A powerful, virile wine, the 2018 Cabernet Bosché offers up an enticing array of wild cherry, chocolate, spice, leather and grilled herbs. The Bosché is potent, savory and super-expressive, but also less charming than most 2018s. It will need a number of years to soften.

The 2019 Cabernet Franc is mostly Franc, with a healthy dollop of Merlot, mostly from Everdon on Spring Mountain and then sites on Diamond Mountain, Howell Mountain and Mt. Veeder. The style here is all about elegance and finesse. In tasting, the 2019 is quite backward and primary. Time in the glass brings out the floral overtones and silky tannins of Spring Mountain, but the Franc ideally needs time in bottle to fully come together. Today it is very much on the reticent side.

The 2019 Merlot is bright, nervy and full of Mount Veeder tension. Dark red/purplish cherry, iron, mint, spice and savory herbs are finely cut. This potent, savory Merlot is going to need a number of years in bottle to come together. It sure is impressive today.

The 2019 Merlot is a rich, dense wine. Black cherry, plum, spice, leather and tobacco are all kicked up in this sumptuous, racy Merlot from La Jota. The 2019 is pretty soft for a mountain wine, but it has tons of depth and plenty of stylishness.

The 2018 Cabernet Sauvignon Rutherford is vibrant and super-expressive right out of the gate. Inky dark fruit, mocha, plum, chocolate licorice and spice are pushed forward. Dollops of Petit Verdot and Cabernet Franc add dimension, especially in the aromatics. This energetic Cabernet has so much to offer.

The 2018 Cabernet Sauvignon Oakville is packed with inky dark red fruit, cedar, tobacco, espresso, licorice and new French oak. This bold, luscious Cabernet offers tons of immediacy and appeal.

Freemark Abbey's 2018 Cabernet Sauvignon (Napa Valley) is dark, supple and inviting. Black cherry, plum, mocha and licorice give this open-knit Cabernet tons of up-front appeal. Silky tannins wrap around the juicy, inviting finish. The 2018 is attractive, but it is also a bit soft. I would prefer to drink it over the near and medium term.

This pale straw-colored Chardonnay from Stonestreet opens with a fragrant pineapple, oak, and dried coconut flake bouquet. On the palate, this wine is medium plus bodied with nicely integrated minerality. The mouthfeel is very smooth and balanced. The flavor profile is a tasty pineapple and oak blend with notes of honey and Bartlett pear. I also detected hints of butter and mango in the aftertaste. The finish is dry, and its flavors linger and last for a very long time. This Chard is best enjoyed on its own and it will not last very long with a group that like this style of Chard!

This wine has long been a fav of mine since first encountering it at Reds … Ruby in color with a nice inviting red berry nose. On the mid palate the wine displays some nice crisp dry dark cherry notes, definitely more of a fruit forward style, but not a fruit bomb. On the medium length finish the wine displays some nice crisp acidity and soft tannins. Definitely more of drink now style of wine that can easily be paired with softer flavored foods. We paired it with quiche and it went well. There isn’t even a hint of herbal, or minty notes that I don’t care for in some cabs. I would give it an -88, yum.
This juicy, fresh wine reflects an easygoing, ripe, approachable style that has wide popular appeal. The dark fruit, cassis and herbs are framed by vanilla, spice, and moderately employed oak that adds some toast but keeps the fruit at the fore. The balance and juicy character will make it a fine option for stews or roasted meats.

Fresh, rounded, tangy flavors of dark cherries and cassis lead to a lean, leathery finish with beautiful notes of aging barrels and integrated tannins — perfect for a rare steak.

Choosing 21 wines for 2021 not an easy task
The Brewer-Clifton Sta. Rita Hills 2018 had sweet cranberry, cherry, raspberry, tobacco and spice flavors. Red and black fruit flavors are on the nose and a loamy aroma lingers. The Pacific Ocean influence is obvious.

Choosing 21 wines for 2021 not an easy task
Anakota Helena Dakota Vineyard 2018 had a nose of cedar, spruce and currant with flavors of blackberry, hot coals, blackberry, black cherry, a touch of anise and fuller tannins that frame the fruit and spice so well. Give it anywhere between five to 20 years in the cellar; it will only continue to improve as the tannins begin to unwind and the fruit flavors mellow.

From a classic Grenache vintage, and from old bush vines growing in ancient, silky, beach-sand-like soils in the Blewitt Springs subregion, this is one of Australia’s finest examples of Grenache. While destined for a long life in the cellar, it is an aromatic beauty now, blossoming after several days open in bottle. Pristine red-berry fruit, rose petal, clove, white spice and distinctive minerality comprise the aromas. The palate offers gorgeous texture, juicy, vibrant fruit and sculpted, talc tannins, with elegance, length and complexity.An iron fist in a velvet glove, this should agebeautifully through 2036.

