We love the direction this Chardonnay is heading, mainly dropping weight and fat and soft for the purity of tropical Santa Barbara fruit. The site is located on the coastal Santa Maria Bench in Santa Barbara County. Typically fog-blanketed and cool, its fossilized seashells, shale, limestone, and sand soils are planted to the Wente selection and clones 4, 76, 96. We love the brightness, and shocking citrus drenched apple, pink grapefruit, and tangerine with plenty of fresh west coast acidity. Much improved oak finishes leave it a new world delight. Freshly cracked crab, anyone?

This is a typical Santa Barbara chardonnay with its ripeness elegantly constrained by firm acidity giving tension and with oak spice well integrated on nose and palate. Structurally it is dry, firm and well balanced with good focus and a lively fruity finish. Very good to excellent length. Still youthful, so give it an hour or two in a decanter only lightly chilled or better still age for another year or two in the cellar.

Light, bright gold. Fresh pear and white peach aromas are complemented by suggestions of white flowers and lemon zest. Fleshy and energetic in the mouth, offering sappy citrus and orchard fruit flavors and a spicy hint of candied ginger. Finishes with firm grip, a sweetening touch of vanilla and good, spicy persistence.

Limpid, green-tinged straw. Fresh citrus and orchard fruits on the nose, joined by a hint of fennel as the wine opens up. Fleshy and broad on entry, then more taut in the midpalate, offering bitter pear skin, Meyer lemon and candied ginger flavors. Finishes long and spicy, with a lingering pear note and a hint of florality.

Widely known for the quality of its chardonnays and pinots, La Crema delivers this crisp and fruity ros made with pinot noir grown in five vineyards located in Monterey County, Calif. The purity of fruit flavours and its easygoing nature make this worth the splurge. Look for refreshing cran-cherry, melon and citrus notes that are nicely balanced and finish with a clean sweep of acidity. Drink now to 2021.

Part of the Jackson Family portfolio, this widely-available wine marries spicy berry and black-cherry fruit to barrel flavors of cocoa powder. Tannins are buffed to a fine gloss, and come to a final focus with a hint of green tea. Some 23% was aged in new French oak.

Lots of bright, ripe fruit flavors and great acidity give this full-bodied wine plenty of charm. Tangy citrus and apricot aromas meet zesty but rich flavors in this superconsistent wine.

This is a ripe, rich and smooth wine that coats the palate with delicious blackberry and baking-spice flavors. It’s full bodied, moderately tannic and has a good, mouth-filling texture.

Santa Barbara: An In-Depth Look at the 2018sThe 2017 Pinot Noir (Sta. Rita Hills) is nuanced, elegant and light on its feet. Rose petals, star anise, blood orange and mint add attractive shades of complexity. The 2017 is expressive, inviting and absolutely delicious.

Santa Barbara: An In-Depth Look at the 2018sThe 2018 Pinot Noir Hapgood is marked by very strong stem component, which is likely the result of a cold site in a cold year and 100% whole clusters. It will be interesting to see if more fruit emerges.

This dark red and translucent Pinot Noir from Copain opens with a fragrant and appealing spiced plum and vanilla oak bouquet. On the palate, this wine is medium bodied, balanced and little juicy. The flavor profile is a tasty red plum and red raspberry blend with notes of gentle oak, vanilla and mild minerality. We also picked up some hints of cranberry and red cherry mixed in as well. The finish is dry and its flavors mild warm tannins linger nicely. The Panel suggested pairing this very nice Pinot with roast pork loin.

The 2018s from Santa Barbara CountyLastly, the 2017 Pinot Noir Sta. Rita Hills shows the appellation character as well with its spicy, briny, marine-influenced notes of mulled black cherries, shrimp broth, dried flowers, and forest floor. Nicely textured, medium-bodied, and elegant on the palate, it has light tannins and lots of upfront charm, yet I suspect it will keep for a solid 4-5 years as well.

