Rosé is breaking out of its stereotypes Warmer temperatures in Oregon’s Willamette Valley allowed the grapes to fully ripen, resulting in a nice balance of brix (sugar) and acidity in the whole- cluster pressed 2018 Gran Moraine Rosé of Pinot Noir Yamhill-Carlton. Very pale salmon in color with floral and pineapple aromas, the flavors are well- integrated and the mouthfeel is both dry and creamy.

Matured for 16 months in French oak barrels and stainless-steel tanks. Hint of matchstick. Racy and fresh. Good grip. But not intense! 16/20.

The Vancouver International Wine Festival opened this week. The eight-day extravaganza is Canada’s biggest wine show with 54 events, 1450 wines from 16 countries and 160 wineries. The festival had humble origins when it began in 1979 with only one winery, Robert Mondavi from the Napa Valley in California. This year the theme region is once again, California. On Monday, I was at Joey’s downtown for a media launch and on deck were five delicious wines from the Golden State. Finally, another classic red from the Wine State: Freemark Abbey 2014 Napa Valley Cabernet Sauvignon. The winery was established by one of the first female grape growers in Napa. I loved the powerful bouquet of cassis and slightly charred oak. It has a rich flavour with of black fruit. Very approachable now but has the acidity and tannins to develop further. Decanter magazine awarded it 95 points, which indicates the high quality of this Cab.

This has a light touch of toasty oak on the nose and perfectly integrated albeit perceptible tannins on the palate at this stage, a bit like a smooth-textured corset for the dense, focussed and sweet-textured fruit. Despite its youthful intensity, this gorgeous wine impresses with its freshness and subtlety. 64% Cabernet Franc, 27% Merlot, 5% Cabernet Sauvignon and 4% Malbec.

A blend of 85% Merlot, 10% Cabernet Franc and 5% Malbec, this has spent 16 months in new oak barrels. It's full-bodied yet finesse-driven, with spicy, fleshy black fruits including some black cherry. It has concentration, length and elegance, with remarkable freshness and an enticing bitter almond edge. This merits a near-perfect score for its harmonious whole, combining impressive structure, velvety tannins and a savoury density. Patience will be required, as it may take up to 20 years to express its full potential.

This blend of 88% Merlot, 10% Cabernet Franc and 2% Malbec spent 18 months in new oak. Its fragrant, floral aromas mingle with the characteristically subtle spice notes. The palate is full-bodied with a marked yet mellow tannic structure, followed by an appealing note of gastronomic bitterness on the finish. This wine stands out for its floral character. It needs another 10 years of ageing but will retain excellent age-worthiness.

A superb Cabernet Franc character, with multi-layered aromatic complexity packed with black fruits and noble spices. The palate gives the sensation of caressing cashmere, so plush is the fruit and so finely woven is the tannic framework. A supremely elegant, ethereal expression. 44% Cabernet Franc, 44% Merlot, 8% Cabernet Sauvignon and 4% Malbec. 18 months in new oak.

Another remarkable wine from the complicated inaugural vintage of Vérité. A blend of 90% Merlot and 10% Cabernet Sauvignon, it spent 13 months in new French oak. It has a multi-layered bouquet of truffle, leather and spice along with floral scents of peony and rose. There's the telltale precision and freshness of Verité wines here, as well as a suavely-textured tannic glove that perfectly fits the core of the fruit whose finely judged density caresses the palate, showing liquorice and graphite notes on the finish.

The complex nose expresses subtle spice and mint notes on a foundation of ripe black raspberry. 93% Merlot and 7% Cabernet Franc. It has all the Verité hallmarks of density with freshness and lightness of touch on the palate, but also more acidic thrust than the 1998.

This remarkably complex wine comes from the inaugural vintage, an El Nino year marked by disruptive weather patterns. It's made from a blend of 70% Cabernet Sauvignon and 30% Merlot, showcasing ripe berry fruits with hints of spice and charcoal along with a minty note that emerges with aeration. It has aromatic clarity and a surprising delicacy and finesse, despite the ripeness of the fruit. Now at its apogee.

This comes from a vintage that brings together all the elements that showcase the potential of Sonoma terroirs. The wine is made from a blend of 68% Cabernet Sauvignon, 15% Merlot, 8% Cabernet Franc, 5% Petit Verdot and 4% Malbec, and aged in new oak for 16 months. This is the most aromatically minty of all the wines tasted, endowing it with grace notes of freshness and elegance that mingle with ripe black fruits, spices and a note of salinity. Dense but superbly polished tannins provide structure, and will carry the heft of this wine for another 10 to 15 years en route to its apogee.

A spicy, mint-infused aromatic framework for its lovely bouquet of black currant and berry fruits. It's an impressive, densely-fruited wine elevated by superb tannic structure and freshness. It should age beautifully over the next decade.

Bright purple color. Gorgeous aromatics that shift and evolve wonderfully: dark currants, black cherries, complex waves of graphite, smashed rocks, menthol, tobacco, espresso, violets. The palate is full but suave, and the tannins show grip but rounded edges, while the acidity is really bright and keeps me salivating. Pure black currant and tart blackberry fruit is laced with tobacco leaf, graphite, violets, mint, coffee, dark chocolate, espresso. Air does wonders to this wine, so I’d recommend a serious decant if opening in the next few years, otherwise feel free to properly cellar this and forget about it for a long time. Includes a combined 25% Cabernet Franc, Merlot, Malbec and Petit Verdot. Aged 22 months in 65% new French oak.

