La Crema Russian River Valley Pinot Noir 2017, with aromas of black plums, fresh raspberries and forest floor, balanced acidity and a concentrated palate of bing cherry and baking spice.

Orange peel nose, with watermelon and strawberry on the palate. Cherries. Vibrant, spicy and earthy. Good value.

This old, bush-vine parcel of biodynamically farmed grenache is fermented in ceramic eggs and is delivered as a style that trades on the prowess of this parcel, to deliver a wine that is strikingly pure and ethereal. The aromas of pomegranate, wild raspberries, light dried plum and wet terra cotta are framed in light floral and herbal tones. The palate has an extremely succulent wrap of tannin, writhing in a vortex-like roll into the finish. Draws deep and long with pure, red-plum, cherry and raspberry flavors. Driving tannins. Grenache done right. Drink over the next decade. Screw cap.

This is so very complex and detailed and has an array of fine-ground brown spices with bright red berries and a gently herbal kick. The palate has drive and power with dynamic tannins whisking raspberry, strawberry and red-cherry flavors along in streamlined, linear mode. Excellent grenache. Drink or hold. Screw cap.

By California standards Matanzas Creek is one of the state’s historic estates. Located in Sonoma County’s lovely Bennett Valley, Matanzas Creek has been turning out dependably excellent wines since its inception in 1977 -- and this one may be the best ever. A blend of red grapes dominated by Merlot plus about 30% Cabernet Sauvignon it is rich and fleshy yet as perfectly balanced as a ballerina twirling gracefully across the stage. With fresh black and red fruit flavors it is robust without being heavy, and the finish is long and utterly satisfying.

The 8 Best Red Wines to Drink in 2020From loveable classic varietals to funky natural bottlesBest to Pair with Red Meat: Stonestreet 2016 Cabernet Sauvignon Estate VineyardsSometimes you just need a big red wine, there’s simply no way around it. If you’re serving a steak dinner, prime rib, or pot roast, you should look for a tannic and powerful wine to stand up to it. For those nights, the 2016 Stonestreet Cabernet Sauvignon from California’s Alexander Valley will do the job nicely.The high tannins make it a great match for rich red meats, and the dark fruits will complement the carmelized and smoky flavors from a grill or other high heat cooking. Aged for 19 months in oak barrels, this bottle packs the flavors of cooked dark fruits like cassis and plums, paired with warm vanilla and baking spices.

This dark red colored Chianti Classico Riserva opens with a musty saddle leather bouquet with hints of red cherry, oregano and tomato leaf. On the palate, this wine is medium bodied and slightly acidic. The flavor profile is a mild graphite and oak influenced faint tart cherry blend. We also detected hints of cranberry and pomegranate. The finish is dry and its dusty tannins show nice length. The Panel thought this wine was a little tight and could benefit from some air and time. We suggested pairing it with a grilled skirt steak with garlic and herbs.

Natalie MacLean's Wines of the Week - May 11, 2020A smoky, toasty California Chardonnay with bright green apple and white-fleshed stone fruit aromas on the nose. Full-bodied with bright tropical fruit, butterscotch, lemon curd and toasty oak spice flavours on the palate. Pair with roast chicken.

This pinot noir hails from always-on-the-wine-list-by-the-glass La Crema, though you don’t often see the winery’s Sonoma Coast appellation, a slightly elevated bottling.This 2017 acquits itself fine, offering an appropriately cool climate construction that offers notes of brambly blackberry, blueberry reduction, and cola. The finish has grip, its tannic bite suggesting hints of clove and ginger, with a slight sweetness emerging on the conclusion. A slight note of coffee bean and toffee lingers on the finish.

The Best Pinot Noir Wines Under $40 That I AdoreSiduri Santa Lucia Highlands Pinot Noir 2017: After attending a Sommelier Trip to Santa Lucia Highlands I realized how undervalued the Pinot Noirs from this region are. Don’t get me wrong, wine writers and winemakers realize this but most consumers don’t know the region and how tremendous their Pinot Noir Wines are. Winemaker Adam Lee has done a great job creating beautiful Pinot Noir Wines from Santa Lucia Highlands for Siduri Wines and this bottle is great in the low $30 range.

The Best Pinot Noir Wines Under $40 That I AdoreAs someone who drinks a LOT of Pinot Noir, I have to say I’ve become very spoiled with single-vineyard Pinot Noir wines which typically are $50 + up. So it’s hard to find a wine under $25 or so that delivers in terms of quality and a sense of place and also is nicely priced and accessible. This La Crema Sonoma Coast is great. It reflects the Sonoma Coast terroir and flavors you’d expect in a Coastal Wine and also isn’t too bland of basic tasting it has nice Pinot Noir characteristics and is very drinkable. At $21 – $25 this is a great affordable Pinot Noir I recommend.