The 2018s from Santa Barbara CountyFrom the Santa Lucia Highlands (and primarily the Boekenoogen Vineyard), the 2017 Pinot Noir Santa Lucia Highlands was all destemmed and spent 14 months in 32% new French oak. It's a bigger, fruit-driven effort (which this appellation delivers in spades) and has rocking blackberry and strawberry fruits, plenty of spicy herbs and earth, medium to full body, and a ripe, rounded, nicely textured style on the palate.

The 2018s from Santa Barbara CountyAll Syrah, the 2018 Syrah Jackson Estate Santa Barbara County Alisos Hills comes from the Barham Vineyard in Santa Barbara County and was brought up mostly in used oak. Deep purple-colored, with a peppery, spicy bouquet of beautiful red and blue fruits, it's medium to full-bodied, has a fresh, focused texture, lots of Syrah character, and the balance and depth to keep for 5-6 years.

The 2018s from Santa Barbara CountyMoving to the reds, the 2018 GSM Blend Jackson Estate Santa Barbara County is a blend of mostly Grenache and Syrah brought up in a mix of French and American oak, almost all older barrels. It has a juicy, blackberry, peppery, spice character as well as medium to full-bodied richness, ripe tannins, and a charming, undeniably delicious style. It reminds me of a solid Côtes du Rhône. Drink it over the coming 4-5 years.

The 2018s from Santa Barbara CountyA good value, the 2017 Pinot Noir Julia's Vineyard has a complex, nuanced style that carries lots of spiced red and dark fruits, leafy herbs, forest floor, and underbrush notes as well as medium-bodied richness on the palate. Nicely textured, balanced, and already drinking nicely, it should keep for a solid 4-5 years. You're getting a hell of a lot of wine for the price!

Deep magenta. Spice-accented dark berries, cherry cola, mocha and rose oil on the fragrant nose. Sappy, palate-coating blackberry and bitter cherry flavors are joined by a smoky nuance that emerges with air. A hint of dark chocolate sneaks in on the persistent finish, which is framed by dusty, mounting tannins. 29% new oak.

Full ruby. Deep-pitched cherry and dark berry liqueur aromas pick up suggestions of mocha and vanilla with air. Broad and fleshy on the palate, offering oak-spiced blueberry and cherry compote flavors that show serious heft. Finishes broad and chewy, with an emerging licorice quality and chewy tannins that add closing grip. This wine doesn't act much like Pinot but there's plenty of ripe fruit going on, for sure. 54% new French oak.

Pierre Seillan makes this second wine of Lassègue with a shorter aging in oak, producing a sleek, polished red that has the ripeness of many New World counterparts. Then it’s savory in the end, dark, tight and focused on cassis flavors and complex details that last.

Medium ruby color, cherry and earth nose; smooth and juicy with bright acidity; fresh and tangy with generous cherry fruit, silky and long.

Medium ruby, the 2018 Pinot Noir Russian River opens with dark cherries and warm blackberries with accents of potpourri, dried citrus peel and dusty earth. The palate is light to medium-bodied with good concentration of spicy fruits, a soft frame and juicy finish.

The 2018 Pinot Noir Perry Ranch used to be known as Keefer Ranch in the Siduri portfolio, but it will be called Perry Ranch moving forward. Medium ruby, it opens with touches of tar and fragrant earth over a core of cranberries and cherries with nuances of dried leaves and spices. Medium-bodied, it has bright, open-knit, spicy fruits with a grainy frame and long, juicy finish.

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.

This golden colored Chardonnay from Oregon opens with a floral bouquet accented by melon, lemon verbena and faint oak. On the palate, this wine medium plus bodied, round, smooth and juicy. The flavor profile is a lemon verbena and gentle minerality blend with notes of chamomile tea. I also detected a faint hint of oak and a dash white pepper in the background. The finish is dry and quite refreshing for a Chard. This is a very nice summer Chard that could be served slight chilled and enjoyed on the beach. With food, I would pair it with linguine with clam broth.

A red that offers plums, red beans and cherries, as well as spice and chocolate. Some roasted nuts. It’s full and rich. Flavorful finish. Drink now.