This wine is inky black in color and insanely tannic. Yet it’s massive in blackberries, and clearly of pedigreed origins. It should begin to blossom by 2018, and develop for years beyond.

The 2009 Cabernet Sauvignon Helena Montana Vineyard has the big, broad shoulders typical of this wine, but in this vintage there is a little more fruit than normal, which makes the wines incredibly accessible at this young stage. Rich, voluptuous and impeccably layered, the 2009 shows great balance and class. The level of tannin finesse and pure elegance are both above the1988. Hints of mocha, espresso and violets wrap around the juicy finish. This round, enveloping Cabernet is unbelievably sexy. Anticipated maturity: 2016-2029.

This is a big, rich, dramatic Cabernet, marked with flavors of ripe blackberry and black currant. It’s clearly a pedigreed wine, yet it’s young and aggressive in tannins, making it astringent. Cellar it for a good eight years, to see what it can do.

Tastes big, thick and full-bodied, with ripe fruit and new oak dominating. The particular flavors are of blackberries and black currants. The tannins are fierce and dry, making the wine barely drinkable now. Cellar it until 2015, at the very least.

The 2008 Cabernet Sauvignon Helena Dakota Vineyard is much darker and textured than the Montana, mostly because of the slate rock in these three blocks. Sweet dark blueberries, black berries, licorice, violets and melted road tar all flesh out in the glass. A structured, dense wine, the 2008 is totally alive in the glass. The balance of fruit and structure is simply compelling. Anticipated maturity: 2016-2028.

Saturated ruby. Extremely primary aromas of cassis, blackberry, boysenberry, violet, licorice, coffee and crushed rock. At once fine-grained and penetrating, with strong minerality and nicely integrated acidity giving a light touch to the mouth-saturating black fruit flavors. This sweet, savory, beautifully balanced wine features firm but harmonious tannins and a very long, echoing finish. Still a baby!

Offers up beautiful scents of flowers, blackberries, blueberries, charcoal, hot rocks, and smoky new oak. Rich, full-bodied, and tannic, this impressive effort possesses a Bordeaux-like elegance and complexity. It represents a combination of North Coast Cabernet with Bordeaux freshness and elegance. Give it 2-3 more years of bottle age, and enjoy it over the following 10-15 years.

From ten-year-old vines planted in the granitic soils of San Francisco Vineyard, this carmenère balances its scents of herbs and spices with an extra degree of acidity that makes it so drinkable, and perfect for lamb chops. The tight, pleasantly rustic tannins will do the rest. Chill it down to enhance the red fruit flavors that shine in the background.

This bottling is the “best of the best” from the vineyard. Winemaker Shane Moore identifies the best blocks in the property that he feels fit the style of Slope, often selecting individual rows. The specific rows and blocks vary from year to year, but the top blocks are always hand selected. Moderately dark garnet color in the glass. Shy, but pleasant aromas of dark berries and leather. Mid weight flavors of blackberry, cassis and spice have an impressive attack and length with an amazingly long and generous finish. A hint of oak-driven vanilla and tobacco chimes in. Impeccable balance, with blended tannins and a creamy texture. The most concentrated of the three 2014 wines reviewed here. Much better over time in the glass.

Brilliant red. Ripe cherry and black raspberry scents are complicated by suave floral pastille and incense nuances. Sappy and expansive on the palate, offering concentrated, oak-spiced red and dark berry liqueur flavors that turn sweeter on the back half. Shows excellent clarity and power on an impressively long, penetrating finish framed by silky, even tannins.

The nose is a violet, cranberry, licorice and cedar. The palate is lush red fruit, chocolate and floral notes with well-polished acidity.

Limpid ruby-red. Fresh red and dark berry and pungent floral aromas on the nose, along with suggestions of cola, mocha and licorice. Appealingly sweet and lively on the palate, offering intense, oak-spiced black raspberry, cherry, spicecake and rose pastille flavors that deepen slowly on the back half while maintaining vivacity. Fine-grained tannins frame the finish, which hangs on with outstanding, red-fruit-preserve-driven persistence.

The nose is a dense and saturated spicy cherry and blueberry skins and faint notes of orange. The palate is firm, dry red cherry and a gravelly texture accentuating the lush undercurrents of supple red fruit.

Moderate garnet color in the glass. Shy aromas of red and black fruits and fertile earth. A little more refined and elegant than the Slope bottling with a more silky mouth feel. Again, beautifully balanced, with a mid weight charge of blueberry and blackberry fruits that are well spiced and complimented by piney oak. The wine finishes with a delightfully aromatic and sweet blackberry finish. Further bottle aging advised.

