This bold, ripe but nicely polished wine wraps black cherries, black currants and mint in moderate, fine-grained tannins that will help carry it for several years. Subtle cinnamon, clove and cedar accents keep it interesting on the finish. Best through 2030.

Light in the glass, this clonal study pops with quince, red plum, red flower and peppery sage on the nose. The palate is loaded with wild herb and peppercorn spices, giving support to the brisk red fruit and lightly gamy funk that runs into the finish.

This rich, broad wine offers ripe, lush black-fruit flavors on a velvety, expansive texture. Attractive oak spices—cinnamon, cedar vanilla—add an almost-sweet allure from the heady aroma through the lingering finish. Best through 2029. —

Intense aromas of dark cherry, raspberry and vibrant cinnamon pop on the nose of this bottling. The palate combines floral flavors of elderflower and violet with a black plum core, pushing deeply into the finish.

Winemaker Matt Revelette follows in the footsteps of Siduri founder Adam Lee by producing appellation cuvées that rival his single-vineyard expressions, but for lower prices. Juicy aromas of black cherry, boysenberry, rosewater and white pepper entice the nose on this bottling, while the palate packs those cherry cordial and chai flavors into creamy tannins

Praline, green apples, wet stones, lemons and white grapefruit on the nose. White chocolate and salted caramel, too. It’s full-bodied, concentrated and full of flavor, with creamy and buttery layers balanced by vibrant acidity. Drink or hold.

Clocking in at under 13% alcohol, this powerfully concentrated, glossy Chardonnay is an impressive expression of this AVA in Willamette Valley’s western foothills. Yellow peach and green banana are accented with hints of honeycomb and chamomile; a sculpted, delicately oaked wine with persistence and longevity. Drink 2023-2033.

This has terrific intensity and density to the mango, peach and citrus flavors and bright hard lemon candy notes. Reveals peppery white flower and lime sherbet elements that sing out on the finish, while details of fresh-clipped herbs and green tea linger. Drink now.

A single-vineyard Sauvignon Blanc from Sonoma's Alexander Valley, this offering from Stonestreet is a study in complexity—aromas of smoky flint, key lime, crushed chalk and apricot flesh. The palate is rich yet so vibrant. It is layered with flavours of savoury herbs, citrus peel, stone fruit and flinty minerality. The texture is sublime, the finish seemingly endless.

This is joyous. A round, floral, deeply weighted and resinous malbec. The classy French oak (60% new) harnesses lilac, blueberry confiture and a slick of licorice, mulberry and bramble. The oak is present, yet embedded beautifully. While far from profound, there is a great deal to enjoy here, with the signature of class that one expects from this address. Will age effortlessly across the mid-term.

The dark crimson hue belies an enthusiastic and energetic Pinot Noir from Gran Moraine's Yamhill-Carlton estate. The aromatics hint at the site's cooler circumstances, teasing dried violet and crushed basalt stone mineral-focused notes surrounded by red and blue fruit aromas. The palate is fresh and alive. Flavours of black tea, eucalyptus and sappy early-season blackberry offer abundant structure and deliver you to a tangy Montmorency cherry finish.

Very stylish with a hint of mint as well as beautifully balanced blackcurrant and cherry fruit. Lovely fruit character with brightness and balance. Has a supple character: lovely freshness. Tastes a little Australian, in a good way.

All about tar, this grenache opens to the lanolin and green, woody-herb scents of rosemary-laced lamb. Voluptuous in its oaken depths, inviting in its fragrance of strawberry leaf, the wine offers persistent and fresh flavors while the tannins seem to stick against the walls of the mouth, then slowly fade away. From bush vines planted in deep sands in 1946, this grows at the highest block at Yangarra, up to 680 feet above the Gulf St. Vincent. Peter Fraser allows the grapes to ferment spontaneously, half of them as whole berries, then matures the free-run juice on its lees in used French oak and ceramic eggs.

