The nose on this wine is absolutely outrageous: Spearmint and chamomile are joined by gently singed sage, mineral, and then clear-as-day currants, cassis, violets, and cedar, setting the stage for a wine of magnificent balance, concentration, length, and poise. The currants, cherries, and brambly berries fan out on the palate, flashing with notes of sweet cigar tobacco, chocolate, cafe mocha, black cherries, lifted hints of fenugreek, licorice, and sarsaparilla. It finishes with a pulse of soy sauce through the long, savory, generous finish. Fantastic already, and with the promise of evolution to 2051 and beyond.

These Are the Best Wines to Drink with Your Favorite Grilled FoodAnd Murphy-Goode Liar's Dice Zinfandel 2015 is a fun fit with Grilled Pork Chops with Peach-Tomato Barbecue Sauce. Pour a splash of zinfandel into your barbecue sauce for a little extra complexity and the ultimate summer treat.

These Are the Best Wines to Drink with Your Favorite Grilled FoodChardonnay is grown worldwide and is made in diverse styles, from rich and buttery to crisp and citrusy. We like to think of it as pure sunshine in a glass. The breezy, Cali-coast attitude of La Crema Sonoma Coast Chardonnay 2018 pairs perfectly with BBQ Chicken Tenders.

This is a young wine that is knitted down in flavour but it is not tight or difficult to navigate. You feel the breadth and complexity to the fruit, along with juicy powerful freshness, and the gourmet packing of liquorice and chocolate. These are big wines that are big but expertly balanced by slate and crushed stone minerality, giving balance and succulence. 60% new oak. 3.75pH. Harvested 24 September to 13 October. A yield of 49hl/ha.

A floral touch from the first nose, smoky but delicate, with a powerful and surprisingly supple touch to the tannins. This must be one of the best 2017s in St-Emilion. So much smoke and grilled chocolate add layers of interest to the berry fruits. This was the year of the frost, where production dropped from 7,000 to 4,500 cases and left this unusual blend.

A brilliant wine, with poise and a sense of stillness and deep raspberry fruits that are centred. Even on the nose you can feel the texture - this is built, muscular and powerful - it is profound, with evident time ahead of it. Pierre's son Nicolas began taking a bigger hand in the winemaking as of this vintage.

Explosion of rich turmeric, crushed stone and subtle smoked saffron with touches of grilled almond, and a rich, powerful bramble berry fruit. Lovely chewy tannins also, shot through with pulses of electricity and minerality. You can enjoy this now because the aromatics are already giving so much, but it is sure to age brilliantly for another few decades.

Deep inky colour with ruby reflections. This is extremely successful, with a feeling of everything being in its place - softly textured black cherry and blackberry fruits, riven through with cloves, cracked pepper spices, smoked earth and saffron. Savoury and juicy on the finish as the slate texture kicks in.

Inky in colour and the feel of the wine remains extremely young, suggesting you need a little more patience. Saffron and earthy smoked turmeric spices layer the fruit, adding depth and complexity. This has richness and power but also lift, with gourmet notes of liquorice and chocolate giving appellation signature.

A little less evolution in the aromatics here than the 2011, emphasis instead on toasty grilled oak and turmeric spice, set amid dark berry fruits. A lot is hidden right now, the texture is charming and fleshy, but these are big tannins and it has plenty to give over the next decade.

This is a little more ready to drink than the 2010 vintage at this point, but still delivers plenty of rich, fleshy black fruits through the mid palate. A little tight at first, but as it settles in the glass, a sweetness to the fruit becomes clearer, with blackberry puree and vanilla bean, along with a juicy hawthorn savoury finish. An early harvest in this vintage, but doesn't feel like an overly hot vintage in terms of its fruit character.

