Medium to deep garnet-purple coloured, the 2010 Grenache is youthfully closed on the nose, revealing subtle hints of warm red berries over spice cake, black pepper and tree bark. Medium to full bodied, taut and packed with red berry flavour, it has a solid foundation of crisp acid andfirm grainy tannins, finishing long. It should drink best 2013 to 2018+.

Deep red/purple colour with a ripe plum and spice bouquet, rich and deep and layered. A full-bodied, solid wine with masses of firm tannins and the potential to reward keeping. (Off dry-grown vines planted in 1946. 50% whole berry and whole bunch)

Ultra-pale dusty pink colour. High-toned aromatics of candy floss, red apple, juniper and rosewater. The palate is brimming with musk, strawberry and sherbet. Incredible intensity of flavour, particularly on the front palate. Zippy and intense. Made from bush-vine grenache. Certified organic/biodynamic. Drink 2018 - 2019

Aromas of dark fruit with spices, dried herbs and eucalyptus. Medium-bodied with a round texture. Pure and juicy with vivid acidity and a flavorful finish. A blend of malbec, cabernet sauvignon and petit verdot. Drink now.

Plenty of earth on the nose but rather faint fruit, dark in color for a Pinot Noir. Really nice fruit, however, on the palate with nice balance and a bit on the sour side. Nice. Excellent.

Meaty, minty, a bit of truffle, black fruit and spice. This is distinctly savoury, kind of truffle and meat thing, with a sappy and slightly vegetal character, though does sport some cherry and banana fruit flavours. Finish is pretty grainy and firm, with a twist of amaro, and spiciness. It’s a wine of interest, for sure, and has no shortage of character.

This wine is elegant and austere in style, refined in tannin and blue fruit. The oak is subdued and adds spice to the other earthy notes of dried herb and clove.

From a cooler, slightly damp vintage “resembling the good old days” after a few in a row marked by drought and hot temperatures. One of the later harvests and so as a result we can expect this low, slow, long developed phenolic ripeness, layering of variegated fruit and a really unique set acidity and tannin. Pretty much the case in La Crema’s pinot noir, fruit of oscillating tones, some soprano, others baritone, all together in harmony and balance. Here a wine of great etiquette and respect, expressly varietal from Willamette if in the broadest sense possible. Drink 2022-2025.

La Crema is well known for its chardonnays (and pinot noirs) made in California’s Sonoma Coast appellation. From time to time, we see other labels from the portfolio, like this concentrated and inviting chardonnay from the Russian River Valley. Made in a medium-bodied and layered style, this offers attractive apple and citrus fruit with cream, toast and spicy accents. It has the generous nature you’d expect from California without losing focus or freshness on the palate. Drink now to 2025.

Garden herbs and wet stones sing in harmony with rich strawberry-watermelon fruit and orange peel notes. Juicy and soft in the mouth, despite just 2 g/L of residual sugar. Very good length. Not inexpensive for a rosé, by any means, but this is quite polished stuff.

If you or your guests like Chardonnay either a little or a lot, this wine should work perfectly. Seven months of barrel aging has imparted that traditional creamy toasty richness, while the fruit is a complex blend of cool-climate lemony citrus and tropical pineapple and mango. There’s sufficient weight here to handle the ensemble of a festive turkey dinner, but enough acidity and freshness to also enjoy the next sip or two on its own. I tend not to gravitate toward wines that are this commercially popular—it has been the best-selling Chardonnay in the U.S. for 10 years running—but I really love the balance of flavours, texture and freshness in this wine. Great value. And while I advocate for white wines to usually be given time to lose the cold of the fridge before serving, a fairly fresh chill will help offset an ever-so-subtle sweetness in this case.

Hmm, guess what? What? I think I like this better than the 2010.
Plenty of pepper and spice, dusty cupboards, aniseed, ripe blackberry, raspberry and vanilla perfume. Medium bodied, has the vintage signature of tangy rain washed acidity and lightly astringent tannin, but carries it off with aplomb. Clean bramble fruit, plenty of spice and a refreshing odd-vintage kind of appeal is the order of the day. There’s a lot of light and shade in this wine – it’s not heavy or raisiny – good things! Finish is spicy and brambly and encourages the next glass. Lovely spicy wine.

