The vineyard is set in the newly confirmed Van Duzer Corridor AVA. Its black cherry fruit comes with an assortment of stem, leaf and wood highlights. The tannins show tea-like astringency and a touch of sweet spice.

Steely at first, with an underlying lushness that refreshes the palate, this white is floral and exotic in rich layers of quince and Meyer lemon. It shows balance and varietal character, hinting in dried herb.

After a full two years of ageing in oak, this 2015 jumps from the glass thanks to a lively mix of 76/20/4 Cabernet Sauvignon/Merlot/Malbec. The nose is an attractively scented red and blue affair with spices, while the palate is fresh from front to back. The blue/black fruit sits above its slightly grippy tannins, suggesting this will age well. The longer we left it open, the more it improved. It is a beautiful bottle of red that delivers the approachable but serious style of Knights Valley. Polished. You can drink or hold.

The 2016 Fijnbosch Chardonnay has a well-defined nose, displaying more extract than the Silene or the regular cuvée, and more undergrowth scents mixed with fern and broom. The palate is well balanced, taut and fresh with a fine bead of acidity. Touches of white pepper furnish the finish, which shows just a touch of heaviness. Otherwise, this is perfectly fine.

This deep ruby colored Cabernet Sauvignon from Kendall Jackson opens with a black cherry and wintermint bouquet with a hint of milk chocolate and toasted coconut flakes. On the palate, this wine is medium bodied with medium acidity. The mouthfeel is soft, balanced, and juicy. The flavor profile a black plum and red currant blend with notes of blackberry, stony minerality and cedar plank. I also detected hints of dried oregano and just a touch of mint in the aftertaste. The finish is rather dry, and its dusty tannins stick around for a long time. I would decant this wine to tame the tannins in the near term. Then I would serve this very good value wine with Firefly’s St. Louis ribs with Memphis sauce.

Rounded notes of lemon curd, baked green apple and sage on the nose. Medium-bodied with white tea and nutmeg on the palate. Vanilla cream. Slightly smoky finish. Tasty. Drink now.

Red fruit, red licorice and redcurrant on the nose. Full-bodied with well-integrated tannins, carrying sweet red fruit and berries. Fairly concentrated with a floral finish. Sustainable. Drink now.

A svelte red, filled with sandalwood accents to the well-knit dried cherry and raspberry flavors. Shows vanilla bean notes midpalate, with hot stone nuances lingering on the finish. Drink now through 2024.

Deep in black cherry and black-pepper flavors, this well-balanced and relatively full-bodied wine tastes rich and satisfying. Moderate tannins interlace with the dark fruit, accented by subtle oak spices that demand more sipping.

Fruity and rich-tasting, with plenty of custardy accents to the open-textured white fruit and cooking spice flavors, showing toasty and buttery accents on the finish. Drink now through 2025.

A spicy richness fills the broad textured apple pastry, dried apricot and ripe pear flavors in this white. Creamy midpalate, with a long and plush tasting finish. Drink now through 2025.

The gorgeous 2014 Gran Moraine ‘Blanc de Blancs’ Sparkling Wine shows off Challah bread, lemon zest and chalky minerals on the palate with good length. Enjoy this over the next eight years.

The 2019 ‘Estate Vineyard’ Pinot Noir is a medium-bodied Pinot Noir that is already nicely evolved. Ripe teaberry and red raspberry flavors mingle with minerals and flinty undertones with shades of tangerine rind on the palate.

Done in a fresher style, the 2019 ‘Willamette Valley’ Pinot Noir shows off a polished texture with layers of marionberry and black cherry that mingle with tilled soils and shades of peat moss on the palate. Enjoy this medium-bodied effort over the next seven years.

The 2019 Pinot Noir Julia's Vineyard is an attractive, easygoing wine that will drink well with minimal cellaring. Silky tannins and sweet, perfumed aromatics give the 2019 much of its sheer appeal. Bright red/purplish berry fruit and spice accents linger on the soft, understated finish.

The 2019 Pinot Noir (Sta. Rita Hills) is bright, tense and full of energy. Crushed red berry fruit, mint, spice and rose petal all grace the 2019. Brewer-Clifton's appellation Pinot is all charm. There is a wonderful feeling of transparency here, not to mention plenty of appeal.

Zesty and well-spiced, this is filled with vibrant acidity to the raspberry and red cherry flavors that feature hints of paprika, while the juicy finish lingers with accents of forest floor. Drink now through 2025.

Crisp and minerally, with a savory snap to the fresh-cut green apple and Key lime flavors that are packed with rich acidity. Sea salt nuances line the finish. Drink now through 2025.

Delicate and pretty, with appealing cherry, black tea and spice flavors that glide on a sleek finish. Drink now through 2029.

This is a varietally pleasing and well-made wine, bright and full bodied, with bursts of violet, lavender and herbes de Provence dotting a core of dense black cherry and currant. Structured in mountain-grown tannin, it holds a grip throughout, finishing in a note of coffee bean.

From a site along the far Sonoma Coast, this wine is high-pitched in acidity, with lemony stone fruit, sea spray and crisp, fresh tones of blood orange and lime. Medium bodied, it holds its weight well, showing the lightness of its Goldridge-soil roots.

There’s a rich nose to this bottling, starting with aromas of pecan, hazelnut and baked apple. The palate conveys a viscous texture in line with that nutty nose, but then a Meyer lemon flavor provides acidity as a peach tone slides into the finish.

This very pale straw-colored Chardonnay from Oregon opens with a toasted coconut and almond butter bouquet with hints of lemon zest, lychee, and pine wood shavings. On the palate, this wine is medium bodied with medium acidity. It is balanced, clean and has rounded edges. The flavor profile is pineapple and lemon blend with notes of vanilla, oak, and coconut. We also detected hints of almond, key lime pie and ginger ale. It is pretty complex. The finish is dry, and its acidity and flavors linger nicely. The Panel would pair this Chard with seared diver scallops, coconut grilled shrimp or shrimp or linguini in a lemon and garlic cream sauce.

Pinot noir from Tarraford and Sexton Vineyard so no slouch in the materials department here.It’s a tart and lighter shade of rose, peachy and a little creamy, raspberry licked and ostensibly dry, though you’d say citrusy too. An ease to drinking this, unashamedly in a good zone of savoury and dry and fruity. No fireworks. Well made. Nicely done.

Whiffs of plain yoghurt, decaying flower, dried apple, wet stone, cheesy notes, salt marsh aromas too. An exotic array to bouquet. Palate is quite taut, quite gingery in spice flavours, sizzled butter-corn notes in there, slightly mulchy character, cabbage leaf and the like, a bit of gummy-citrus oil too. It’s an OK drink.