Earthy and oaky, with a lift of rose petal, this is a thick and intensely full-bodied red, stemmy and plush in style. It shows the exuberance of the appellation in a rich, lasting note of cola.

Juicy with supple tannin and a broad approachability, this is a hearty, full-bodied red brimming in cola, cherry and black tea.

A delicious combination of black fruits, milk chocolate and baking spices gives this full-bodied wine a tempting aroma and warm, mouthfilling flavors.

Dried lemon, orange peel, appleflesh, white-flower and sea-salt aromas make for a compelling introduction to this bottling. The flavors warm up on the sip, where toasted hazelnut, browned butter and salted nectarine flavors align.

Tart lime aromas meet with richer guava flesh on the nose of this bottling. There’s a plumeria and tuberose character to the palate, where tropical guava flavors are cut by tangerine rind and orange pith.

This Rhône-style white blend, matured in ceramic eggs, is built around young plantings of Grenache Blanc (50%), Clairette (12%), Piquepoul (9%) and Bourboulenc (4%), and the addition of 25% older Roussanne. While fleshy Roussanne dominates, there’s a curious sharp-sour note, with the apple bite of Grenache Blanc and saline lick of Piquepoul. In subsequent vintages, this blend will comprise different percentages and maturation regimes, but the initial version has intriguing tension and texture.

Rich and concentrated with ripe, blackcurrant fruit and some balsamic notes and earthy undertones. Elegant, with a vibrant acidity.

Toasty nose with some layers of herbs and vibrant dark fruits. It shows a nice depth of fruit well-supported by rounded tannins.

Perfumed scents of spiced plums, blueberries and vanilla. Well-balanced soft style with a lively acidity. Persistent finish.

Earthy and savoury nose with lots of ripe black fruit and creamy oak notes. Serious and classic, with grippy tannins.

Aromas of cinnamon, red cherry, and an earthiness were pleasant.
This was a medium-bodied dry red wine with good acidity, supportive layer of tannin, and excellent flavors reflective of the aromas with a touch of red pepper.
Finished long on the trailing palate, a touch of red raspberry, a hint of watermelon, and a well-balanced 13.8% alcohol.
Paired perfectly with my baked ham dinner.

This medium ruby colored Pinot Noir from Oregon opens with a fragrant and inviting blueberry and black cherry bouquet. On the palate, this wine is full bodied with medium acidity. The mouthfeel is balanced, smooth, viscous, and dense for a Pinot Noir. The flavor profile is a stewed black plum and cola blend with notes of smoky oak, earthy loam, and cinnamon. I also detected hints of stony minerality and pomegranate towards the very end. The finish is dry, and its flavors are nicely prolonged. I would pair this Pinot with a juicy and tender pork tenderloin roast.

A juicy and friendly version, with a core of strawberry, blackberry and plum flavors that are lined with a subtle black licorice note and glide through easily. Offers a toast-influenced finish, but the fruit keeps the upper hand. Drink now through 2025.

Firm, with an appealingly chewy quality to the chamomile, melon and apricot flavors. Generous and focused on the lush, spicy finish. Drink now.

Medium ruby-red hue. Wood oil, plum jam and cola spices. A rich and full style, plummy fruit fills the middle then the remainder of the palate relies on oak richness and complexities. Decent length and is very silky into the finish.

This medium purple colored Cabernet Sauvignon from Arrowood opens with a black cherry and mild craisin bouquet with hints of cola and violets. On the palate, this wine is medium bodied with integrated medium acidity. The mouthfeel is balanced, smooth and lush. The flavor profile is a juicy black currant and cherry-cola blend with notes of oak and mocha. There is a hint of cranberry and oregano at the very end. The finish is dry and its mild tannins and flavors drift away nicely. This Cab is a very good mid-week offering. It would pair well with grilled steak tips or with your favorite juicy burger.

This lively and robust styled Pinot Noir from Kendall Jackson is a translucent medium ruby color. It displays aromas reminiscent of a walk through a raspberry patch, with earthy bramble and juicy red raspberry, along with violet floral notes. On the palate, it is super-smooth and focused, with medium body and fine well-managed tannins and bright plus acidity. I found flavors of red raspberry, strawberry, crushed stone, and hints of cinnamon and nutmeg. The finish is long with a hint of spiced plum. This Pinot will appeal to most guests at an impromptu wine and cheese gathering.

This large estate in Castelnuovo Berardenga is owned by Jackson Family Wines. This wine, from a single block of sangiovese vines planted in 1998, shows deeply concentrated flavors of black cherry and plum framed by fine, polished tannins. Notes of vanilla and sweet spice are balanced by earthy tones that emerge on the finish.

Soft and mild in its tannins, this has an intriguing wild berry fruit savor that last. One taster described it as the earthy brown flavor of “late-summer meddlers and rowanberries,” placing it with duck confit.

Smoky and dark, with scents of cocoa-dusted espresso beans and beetroot, this begins to show beguiling raspberry red fruits as it opens with air, while crisp acids penetrate the more sanguine, rooty notes. For the cellar.

Light red-berry flavors of raspberries and thimbleberries meet the woody herb scent of rosemary, coming together in a creamy, ripe and supple pinot noir. The gentle spice of the tannins will add depth to roast beef.

The wine that Randy Ullom made famous continues to amaze as the largest selling estate-grown chardonnay in America. Ullom has made subtle tweaks to the wine over the last decade, tightening the structure, restraining the fruit and oak in favour of a livelier palate, and keeping the brand's millions of fans happy. It all begins with some impressive fruit sourcing up and down the Golden State's coolest hillside vineyards influenced by the Pacific Ocean from Mendocino to Santa Barbara. The fruit is whole cluster pressed and kept in small vineyard lots throughout the winemaking process, barrel fermented, and sur lie aged with monthly bâttonage. Silky, creamy tropical fruit is supported by a citrus undercurrent with a lime butter finish. Impressive for the price and quantity produced. 2020 was aged six months in French (4.5% new) and American oak (6.5% new). The alcohol is 13.5%, and the sourcing is 54% Monterey County, 25% Mendocino County, 20.5% Santa Barbara County, and .5% Sonoma County.

This dark and chocolaty wine is smooth and delicious, showing ultraripe blackberry and blueberry flavors shaded by vanilla and cocoa. It’s full-bodied and mouthfilling but not very tannic so it’s easy to sip.

Precise and focused, featuring yellow apple, pear and lemon zest notes that are fresh and bright, with accents of lemon verbena and white tea on the finish. Drink now through 2030.