Pale straw in the glass with lemon curd and vanilla in the glass. Yum. The palate is similar, with plenty of fruit and that vanilla aspect, but there is also a boatload of acidity, which serves to hold it all together. Yes, Copain is now a part of a corporate conglomerate, but the wines continue to perform at a very high level. Very nice. Excellent.

Polished and juicy, with wild blackberry, blueberry and spiced plum flavors on a thick and velvety frame, plus details of Earl Grey tea, dried sage and toasted cumin. Reveals a hint of paprika on the finish. Drink now through 2032.

Weekend Wines
This reliable buy showcases the Yarra’s classic lemon curd combo of piquancy and richness. Well-judged oak adds gentle spice to the zesty candied peel and curd palate, enlivened by green nectarine acidity.

Bright purple color. The nose shows juicy black cherries, red currants, laced with charcoal, tar, tobacco, balanced with this brighter floral and spicy herbal tones. Structured well, delightfully chewy tannins and moderate-plus acidity makes for a juicy but fresh wine with raspberries, black cherries and currant fruit. Complex notes of tobacco, sage, black olive, violets and black pepper add complexity, but they need air and some time to show their stuff. Drink now or hold for a while, but this is a solid Chianti Classico.

A crisp and fresh white with notes of sea shells, lemons, green apples and white grapefruits. Medium body with sharp acidity. Nicely textured with saline freshness. Bring on the oysters! From biodynamically grown grapes. Delicious now. Screw cap.

Ripe and expressive in feel, with a polished core featuring a tasty set of sweet bay leaf, licorice and cassis flavors that glide through. Ends with a lightly toasted, savory finish. Drink now through 2032.

The aromas appeal, with notes of powdered cinnamon, red cherry, strawberry, clove and spice. A full-feeling, flavorful palate follows, redolent with dark fruit. The spice accents play well off them.

Cinnamon stick, cherry, cedar, cola, wood spice and licorice aromas lead to fuller-feeling fruit and barrel barrels. Coffee notes linger on the finish. It mixes fruit and barrel throughout.

Sappy and bright with red cherries and redcurrants, as well as some appealing spicy hints. This has some savouriness. Juicy and expressive with good focus.

Siduri was a gateway winery for me as it was one of the first California Pinots that I had tried. I visited their tasting room often, swallowed my disdain for the Dallas Cowboys, and spoke to co-founder and winemaker Adam Lee (who is an obnoxious Cowboys fan) on a number of occasions. I was an unabashed fan. Unlike many other Siduri lovers, however, I was thrilled when Adam and (then) wife Dianna sold the brand to Jackson Family Wines several years ago. I was thrilled for the Lees (they got a boatload of cash for all of their hard work) and for JFW as they acquired a premium brand. I was worried, though, as many a like transaction resulted in, well, disaster. Not the case thus far–Siduri is doing quite well, thank you very much. This Willamette Valley wine, at thirty bucks, is an entry-level wine and I dare say that it is better than the equivalent wines produced by Siduri when Adam was at the helm. Rich fruit, great tartness, surprising depth, and a tasty finish. What else would one want? Excellent.

The 2019 Pinot Noir John Sebastiano Vineyard offers a darker, riper style, with both blackberry and ripe black cherry fruit as well as hints of leather, iron, and roasted herbs. It's medium-bodied, has a round, supple, layered texture, good balance, and outstanding length.

Slightly more expensive, the 2020 Pinot Noir Sta. Rita Hills has classic appellation savory red fruits, loamy earth, and spicy aromatics, and it's medium-bodied, pure, polished, and elegant on the palate, with supple tannins and some classic Siduri fruit and texture.

The 2020 Chardonnay (Sta. Rita Hills) is a terrific appellation-level wine. Hints of pear, mint, lemon peel and white flowers all grace this expressive, sculpted Chardonnay from Brewer-Clifton. My only quibble is a slightly aggressive edginess that hopefully will soften over time.