Shit the nest! Second release of a straight Cab Franc from Hickinbotham, and it’s a beauty.Ripe dark raspberry, pencils and fine spicy biscuit oak, good perfume, a smattering of sweet dusty herbs and mint. It’s packing in plenty of ripe red and black fruit, roasted red pepper, feels supple and firm at once, and has a great sense of energy too. It’s succulent yet controlled. It lays on the charm and doesn’t let go. Of all the 2018 Hickinbotham releases, this is the wine that speaks to me most clearly. It’s exceptional.

I think this is maybe the best Trueman I can recall tasting. It’s true, man. There’s certainly a Napa-esque lushness about this, and the Cabernet Franc. Dark chocolate, ripe blackberry, flowers, garden herbs, spicy biscuit oak. It’s full-bodied, but not heavy, a flood of dark and persuasive flavour, cocoa richness of tannin, baking spices and sage, and a powerful finish, layered in with sweet tannin and surprising freshness. Exemplary Cabernet here.

This light-yellow colored Chardonnay from Kendall Jackson is very impressive! It opens with a toasted oak, vanilla, pineapple and lemon bouquet. On the palate, this wine is medium bodied, very well balanced and smooth. The flavor profile is a rich oak and Bartlett pear blend with notes of pineapple, butter and ripe apple. The finish is dry and its flavors drift away nicely. This Chard is pure a California style and will be loved by those that like it that way. I would pair it with baked stuffed lobster.

The Merlot is pretty much the weakest link in the range, though it’s a very good wine in its own right, regardless.Savoury, toasty, black olive and black fruit, with a little lemon zest and mint. It’s medium-bodied, roast beef and olives, something of a Campari tang, fine-grained tannin, redcurrant and blackberry on a slightly charry finish. The flavour profile is a little left-of-centre, but the wine is very good.

This pale straw-colored Chardonnay from Freemark Abbey is very good. It opens with a mild pineapple and kiwi bouquet with hints of campfire, vanilla, oak and banana. On the palate, this wine is medium bodied and acidic. The flavor profile is a pineapple and chamomile tea blend with notes of minerality, oak and almonds. We also detected hints of lemon curd and mango. It was pretty complex. The finish is dry and its flavors drift away nicely. The Panel suggested pairing this Chard with a seafood casserole or crêpes Suzette.

Deep, bright, youthful purple/red colour. Smoked charcuterie overlying black fruit aromas, the palate soft and fruit-sweet, supple and elegantly proportioned, with gentle tannins that are well harmonised with the fruit and flavour. Great intensity of fruit: a super-fine, elegant cabernet blend. It's not a blockbuster, but certainly full-bodied. Cabernet is the variety most evident at this juncture. Long-term potential. (1971 planted vines. 55% cabernet sauvignon, 45% shiraz, a blend of the best barrels of each.)

Deep red/purple colour, youthful, with a dominant charred-oak note, smelling like heavily toasted oak barrels - but there is abundant blackberry/cassis-like fruit aroma as well. Very aromatic. The flavour is sweetly ripe and lush on the tongue, rich and full with a backing of fine, emery-like tannins. Good persistence and balance, and has potential to age well. (50% new oak; 3% cabernet sauvignon. Vines planted 2013.)

Deep, dark, concentrated colour, with some purple as well as black tints. The bouquet is very ripe and sweet in cassis fruit and balanced, background oak. The tannins are quite chewy and the texture dense, almost thick. It's a big, slightly chunky, full-bodied cabernet, which finishes with a generous quota of tannin and good length. It's very enjoyable now but promises to richly reward patient cellaring. (Vines planted 1971. 75% new oak)

36 Of The Best Pinot Noirs Willamette Valley Has To Offer2016 WillaKenzie Terres Basses Pinot Noir delivers bold notes of black berries, black tea, forest floor, and cured meat, layered and complex, firm shoulders.

36 Of The Best Pinot Noirs Willamette Valley Has To Offer2015 Zena Crown ‘Slope’ Pinot Noir bold notes of dark fruit, spice, black tea, dusty earth, dried tobacco, slate, worn leather, a cab-lovers pinot, powerful tannins, yet elegant, stunning *sold out, 2016 vintage available.

