Soft herbal and berry nose, deep color, rich, lush with velvety texture; dense and complex with notes of spice, toast, blackberry and mocha, long and lovely.

A stunning Classico with deep color, smooth texture and luscious berry fruit; structured and juicy with exceptional length.

This very attractive and fragrant wine composed of predominantly Cabernet Franc (73% - from 16 different blocks of vines, along with 17% Merlot and 10% Cabernet Sauvignon) needs some time to open, despite the fact that it is showing decidedly tertiary aromas. While the aromas are immediately inviting, the palate initially feels a bit tough and reserved. The Franc gives notes of tobacco leaf - even cigar wrapper - along with dried cranberries and cherries. There's also a very evident scorched earth note. So Italian, so Tuscan, this is a wine for a table set with hearty fare. The tannins and acidity hold equal voices here. There is a toughness to both that give an angularity to the wine, despite its full body and ample alcohol - the latter thanks to the Merlot and Cabernet Sauvignon. The big positive is that there is no obvious mouth-coating glycerol and the high-ish abv is well contained. The finish lingers with dried sage and savory spices. It's a dramatic, meaty wine that is worth a try when you want a steak knife sort of wine in your glass. Drinking well now, this is hitting its autumn. Drink: 2020-23

Chateau Lassègue is an 18th Century wine estate located in the Saint-Émilion district, arguably Bordeau’s most historic due to winemaking dating from the 4th Century Gallo-Roman era. The Chateau is listed as a World Heritage Site by Unesco. In 2003 the Chateau was purchased from the Freylon Family by Jackson Family Wines along with partners Pierre and Monique Seillan. Pierre, a French winemaker with nearly five decades international experience, has been involved with JFW on several ventures including being Vigneron for Vérité and Anakota in Sonoma County, California, Château Lassègue and Château Vignot in Saint-Émilion, Bordeaux, and Arcanum and Valadorna in Tuscany.Merlot, the major constituent of this wine at 60% and the mainstay of Saint-Émilion’s blended wines, was first cited in the mid-1780s relative to Bordeaux’s Right Bank, and by the mid-19th Century plantings were seen on Bordeaux’s Left Bank, as well as in Italy. Since, Merlot has been disbursed widely, not only in France, but also in California, Italy, Chile, and eastern Europe. Often used as a blending partner to soften Cabernet Sauvignon, Merlot gained popularity in the USA as a stand-alone varietal when the market realized that aging was not a prerequisite prior to consumption.Merlot prefers a cooler clime than Cabernet Sauvignon, and to produce focused, high quality wine, attentive, knowledgeable viticulturists are preferred. At its best Merlot yields softly textured wines with lush flavors. The winemaking of Merlot generally falls into one of two main styles. One, a slow, longer ferment, is believed to produce a lighter, more elegant wine. The other is a speedier, briefer ferment purportedly yielding wines with a luscious, exotic character and flavors. The particular grapes used may lean towards one of those two styles.The deep roots on Chateau Lassègue’s 40 to 50 year old vines, plus the water retention ability of the Chateau’s clay-limestone soils permitted access to adequate moisture to support development over the dry, warm summer of 2016. Fermentation was in stainless with élevage in 70% new French oak.This 2016 displays a beautiful onyx in color with shades of ruby glimmering through while exposing a violet rim. Aromas of fresh sliced black plum, pungent crème de cassis, black cherries, blackberry jam, and violets. This is a highly concentrated wine, yet the bright acidity and notable fresh fruit lend contrasting finesse to the touch and feel in a well integrated whole. Such a really big wine that keeps on beckoning into the finish, and to the last drop.For an accompaniment, I knew rotisserie chicken would be a good match. But I decided to put some zing in the chicken by frying slices of it briefly on medium-high heat along with, what else, diced garlic cloves! The pairing was absolutely perfect with this Merlot, 33% Cab Franc, and 7% Cab Sauvignon blend!

A damp and salty perfume of fog air over strawberry rhubarb gives this sexy Pinot its unique temptation. There’s an underlying sensuality here, fuller-bodied, and yet maintaining svelte structure and silkiness on top of boosted acidity. A bright and juicy core of bing cherries, along with soft melty marshmallows gives it food porn delectability before floral effervescence and a tiny sprinkle of backend spice caps it off. This is delicious, well-priced Pinot Noir that checks all of the boxes and punches well above its weight class. While it may be devoid of earthier nuances, it capitalizes on incredibly succulent fruit and a lean, clean mouthfeel. This is well-pedigreed stuff, and stands as one of the best Pinots I’ve had in recent memory that lands under $30. A definite repurchase.

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.