Cassis and blackberry laced with cumin, turmeric and saffron - these are plenty of tannins here even at 11 years old, but they are melted into the body of the wine. As it opens, a slate minerality tugs underneath, adding texture to the close of play and suggesting there is plenty of life ahead. An unusual blend, with higher Cabernet Sauvignon than usual, thanks to a hail storm in May that took out a sizeable section of Merlot grapes, and left a yield of around 22hl/ha.

It is in the most difficult vintages that you see the winemaker's hand; the length on this wine comes not from the depth of the fruit but from the gentle spicy notes of nutmeg and white pepper. Raspberry leaf and smoked earth comes through as things open. Helped in this vintage by the fact that the Seillans live on site at Serilhan, making it easier to treat at weekends, and this was a vintage when you certainly needed to do that.

Grenache purity at its finest. A sublime example of Grenache. Delicate, elegant and sophisticated. You'd think you were drinking Pinot. It's so light and bright. Transparent even. Raspberries, red cherries and rhubarb, it is a wine that is so fine that it sneaks up to you and draws you in. Seeing 101 days in a ceramic egg, it is like a boxer fighting in the featherweight division with a light presence that evades any distraction and just dances on. Superfine textural feels, what is not to adore about the powdery like to finish? Just Brilliant! Organic and biodynamic. Drink to five years+.

Dark licorice, dust and sage meet a thread of white pepper in this deliciously built, powerful and complex wine from an old-vine estate site. Juicy blackberry dominates on the midpalate in concentrated form, seasoned in graceful hints of nutmeg and oak.

From a block within the Arrendell Vineyard, this is an earthy, hearty and generously ripe wine, smooth and complex with underlying brightness. Dense layers of black cherry and berry meet a savory edginess of forest floor and black tea, showcasing the beauty and brawn of the variety.

Seductively smooth and weathered in crisp cranberry, plum and dark cherry, this old-vine wine offers a substantial grip of tannin and notes of crushed rock and oak. Velvety texture leads to dusty black pepper, nutmeg and tobacco.

From two vineyard sites just a few miles from the Pacific Ocean, this wine is juicy in cranberry and pomegranate. Lifted accents of white pepper, orange peel and rose add complexity and nuance to the robust frame.

Weekend WinesFive O’Clock SomewhereA nicely maturing biodynamic Syrah from a top producer at just over £20? Yes please! Lots of whole-bunch gives intense, vibrant plum and blackberry fruit. The exotically spiced, silky palate balances its alcohol amid dusty tannins and mineral acidity.

Made predominantly from grapes grown at the Fog Dance Vineyard, a vineyard-designate of its own, this memorably delicious wine is light in color and delicately inviting in tangerine, peach and strawberry. Stainless-steel fermented, it remains crisp on the palate with just a touch of orangesicle richness on the finish.

Not much of this was made, sadly, as it delivers velvety thick, rich and tension-filled grip around firm, structured tannin. Blue and black fruit dominate in concentrated form, dusted in nutmeg and oak, from vinesmore than 100 years old.

Succulent, with structure and tension in its bones, this hearty, full-bodied wine expresses thick waves of juicy blackberry, dark cherry and cola, the oak wellintegrated within a spicy component of nutmeg and white pepper. Planted more than a century ago, the head-trained vines yield low amounts of delicious, concentrated grapes.

Dense black fruit contrasts against a tartness of cranberry, the acidity sharp and beautifully complementary to the dry-farmed, head-trained structure of the wine. Powerful grip speaks to its youthfulvigor, unwinding slowly in the glass.

A dry-farmed site planted 100 years ago and head-trained still, Dina’s is a study in baked cherry, blackberry and plum, rich and viscously thick. Velvety tannins and ample weight provide an unctuous lushness that is complemented by underlying acidity.

From a high-elevation site on a mountain ridge north of Fort Ross, this blustery, full-bodied red shows the extremes of its growing conditions, offering broad, bright and fruity intensity. Juicy black cherry, plumand blackberry fruit meet graphite, dark chocolate and crushed rock, a note of sea spray and forest never far behind.