This pinot is complex and earthy, buoyed with bright, high-toned fruit and minerals. Well-integrated and balanced. A knockout.

From the wilds of Sonoma Mountain, as green in springtime as an Irish meadow, the Van der Kamp Vineyard produces a compellingly intense wine. This Pinot is a mix of black tea and spicy pomegranate wrapped in smooth, velvety tannins, with excellent structure and length.

Well-stated, black cherry fruit is joined by a hint of tea-leaf herbaceousness and trim touch of hardwoody sweetness in the attractive aromas here, and the wine follows with like-minded, medium-depth flavors that are made all the easier to like by its mannerly balance and tactile polish. While certain to keep comfortably and improve for a few years, it is entirely enjoyable now, and, considering its minimal increase in price over the winery’s Vintner’s Reserve version, it is definitely the one to buy of the Kendall-Jackson pair.

In all ways a deeper and better defined look at Cabernet than the winery’s Vintner’s Reserve Version below, this nicely ripened effort brings together an ample measure of olivey, blackcurrant fruit and a good bit of sweet oak. It is slightly supple in feel with a firm foundation of tannin for structural grip and aging potential, and, while it may not reach for the stars, it hits the varietal mark smartly with the promise of better to come some three or four years hence.

Fresh raspberries, red cherries and even blackberries arise on the juicy nose of this wine from Adam Lee, but it’s lifted by wild mint, hummingbird sage and damp coyote scrub. The palate is very herbally spiced, with thyme, marjoram, black cardamom and charred pine, laid across dried strawberries, cranberries and sour cherries, all tied together by serious grip…

Byron’s basic 2012 Santa Barbara is that rare bird: delicious, affordable California pinot noir. Sourced from three vineyards in Santa Maria Valley, two near Los Alamos and one in the Santa Rita Hills, it’s frisky and approachable, lasting on fresh red-fruit-skin flavor and fine tannins, light on its feet, with a hard-to-resist juiciness reminiscent of cru Beaujolais. Buy a case and watch it disappear.

Smooth and spicy with dense, earthy with a not unpleasant hint of herbs; lush, rich and long with balance and style.

From three vineyard sites, this wine benefits from the skill of its blender, who composed lemon and lime fruit crispness with more sultry full-bodied creaminess to the texture. Apple skin and herb complete the picture, finished off by a lovely accent of subtle spice.

This full-bodied, strongly flavored and firmly structured wine can tackle the juiciest cuts of meat. It smells like blackberries, black pepper and a little wood smoke, tastes rich with ripe fruit and feels somewhat astringent, in a good way.

This is classic in herbaceous aromas and flavors, rich in juicy blackberry and blueberry while also offering savory pencil shavings and dark chocolate. Leathered, firm tannins complete the picture, providing structure and integration to a wall of well-managed oak.

Silky and smooth with ripe plum and juicy style; fresh, balanced and entirely charming.

The Bennett Valley-based producer employed fruit from its neighborhood for this wine, filling it out with a majority of grapes from Alexander Valley. Rich in caramel and matchstick, it’s an integrated wine, balanced between ripe pear sweetness and savory aspects of oak and spice. On the finish, expect vanilla bean and fresh lemon.

Sourced from several prominent vineyards across the Napa Valley, planted on hillsides and valley floor, this Cab is buoyed by large handfuls of Merlot in addition to smaller sprinklings of Cabernet Franc, Petit Verdot and Malbec. Juicy raspberry and blackberry rise to the fore followed by faint dried herb and cedar, a dry lick of cinnamon on the finish.

With a touch of maple syrup in the fruity aromas, and rich, generous flavors, this full-bodied wine is lush, drenched with blackberry and boysenberry notes. Mild, oaky accents from the aroma linger on the finish.

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.

The 2014 Lassègue is laced with dark red stone fruits, freshly cut flowers and mint. Deceptively medium in body, the 2014 possesses lovely depth and structure in a silky, fruit-driven style.

With a light red color, tantalizing oak and raspberry aromas, bright cherry flavors and a firm texture, this wine discloses a lighter, leaner style than many. It could match with salmon as well as meat, pasta and poultry.

Bold and ripe, this tastes almost sweet due to the aroma and flavor of cherries and vanilla. It is full-bodied, fat in texture and carries heat on the finish. It matured in 40% new oak barrels.

Exhibits good tension between the taut dark berry flavors, firm tannins and the complex mix of cedar, tobacco and road tar notes, ending with dried herb and savory details.

Crisp and light, with plenty of floral overtones to the apple, pear and orange zest flavors, showing an appealing balance of acidity and intensity. Finishes with a spicy Asian pear note.

Shows the rustic side of Chianti Classico, with aromas of forest and underbrush, tobacco and leather, supported by beefy tannins. Needs a hearty dish with ragù.

Sourced from both Dry Creek and Alexander valleys, this 93% Zinfandel with 7% Petite Sirah shows a hearty and robust take on the grapes, minty and oaky with a strawberry-cherry edge to the fruit. Soft and approachable despite its size, it finishes with a hit of coffee mocha.

Apricot fuzz and grapefruit burst first in this white, surrounded by handfuls of generously high-toned tangerine. The oak presence is minimal, providing texture without impeding flavor. Refreshing, the wine’s finish suggests thyme and lemon verbena. Under 10% Sémillon is also in the blend.

Shows a mix of clean, pure, pithy citrus and edgy green apple flavors, with anise and spice accents.

Dense and powerful, this red layers ripe black currant, cherry, chocolate, prune and spice flavors over firm, assertive tannins. This is starting to hit its stride, but needs food to match the tannins. Cabernet Franc, Merlot and Cabernet Sauvignon. Drink now through 2018.