Well-structured, with crunchy green apple and yellow plum flavors, which are backed by fresh acidity. Minerally snap on the finish with savory accents. Drink now through 2024.

Aromatically evolving now, if still somewhat smoky, the palate on Freemark Abbey's 2017 is yet still very firm and tightly wound, with a combination of gritty, dusty tannins, hard acids and high alcohol that combine to result in an astringent, unyielding texture. Despite the full body and 14.7% alcohol declared, the stuffing on the mid-palate is modest, exposing angularities and rough edges. Length and depth are decent, but overall harmony questionable. Another few years in the cellar should help to mitigate the asperities and disparities, but I suspect this will not be counted among the winery's more memorable vintages.

Soft, supple layers of cola cherry and plum and kept focused by chalky tannin and well-integrated oak in this elegant red from an estate site. Underlying power keeps it weighty without becoming overbearing, the fruit accented in toasted oak and baking spice.

Silene is the richest and most immediate of the current Capensis releases, with plenty of texture and weight. Sweet pastry and peach flavours are supported by fresh acidity and framed by spicy, toasty oak.

This wine's dense flavors of dark plum and dried cherry are warm and robust, brightened by a hint of mint. Grippy tannins frame the wine as it takes on notes of black pepper and dried thyme.

This easy-drinking Bordeaux-variety blend offers rich dark-berry flavors laced with notes of smoke and soft herbs.

From the Sonoma Coast sector of the Durell Vineyard, this wine fermented and aged in French oak barrels (35 percent new). The fruit brightens the wood influence, turning it toward foresty scents of acorns and maple sap. There's tension in the structure, light enough for miso-and-maple glazed salmon.

This deep maroon colored Merlot from Matanzas Creek is very good. It opens with a black cherry bouquet with hints of Canada mints. On the palate, this wine is medium bodied, slightly acidic, round, and easy to drink. The flavor profile is a cherry and juicy black plum blend with notes of cedar and bergamot. I also detected hints of minerality, clove, and strawberry licorice. The finish is dry, and its dusty tannins linger and last for a very long time. I would pair this Merlot with beef tenderloin lollipops.

The value-priced 2019 Pinot Noir Julia's Vineyard sports a ruby hue as well as an impressive nose of spiced cherries and framboise-like fruits, smoked earth, and toasted spices. Beautifully textured, medium-bodied, and elegant, it tastes as if it cost 2-3 times the price.

Spicy notes with hints of green fruit, clean, complex, smooth and long, toasted and nicely balanced.

Kudos to Nielson for their 2019 Chardonnay’s bold and appetizing floral and chalky aromas. The wine’s zesty flavors, including pineapple, citrus and other bright fruits, are likewise appealing. Santa Barbara County’s diverse viticultural regions, which include proximity to the coast, contribute to this Chardonnay’s unique character.

Hand picked, whole-bunch basket-pressed and fermented wild before some lees stirring for 5 months. A bright coral. Aromas of poached strawberry, orange zest, thyme and other dried herb. Weighted just right to be thirst slaking and dangerously drinkable, attesting to the exciting ascendancy of rosé in Australia.

Vibrant and fresh-tasting, with green apple and ruby grapefruit flavors that show dried tarragon accents, finishing with hints of sea salt.

The 2018 Cabernet Sauvignon Vintner's Reserve is a fabulous entry-level wine. A whole range of savory, earthy notes complement a core of dark red fruit. The nuance and aromatic depth are both so typical of Sonoma Cabernets.

The 2018 Merlot Jackson Hills is a gorgeous wine. Fresh and vibrant in the glass, the Jackson Hills shows a distinctly refined side of Merlot. Floral, savory and spice notes lift a core of blue/purplish fruit. This is such and elegant, laid-back wine.

With a warm depth of wild strawberry and cherry, this powerful, well-integrated wine is also earthy in forest and turned earth. Plush tannins lend a lushness to the texture as spicy notes of cola and oak build on the finish.

Fruit-bowl aromas from apple to pear and a hint of banana give this wine a friendly start, while more reserved Bosc pear and mineral flavors are backed by tangy acidity, keeping it balanced and appetizing as it opens up in the glass.

The Willamette Valley, pinot cuvée sources fruit from 6 AVAs, thought of as a broad overview of the valley through the Penner-Ash / Jackson Family lens. The wide mix of clones, soils, and locations gives a broadly textured wine, further amplified by 10 months in French oak (23% new). Darkly fruited, with brooding plums, perfumed blackberries seasoned with thorns, tobacco, violets, and soft baking spices. Tannins are ample but supple, guiding this to a lingering spiced finish. Able to take on duck or richer pork dishes; drinking now.

Under cork. While this wine’s suggested retail is north of twenty bucks, it can certainly be found for around fifteen. At that price, I have a dilemma. Recently, I avowed that, at least for me, the difference between an 89 and a 90 point wine was not subtle at all. Simply, would *I buy it*? While this wine does not possess the depth and complexity of most of the Chardonnays that I would buy, it is pretty stinking tasty. Yes, it is fruity, yes, it may even be a tad sweet, but… The pale straw wine exudes some gumption. The nose is fruity (lemon curd and a touch of spice), but, and this is key: inviting. A ton of Chards in this price range either overdo the oak (usually with staves or chips), or go the “pure” stainless route and far too often produce a rather shallow wine. This is not that. There is certainly an oak influence here, but I would put it on the “subtle” end of the spectrum (9 months sur lie, 20% new French). The pale straw wine stops just short of “yellow” and is far from “golden” with lovely aromas of lemon curd, ripe white peach, a nutty aspect (hazelnut?), and a perfumed floral note. The palate is certainly fruit-forward (never a bad thing, well, almost never), with ample acidity coming in on the mid-palate, followed by a little white pepper on the fairly lengthy finish. Listen, I really wanted to dislike this wine, really. But it is pretty freaking good. But. The question: Would I buy it? At fifteen bucks-ish in most grocery stores? Heck to the yeah. Excellent.

Katherine’s Vineyard is located on the coastal Santa Maria Bench in Santa Barbara County. The property is typically fog-covered and cool most mornings, providing a surface asset to match the underground fossilized seashells, shale, limestone, and sand soils planted to the Wente selection and clones 4, 76, 96. The wine is rich but bright most years with intense citrus, ripe red apple, tangerine, and pink grapefruit with a dusting of vanilla and honey over bright acidity. Big and busy, but still food friendly with creamy pasta and or halibut dishes. Big value for New World chardonnay lovers. Should be on every restaurant wine list in the province under $55.

The 2018 Pinot Noir Lingenfelder Vineyard stands out in this range for its floral, perfumed bouquet. Crushed flowers, red berry fruit, mint and chalk give the 2018 its distinctive aromatic brightness. Medium in body and silky, the 2018 shows the more gracious, airy side of Russian River. This cool site is the last vineyard picked for Siduri.

The 2018 Pinot Noir Ewald Vineyard is soft, supple and inviting. Bright red/purplish berry fruit and sweet floral notes are nicely pushed forward. This is a decidedly laid back wine for the Russian River. The 2018 is an attractive wine, but it also feels a bit constricted.

The 2018 Pinot Noir (Anderson Valley) is a rich, heady wine. Super-ripe dark berry fruit, licorice, chocolate and spice give the 2018 its decidedly extroverted personality. Dimpled berries on this sagged mountain site yield a Pinot that is naturally quite rich and concentrated.

The 2019 Sauvignon Blanc Tradition marries energy and texture so well. Melon, orchard fruit, white flowers, mint and chamomile open in the glass, with the flavors and textures kicked up from aging on the lees.