From the block next to the renowned High Sands vineyard, Ovitelli skips the oak in favor of 158 days on skins in large ceramic eggs. The result is a Grenache that pulses with energy, purity and expression of place. Aromas match the shimmering antique-rose color. There’s fleshy wild red berries, rose petals, tea leaf and an underbelly of white spice. The palate is layered and elegant with a quiet power in the form of ultrafine, textural tannins that cinch the crunchy acidity and juicy fruit. Drinking stunningly now, this wine could cellar until 2029 for another level of complexity.

Great fruit concentration, moderate tannins and subtle savory, spicy accents make this full-bodied wine quite memorable. A partnership between Barbara Banke of Jackson Family Wines and Peggy Furth, formerly of Chalk Hill winery, the wine is focused around black cherry, blackberry and rhubarb, while hints of cedar, forest floor and black tea slowly reveal themselves. Best from 2025.

In this warmer vintage than the previous one, the inherent power of Ironheart has returned. But it hasn’t lost its elegance or flavor depth. Waves of heady aromas—first fresh blueberries and satsuma plums, then wildflowers, scrubby Aussie bush and roasting herb notes—fill the senses. The palate offers chiseled tannins that juxtapose crunchy fruit. Both polished and rustic, this wine is highly expressive of place and variety. Drink now with roast lamb or grilled vegetables, or cellar until 2040.

The Hickinbotham Grenache, now under the Yangarra label, demonstrates the power and concentration of this dry, lowyielding vintage but with Winemaker Pete Fraser’s exceptional talent for elegance and site expression. The wine comes from 1963 bush vines, fermented and matured in large terra-cotta amphorae. It offers a heady perfume of fleshy blueberry, sour-cherry tart, fresh-cut springtime hay and warm stones. The bouncy, plump fruit is enveloped on the palate by highly textural, powdery tannins. Set for the long haul, this isn’t quite ready to drink yet, but should be a stunner with age. Drink 2022–2036.

Gorgeous, layered fruit flavors come with a seamless, silky texture in this full-bodied but absolutely sleek and polished wine from one of Anderson Valley’s oldest vineyards.Fresh strawberries, red cherries, black cherries and a hint of rhubarb give it a great core, to which light tannins and a pleasing sense of concentration add the finishing touches.

From a cool, coastal site, this is a wild, tangy and savory wine, with highlights of black tea, forest and stem. Crisp red fruit and citrus adorn the tannic midpalate. It shows great complexity and intensity as it finishes in lashes of baking spice.

This Pinot blends fruit from the estate’s four single vineyards. For much of Australia, 2020 was a rollercoaster of a vintage. In the Yarra it resulted in small yields but heaps of natural acidity and elegance. The color of rose petals, this wine is light and perfumed, billowing fresh cherry and spice aromas, followed by soy sauce savory nuances. The palate is equally dainty in frame, with a tug of ethereal tannins, juicy fruit and a spicy, slightly medicinal core.

Comparatively light in the glass, this bottling begins with peppery aromas that waft through smashed black raspberry and hints of tar on the nose. It’s lively on the palate with ample blasts of berry fruit as well as complex pine-needle, bay leaf and rosemary elements. It is versatile for many foods or just apéritif sips.

This is a substantial wine, full of considerable power and length, that grips with a backbone of intensity and structure. Black olive, plum, crushed rock and herb combine for an earthy palate of pronounced richness.

Dark blackberry, licorice, root beer and cola aromas collide in earthy ways on the nose of this clonal selection. There’s a woody frame to the sip, where shiitake, cranberry and orange-rind flavors make for a complex expression that grows fresher into the finish.

Made in a generous, concentrated, full-bodied style with sizable tannins, this wine is juicy yet lush in texture. Ripe black cherries and blackberries ride along a palate of forest floor, clove and cola undertones.

This bright red colored Pinot Noir from Maggy Hawk is really good! It opens with a maraschino cherry and faint strawberry bouquet. On the palate, this wine is medium bodied with medium acidity. The mouthfeel is very well-balanced, silky, and suave. The flavor profile is a tasty strawberry and maraschino cherry blend. I also detected hints of red currant, spice, and cinnamon. The finish is dry, and its silky tannins and flavors are nicely extended. This Pinot is very food friendly and would pair well with roasted bacon wrapped quail.