Medium ruby color. Bright and fresh aromas of wild raspberries and strawberries, some spice pepper, rose hips and tobacco. Medium-bodied, silky tannins, this has a fresh, crunchy, pretty feel. Vibrant red fruits (raspberries and strawberries) mix well with floral and herb tones (rose petals, clove, bay leaf) with some clay and earth undertones. Vibrant, accessible, yet complex, too. Fermented and aged in concrete, a process I’m a big fan of. It gives this wine airy, lifted aromas and keeps away the coffee and vanilla that would make this wine taste just like 100 other California Pinot Noirs. From winemaker and Siduri founder Adam Lee, this is well-done, exciting stuff for a great price.

Vibrant ruby color. Aromas of crushed cherries, raspberries and wild strawberries with dried rose petals, potpourri, ripe but also airy and enticing aromas. Full but fresh on the palate with suave tannins and fresh acidity, a ripe but balanced mouthfeel. Raspberries, cherry preserves and dark plum fruit blend well with coconut, roasted chestnut and cola, but also these earthy, oregano and bay leaf vibes. Quite a lot going on here for the price.

Light ruby color. Nose shows jammy raspberries, juicy black cherries, with cola, roses, and sage notes. Full-bodied on the palate with chewy tannins and moderate acidity, a ripe but lively feel. Dark cherries, super ripe plums, raspberry jam fruit, which is laced well with notes of tobacco, mint, earth and leaves. Touches of vanilla and cola. Fun and accessible style but it shows some solid depth and complexity for the price.

This is the non ‘egg’ roussanne. Tasted side by side though. Fermented in barrels of which around a quarter used are new. Yangarra, Your Roussanne Specialists. Has a ring to it. It’s pretty tight but also kind of juicy, shows nice pear and quince perfume, whiffs of green herb too. The palate has this nice, tight, puckering character, breathy licks of nougat and cinnamon woody spice, a slurp then starts its roll to tension. It’s nice to drink. It shows complexity in its way. It feels fragrant and serious and frisky. It’s doing a lot, yet feels kind of simple too. I find this all good.

There’s a whole bunch of percentages and details on what fruit goes where and when and how much is skin fermented (a fair bit here) but I think its best said that this is roussanne which is built like an orange wine and raised in ceramic eggs off a biodynamic vineyard. The skin fermentation went for a whopping 193 days, which is probably the quip you need. Also, this may be the heaviest bottle of white wine I have ever raised. Deceiving look to its weight too. It is a whopper. First sips and I kept having mental flashes in neon… ‘Hot n Spicy’, over and over again. Not hot as in alcohol heat hot, just this sensation of warmth of flavour that comes with the skinsy texture and a kind of breathiness alongside. Nothin’ wrong with that, per se. It’s quite restrained in perfume and flavours, just-ripe nashi pear, a bit of good-citrus bitterness, some peppery notes too. The skinsy chew is there alright. That hot n spicy thing, however, just irks a touch and tannin pulls the wine up relatively short. That being said, it’s a wine of impact and grip for those seeking plenty out of a white wine.

This pitch-black colored Cabernet Sauvignon opens a black currant bouquet with hints of black olive, blackberry and black tea. On the palate, this wine is medium plus bodied, nicely balanced and silky smooth. The flavor is a refined graphite with notes of black olive, black tea, oak and blackberry. I also detected hints black currant mixed in. The finish is dry and its fined grained tannins stick around for quite some time. This Cab benefits from some aeration, so decant it for a bit before enjoying with a well-marbled ribeye over the next couple of years.

Proposing a Toast to Winemaking MothersSome reflections—and wine suggestions—in advance of Mother’s DayMARCIA TORRES FORNO - Winemaker for Matanzas Creek Winery, Sonoma County How you plan to spend the holiday this year given the current circumstances?My ideal Mother’s Day this year will be spending time gardening with my two daughters. We have plans to do a small secret garden in the backyard, and we are planning to start a summer garden, too. I believe that creating sweet memories is an essential aspect of being a mother. I heard them conspiring the other day, so who knows what they are planning.Wine recommendation: 2017 Matanzas Creek Winery Alexander Valley Sauvignon Blanc, $22This lighter-bodied wine is a perfect spring sipper, offering citrus, tropical notes and lovely minerality.

