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.

Wonderfully supple, elegant and aromatic, with notes of toasted green tea, lemon blossom, candied ginger and spice to the fresh, juicy core of lemon curd. Drink now through 2030.

Plush and creamy up front, with spice and peach blossom flavors, tropical and citrus accents at the core and appealing grace notes of spice and honey. Features a touch of minerality on the finish. Drink now through 2025.

Polished and precise, showing crisp and pretty pear, citrus and fresh ginger flavors that finish with freshness and lift. Drink now.

Black-cherry compote, cola and baking-spice aromas make for a very rich, inviting and delicious nose on this bottling. The palate lands with a lush set of black-cherry and toasted wood flavors, as firm tannins hold the richness together.

Opening in a strong perfume of oak, this robust, concentrated white offers woody spice, lively acidity and rich layers of Gravenstein apple, tangerine and ginger. A lush finish accentuates its bold, memorable personality.

The aromas bring an assortment of spices: cinnamon, clove and anise. Dark fruit notes sit behind them. There’s intensity and richness to the flavors but also balance and depth. The flavors hang on the finish. Compelling stuff that explores the variety’s riper side, with fruit and barrel playing well off each other.

There’s complexity to the aromas, with notes of moist soil, mushroom, assorted dried herbs, red cherry, anise and various spices. The palate is fuller in feel, pretty and nuanced, showing detail. Finegrained tannins provide support. It’s impressive.

With a big, rich opening of toasted oak, this crowd-pleasing wine delivers tropical richness and intensity around a spicy complement of baking spice and vanilla. It is well made and balanced within a full-bodied style.

Applejack is a tightly structured Chard with vibrant yet delicate aromas of citrus and florals underpinned by seashells, toast and a bit of toffee once it warms. The palate is like a jolt of electricity: a tart, lemony acidity bringing energy and freshness to a chalky texture. Could be a knockout with sole or a similar white fish. Drink now–2030.