us

sometimes all you need is a rustic bottle of good red wine and your favorite food to be happy. that's the kind of wine this pinot noir and syrah blend is. it's dry and full-bodied and filled with berry flavors that don't take a lot of analysis to enjoy.

il

this pale apricot-colored semidry wine is a blend of cabernet franc and sauvignon blanc. aromas of butterscotch and nectarine get the taste buds prepared for flavors of butterscotch, peach, rose petal and nutmeg. it is a gently sweet wine that is not at all cloying, with nicely balanced acidity.

za

strong aromas of cassis, cocoa nibs, fresh mint sprigs, black currant leaf and licorice are the first things you experience with this wine. after that, the creamy mouth provides loads of black berry, plum and anise flavors that stay through the finish. a firmly structured and well-balanced bordeaux-style blend.

us

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.

us

austin hope's latest releases are all about power and ripeness, and this blend of 35% grenache, 35% mourvèdre and 30% syrah achieves balance and elegance amidst that strength. cuban coffee, fig jam, dried blueberry and chocolate aromas lead into a pillowy-soft palate that's layered with espresso, cocoa, roasted fig and plum jam flavors. steady acidity and finely chiseled tannins frame it all.

fr

packed with acidity as much as fruit, this is a tight, intensely fresh wine. there are some hints of tannins from the pinot noir as well as raspberry fruits, although the crisp acidity shows most strongly.

it

bisol (one of prosecco's most important wineries) has crafted a beautiful 2007 sparkler from the precious cartizze cru that delivers a long succession of delicate mineral, peach, citrus and honey aromas. the wine feels soft and soothing in the mouth but ends with lively acidity. the only drawback is its high price.

us

from a vineyard site at the southern end of oakville, where it touches yountville, this is a gloriously dusty, smooth and age-worthy wine, bright in crisp red cherry and cranberry while offering deeper, darker elements of licorice and toffee. concentrated, it's substantial and yet balanced, with something to say on the long finish.

us

soft and dusty, this is an herbal, elegant cabernet from big mountain fruit, the tannins well-managed. it starts out with an intensity of black fruit followed by sturdy structure and a finish of chocolate and coffee.

it

made with friulano, pinot bianco, sauvignon, malvasia and ribolla gialla, this structured white opens with enticing aromas of candied citrus zest, light oak, chopped herb and almond. the firm palate offers baked apple, nectarine, coconut, toast, vanilla and a confectionary note.

it

aromas of resin, spiced plum, blue flower and a whiff of pipe tobacco float out of the glass. the smooth brawny palate presents dried black cherry, prune, vanilla, mocha and cinnamon framed in firm, velvety tannins. drink 2018–2016.

us

a magical blend of 93% cabernet sauvignon, 5% petit verdot and 2% cabernet franc, this estate-crafted blend exudes elegance, etching out silos of herb, lavender, cedar and earth around savory-laced texture. a powerful concentration of dark chocolate appears on the lengthy finish, the wine sourced from dry-farmed, impeccably tended vines. cellar through 2027.

us

white pepper and vanilla bean aromas give this richly textured, concentrated and subtly fruity wine a spicy start. it has a bright yellow-gold color and has gained complexity through extended aging before release. savory consomée and dried herb characteristics accent its substantial core of apple butter flavor.

ar

waxy apple aromas are chunky, dusty and a bit choppy. ditto the palate, which is thick and on the full side, with moderate acidity. apple, savory oak and spice flavors finish with a briny, saline note.

us

that friendly, familiar, cedar and cinnamon aroma that comes from oak barrels jumps out of the glass when sipping this full-bodied and deep-colored wine. it has gripping tannins that dry the mouth but will work well with pork, beef and lamb. and it blends in enough ripe fruit flavor for good balance. best now through 2018.

fr

the wine, with its firm tannins and solid structure, is still young. the hints of black-plum fruits are way behind the structure. that's all good, because this wine will come together well, to give a rich full wine with spice, juicy black fruits and acidity. drink from 2020.

it

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.

it

aromas of cured meat, stewed fruit and toasted oak lead the nose. on the ripe palate, notes of powdered sage, vanilla and oak spices accent fleshy black plum. bracing tannins provide the framework, but drink soon to capture the fruit richness.

us

with forward pineapple jam, apricot, buttered toast, vanilla and smoky oak flavors, this will satisfy chard lovers. it's dry, with a creamy mouthfeel.

it

made from 80- to 100-year-old vines, this compelling, earthy wine initially opens with funky aromas that burn off in the glass to reveal leather, tilled soil, blue flower and ripe berry. the palate delivers black and red cherry accented by white pepper, cinnamon and black pepper. with firm but velvety tannins, give this a few more years to let it fully develop; drink 2016–2026.