Deep ruby-purple, the 2018 Syrah Hawks Butte offers detailed aromas of peppercorn, blueberries and blackcurrants with notes of lilac, sage and thyme. The palate is youthfully firm and very fresh, with just-ripe fruits and pretty floral and peppery tones on the finish. This toned-down expression of Syrah comes from vines planted at 1,600 feet in elevation.

The 2017 Cabernet Sauvignon Pine Mountain comes from vines planted at an elevation of about 2,900 feet. Blended with 20% Merlot and matured in 50% new French oak for 20 months, it has a deep ruby color and pure scents of red and black currants, thyme, tobacco leaves and a waft of vanilla. The palate is medium-bodied with restrained fruits, grainy tannins and integrated freshness, finishing with an appealing herbal lift.

The 2019 Sauvignon Blanc Tradition, matured seven months in stainless steel on the lees, offers expressive kiwi, lime peel and lemongrass with undertones of graphite and cut grass. Light-bodied and gently rounded, the palate is fresh, bright and expressive, finishing with a pleasant herbal lift.

The 2019 Sauvignon Blanc Pine Mountain, matured 10 months in older puncheons, stainless steel and amphorae, offers deep aromas of kiwi, beeswax and fresh herbs with an undercurrent of graphite. The medium-bodied palate is bursting with tricolor fruits—tropical, citrus, stone fruit—supported by a touch of texture and tangy acidity, finishing lifted and citrusy.

Deep garnet-purple in color, the 2019 Malbec charges out of the gate with expressive notes of baked blackberries, stewed plums, and black raspberries, plus hints of tar, dark chocolate, and fertile loam. Full-bodied, the palate has a sturdy frame of grainy tannins and tons of freshness supporting the generous fruit, finishing long and savory.

This smooth and darkly fruity wine offers rich blackberry and blueberry flavors, a smooth, lightly tannic texture, full body and a lingering fruity, chocolaty finish. Native yeast performed the fermentation, and neutral French barrels aged the wine.

Woody spice and cardamom accent tingly red fruit in this herbal, earthy wine, crunchy in texture with a length of citrus and red berry. Made in a lush, concentrated style of great power, it finds balance in a finishing touch of acidity.

Light cedar, rosemary and cranberry aromas lead to tasty red and black cherry flavors in this well-structured, well-balanced, medium-bodied wine. It’s a bit tight in texture and should improve with time. Best from 2025.

Crunchy Nut Cornflakes, lemon zest and ginger, basil, apple. It’s waxy and quite fat, a little saline, pear and chalky powdery tannin, almost a honey butter thing (again the cornflake theme), pie apple and spice, a bit herbal and bitter on the finish, with some chew and a slightly mouthwashy character to close. I like it, but you kind of have to dig the style.

Very inviting, with an expressive set of blackberry, black cherry and boysenberry compote aromas and flavors kept energetic by juicy acidity, while bramble and anise fuel the finish. A fruit bomb lover's wine. Drink now through 2026.

Sourced from valley floor and mountain sites, winemaker emeritus Ted Edwards describes this as a ‘handprint of Napa’, touching most of the appellations. A 'tried-and-true' Cabernet Sauvignon (87%), it is not overly aromatic but offers refined dusty black cherry and graphite aromas, pretty flavours more in the red spectrum of cherry, strawberry and pomegranate, and finishes with a blood orange and rhubarb note tinged with tobacco. The mid-palate has a nice crushed-stone quality, and the tannins are firm and elongated.

A blend of Cabernet Sauvignon grapes (83%) sourced from Sycamore, Bosché and Red Barn Ranch. The latter vineyard sits across the street from Caymus and was, at one time, owned by John Bryan, one of the former partners of Freemark Abbey. Classic Rutherford dust seems to coat the red and black fruit aromas. It is a muscular red boasting firm, grippy tannins along with tight red fruit that has an almost blood orange tang on the finish.

