Mt Brave's 2019 Merlot Mt. Veeder offers up subtle cedar and vanilla shadings set against a backdrop of ripe cherries and raspberries. This medium to full-bodied effort is bright, fresh and juicy on the palate, finishing long, mouthwatering and crisp. It shows considerable structure for a Napa Valley Merlot, with copious silky tannins and refreshing acids.

The excellent 2019 Chardonnay W.S. Keyes is a different style of Napa Chard, with only 10% new French oak puncheons and no malolactic fermentation, there's a delicate wood influence akin to pencil shavings, with more emphasis placed on pear, apple and citrus notes. Medium-bodied, this is a crisp, lean and focused effort that retains a pleasantly silky feel and plenty of length.

Still based on Bill Smith's original block from the 1970s, plus some additional plantings, the 2019 Cabernet Franc Howell Mountain is 100% Cabernet Franc. Gentle florals and herbal notes of bay leaf and sage appear on the nose, adding savory complexity to the black cherries and red raspberries. Medium to full-bodied, silky, fine and elegant, this is a perennial favorite, drinkable on release and for a decade or more afterward.

At nearly 20 years of age, the deep garnet-hued 2002 Cabernet Sauvignon Sycamore (part of this year's annual library release) shows some brick at the rim and offers up classic cigar-box aromas of dried tobacco, cedar and vanilla, plus ample notions of dried fruit. It's medium to full-bodied, plush and velvety in feel, with a lingering finish and softly dusty tannins. Fully mature but in no danger of drying out soon, it should continue to drink well for at least another three or four years.

A step up from the blended Napa Valley Cab, the 2018 Cabernet Sauvignon Oakville (100% Cabernet Sauvignon) has been bottled on its own since 2015. Sourced from a vineyard adjacent to Highway 29, it's earthier and dustier, more savory in style, but it still retains cassis and cherry fruit. It's full-bodied, firmly built and dense but with a bit of elegance as well and a long, softly tannic finish that hints at clove, cinnamon and lingering earth. At 550 cases produced, it's only available at the tasting room or online directly from the winery.

Hand picked and destemmed to whole berries. Wild fermented after a brief cold soak; 21 days on skins. Pressed to classy barriques (50% new). Full bodied, suave and dense, yet does not stray into decadence. Fine drinking. Damson plum, vanillin oak, spice and a swathe of dusty tannins driving across the finish. Forward and certainly approachable already. Fine drinking. More to come?

Amazing aromatics - very fruit forward on the nose full of blackcurrant, black cherry and black pepper. The strawberry, raspberry and cranberry fruit absolutely sings in the glass, punchy with excellent clarity and soft plushness. Silky tannins, barely there except to give a mineral, wet stone texture which is to the fore. It’s profound in terms of depth of flavour - vertical and structured, but not heavy or exuberant with freshness and focus keeping it lifted and graceful. Well balanced, harmonious and full of classicism in the best sense. This is the 19th vintage for winemaker Pierre Seillan, whose son will now take the helm. No chaptalisation needed here. 3.64pH. Ageing in 70% new oak. Drinking Window 2026 - 2040.

This is a firm, chocolatey, slightly baked shiraz with asphalt and plum flavours shooting through to woodsy spice, smoked tobacco and cloves. It’s a substantial red, taut through the finish, warm and yet well balanced. The wine’s mix of tobacco and chocolate is both distinctive and attractive, though it’s slightly baked feel robs it of some freshness. Most won’t mind the latter. Volume of flavour here is important but the real quality markers are the fine strength of the tannin, and the svelte mouthfeel.

From 4 Giant Steps vineyards, fermented in matured in 675L clay eggs produced in Byron Bay. Whole-bunch pressed, wild ferment and kept in clay for 6 months. No filtration and bottled by gravity. A very bright green gold. Aromas of almond meal, freshly grated ginger and white flowers. A little match stick, too. An intriguing palate, which is dry, grippy, even and long. A bit closed, this would be a great food wine and it will be fascinating to see how this evolves and changes over the next few years.

