A boisterous nose, it wafts sweet hickory smoke, eucalyptus, chewing tobacco, boysenberry, cherry preserves and orange zest. It hits a medium plus stature, the tannins are long, dense and restrained while the acid is slightly elevated. The structure and balance are professional and suggest the making of a wonderful steakhouse wine. The flavors balance nicely between cherry, strawberry, plum, iron, wet dark soil, toasted oak and unsweetened peppermint that collectively produce a deep, penetrating wine. This needs a few hours in the decanter, or better yet, at least five years in the cellar as there’s more there to develop.

The aromas carry a sensual air about it, offering sweet cherry, mountain strawberry, crushed gravel, smashed flower petals and potting soil. On the palate, it has a full and svelte body with tightly-woven tannin and well-balanced acid. The structure holds a lot of promise with more age. The flavors check in with bruised cherry and blackberry, mocha, clove and pipe tobacco. While enjoyable now with a few hours in the decanter, I think this will improve demonstrably with at least five more years of bottle age.

Pale copper color. Complex but airy on the nose, with white cherry, strawberry, grapefruit, topped in wildflowers, hay, honey, with salty, oyster shell notes. Nervy and crisp on the palate with fine bubbles – dry, brisk, salty, bright appeal. Strawberry, white cherry and red apple peel, mixed with chalk, saline but plenty of doughy, honey, almond notes, too. Delicious, complex, bright stuff. Chardonnay with 43% Pinot Noir, fermented in a mix of old French oak and stainless steel, aged 24 months on the lees.

This opaque and very dark red Cabernet Sauvignon based wine from Freemark Abbey opens with a very inviting cassis and blueberry bouquet with notes of graphite and hints of Werther’s Original candy. On the palate, this wine is medium bodied, balanced and smooth. The flavor profile is a tasty mineral infused red cherry with notes of red plum and hints of cedar. The finish is rather dry and its sticky tannins are very lengthy. The Panel thought this impressive wine would pair well with Roy’s rib roast.

Subtle wild red berry aromas mingle with delicate spice, dried violets, and warm earthy undertones. It has lovely levity, is slick and deftly woven on the palate; complex and fresh with plenty of high-toned red fruit grounded by earth and botanical. The finish is lengthy and trails spiced cocoa.

A classic blend made from traditional Bordeaux varieties, which comes from a selection of fine Napa Valley vineyards, this red is seductive. Expect mocha and loads of purple berries, vanilla, cloves, pipe tobacco and sarsaparilla aromas, which roll into generous fruit, and a supple palate weight. It has oomph and concentration with a fine spice and cocoa finish and finely textured tannins.

Very spicy and well-structured, with firm acidity supporting the ripe pear, apple tart and lemon meringue flavors. Concentrated dried mango accents linger on the finish, along with pastry and nutmeg notes. Best from 2020 through 2025.

Fine-edged, providing an elegant mix of dried cherry, red currant and wild plum flavors that are supported by fresh acidity. Hints of white pepper show on the minerally and well-spiced finish.

Zesty and well-sculpted, with forest floor notes to the dried fruit and spice flavors. Dried orange peel and clove accents show on the supple finish, revealing hints of tar and paprika.

Dense, smoky and powerful, featuring notes of freshly ground coffee to the roasted plum and dried blackberry flavors. Hoisin sauce accents show on the tannic finish, with green herbal shadings. Merlot, Cabernet Franc and Malbec. Drink now through 2025.

The nose is a crisp pineapple, lemon and chalk-like mineral. The palate offers a ripe and forward pineapple and lemon with a focused spice. A nice example considering the price. Drink 2019 – 2024.

The nose is bright citrus with notes of coconut and pineapple. The palate entry is supple and extracted golden stone fruit. Dry and refreshing in the core with notes of licorice and golden currant. Drink 2019 – 2024.

Opens with a nose of flinty white fruit, pear and lemon. The palate is a rich nougat, lemon and toast with saturated richness on the finish. Drink 2019 – 2024.

USA, California, Sonoma: 2017 Vintage – Part 2 The 2016 Sauvignon Blanc was barrel aged on the lees in neutral French oak. It has an inviting nose with classic scents of kiwi, elderflower, gooseberry, candle wax, white and yellow peaches and tarragon with a flinty undercurrent. The palate is light to medium-bodied and refreshing but layered, finishing long, textured and energetic. A very classy style reminiscent of great white Bordeaux that should develop well in bottle. 600 cases produced.

USA, California, Sonoma: 2017 Vintage – Part 2 The 2016 Riesling, with just three grams per liter of residual sugar, opens with a bright, classic nose of petrol, pineapple, petrichor, candle smoke and pure white peaches with accents of lime peel and kiwi. The palate is light to medium-bodied, refreshing and pure, offering intense, delicately styled flavor layers and a long, juicy finish. This is lovely and extremely well made! I look forward to seeing how this ages in bottle. 500 cases produced.