Howell Mountain produces some of the most expressive Cabernet Sauvignon in the world, but occasionally bottles can take a little time to hit their stride, such as this wine. It opens with a drying nose that showcases blackberries and hints of oak, along with the savory aroma of peppered meat. This wine will benefit from a few years in bottle, but if decanted, it drinks well now.

White and yellow peach fruit, toast, smoke and almond. Weighty palate with ripe stone fruit, fresh acidity and well-integrated oak. Persistent finish.

Andrés Sánchez sources this cuvée of the 667 and 777 Pinot Noir clones from quartz and granite soils close to the Pacific Ocean in the Itata Valley. Sweet, juicy and fleshy, it has vibrant plum and summer pudding fruit flavours, graceful tannins and a salty tang. 2023-26

Produced in a style that's aimed at the American market - the owners are Jackson Family Wines - this is a textured, buttery, full-malolactic Chardonnay made from a cocktail of clones 4. 76, 96 and 548. Leesy, ripe and toasty, with good underlying freshness and zip and stone fruit sweetness. 2022-25

This crackles with juicy and well-defined black cherry, pomegranate and boysenberry fruit flavors on a nicely open-knit frame, while anise and apple wood accents line the finish. Drink now through 2028.

A show of complementary elements in perfect balance: crisp red cherry and cranberry fruit for crunchiness; orange zest for a fresh lift; cocoa nibs for spicy warmth; dried leaves for an earthy touch. A complete and complex Pinot Noir that shows the potential of Yarra Valley's terroirs.

Measured use of oak helps to highlight the intrinsic potential for complexity of the Sexton Vineyard. 2020 was a vintage with particularly low yields with small bunches of intense yet fresh fruit. Giant Steps made the best of it, seen here in a wine with lemon, apple and melon, underpinned by a strong mineral backbone, firm acidity and honeyed richness. Good ageing potential.

This pale white-gold colored Sauvignon Blanc from Matanzas Creek really impressed the Tasting Panel. It opens with a mild grapefruit, white peach, and hay bouquet with hints of lime and raw green beans. On the palate, this wine is medium bodied with integrated medium acidity. The mouthfeel is balanced, round and savory. The flavor profile is Bosc pear and gentle ginger blend with notes of yellow grapefruit. We also detected some with hints of dill and lime. The finish is dry, and its acidity and flavors linger and last for quite a while. The Tasting Panel would pair this Sauvignon Blanc with Thai rolls or a chicken Caesar salad.

Aromas of red and black cherries, sweet tobacco and thyme. Medium-bodied with soft, velvety tannins. Nice concentration and juicy red fruit. Fresh, too. Drink now.

Aromas of toasted oak, baked cherry and rose water. Medium-bodied with soft, fine tannins. Nice concentration of fruit is carried by citrus acidity. Ground spice. Drink now.

The 2018 Chateau Lassegue has an eyecatching youthful purple-ish tint to its black-cherry color. A bouquet of dark chocolate, plum and black olives is complemented with palate-pleasing blackberry, red plum and milk-chocolate flavors, gliding on soft tannins to a long finish. It’s well made and ready for early drinking.

Freemark Abbey's 2020 Chardonnay blends fruit from Carneros, Coombsville (and vicinity) and Howell Mountain. Roughly three-fourths goes through fermentation in barrels, with 30% to 40% new oak (all French, all 228 liters). Subtle toast and butter notes accent ripe melon and peach on the nose, while the medium to full-bodied palate is plump and slightly oily, then clean and mouthwatering on the finish, adding hints of grapefruit and green apple.

The 2011 Cabernet Sauvignon has aged quite well, although it comes across as a bit monolithic because of its super-concentrated style. Sweet black cherry, chocolate, espresso and copious new oak abound. The 2011 is well done in this style. At the same time, though the wines belong to a time in the past when Chris Carpenter pushed extractions much more than he does today.