Fresh blackberry and boysenberry aromas meld with rose petal and hickory smoke on the warm entry of this bottling from Jonathan Nagy. The palate is packed with peppery spice, bright red cherry, thyme and root beer flavors.

Moderate reddish purple color in the glass. Aromas of black cherry and subtle oak leave a good impression. Mid weight flavors of dark red cherries and berries with a very appealing expression of cherry fruit, especially on the finish. The tannins are silky, there is good acidity, and the oak offers subtle seasoning. A highly respectable wine that can be enjoyed now but will last in the cellar.

The 2014 Pinot Noir Rita's Crown is my favorite in the lineup and has a similar toasty, vanilla hint (which is present in most of these latest releases), with terrific framboise, strawberry and spice nuances developing with time in the glass. Medium-bodied, impressively concentrated and elegant, with a great finish, give bottles a year or two and drink through 2026. This is a terrific site located in the Sta. Rita Hills AVA, the this 2014 saw one-third whole clusters and 15 months in 46% new French oak. Originally founded in 1984, Byron is now owned by Jackson Family Wines with the wines made by Jonathan Nagy. The oak treatment sticks out slightly in a number of these wines, but as I hope the scores show, there’s tons to love here. These are ripe, classic Santa Barbara wines.

Lush and juicy with intense cherry and red currant fruit; racy acidity, lively style with good depth; smooth, savory and long; balanced and generous.

Silky and smooth with bright, intense raspberry and cherry fruit; juicy and generous with tangy, rich style; long and balanced.

Candied cherry, flowers, lavender and spice all emerge from the 2014 Pinot Noir Sierra Madre Vineyard, which is another silky, seamless and incredibly elegant Pinot Noir from winemaker Jonathan Nagy. Like all of these latest 2014s, it's a sexy, charming, hard to resist effort which should evolve nicely on its balance.

The 2014 Pinot Noir Sierra Madre Vineyard comes from the Santa Maria Valley and is all Clone 667. Completely destemmed and 50% barrel fermented, it is a rounded, seamless beauty that gives up plenty of caramelized currants, cherries, spice and hints of white pepper in a silky, polished, straight up delicious style. It has no hard edges, the forward, charming nature of the vintage, impeccable balance, and a great finish. Originally founded in 1984, Byron is now owned by Jackson Family Wines with the wines made by Jonathan Nagy. The oak treatment sticks out slightly in a number of these wines, but as I hope the scores show, there’s tons to love here. These are ripe, classic Santa Barbara wines.

Moderately light reddish purple color in the glass. Shy initially, picking up character over time in the glass to reveal aromas of cherry reduction sauce, spice and biscuit. On entry, there is an explosion of blackest cherry, blackberry and cassis fruit flavors that are refined and dance in a flirty manner on the palate. Very classy, with considerable polish, and remarkable intensity and length on the notable finish. The noteworthy finish still stood out the following day when tasted from a previously opened and re-corked bottle. A beautiful expression of Central Coast Pinot Noir.

There’s an amazing array of fruit on the nose, from the deep richness of blackberry to the tartness of cranberry, all set against wet-slate minerality and dashes of clove cigarettes, soy sauce and white pepper. It proves light and airy on the well-balanced palate, with dark fruit, sandalwood spice and the right amount of acidity and tannins to finish clean.

Berry fruit leather, raspberry iced tea and dark spices weave together on the intriguing nose of this wine, which is as good if not better than similar wines from the appellation charging twice the price. Roasted figs and black cardamom rise on the palate, yet the wine remains light on its feet.

Berry fruit leather, raspberry iced tea and dark spices weave together on the intriguing nose of this wine, which is as good if not better than similar wines from the appellation charging twice the price. Roasted figs and black cardamom rise on the palate, yet the wine remains light on its feet.

Firm in acidity and tannins, with an earthy minerality, this is a Pinot Noir you want to stash away for a few years. It's very dry and quite balanced, with a deep core of black cherries, currants, mushu plum sauce, anise, pepper and sandalwood. The window of drinkability extends until 2015, but give it a brief decant if you open it now.

Only 25 cases were produced, but this lovely Pinot Noir is worth the search. Very rich and soft and appealing, with pure flavors of black cherry tart, raspberry puree, cola, dusty Indian spices and smoky sandalwood, wrapped into finely ground tannins, and balanced with acidity. Just beautiful to drink now and for the next 3-4 years.