Oregon: Pinot Still King Even In Hot 2015 and 2014 Vintages Blackberry crumble, resin, pine needles (this was tasted blind!), blueberry essence, jasmine and violets show on the nose. Full but well-structured this is quite chewy now with lots of fruit, some pretty acidity and a long, fruit-forward finish. Drink in 2019.

Sleek and inviting, polished and deep, with cherry, cinnamon, clove and mineral flavors that meld seamlessly and keep singing on the long and expressive finish. Drink now through 2023.—

Rich and expressive, featuring black cherry and pepper notes set against tangy mineral flavors. Comes together smoothly as the finish gains traction, with a light bite of tannins. Drink now through 2023. 348 cases made.

Jackson Family's venture into deepest Oregon; dark and silky with juicy blacck cherry and racy acidity; elegant, Burgundian and classic; stylish and bright; long and refined.

12.9% alc., pH 3.65, TA 0.50, 302 cases, $75. A blend of multiple clones from several vineyard blocks. This wine represents the sum of the land. 40% whole cluster fermentation. Clones 777, Pommard and 667, seven years old. Harvest Brix 22.1º-22.5º. Aged 17 months in French oak barrels, 71% new, medium to medium plus toast. · Moderate cherry red color in the glass. The whole cluster endows this wine with a gorgeous nose, offering hi-tone aromas of black cherry, forest floor, spice cabinet and rose petal. The cherry fruit takes on a darker and deeper aroma over time in the glass. Both red cherry, strawberry and darker fruits such as boysenberry provide nuance as does a savory note. The texture is particularly tantalizing, as is the lingering finish that seems to last until the next sip.

a blend of three vineyard blocks and three clones (114, 828 and Pommard). It has the most linear aroma of the three, a combination of tart cherry, raspberry and pine, fresh and uplifted. The palate speaks of red fruits intermingled with spices and airy forest notes. Truly dry, it nonetheless has great richness in the mouth and a broad, velvety texture -- but then there is the acidity, linear and precise. The effect is that of richness balanced atop a steeple. The lasting impression is vibrancy and purity in the presence of full ripeness of fruit. Ironically, this wine has the highest alcohol of the three, 13 percent.

Ultra-pale, partridge-eye hue; early-picked estate fruit produces a spicy/savoury wine that has wild strawberry flavours within a bone-dry compass. If there are no Spanish restaurants available, go Italian - either will work.

Biggest Australian Wine Tasting Ever: 2,700+ Ratings A very succinct and smoothly delivered style that has a wealth of blueberries and raspberries and a crisp, forthright frame of tannin that speaks to the old vines and the superior site at work here. Bold finish. Certified organic. Drink now. Screw cap.

Yangarra Goes Even Higher: Four Outstanding Super Premium Releases Sourced from Block 20 planted in 1946, yields of 41hl/ha. Handpicked and berry sorted. Spends 191 days on skins POST ferment in a concrete egg, no pressings used. Sappy, luscious, black fruited style. It’s just a bit simple, but so bright and driven by these fine tannins. Maybe a little confected? The more I look at this the more I liked it. So bright but there’s the finnessed tannins. My only gripe is that it’s a little bit syrupy – generous, but interestingly I think it still feels like the primary fruit is trying to resolve with the tannins. Still v.nice wine. Best drinking: Wait until next year and then 15 years easy. 18/20, 93/100+. 14.5%, $72. Would I buy it? I’d like some in the cellar, but just a half bottle for now.

Light purple color. Deep yet pretty aromatics of red and black raspberries, plums, red cherries, along with complex roses, violets, wild herbs and spices – a lot going on here. Full-bodied but velvety tannins, yet fresh acidity keeps it really lively. Tart cherries, raspberries, plums, the fruit is rich but tangy and laced with mint, eucalyptus, wild herbs, black pepper, rose potpourri, some coffee and cinnamon notes. There’s a deep, pervasive minerality here as well. Bold flavors but a lot of freshness and elegance. Very impressive stuff. From 70-year-old vines in sandy soils aged 11 months in old French oak.

Why Australian Wine is Some of the Most Exciting in the World A powerful grenache with a trademark sanguine side to it. Earthy and savory with woody spices and dried berries on the nose. Almost nebbiolo-like. There’s a lot of tannins and flavors of dried berries and plums sitting in tight for the ride...