The 2018 Pinot Noir Afleet is one of the wines in this range that has a bit more whole clusters than some of the others. Dried flowers, mint, crushed berries, sage and orange peel give the 2018 lovely aromatic complexity. The Afleet is a bit stern in feel.

The 2018 Pinot Noir Tous Ensemble is a fabulous entry-level wine. Bright floral and spice notes complement a core of red berry fruit in a mid-weight, translucent Pinot that hits all the right notes. The 2018 is built on a core of fruit from Sealift in Annapolis. It is one of the very best Pinots readers will find in its price range. The 2018 is a knock out.

The 2019 Picpoul Blanc Copain Estate is a gorgeous white that balances the bright energy of this variety from southern France with the natural exuberance of the Russian River. White orchard fruit, mint and white flowers add a very pretty aromatic upper register. This eccentric white has a lot to offer.

A lovely and distinctive white, with a lush and oily texture that envelopes boldly expressive notes of pine resin, nectarine and apricot blossom.

This pale straw-colored Chardonnay opens with a mellow ripe pineapple and lemon butter bouquet. On the palate, this wine is medium plus bodied, balanced, round and smooth. The flavor profile is gentle pear, spice, and pineapple blend with notes of almond and faint oak blend. The finish is dry and pleasantly refreshing for a Chard. The Panel would pair this Chard chicken piccata.

Julia's Vineyard was originally planted in the 1970s, and was named for Julia Jackson in 1988 after the Jackson family purchased the winery two years earlier. You feel the warmth of Santa Maria Valley here, both in terms of the darker fruit profile and the rich, glycerous texture. But it's nicely balanced by savoury notes of underbrush and flint, with well-integrated oak spice. Already drinking well now, thanks to its silky tannins, serve this with a slight chill to bring out more freshness. It's serious pinot that's a steal at this price. Recommended.

The highly regarded WillaKenzie Estate, now under Jackson Family Wines' watch, takes its name from the sedimentary soil on which the vines are planted, and the long left aftermath of Oregon’s two major rivers Willamette and the McKenzie. The estate boasts 11 clones, reportedly the most in Oregon. 2016 is a mix of estate fruit from the Willakenzie Estate and Jory Hills Estate. The aromas and flavours are classic Willamette Valley, namely more Old World than New in the earthy, barnyard department with plenty of silky, savoury, black tea with a riff of black raspberry, rhubarb and cinnamon. Seamless in the finish with enough weight to impress without overloading its unique pinot noir character. Impressive.

This pale garnet colored Pinot Noir opens with a cinnamon and black cherry-cola bouquet with hints of vanilla oak and red raspberry. On the palate, this wine is medium bodied, nicely balanced, delicate and gentle. The flavor profile is mild mineral and gentle red plum blend with notes of strawberry. We also detected hints of cola and gentle oak. The finish is dry and its flavors and soft tannins fade away nicely. The Panel would pair this Pinot with roasted quail with cherry and red wine sauce, garlic and herb roasted pork tenderloin.

Peach blossom, warm buttercream and Nilla wafer aromas make for an invitingly rich nose on this bottling. The palate grabs attention with a lemon-pith grip, as white-peach lushness battles with an alkaline minerality, making for a flavorful yet not overdone expression.

Very rich, extra-ripe fruit flavors fill out this full-bodied wine, getting support from mild tannins and ample baking spices from French barrels for a broad, rounded texture.

If you want to know what’s up in modern Napa, check out this merlot based mix: 91.5% merlot, 5.8% cabernet sauvignon and 2.5% petit verdot, of which 77 percent is mountain fruit from Keyes Vineyard on Howell Mountain (63%) and Stagecoach Vineyard (14%) on Atlas Mountain. The remainder comes from the Oakville, Calistoga, and Rutherford area on the floor of Napa Valley. The mountain fruit has transformed this wine, giving it more purpose, far beyond the merlot mould. The palate is enticing with medium spice, perfect oak, and a mix of blue and red fruit that assimilate most winemaking and barrel work. You can drink this now with food or cellar through 2030 and beyond.

This light-yellow colored Chardonnay opens with a musty oak, lemon and pineapple bouquet. On the palate, this wine is medium plus bodied and slightly acidic. The flavor profile is an oak influenced baked apple and Bosc pear blend with notes of ginger and cooking spices. I also detected hints of almond butter and chamomile tea. The finish is dry and its flavors linger for quite a while. This rich and flavorful Chard would pair well with lobster bisque.

Refined and open-textured, with a buttery and toasty allure to the airy blend of white fruit and spice flavors. The juicy finish has accents of ripe citrus.