Proposing a Toast to Winemaking MothersSome reflections—and wine suggestions—in advance of Mother’s DayKATE AYERS - Winemaker at Penner-Ash Wine Cellars, OregonHow you plan to spend the holiday this year?This will be my first Mother’s Day and it will certainly be one to remember! I imagine we’ll spend the day working in our yard and enjoying life as the three of us. While quarantine is difficult, there is a special sense of calm and togetherness we’ve been able to experience as new parents.Wine recommendation: 2017 Penner-Ash Willamette Valley Pinot Noir, $45This wine is bright and vibrant with a lighter body and offers lush cherry, plum, pomegranate, some herbs, cedar, and a hint of earth and vanilla.

5 Perfect American Pinot Noir and Pasta PairingsLa Crema Brut Rosé and Seafood Pasta with Tomato and Crushed Olives Also coming from the cool grape growing region of coastal California’s Sonoma County, this vibrant, sophisticated rosé is predominantly Pinot noir, blended with a bit of its close cousin, Chardonnay. While it can sometimes be difficult to pair red Pinots with seafood depending on how meaty the fish is, and what it’s plated with, high-acid rosés skirt around those issues with characteristics that make the pairing almost fool-proof.The La Crema Brut Rosé expresses complementary notes of lemon zest and has a minerality that tastes like the shells of oysters (I know, it sounds crazy, but you’ll see). The seafood pasta is almost like a hybrid between a pasta and a stew, andleaves it up to the chef to decide which fish to use. We recommend something with a bit more weight to it, such as swordfish, for this specific pasta. The high acidity of the tomatoes, and bitterness from the olives, will leave the wine tasting bright and fruity, with hints of citrus. A great warm-weather pasta pairing.

Château Lassegue “Lassègue” Saint Émilion Grand Cru 2016 is seriously assertive right-bank Bordeaux blend. Cabernet franc is prominent even if merlot is a higher percentage of the blend. Cabernet sauvignon plays minor role. Pair with rich, marbled red meats—ribeye steak and other grilled red meats; barbecue; char-grilled flank steak; lamb; savory meats such as pork—including pulled pork—and duck; shepherd’s pie.

25 of the Best Pinot Noirs for 2020For a Pinot Noir with as much alcohol as a Napa Cab this wine is pretty damn balanced. There is no heat coming off the surface of the wine in the glass and it smells like a campfire from a few miles away along with ripe cherries. The palate is viscous and I want to chew it. That subtle campfire vibe hits on the palate as well, making for a very enjoyable wine that might sneak up on ya with that ABV.

25 of the Best Pinot Noirs for 2020Great Pinot Noir from this region tends to be a bit pricey, so it’s nice to have a wine like this with a somewhat softer price tag, and a ton of balance and complexity. It’s like smelling cherry cola made from real cherries in a hipster Brooklyn incubator food complex sitting next to freshly turned soil. Speaking of hipsters, there’s a skosh of roasted coffee beans as well. The palate is bright but really lays into your palate with a nice, long finish. I just want to crack this wine open (screw cap) at sunset and share with good friends.

A warm fragrant dark fruity nose, with similar body. Toasty oak, off-dry, a swirl of flavors with a stiff backbone.

You know what I like best about Yangarra’s wines? The neck tags that the samples land with. There’s no bullshit tasting notes (who cares), no marketing guff. Just facts. And numbers.More, please.Of course, when the back story is uncompromised, you don’t need anything but facts, and with this Yangarra Ovitelli Grenache 2018, there are fewer shortcuts from the start.The grapes, for one, come from a block of biodynamically farmed bush vines at Kangarilla planted back in ‘46. Tick. That fruit is handpicked, mechanically sorted, and wild fermented in concrete egg, spending a huge 158 days on skins. Tick. There’s no oak maturation either, the wine pressed off said skins and matured for another 6 months in an egg. Tick. Oh and final numbers for the fellow anoraks – pH 3.27 TA 6.4g/L.When you don’t compromise, it’s much harder to fuck things up, and Pete Fraser hasn’t dropped the ball. Like the best concrete-raised releases, this is a beautiful wine. A bright wine. A lively, red-fruited, blink-and-you’ll-miss-the-magic style, the fruit easy-going given the serious intent, yet with tannins that are bigger, grander, more compelling, more bitter and mouthwatering than such juiciness is associated with. It’s a wine that you can, and will, drain a bottle of without feeling like anyone is trying too hard.I missed the ’17 Ovitelli but loved the compact ’16. This feels even brighter and limpido – yet another Yangarra Grenache that feels right and true.Best drinking: now to at least a decade. But I’d go earlier.