USA, California, Sonoma: 2017 Vintage – Part 2 The 2016 Merlot Jackson Park Vineyard contains 1.5% Cabernet Sauvignon and was aged 18 months in 44% new French oak. Deep ruby, it opens to cinnamon, kirsch, grilled plum, hoisin and a hint of dried coconut with accents of dried red and blue flowers, Morello cherries and charcuterie. The palate is medium-bodied, silky and offers great intensity and layering of flavor, with a very plush, finely grained frame and seamless freshness, finishing long. 500 cases produced.

USA, California, Sonoma: 2017 Vintage – Part 2 Medium to deep ruby-purple, the 2016 Merlot Bennett Valley, aged 18 months in 32% new French oak, opens with roasted black plum, pot de crème, blackberry pie, graphite, old leather, hints of floral perfume, sweet spice and roast beef. The palate is medium-bodied, intense and plush with fine-grained tannins, great freshness and a long, spice-laced finish. Very hedonistic! 491 cases produced.

USA, California, Sonoma: 2017 Vintage – Part 2 The 2016 Journey is a blend of 68% Merlot and 32% Cabernet Sauvignon aged 20 months in 46% new French oak. It has a medium to deep ruby color and a spicy nose with pure aromas of cumin, coriander seed and cardamom over Morello cherries, bay leaf, milk chocolate, blueberries and violet. It's medium to full-bodied, slowly opening its flavor layers like a new blossom, framed by firm, ripe, pleasantly chewy tannins and great freshness, finishing long and spicy. This will benefit from a bit more time in bottle. 300 cases were made. Winemaker Marcia Torres Forno says, "We're bringing the blend back to a higher percentage of Merlot, because that's what Matanzas is—a Merlot house, known for its classic, more rustic style."

USA, California, Sonoma: 2017 Vintage – Part 2 The 2017 Sauvignon Blanc Journey opens with green pear, kiwi peel, grapefruit and lemon pith with supporting notes of white peaches, apple blossom, flint, toast and smoke. The palate is medium-bodied with slowly blossoming layers, refreshed by juicy acidity and finishing long on an appealing citrusy note. 250 cases were made.

USA, California, Sonoma: 2017 Vintage – Part 2 Pale to medium ruby, the 2017 Pinot Noir Bennett Valley opens with a wonderful perfume of rosewater, candied violets, cherry candy, rhubarb, pomegranate, black tea leaves and citrus peel. The palate is light to medium-bodied, fresh, juicy and perfumed with a soft frame and lifted finish. A bright, perfumed, red-fruited style and so pretty! 500 cases produced.

USA, California, Sonoma: 2017 Vintage – Part 2 The nose of the 2017 Chardonnay Kelli Ann Vineyard, aged in 22% new French oak, opens with banana chip, popcorn and lemon curd, with coaxing, offering apricot, baked apples and almond hints. The palate is medium to full-bodied, rounded and creamy with good intensity of savory/toasty fruits, finishing long and refreshed by juicy acidity. An old-school style but well made, and it demonstrates good balance and restraint. 386 cases produced.

USA, California, Sonoma: 2017 Vintage – Part 2 Youthfully shy, the 2017 Chardonnay Cougar Ridge Vineyard, aged in 27% new French oak, slowly opens to apple pie, crème fraîche, Meyer lemon and honey toast with notions of caramel and hazelnuts. The palate Is medium to full-bodied, rounded and creamy with savory flavor layers, take-another-sip acidity and a long, flower-laced finish. Lovely! 1,100 cases produced.

USA, California, Sonoma: 2017 Vintage – Part 2 The 2018 Sauvignon Blanc Helena Bench was aged 62% in concrete eggs, 26% in puncheons and 12% in foudres. It opens to classy aromas of lychee, kiwi, gooseberry, tarragon and chopped chives with notes of flint, petrichor, elderflower and white peach. It's medium-bodied and silky with intense flavor layers, wonderfully woven juicy freshness and a very long, textured finish. This is delicious! 500 cases produced.

USA, California, Sonoma: 2017 Vintage – Part 2 Medium ruby, the 2017 Pinot Noir Stormin', aged in 43% new French oak, gives up Bing cherries, fresh cranberries, prosciutto, warm blackberries and desiccated violet with earthy notions of mushrooms, wet bark and a gentle framing of new-oak spice. Medium-bodied and silky, it offers a great balance of earth-laced, bright fruit in the mouth, firmly framed by grainy tannins and with well-integrated freshness to carry the long finish. 190 cases produced.

USA, California, Sonoma: 2017 Vintage – Part 2 The 2017 Pinot Noir Russian River Valley comes from 11 vineyards across the appellation. It aged 10 months in 35% new French oak. Medium ruby, it has a savory nose of smoked cranberries, crushed red and black cherries, pipe tobacco, forest floor and hints of orange peel and potpourri. Light to medium-bodied, it's silky and intense with a great interplay of ripe fruits, spices and earth notions. It has a frame of grainy tannins and juicy freshness to enliven the long finish. Well done! 9,000 cases produced.