Good deep red. Complex, soil-inflected aromas and flavors of black cherry, raspberry, coffee, sandalwood, cardamom and underbrush. Nicely delineated and laid-back in the mouth, with a restrained sweetness. Perhaps best today on the persistent, tangy finish, which features fine, tight-grained tannins and lovely aromatic lift. This has the vibrancy and spine to age.

2004 HARTFORD COURT PINOT NOIR ARRENDELL VINEYARD My favorite of this quartet is the 2004 Pinot Noir Arrendell Vineyard from a 30-year old, cool climate site. A concentrated, elegant Pinot revealing notes of kirsch, raspberries, cloves, anise, forest floor, and underbrush as well as fine acidity and moderate tannin, it will drink well for 5-6 years. This is one of my favorite wineries for Burgundian-styled Chardonnays and Pinot Noirs as well as full-throttle Zinfandels (although the 2005s are lighter than usual). Don Hartford and Jess Jackson have incredible access to some fabulous vineyards.

Offers up scents of kirsch liqueur, raspberries, roasted meats, and herbs, a sweet attack and mid-palate, stunning purity, and a long concentrated finish. This beauty should drink well for decade.

Good dark red. Musky, nuanced aromas of red berries, earth, minerals, truffle and cocoa powder. Fatter, sweeter and juicier than the Seascape, with sound acids framing the complex flavors of strawberry, minerals and earth. Full without being at all heavy. Persistent and authoritative on the finish, with subtle complexity. From a crop level of under two tons to the acre, according to winery president Don Hartford, who is also CEO of Jackson Family Farms' Artisans & Estates group.

Good to medium-deep red. Sexy oak, minerals, cola and an exotic note of sage on the nose. Silky, spicy and compellingly sweet, with liqueur-like raspberry flavor complimented by smoky oak. Given shape by firm but perfectly integrated acidity. Finishes with very fine tannins and noteworthy persistence.

Quite simply put, this is a sturdy, deeply extracted Pinot that you can sink your teeth into. It has plenty of mass and the structure to go with it, but it happily manages to be fruity from beginning to end. Almost brooding and with lots of potential, it is some years away from polish. It might work in the near-term with hearty roast meats, but it's greatest gifts will only be seen with age. Set aside for at least three or four years and expect to grow for more.

Deep purple. Flavors running from blackberry into cassis, with streaks of licorice, coffee, and toast. Hartford Court, part of Kendall -Jackson's Artisans & Estates portfolio, specializes in small lots of old-vine Zin and delicious Pinot Noirs. Good now, with the heft and tannins for cellaring.

…black raspberry/blackberry character, fuller body, and a less evolved personality. Intense, with beautifully ripe fruit, outstanding purity and equilibrium…

USA, California, Northern California: Napa & Some Sonoma New Releases This wine comes from a vineyard planted in 1982 at 1,000 feet of elevation. It was 100% barrel fermented and aged for 12 months in 100% French oak (all used) and bottled unfined and unfiltered. The 2016 Chenin Blanc Jurassic Vineyard opens with alluring apple tart, honeycomb, poached pears and fresh hay notes with a touch of white pepper. Medium-bodied, the palate has an almost electric intensity of apple and pear flavors with a zippy line of freshness and a satin-textured finish.

The 2017s From Sonoma Looking first at the whites, the 2016 Chenin Blanc Jurassic Vineyard comes from a site in the Santa Ynez Valley and offers notes of white flowers, quince, peach, and a hint of rocky minerality. It’s medium-bodied, with bright acidity and a clean finish.

Bright yellow. Restrained but focused aromas of pear, dusty stone, jasmine and vanillin oak. Broad, dense and tactile, with good mineral lift to the urgent flavors of white peach, orchard fruits and white flowers. The long, energetic finish displays admirable finesse and clarity.