This deep ruby colored Cabernet Sauvignon opens with a gentle black currant, black cherry and leather bouquet with a hint of cola. On the palate, this wine is medium plus bodied, balanced and round. The flavor profile is mild flinty influenced ripe black plum and cassis blend with notes of black cherry. We also detected hints of cocoa dust, black tea, and some toasty oak. The finish is dry and its mild tannins linger for quite some time. The Panel would pair this Cab with a bacon wrapped filet mignon, roast beef au jus, leg of lamb with rosemary and garlic.

This wine is dark and dense, its concentrated black-cherry flavors woven with notes of licorice, vanilla and warm spice. Hints of amaro bitterness add complexity to the rich flavors, a match for grilled game or other robust dishes.

Oak enriches this wines' creamy texture and provides the base notes while the fruit shimmers on top. It's a powerful pinot with enough brisk structure and high-toned fruit to carry all the richness.

From a vineyard in Bloomfield, a village in the coastal hills south of Freestone, this wine delivers cool richness in flavors of juicy kumquat, red spice and layers of earthy tannins that have a supple red-clay feel. It's integrated, lasting and clean.

This gentle pinot fans out in a range of transparent red fruit flavors, hinting at wild strawberries and sour cherries, complete with the pits and the leaves. That tangy berry flavor lasts, on the incipient side of ripeness. It has the delicacy for Japanese fare, like Hamachi kama.

If you look to Hartford for rich Russian River pinot noirs, you'll find this to be a departure—a bright, oceanic red with the umami brininess of seaweed and salt-cured olives. There's a light cherry sweetness to check the saltiness, setting up an appetite for pasta tossed with sea urchin.

Julia's is always dark red and savory, with a scent of the sea, of turf and dark-red fruits. What starts out lean and cool becomes more rounded and seamless in the glass, all the complexity filled in a black-cherry lushness—and wonderfully lively for a 2016.

This medium purple colored Syrah from Copain opens with a moist pipe tobacco and black cherry bouquet with hints of leather, craisin and cinnamon. On the palate, this wine is medium bodied with medium acidity. It is also balanced and savory. The flavor profile is a pronounced oak influenced pomegranate and stony minerality blend with notes of craisin. I also detected hints of red raspberry and cinnamon mixed in. The finish is dry and its dusty tannins and fruit flavors sail away nicely and last for a considerable amount of time. This red fruit-based Syrah would pair well with Shaking Beef from the Slanted Door (San Francisco) or with bratwurst sliders on pretzel buns.

Finesse, fresh, creamy.For 30 years, the Jackson family has sustainably farmed and tended this Santa Maria estate. Barbara Banke and Jess Jackson's daughters, Katie Jackson and Julia Jackson, grew up among the estate's vines. Drawn to the grit and beauty of winemaking, Katie and Julia continue the family business.Cambria is shaped by these three women: Barbara Banke's keen knowledge of the industry and business sense, Katie's passion for sustainability and the land, and Julia's creative backbone and dedication to empowering communities.The vineyard was named for Katie Jackson in 1986, and this 2018 Chard is comprised of clones: 4 (46 years old) and Wente 76 and 96, which grow on the estate's ancient soils of fossilized seashells, shale, limestone and sand.It was 75% barrel fermented, 75% went through malolactic fermentation and was aged sur lie in French oak for 8 months (20% new) before bottling.Yellow plums, Meyer lemon, toasted spice, acacia, honey and vanilla aromas lead to a fresh but creamy palate. Toasted hazelnut and spice flavours are layered with yellow fruit and lemon to mimic the nose. Concentration, depth and finesse. Pair with roasted artichokes with capers and mint, creamy soups and pastas, corn chowder and smoked cheese.

This full and rich Chardonnay from the Katherine's Vineyard has a fragrant floral bouquet full of fresh fruit and a slight citrus breeze. The flavors are apple and peach, with a little lemon zest, and a mild buttery presence which finishes with a vibrant crescendo.

This pale white gold colored Sauvignon Blanc opens with a ripe honeydew melon and gentle grapefruit bouquet with hints of pineapple and wet stone. On the palate, this wine is medium bodied, well-balanced and smooth. The flavor profile is a tasty white grapefruit and ginger blend with notes saline and gentle lime. We also detected some hints of chalky minerality throughout. It closes with a dry, refreshing and lingering finish. The Panel would pair this Sauvignon Blanc with raw oysters, shrimp scampi, or grilled mahi-mahi.

Moderately light garnet color in the glass. Giving aromas of boysenberry, blackberry, cardamom spice, tilled earth, flower blossom and a touch of toasty oak. Mid-weight and forward-drinking in style, with flavors of black cherry, black plum and blackberry with a riff of oak in the background. Silky in texture, with quenching acidity and a modest but satisfying finish.