The medium ruby colored 2019 Pinot Noir Jackson Estate Outland Ridge offers deep, layered scents of black cherries, blood orange, tea leaves and lavender, unfurling as it spends time in the glass. The medium-bodied palate is powerful and spicy, with concentrated fruits that linger for an extended finish.

The 2019 Jackson Estate Pinot Noir Anderson Valley has a medium ruby color and layered aromas of black cherries, forest floor, violets, orange peel and tobacco with touches of graphite. The medium-bodied palate is powerful and layered, offering concentrated fruit, earth and spice and a long, flavorful finish.

The 2019 Jackson Estate Cloud Landing Chardonnay has slowly opening aromas of apple pie, roasted almonds, honey and top notes of citrus peel. The medium-bodied palate is bright, fresh and focused, its honeyed fruits unfurling slowly on the long, layered finish.

The 2016 Syrah Outer Limits comes from southwest-facing vines on the Sonoma Coast, planted in Goldridge soils at 680 feet in elevation. It was matured for 21 months in 41% new French oak and aged a further two years in bottle. Deep ruby-purple, it has pure scents of cassis, coffee beans, bitter chocolate, mint leaves and grilled meats. The full-bodied palate is plush and powerful, with a classy streak of new oak spices and a long, slightly flinty finish. Despite being the current release of Syrah from Hartford Court, it could still use plenty more time in bottle!

The 2019 Zinfandel Jolene's Vineyard comes from head-trained vines that are more than 100 years old, and it was matured for 10 months in 49% new French oak. Medium ruby, it has soaring scents of plums, wild berries and apricot, with layers of lavender and pie spice. Its gregarious aromatics belie its surprisingly lifted, juicy frame, grainy tannins and elegant, fragrant fruits. It's the most open, easygoing of the Hartford Zinfandels from 2019 and makes a great candidate for earlier drinking and pairing with food.

The 2019 Zinfandel Hartford Vineyard is concentrated and spicy. It comes from over 100-year-old, head-trained vines and was matured for 10 months in 41% new French oak. Medium ruby-purple, it has lush dark berry fruits on the nose with accents of iron, pie spices, brown sugar and apricots. The palate is dense and spicy, with rounded acidity and a long, flavorful finish.

The 2019 Pinot Noir Truly Rita, matured for 16 months in 22% new French oak, has a medium ruby-purple color and a nose of dark cherries, flint, woodsmoke, charcuterie and incense. The medium-bodied palate is grainy and fresh with intense, mineral-driven fruits and a long, savory finish. Give it another 3-5 years in bottle.

The 2020 Chardonnay Russian River Valley was barrel fermented and matured 10 months in 28% new oak. It's composed of a blend of fruit from neighborhoods across the Russian River Valley: Middle Reach, Green Valley, Laguna Ridge, Santa Rosa Plain and Sebastopol Hills. It has a nose of white peaches and lime peel with touches of toast, dark spice and roasted almonds. The palate is lush and satiny, with hedonistic, spicy fruits and fresh acidity that makes this super easy to drink!

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.