Lots of spice along with a veritable fruit cocktail of complex flavors open this understated performer. From green apple and bosc pears to melon and mint, it has an elegant integration of fruit and spicy, vanillin oak. Tangy acidity keeps it lively, and the wine finishes crisp and dry. Still tight, this could use a year to knit itself together.

...a dead ringer for a high class Burgundy. This wine exhibits a smoky, honeyed citrus, orange rind, lusciously fruity personality with underlying minerals. Add to that impressive delineation that is rare for a wine if this richness and size. Still youthful and backward, it promises to evolve gracefully for 2-5 years.

Exploring The Best New Releases from Sonoma and Beyond The 2017 Chardonnay (Russian River) is a delicious entry-level Chardonnay from Hartford Court. Yellow orchard fruit and expressive floral notes are nicely pushed forward in this very pretty, open-knit Chardonnay.

Exploring The Best New Releases from Sonoma and Beyond The 2017 Chardonnay Four Hearts Vineyards is another pretty, appellation-level Chardonnay from Hartford Court. Apricot, orange peel, spice, chamomile and lightly buttered notes flesh out in this resonant, inviting Chardonnay. My impression is that the Four Hearts will drink best upon release.

Medium-light golden yellow; attractive, slightly buttery, apple and white peach aroma with hints of honeysuckle, brioche, hazelnut, ginger, and butterscotch; medium to medium-full body; rich, fleshy, apple and lemon-lime flavors with bright acidity, and a slight creaminess in the mouthfeel; lingering aftertaste. Very highly recommended.

The appellation 2016 Chardonnay Russian River Valley is a barrel fermented and aged white sourced from all the estate properties. Spiced pineapple, pear, seashell, and some lemon peel notes all emerge from this medium-bodied effort that has good intensity and depth, a light texture, and nicely integrated acidity. It shows the more elegant style of the vintage but puts on weight with time in the glass. It should drink nicely for 3-4 years.

The Surprise of 2015 in Napa and Other California Wine Reviewed A soft and juicy chardonnay with lots of pralines, cooked apples and toasted oak character. Full body, lots of flavor and a slightly oily finish. Full style. Drink now.

Lots of vitality emerges from the zesty core of tangerine, nectarine, citrus and green apple flavors, picking up a light spicy oak edge and ending with a long, persistent finish.

Pale gold. Deeply pitched pit and orchard fruit scents are enlivened by smoky mineral and orange zest qualities and pick up a floral nuance with air. Sappy and slow to open, offering densely packed pear and nectarine flavors and a hint of ginger. Finishes long and pure, with resonating minerality and lingering honeysuckle and citrus pith notes.

A blend of several vineyards, this Chardonnay captures the exquisite ripeness and tart acidity of the valley. It’s lush in apricots, oranges, pineapples and honey, with the buttered toast and vanilla of French oak barrels. Sure is tasty for drinking now.

From the Jackson family's vineyard in Annapolis, this wine developed an herbal ripeness in 2010. Oak layers smoke, cinnamon and nutmeg over a base of fresh apricot flavor. It's rich and intriguing, a velvet-textured pleasure that would stand up to spicy dishes, like a Moroccan tagine.

Bright yellow. Pungent pineapple, tangerine and peach aromas are complicated by smoky minerals and ginger. Rich and weighty but energetic, offering sappy citrus and tropical fruit flavors and a chewy texture. Impressively lively on the finish, leaving notes of spices and citrus zest behind.

Lightly hazy yellow. Smoky aromas of white peach, fig, wild herbs, iodine and vanilla. Round and fleshy on the palate, with intriguing flavors of tangerine, pit fruits, smoky lees and flowers. There's lively acidity here, but it comes on late, adding energy to the wine's sweet fruit. Silky, understated chardonnay with impressive finishing sappiness and cling.

The scent of heirloom cider apples lends this chardonnay a refreshing edge. It's blended from estate grown fruit and purchased grapes from four districts of the Russian River Valley. The richness from barrel fermentation combines with clean, lemony fruit, together feeling supple, round and effortless. For veal in a cream sauce.