Notable for its soft texture, thoroughly ripe fruit, and richness of mouthfeel, which is what you want in Pinot Noir. It's not an ager, but so deliciously refined, you want to keep drinking. Shows ripe raspberries and cherries, with their liqueur counterparts, and the sweet smokiness of oak.

Medium ruby color; rich, spicy plum and cherry aromas; rich. ripe, forward cherry and plum flavors with lots of spice and clove notes; silky texture; the right amount of sweet oak; good structure and balance; long finish. Delicious and silky Pinot that tastes great by itself.

Shows everything great about its vintage and terroir. It's a strong, young Pinot Noir, rich in tannins and dense in almost jammy blackberries, cherries and chocolaty cola that are delicious in and of themselves. As good as it is, this is a wine that wants some time to integrate and mellow. Give it until 2011, if you can.

With a pretty color of shining ruby, this Pinot has flamboyant flavors of ripe red cherries, red plums, red currants and dusty spices, with an edge of mocha and sandalwood. Just beautiful. Now through 2013.

2015 CHARDONNAY, BIEN NACIDO VINEYARD Harvested from I, and O blocks planted to clones 4 and 95. The nose is a bright and focused pineapple, coconut and resinous lemon. The palate entry is a crisply focused white fruit, very refreshing and bright.

Another terrific wine is the 2015 Chardonnay Bien Nacido, and it has a classic Bien Nacido bouquet of mineral, salt, iodine, toasted bread and ripe orchard fruits. Supple, textured and fleshy on the palate, with moderate acidity and a great texture, drink it over the coming couple of years as well. Like the Nielson Vineyard, it was barrel fermented and spent 16 months in 52% new French oak. Originally founded in 1984, Byron is now owned by Jackson Family Wines with the wines made by Jonathan Nagy. The oak treatment sticks out slightly in a number of these wines, but as I hope the scores show, there’s tons to love here. These are ripe, classic Santa Barbara wines.

Produced from Wente clone vines planted in 1999, the 2015 Chardonnay Nielson Vineyard offers up pronounced grapefruit, lemon curd, green mango and almond notes with wafts of crushed stones and baker’s yeast. Medium to full-bodied, the palate is super intense, with layers of ripe, opulent fruit and a wicked backbone of racy acid, finishing with fantastic length.

Seared lemon, hazelnut, brown butter and sandalwood with a graphite minerality come through on the nose of this complex wine from Jonathan Nagy. The palate offers hints of herbs and chamomile at first, then washes of citrusy acidity and apple notes, all held together with steely tension.

Very light golden yellow color and clear in the glass. Highly enviable aromas of lemon zest, almond, vanilla and brioche. Very enterprising on the palate, with hi-tone flavors of lemon, pear, white peach, melon and spice. Sleek in texture and refined in character with a palate cleansing finish.

Uriel Nielson developed Santa Barbara's first modern commercial vineyard in 1964, sourcing chardonnay cuttings from Wente and planting them on their own roots in the loose, sandy soil of this benchland site. The block that grew this wine was propagated from that original vine material in 1999. This 2012 practically bursts at the seams with a juicy purity of fruit, the flavors ripe and round as a nectarine yet completely dry, the fruit dusted by a bold, earthy complexity, supported by the toastiness of lees and oak but not dominated by them. Deep and refreshing, it's a compelling chardonnay for lobster.

Uriel Nielson developed Santa Barbara’s first modern commercial vineyard in 1964, sourcing chardonnay cuttings from Wente and planting them on their own roots in the loose, sandy soil of this benchland site. The block that grew this wine was propagated from that original vine material in 1999. This 2012 practically bursts at the seams with a juicy purity of fruit, the flavors ripe and round as a nectarine yet completely dry, the fruit dusted by a bold, earthy complexity, supported by the toastiness of lees and oak but not dominated by them. Deep and refreshing, it’s a compelling chardonnay for lobster.

Old vines really do matter. This wine was made from fruit grown on the original 14 rows of the Nielson vineyard that were planted in 1964 (the remainder of the vineyard was planted later). It shows an incredible complexity-nuances of flavor that pour over the palate-that only old vine fruit delivers. It has a lush creaminess intertwined with hints of apple and pear-like notes. Tasted side-by-side with Byron's regular Nielson Chardonnay-a very good wine in its own right-the Historic vines bottling is not bigger, it just has an extra dimension with great length and vibrancy. An excellent buy.