It’s fine in tannin, chewy and bright, perfume a little on mute but the detail in flavour and texture compensates. I like the lemon-ginger tea thing going on, a green pear note, fennel too. Scents and flavour profiles in synch. It flows beautiful, taut and long, finishes with a little sticky tannin and a juiciness kind of like nashi pear, skin and all. Maybe a little mono-dimensional in terms of complexity of flavours, but pleasure and interest is here in spades.

Deep, brilliant red. Highly fragrant, spice- and mineral-accented red and blue fruit aromas are complemented by suggestions of pungent flowers, cola and musky herbs. Shows very good depth to its sweet cherry-cola, black raspberry and spicecake flavors, which tighten up slowly through the back half. Shows fine clarity on a persistent, spice-tinged finish that's framed by smooth, slowly building tannins.

Fascinating aromas of cranberry and orange peel lead to generous strawberry, red-cherry and redwood-bark nuances on the palate. This medium- to full-bodied wine offers a silky texture, fine-grained tannins and a long-lasting finish.

Big and spicy, this rich, powerful wine marries tempting toasted oak aromas with abundant, ripe flavors including poached pears and peach nectar for an absolutely mouthfilling expression.

Seamless and supple in a lightness of baking spice, apple, pear and flint, this wine offers a nice contrast between fruit mineral, with a texture of crushed rock. Made in a big, brawny style, it delivers plenty of complex power and richness to intrigue.

Tarraford has a long life ahead of it and is quite young now. If you do crack it open, sip just below room temperature to get the full effects of the fruit purity (peach and lemon), fresh flowers, structured, toasty oak and subtle saline notes. There's a bracing amount of acidity on the palate but it eventually slithers its way to the midpalate, integrating with the slippery texture and oak influence. Drink now–2030.

A significantly different style of Grenache – more robust and earthy than its Yangarra siblings, but also matured in large eggs. There’s a more open weave to the tannins that draws out the opulence of a rounded middle palate, promoting the luscious plum, cherry and rich earth savouriness, crowned by a Campari-like bite.

Ink black at the core, a deep and youthful purple-tinted rim. Mulberry, nori, and crushed violets on the nose. Rich and opulent black fruits on entry, the flow of this wine sits deep and with power, beyond the fruit there's savoury, seaside, nori minerality, boudin noir and smoky-oak notes. A little overt cedar oil character spikes at the middle but then the weight and intensity rolls on to a long and velveteen finish.

Refreshing, clean, and light on the nose with aromas of Meyer lemon, tangerine zest, dried banana, and white flower blossom this wonderful Chardonnay is made by Greg Brewer, one of my favorite winemakers. Wonderful mouthwatering acidity, a medium body, and lovely structure are all present. At a price point of $25, it’s also an insanely good value for the money and a Chardonnay you could enjoy any night of the week. Best Buy.

Vibrant yet tightly focused, with tart red and blue fruit laced with forest floor, black tea and dusky spice, building tension toward medium-grained tannins. Drink now through 2030.

Perfumed and fresh with sliced peaches and hints of white flowers. Medium to full body with a creamy texture. Tart and energetic at the end. 3 years on the less. 60% chardonnay and 40% pinot noir. Tight and delicious. Drink now.

A soft yet fresh pinot that has ripe-strawberry aromas and flavors with medium body and a juicy finish. Yummy, round and delicious. Drink now.

Aromas of dark strawberry and stone with some orange-peel undertones. Medium to full body with a solid texture of pure tannins and a fresh finish. Curated and focused. Sustainable. Drink or hold.

Briary and vibrant with lively acidity, this red offers deep and jammy raspberry and blueberry flavors laced with sandalwood and green peppercorn. Features zesty tannins on the finish. Drink now through 2029.

Brooding and concentrated yet expressive, with a mix of both black and red fruit plus smoky anise, tar and dusky spices that speed toward burly tannins. Best from 2023 through 2032.

Planted in 2000 on a steep slope in the Deep End of the valley, the vines at Maggy Hawk grow in decomposed sandstone soils. Their fruit in 2019 produced a rich and lithe pinot noir, its austerity leavened by a silken texture and red-fruit transparency. Delicate, mouthwatering, as refreshing as rainwater in summer, this draws you back for another taste.