Plush and powerful, with plenty of creamy richness to custard-filled white fruit flavors that offer unctuous buttery nuances. Toasty accents envelop the well-spiced finish. Drink now through 2026.

Lemon zest notes flank the concentrated apple pastry and white peach flavors that are supported by fresh acidity. Shows creamy accents midpalate, with a vibrant, mineral-filled finish. Best from 2022 through 2026.

Captures the best of Willamette Valley, with a layered structure that’s crisp yet supple with plump raspberry, orange peel and Darjeeling accents that glide toward refined tannins. Drink now through 2029.

A rockin' rosé that grooves to outputs of tangy cranberries, wild strawberries, toffee apple and a dusting of spices - but the key here is the savouriness. It's also textural and, importantly, dry.

Fruit off the trio of top sites – Sexton, Tarraford and Applejack – all adding their unique qualities to make a harmonious whole. It's a racy number thanks to a laser lightshow of acidity throwing sparks at the white not-quite-ripe nectarines, grapefruit and lemon oil flavours, with a flash of spices and fresh herbs. It's revitalising and will be even better in time.

Fermented in French puncheons, matured in new (20%) and used French oak for 10 months. Nutty, spicy oak and yeasty lees character (despite no bâtonnage ) is the first impression on the bouquet; green apple and citrus in the background. Taut and acid-driven as it is through the palate, there's also subtle fruit sweetness there, and both aspects linger in the finish and aftertaste. Cool and classy.

Parcels of whole-bunch and destemmed fruit; both small oak and open ferments; 8 months in French barriques, 25% new. Cherries and floral notes the main theme on the bouquet, some whole-bunch character and oak in the mix as well. The warmth of the vintage presents itself in the sweet-tinged feel, but the generous flavours of red fruit and spice are attractive and balanced by the lightly grippy finish.

Hand picked on a fruit day of the biodynamic calendar across the oldest roussanne planting, now 16 yo. 50% destemmed, crushed and fermented in ceramic eggs on skins, remaining with them for a convincing 96 days. The remaining portion, also in eggs sans skins. Upon blending, matured in eggs. Compelling aromas of apricot pith, bitter almond, pistachio, dried hay and a whiff of marzipan and rooibos. Expansive, broad and rich, with skin-inflected intricacy and a tangerine vibe of freshness, tangier than usual. Takes time to unravel. Still taut. But staining of extract and intensity as it does! I'd drink this after a few years.

The 2018 Chardonnay Bear Point Vineyard is wonderfully lifted and effusive. White flowers, apple, mint and lemon confit all grace this transparent, layered Chardonnay. This is one of the most understated Chardonnays I have tasted from Stonestreet. The Hyde/Wente clone in this iron oxide part of the estate yields a Chardonnay with striking floral presence and tons of personality.

The 2018 Chardonnay Estate is a blend of various blocks on the estate. Not surprisingly, it is a beautifully balanced, harmonious wine. Lemon confit, sage, mint, white flowers and tangerine oil all meld together in the glass. The Estate captures all the natural breadth and texture of this site, but in a smaller-scaled style vis-a-vis the single block bottlings.

The 2019 Chardonnay Cloud Landing Petaluma Gap is a wild, exotic wine. A whole range of tropical and floral-infused notes fill out the layers. This is an especially oily, viscous wine, but that richness is balanced by the energy and freshness that are such signatures of the Petaluma Gap.

The 2019 Pinot Noir Cloud Landing is a powerful, brooding wine. Blueberry, plum, sage, mint and a whole range of savory, cool-climate accents fill out the layers, with earthy, gamy notes beneath that add darkness.

The 2018 Chardonnay Three Jacks Vineyard is redolent of baked apple, lemon confit and hazelnut. Layered and unctuous in the glass, the Three Jacks is all charm. This Green Valley Chardonnay sure has a lot to offer.

The 2018 Chardonnay Jennifer's is a rich, explosive wine. A burst of unctuous fruit makes a strong opening statement. This oily Chardonnay packs a serious punch. Apricot, orange marmalade, pineapple and exotic flowers build into the textured finish.

The 2018 Chardonnay Seascape Vineyard is another potent, rich wine from the Sonoma Coast. Bright saline notes play off a core of unctuous, textured fruit. Apricot, pineapple, crushed rocks, mint and white pepper lend brightness to this potent, structured Chardonnay. The Seascape is sourced from a site next to Coastlands.

The 2019 Old Vine Chenin Blanc Jurassic Vineyard is gorgeous. Bright and savory, with tons of character, the Chenin is exquisite. Dried pear, mint, sage, anise and lemon peel are all laced together in a wine of striking beauty. I haven't always been impressed when Hartford ventures outside their Sonoma comfort zone, but this Santa Barbara Chenin in certainly a welcome addition to the range.

Delicate aromas of Meyer lemon peel, squeezed lime and orange flesh are evident on the nose of this bottling, for which only three barrels were made. A puckering acidity launches the sip, where pleasantly tart lemon and lime flavors lead into riper melon by the midpalate.

Rounded apple, wet stone, damp plumeria and light seashore aromas pop on the nose of this bottling. The palate is wrapped in the brand’s expected grippy texture, with rounded pear and white-flower flavors, as well as a tart touch of dairy.

This white gold colored Chardonnay opens with a vanilla cream and baked apple bouquet with hints of pineapple, butterscotch, and oak. On the palate, this wine medium bodied, nicely balanced, and very smooth. The flavor profile is a tasty oak influenced lemon square and apple blend with hints of green tea, pineapple and mild minerality. The finish is dry and its flavors are extended and drift away for quite a while. The Panel would pair this Chard with Savoury Lane five fruit chicken or with Vietnamese shrimp fresh spring rolls.

This dark red colored Pinot Noir from Brewer-Clifton is impressive! It opens with a fragrant strawberry and Dr. Pepper bouquet with hints of raspberry. On the palate, this wine is medium bodied, balanced, juicy and nicely coats your mouth. The flavor profile is an earthy loam and cherry-cola blend with notes of steeped black tea and red plum. I also detected hints of black pepper and clove. The finish is dry and its fruit flavors and moderate tannins show very nice length for a Pinot. This Pinot would pair perfectly with beef bourguignon.

Aromas of earth are sweetened by wildflowers and mocha. Scrumptious, sumptuous notes of strawberry and more mocha are elegantly joined by a unique thread of red tea with a hint of maple. The finish ushers in bright notes of cherry-flavored licorice and a touch of salinity.

The 2018 Pinot Noir Barbieri Vineyard, from a site on Olivet Road, is bright and perfumed, with lovely red berry character pushed front and center. This silky, mid-weight Pinot captures the exuberance of the Russian River, but in a refined style that avoids bombastic intensity. Hints of orange peel, spice and licorice linger. A dollop of whole clusters adds aromatic nuance without dominating the balance.

The 2018 Pinot Noir Perry Ranch Vineyard, from a site in Green Valley, is quite lifted and aromatically expressive. Sweet dried cherry, mint, tobacco and an array of floral and savory nuances open in the glass. Silky tannins give this gracious Pinot tons of charm.

The 2018 Pinot Noir Van der Kamp Vineyard is fabulous. Dark, rich and expansive, the 2018 has tremendous character and tons of nuance. Black cherry, lavender, spice, menthol and chocolate all infuse the big, powerful tannins that give the 2018 a ton of brooding intensity that needs time to soften. This is built for the cellar.