Deep yellow, light orange color. The nose is wonderfully complex. It bursts with lemon curd, honeydew, white peach and lots of floral and spice notes (dandelion, mint, hay), even some subtle earth and desert after rain kind of notes – very cool. Medium-bodied (13.5%) with lovely freshness, beautifully integrated on the palate. Honeydew, lemon curd, peaches, and I love the complex floral tones, smashed rocks, minerals, hay, creosote – really complex and vibrant stuff. The textural depth adds all sorts of dynamics to this fascinating and delicious wine. This is all fermented in eggs, with half of the wine getting 137 days of skin contact.

Attractively aromatic, this has ripe dark fruit scents with a touch of smokiness. The sumptuous mouthfeel is energised by exemplary Cabernet Franc freshness, while the liquorice-infused finish is long, elevated by an ethereal airiness. 52.7% Merlot, 41.2% Cabernet Franc, 5.1% Cabernet Sauvignon and 1% Malbec.

This is 100% varietal and remarkably impressive, true to its grape in earthy aromas of violet and sage. The mountainous appellation contributes girth and breadth, as well as densely layered texture and grip. Around the fullness are beautiful flavors of chocolate, graham cracker and blueberry. This will cellar well; enjoy best 2025–2030.

Light purple color. Deep yet pretty aromatics of red and black raspberries, plums, red cherries, along with complex roses, violets, wild herbs and spices – a lot going on here. Full-bodied but velvety tannins, yet fresh acidity keeps it really lively. Tart cherries, raspberries, plums, the fruit is rich but tangy and laced with mint, eucalyptus, wild herbs, black pepper, rose potpourri, some coffee and cinnamon notes. There’s a deep, pervasive minerality here as well. Bold flavors but a lot of freshness and elegance. Very impressive stuff. From 70-year-old vines in sandy soils aged 11 months in old French oak.

Rosella’s Vineyard is long and narrow and runs up the hill from east to west, giving variety of character from block to block. Siduri seems to have chosen from cooler blocks here. Cherry and rhubarb aromas are forward initially, with fall spice and some stemmy character adding interest. It’s well integrated from start to finish already, and there’s great push of flavor after the liquid is gone. A classy, feminine yet strong presentation. Girl power!

Deep ruby color. Such pretty aromatics of raspberries, red cherries, candied apple peel, along with a host of spicy, earthy, floral tones (rose petals, rhubarb, spiced chai, clay soil and dusty earth). Full-bodied on the palate with smooth tannins and medium acidity; there’s this effortless, balanced mouthfeel that is great. Flavors of raspberries, cherries and red apple, the fruit is juicy, rich but tart. Complex notes of earth, clay, spiced tea, rose hips, menthol and white pepper – such complexity in here. There’s a lovely briskness despite the richness. Deep, intriguing, lovely Grenache, fermented and aged exclusively in ceramic eggs.

This ruby colored GSM from Yangarra is impressive. It opens with faint blueberry and boysenberry bouquet. On the palate, this wine is medium bodied, balanced and juicy. The flavor profile is a very tasty blueberry and oak blend with notes of boysenberry and nicely integrated minerality. The finish is very dry and its sticky tannins linger and last for a very long time. This GSM would pair well with a New York strip steak.

This dark yellow colored Chardonnay from Wind Racer is impressive. It opens with a lemon and pineapple bouquet. On the palate, this wine is full bodied, balanced and rich. Like the nose, the flavor profile is a tasty pineapple and lemon blend with notes of nicely integrated oak and hints of quince. The finish lingers and lasts for a very long time. This Chardonnay can certainly be enjoyed on its own. With food, I would pair it with lemon butter scallops over parmesan risotto.

This is a well-structured, subtly flavored wine that should improve and become even more complex with a few years aging. It has bold black-cherry aromas, enticing black-fruit flavors that are more tangy than rich, and mild oak spices wending through from aroma to finish. Best after 2023.

This is a brawny, meaty and thick wine made from Cabernet Sauvignon grapes grown on mountains, hillsides and ridges of Alexander Valley and Knights Valley. The tannins grip as smoky oak gives it additional weight and power around huge layers of peppery clove and black currant.

Rich, mature and deep scent with a dark and delicate fruit. Spicy and mature but still with a fresh touch. Super elegant and structured. Beautifully balanced fruit, acid and tannin. Drink friendly and mouth watering. 5 stars.

This dark ruby colored Cabernet Sauvignon from Freemark Abbey opens with cassis, coffee and oak bouquet. On the palate, this wine is medium to full bodied, balanced and polished. The flavor profile is a mocha and coffee blend with notes of black currant and a streak of gentle minerality. I also detected a hint of RC Cola and cedar. The finish is dry and its moderate refined tannins fade away nicely. This Cab is ready to go now and would pair very nicely with a New York strip steak with caramelized shallots.