flavor that is shot through with the dry core. The aftertaste brings out more acidity and a more juicy character. Drink from 2018.
The wine has some of the typical freshness of 2011 but it seems on the thin side. Black currant flavors run alongside high acidity, and the tannins show strongly. The aftertaste brings out more tight, mineral acidity.
The wine has strongly catty aromas that seems to dissipate on the palate. A tense, mineral-driven acidity carries gooseberry flavors and a herbal aftertaste. Drink now.
The wine has structure along with juicy generous fruits. Bright fruitiness brings acidity from black-currant flavors. Drink this ripe wine from 2018.
The wine has structured fruit along with red berry flavors. It is otherwise soft, easy, and ready to drink with a crisp finish.
The wine has sweetness as well as a sugar-water character. It is fruity, but has a concocted, artificial aftertaste.