fr

dominated by crisply herbal colombard, this is a light and fruity wine typical of the gascony region. with citrus, red currant and orange-zest flavors, it is bright, breezy and ready to drink immediately.

pt

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.

us

with an aroma like buttered toast and mouth-filling flavors like pear juice, this medium-bodied wine is generous and satisfying. the texture is soft and smooth, coating the mouth in a good way after each sip.

us

here's a brisk, bright and very flavorful chardonnay for drinking with rich fare, like crab, pork, scallops or chicken in a buttery cream sauce. it's strong in acidity, with honeyed, creamy flavors of kiwi fruit, limes, pineapples and vanilla.

it

made from negroamaro, this coppery, peach-hued rosé is rather weighty, with flavors that run toward cherries and chocolate. you could serve it with rich seafood dishes, but it can also stand up to grilled beef.

fr

this is les vins de vienne's upscale crozes, and it's very successful in 2009, featuring bold, concentrated blackberry fruit supported by hints of vanilla and toast. it's full bodied and richly textured, with a long, layered finish. drink now–2020.

fr

both amplitude and generosity are apparent from the first sniff with ripe pear dominating the flavor spectrum. the body is concentrated and balances the full fruit with pleasant tingling zestiness. this is dry and precisely drawn, with a zesty finish.

za

there's a natural herbal beauty to this wine, with pleasant notes of green pepper, fynbos, thyme, laurel, fennel bulb and lemongrass that dance around the green plum and white melon-rind fruit. the medium-weight body is balanced by lime-flavored acidity and a bitter pithy accent on the close. drink now.

us

beautiful black-cherry fruit meets with touches of caramel and liquefied violet on the well-integrated nose of this bottling from the oldest syrah planting in santa barbara county. the flavors are still a bit wound up, even four years on, but the black-currant, lavender, rosemary and charred-beef elements should rise above the wine's firm sticky tannins soon. drink 2018–2023.

hr

aromas of cherry cola, brown baking spices, and cinnamon lead to flavors of black cherry, black plum conserves, and dried mission figs. there's a nice level of acidity and a persistent tannic finish.

us

rich and lavish aromas of caramelized black cherry, cola, root beer and ginger cake make for broad and inviting entry to this wine. it's lighter in body and more tense than the nose suggests, but still ripe with strawberries and red cherries, framed by a grippy tannic structure ladened with pencil lead.

it

made entirely with old nerello mascalese vines between 80 and 100-years-old, this has aromas of blue flower, ripe berry, exotic spice and a whiff of french oak. the elegant linear palate delivers red cherry, raspberry, chopped herb and star anise alongside fine-grained tannins and vibrant acidity. a mineral note closes the finish. drink 2018–2025.

us

this block-designate wine shows flamboyant aromas of red cherry, cola, purple flowers and light caramel. the palate offers an amazingly cohesive and zesty experience, combining piquant cranberry and tart raspberry with slate-driven minerality and a persistent woody spice. the texture is soft, but lifted by strong acidity.

us

brisk acidity provides a bracing balance to the ripe pineapple, pear and peach jam flavors, and there's a nice streak of minerality. however, the wine is far too sweet, and is cloying in the sugary finish.

us

this is half cab franc, the rest an equal mix of malbec, tempranillo and cabernet sauvignon. blackberry and black cherry fruits fill the mouth, with just a hint of barrel toast and coffee grounds. citrusy acidity buoys up the fruit and keeps the overall balance on point.

cl

rubber and earth aromas lead to a mix of berry fruit scents and a pinch of vinegar. it's firm in the mouth, with cranberry and herbal raspberry flavors. gives about as much as it can but at the same time it shows a tart, basic, mildly herbal dna.

us

this bordeaux blend, made from the five classic varieties, is tough and resilient, compared to the standard napa bottling. it's dry, tannic and herbal, yet with enough cherry-berry flavors to establish varietal character. the challenge for the vintner is greater richness.

fr

pinot noir thrives in the aube region giving rich wines like this. it has a yeasty aroma which follows through to the ripe fruity palate. the wine is warm, while still crisp and tangy. this bottling is ready to drink.

au

five years after the vintage, this is a fully mature shiraz that shows off the clare valley's trademark acidity. savory notes of bacon and spice add complexity to plum-like fruit, while the tannins are supple—the structure here is acid-based, not reliant on heavy extraction.

fr

this single-vineyard wine is ripe and rich, with structure and plenty of dense fruitiness. pears and a touch of lychee give a round texture that is smooth and soft. it's ready to drink, although it will develop well through 2017–2018.