This blend of grenache and shiraz with mourvedre is thick with black cherry flavor. An edge of tannin cuts the density, and brisk acidity cleans up the finish. For grilled lamb chops.

The old-vine designation will make more sense when you see how black and extracted the wine appears in the glass. Aromas are abyss-deep, with dust and black soil over dark fruit. The palate holds nothing but the purest blackberry, dressed up with some toast. Finishes with taut cherry. A solid, masculine wine.

South Australia: Part Two — Mostly McLaren Vale Yangarra's 2016 Shiraz spent a year in 25% new French oak, which is manifested as hints of pencil shavings joining dark plum and berry fruit. It's medium to full-bodied, with a sense of tension that's common to all the Yangarra wines, with svelte tannins and a crisp finish.

Medium to deep garnet-purple colored, the 2014 Shiraz has a bit of a tarry / rubbery nose to begin, giving way to a baked black cherries and blueberry core with suggestions of cracked pepper and chargrill. Medium to full-bodied, it leads with a chewy structure on the palate with nice savory and spice elements complementing the ripe fruit, finishing long.

Firm in texture, with a lean beam of savory notes and berry and currant fruit pushing through and persisting on the refined finish. Best from 2015 through 2018.

Deep garnet-purple colored, the 2014 Mourvèdre gives a typically broody black fruit and earth laced core, with some lovely pepper and spice hints. The palate has a pleasantly savory character with chewy tannins and lively backbone, finishing long.

Medium garnet/purple, the 2013 Grenache / Shiraz / Mourvedre opens to warm blackberries, black cherries and mulberries with hints of pepper, earth and meat plus a touch of tar. The earthy and chewy palate is full-bodied, expressive and finishes long.

A brightly coloured 41/38/21% blend, there are an attractive range of flavours...

Juicy and fresh with racy citrus and lively minerals; vibrant and showing exotic fruit and lovely floral notes.

According to the winery, this spent only six months in neutral French oak, but there's an indisputable toastiness to this wine, which serves to accent hints of flower and spice on the nose. Despite they toasty nuttiness, there's plenty of fresh fruit in evidence as well, making it quite attractive.

Moderate reddish purple color in the glass. The nose picks up intensity over time in the glass, offering scents of very ripe black raspberry, ollaliberry and plum with a subtle mushroom note. Lush on the palate, with copious amounts of purple and black fruits accented with hints of pennyroyal, smoke, tar and vanilla. A ripe, bold style wine with tucked in tannins, good juiciness and some finishing generosity. A fine wine but the fruit really pushes the ripeness envelope

Moderately dark reddish purple color in the glass. Aromas of ripe Bing cherry and dark strawberry leap from the glass. Full-bodied on the palate, with flavors of black cherry and cola. Silky and smooth with balanced tannins and a modest finish. This wine sports the luscious fruit typical of the Russian River Valley, but lacks the juiciness of the Anderson Valley bottling

Dense, rich and showing ripe cherry, cola and spice; opulent and smooth with good structure and balance; long and complex.

Clones 4 and 76 from Kelli Ann Vineyard. A mix of older and new blocks that replaced previously planted Pinot Noir. Gentle whole cluster pressed and fermented and aged 15 months in French oak barrels, 20% new. · Moderate golden yellow color in the glass. Subtle aromas of yellow apple, pear and melon are infused with the scent of beach sand. Somewhat reserved with more apple than citrus flavor and a touch of spice. The fruit is well-ripened but not tropical in character. Plush in the mouth with a thread of well-paced oak in the background, finishing on a lemon-lime note. A hint of alcoholic warmth peaks out as the wine warms in the glass.

Bright yellow-gold. Aromas of ripe pit fruits, tangerine and vanilla are lifted by a gingery nuance. Broad and fleshy on the palate, offering poached pear and honey flavors and a bracingly bitter citrus zest quality. Leaves succulent pit fruit notes behind on the smooth, broad finish. Strikes a nice balance of richness and energy, which will help it do wonders with food.

This pale straw-colored Pinot Gris from Oregon opens with a very fragrant and attractive lime and green apple bouquet with hints of almond. On the palate, this wine is off-dry, balanced and juicy. The flavor profile is a mineral infused walnut and green apple blend with notes of ripe Anjou pear and a touch of ginger. The finish is remains off-dry and refreshing. I would pair this Pinot Gris with swordfish skewers. Very good.

All stainless, no malolactic and widely available distribution make this a pure-blooded warm weather go-to white wine. It’s young and still a bit yeasty, aromatic with scents of seeds and grains. Tightly wound fruit flavors of apple and green melon come with good depth and texture.

USA, Oregon: 2016 Vintage – Part Two Medium garnet in color, the 1996 Pinot Noir Pierre Leon opens with dried cranberries and dried red cherries with notions of pipe tobacco, wood smoke, graphite, yellow raisins and charcuterie. It's light-bodied with lovely savory/tertiary characteristics in the mouth—smoked meats, pencil shavings, savory mushroom, dried leaves and sweet red fruits. It's still holding its structure well, with firm, grainy tannins and and a long savory finish.

Made entirely from Sonoma fruit, this soft, round, fully mature blend of 72% Cabernet Sauvignon, 19% Merlot and 9% Cabernet Franc is unlikely to improve any further. From a more challenging vintage (perhaps similar to 2010), this seductive 2000 is one of the most drinkable and charming of these offerings at present. Herbs, underbrush and coffee as well as red and black fruit comprise the bouquet and flavors of this medium-bodied wine.

Aromas of scorched earth, grilled porcini, black plum and a confectionary note lead on this robust red. The hearty palate offers dried black cherry, espresso, toasted oak, anisette, coconut and oak-driven spices alongside the heat of evident alcohol. Velvety tannins carry the warm, ripe flavors.

The 2011 Chianti Classico possesses great energy and finesse. This elaborate and sophisticated interpretation of Tuscany’s most historic wine delivers bold and modern tones of vanilla spice, cedar wood and black fruit. Sweet cherry and baking spice complete a pretty picture. The plush sweetness you taste on the close is divine. Anticipated maturity: 2014-2020.

A mix of cherry and earth flavors highlights this fresh, firmly structured red, with accents of tobacco and mineral. Needs a thick beef or wild boar ragù for accompaniment.

Open spicy, black pepper, leather, meaty, floral, smoky, tobacco, black olive aromas. Round, ripe, supple, grainy tannins with good mineral acidity. Spicy, black cherry, plum, peppery, leather, licorice root, smoky, meaty, black olive flavours. Good fruit with bright sangiovese expression and length, will age well for 3-7 years. Well done.

Winemaker Pierre Seillan uses the term PrimaVoce, as in the leading voice in an opera company, to describe this mini-super-Tuscan blend that mixes 85 per cent merlot with 15 per cent cabernet sauvignon. Look for a meaty, saddle leather, smoky, tobacco, cherry, earthy, black olive nose. A supple, full palate with good acidity and slightly chewy tannins. The flavours mix dried cherries, prunes and plums with spicy, floral, tobacco, smoky, mineral, leather and chocolate flavours. The finish is a bit on the earthy side but with finesse. Drink now or over the next 2-3 years.