36 Of The Best Pinot Noirs Willamette Valley Has To Offer2017 Penner-Ash Shea Vineyard Pinot Noir explosion of red fruit, warm baking spice, fresh herbs, lavender, damp underbrush, sweet tobacco, layers, poised, silky tannins, long finish.

36 Of The Best Pinot Noirs Willamette Valley Has To Offer2017 Gran Moraine Pinot Noir offers red and black berries, crushed red flowers, dusty earth, cured meat, and black tea, bold yet sophisticated, fresh, driven.

Let your taste buds do the traveling2016 Les Cadrans de Lassegue Grand Cru (superior grade) is from Saint-Emilion, one of the premier regions of Bordeaux, famous for its merlot blends. Les Cadrans is plush, seductive, and modestly priced for a Bordeaux.

Wine of the WeekMy red Wine of the Week today, Les Cadrans de Lassègue 2016 Saint-Émilion Grand Cru, stunningly embodies everything that makes Château Lassègue’s grand vin so special—though in a lighter, fresher expression—and at a price that makes it perfect for everyday enjoyment.

A creamy, polished red with blueberry, fresh-plum and some floral character. Medium body, fine tannins and a fruity finish. Reserved and refined. Linear freshness to this. Drink now.

A rich, powerful super Tuscan that reminds me of some of the cult wines of Napa. Yet, there’s underlying freshness and brightness to the blackberry, mineral, stone and floral character. Extremely rich and opulent, but shows tension and focus. Better after 2022.

Blackberries, blueberries and other blue fruit. Some stone and pine-needle undertones. Energetic and fresh for the vintage. Medium to full body and a vivid finish. Drink or hold

I like the ripeness and energy to this Chianti Classico with a plum, walnut and dried-meat undertone. Medium body, round and juicy tannins and a savory finish. Hints of burnt orange in the center palate. Flavorful finish. Drink now.

Linear, fresh red with plum and orange-peel aromas and flavors. Medium body, light tannins and a fruity finish. Subdued and focused. Drink now.

A red that offers plums, red beans and cherries, as well as spice and chocolate. Some roasted nuts. It’s full and rich. Flavorful finish. Drink now.

This light-yellow colored entry level Chardonnay from Kendall Jackson is very good. It opens with a faint pineapple and toasted coconut bouquet. On the palate, this wine is medium bodied, balanced and easy to drink. The flavor profile is similar to the nose. It features pineapple, coconut, oak and mild lemon with notes of ginger. The finish is pleasant and lingers nicely. This vintage, like those of the past is a crowd pleaser and consistent. I would pair this Chard with coconut shrimp.

Medium purple color. Aromas of juicy plums, dark currants, with smoky earth, tobacco, mint chocolate chip and spiced black tea. Full-bodied, structured but velvety, fresh acidity, this is balanced very nicely. Tangy red and black currants and cherries mixed with complex notes of spiced coffee, earth, tar, pepper and coffee grounds. This is a bright but complex Super Tuscan that offers a lot of what I look for in these wines at a very reasonable price. Could use air or a year or two. Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot aged 12 months in French oak.

Kendall-Jackson’s popular chardonnay has changed with the times, with more bright and buoyant acidity in the mix to give a lift to the crowd-pleasing ripe fruit and rich oak-derived notes. You can still expect a smooth and mouth-filling style, which has made it a top-selling white wine across North America, but with more refreshing lemon and pineapple on the palate to cut through the vanilla, butterscotch and luscious fruit notes. Drink now to 2023.

This straw-colored Chardonnay from Cambria was described as a food wine by the Tasting Panel. It opens with a shy oak and apple bouquet with hints of lemon. On the palate, this wine is medium bodied, nicely balanced and very smooth. The flavor profile is a tasty mild green apple with notes of lime, vanilla and light oak. We also picked up some hints of toasted almond, minerality and caramel mixed in as well. The finish is dry and lingers nicely. The Panel suggested pairing this Chard with grilled trout with butter or Rhode Island clam cakes.

Sourced from six blocks across the Yangarra Estate. Roughly 50% on sand, the other half on ironstone. Its temper is even, its flavour is substantial. This wine is as balanced as they come. Tar and blackberry, a touch of sweet plum, plenty of peppercorn and dashes of cedar. Tannin drains back through the wine in an even flow. It’s in overall excellent shape and is, as so often, very good buying.