Tart and fresh aromas of red plum, strawberry and lightly toasted sage and marjoram draw the nose into this zesty, widely available bottling. The palate lands with pleasantly brisk pomegranate and cran-raspberry flavors, as lavender and rose-petal qualities add nuance. 

Medium ruby, the 2019 Pinot Noir Conifer opens very meaty and savory, taking time to reveal aniseed, tobacco and a core of dark cherries. Soft and refreshing, the medium-bodied palate features restrained, earth-laced fruit and a long, spicy finish.

The 2018 Cabernet Sauvignon Knights Valley, blended with 2% Merlot, was aged 24 months in 40% new French oak. It has a deep ruby color and aromas of cassis with accents of graphite, sage,tobacco leaves and thyme. The full-bodied texture is grainy and fresh with a seamless feel and balanced ripeness, finishing long and detailed. 3,265 cases were made

The 2019 Pinot Noir Willamette Valley has a medium ruby color and scents of cranberries and orange peel with accents of potpourri,dried tobacco, shiitake mushroom and earth. The medium-bodied palate has an alluring, dusty texture, energetic bursts of acidity highlighting citrus and tea leaf character, and it closes with a very long finish. This vintage, most of the fruit was sourced from Willakenzie's estate vineyards in Yamhill-Carlton, with just 30% coming from the Dundee Hills.

The 2019 Chardonnay Willamette Valley is scented of goldenapples, hay and beeswax with wafts of chamomile and hazelnuts.The medium-bodied palate is satiny in texture and expansive,offering gently honeyed fruits and a burst of freshness that carriesthe finish. It offers the pairing of intensity and weightlessness that seems to characterize many of the 2019 Chardonnays in WillametteValley.

A perfumed nose of wild berries, dark cherries, plums, undergrowth, graphite and some dark chocolate. Full-bodied with fine tannins. The palate is creamy with texture and balance. Flavorful finish with excellent length. Best after 2025.

Yangarra's Roussanne is as rich and opulent as its gold hue suggests. It's less about honeydew melon and lemon fruit and more about saline, ginger and cream, all ensconced in a sleek texture and buoyed by citrusy acidity. There's concentration, poise, character and class. Highly food friendly. Drink now—2030.

Well concentrated in flavor and firm in texture, this vivid, meaty, cherry-infused wine holds its fruit flavors in moderate tannins. The nervy feel balances ripe raspberries and red cherries that build on the palate. Best from 2025.

A warm-vintage blend of 60% Merlot, 32% Cabernet Franc, 4% Cabernet Sauvignon and 4% Petit Verdot, the 2017 Valadorna is exceptionally soft and velvety, in a most pleasurable way. Merlot is the star of the wine, and although there are doubts concerning its performance in a changing climate, this wine delivers the goods. You get it all: volume, depth and complexity. You also get a noticeable 15% alcohol content. Production is 12,350 bottles.

This is a terrific value. The 2019 Il Fauno di Arcanum shows an inky dark color with thick concentration and lots of luscious dark fruit. This blend of 43% Merlot, 32% Cabernet Franc, 20% Cabernet Sauvignon and 5% Petit Verdot is modern and very well crafted. It would pair nicely across from steak or tender lamb chops. An ample 113,100 bottles were released.

The 2019 Chianti Classico Riserva shows velvety richness and good textural support. This comes thanks to the warmer microclimate and thicker soils, sometimes with a lot of clay, that distinguish the Castelnuovo Berardenga region of Chianti Classico. The finish is dry and long, but there is plenty of sweet earth, dark fruit, plum and balanced cherry in the mix. This is a 54,500-bottle release.

The 2019 Chianti Classico Riserva (90% Sangiovese and the rest Merlot) takes on more spiced layers of smoke, cedar, menthol, and blackberry. It is full-bodied, with snappy acidity and fine tannins, and is noted with redcurrant, orange zest, tea leaf, and clove. Hold another year or two and drink 2025-2035.