A brilliant example of 100% estate-grown Merlot, the 2005 Taylor Peak Merlot from the high-elevation (1,200-1,400 ft.) Bennett Valley vineyards of Jess Jackson's Jackson Park Vineyard, exhibits a fabulous nose of red and blue fruits intermixed with crushed rocks, strawberry jam, and some subtle oak. The wine is full-bodied, opulent, rich, but also structured in the finish. This a Merlot that is going to be a keeper. Give it another two or so years of bottle age and drink it over the following 15+.

Kendall-Jackson's Grand Reserve line of wines, a level above its basic Vintner's Reserve, come exclusively from grapes grown in KJ vineyards as opposed to purchased grapes. Considerably classier than its very good 2004 Vintner's Reserve Merlot, it has more going on in it all around, from more engaging aromatics, layers of flavors and a haunting finish. The oak aging enhances rather than overwhelms. Beautifully balanced, its bright cherry acidity enlivens the wine. Open it side-by-side with the 2004 Vintner's Reserve and decide for yourself whether its worthy of the extra money.

The 2004 Highland Estates Merlot Taylor Peak is 100% Merlot aged 15 months in French oak. Sadly, only 1,500 cases are produced of this winner. Aromas of white chocolate, black cherries, and mountain berries are followed by medium to full-bodied flavors as well as a striking underlying minerality that comes from the rocky soils of this high elevation vineyard. This gorgeous Merlot has a European-like delicacy combined with the richness and power of California. Drink it over the next 10-15 years.

An extended cold soak prior to fermentation continues to enhance the round, supple nature of this merlot with its spicy black fruit nose and cedar-y, olive underbelly. Similar flavours mark the palate flecked with cherry cola and chocolate. The fruit is a rigourous selection of top lots from Sonoma (77) and Napa (23). Winemaker Randy Ullom is using 23 percent new French oak here and it's really firm up the mid-palate and finish. Well done.

The most powerful of the Estate Merlot samples, it's also the ripest, with mocha and black cherry flavors. Structured finish.

Pure merlot flavor carries straight through this clean, well-blended red. Sweet, perfumed cassis balances light and savory tannins, the wine ending on a floral note.

A superripe style, with crushed plum and boysenberry puree flavors coursing through, along with a hefty dose of warm ganache and melted black licorice. A graphite hint keeps this going on the finish. Shows more oomph than purity. For fans of the style only.

The 2012 Meritage Red Wine Grand Reserve is terrific. Impeccable in its balance, the 2012 is racy and expressive from start to finish. New leather, smoke, menthol and grilled herbs wrap around a core of generous dark fruit in a wine that offers plenty of up-front appeal.

Shows good, deep, classic blackberry and cassis flavors, richly oaked, as well as some hard tannins.

You'll be hard pressed to find a better wine at this price. A blend of Cabernet Sauvignon, Merlot and Zinfandel, sourced only from coastal counties, it's totally dry, full bodied, firm in tannins and drinkable now for its wealth of blackberry, currant, black cherry and oak flavors.

The 2005 Proprietary Red Stature, which is 85% Cabernet Sauvignon, 10% Merlot and the rest Malbec, comes largely from Atlas Peak, followed by Mt. Veeder, Alexander Mountain Estate and Bennett Valley. Much less evolved than its sibling, this wine has classic cedar wood, fruitcake, licorice and underbrush notes in the nose, along with black and red currants. The slightly compact attack then expands, with a savory, medium to full-bodied, deep authoritative wine that is close to full maturity, but should easily last for another 10-15 years.

The most expensive offering in this portfolio is the 2004 Stature Meritage, a 281-case blend of primarily Cabernet Sauvignon and small quantities of Petit Verdot, Malbec, Merlot, and Cabernet Franc. Minty vanillin, black currant, sweet cherry, smoke, earth, and spice characteristics emerge from this backward, brooding effort. Give it 2-3 years of bottle age and consume it over the following two decades.

This Bordeaux blend is certainly an oaky wine. It's made in a fruit-forward style, and seems lusher, softer and more accessible than K-J's other new release, Highland Estates Cabernets from Sonoma County. Of course, it's also more than four years old now. It's a really good wine, with a flashy opulence that makes it appealing.

The Great Estates offerings are impressive...the exceptional 1999 Great Estates Cabernet Sauvignon Napa...This opaque purple-colored Cabernet...No shy wine at 14.5% alcohol, it exhibits aromas of vanilla, black currants, cedar, and loamy soil in addition to loads of concentrated fruit. Full-bodied and impeccably-balanced...

This lovely Cabernet is rich and polished, with firm tannins supporting a sleek core of sweet, juicy currant and blackberry fruit. Shows a touch of fresh leather, plum and lavender, hints of cedar and spice and a firm backbone. Excellent balance.

Saturated bright medium ruby. Vibrant aromas of blackberry, cassis, black cherry, violet, bitter chocolate and mint. Sweet, suave and superripe, with creamy flavors of plum, cassis and licorice. Neither green nor over the top. Very well balanced, generous cabernet, finishing with substantial chewy tannins and noteworthy length and class.

The 1999 Stature Cabernet Sauvignon Napa...It offers pure creme de cassis aromas fixed with vanilla in a multi-layered, young, unevolved style. Deep, powerful, and dense...

Darker than the Alexander Valley bottling, and richer in fruit, with powerful black-currants blasting from the glass. The structure is better, too, with beautiful Napa tannins that have the deceptive simplicity of the Bauhaus. A notable success for the vintage.

"...exhibits copious quantities of pure black currant fruit intermixed with cedar, smoke, and spice box. It is full-bodied, opulent, rich...

With abundant amounts of Asian spices, minerals, black cherries, and cassis as well as admirable structure, this fruit-dominated, full-bodied, large-scaled, opulent wine should drink well...

Big mountain fruit here throws powerful aromas of ripe plum, thyme and bacon, while full-scale oaking yields maple aromas, vanilla flavors, and coffee on the finish. The wood element is a little weighty at this point, but there's solid fruit to support it.

This beautifully crafted red has a fine depth of color and a ripe black currant aroma. The clean scent of fruit grows more sophisticated with an overlay of dark green herbs, leather and a glimmer of burnished oak. Youthfully tannic for now, it's already well suited to a steak, but should prove more complex and satisfying with several years of age.

Lots of upfront spicy and plummy flavors, turning elegant and refined. Finishes with a spicy richness and firm, supple tannins.

…is destined to last for two decades. The wine boasts an opaque purple color, and rich nose of minerals, black currants, and spicy oak. A dense, full-bodied powerhouse, with nicely integrated wood, acidity, and tannin, this firm Cabernet is loaded with extract and richness.