The medium-ruby 2013 Pinot Noir Arroyo Seco from the Panorama Vineyard shows pomegranate, Asian plum sauce, round, juicy cherries, and wild strawberry notes. This comes from all Dijon clones, and was aged eight months in 25% new French oak. It should be drunk over the next several years, as these are not meant for long-term cellaring.

Made in a seductive style, the 2013 Pinot Noir Grand Reserve comes from their estate vineyards in Monterey and Santa Barbara (about two-thirds from the former and one-third from the latter). This is the largest cuvée of these Pinot Noirs, with 8,750 cases. It shows soft berry, strawberry and cherry fruit, loamy soil undertones and sweet tannin in a medium-bodied, sexy style. Drink it over th next 4-5 years.

Kendall-Jackson has made a major effort to increase the quality of Merlot, because of the climbing sales of this varietal and all the negative publicity Merlot received (unfairly) after the breakthrough wine comedy, “Sideways.” The 2012 Merlot Vintner’s Reserve, which comes from their estate vineyards in Sonoma, represents 126,000 cases of a blend of 97% Merlot and the rest Malbec and Cabernet Sauvignon. Only about 16% new oak is used, and both French and American are employed. This is relatively serious Merlot, with notes of ripe black cherry, coffee bean, a hint of chocolate and herbs. This is medium-bodied, fleshy, deep and ideal for drinking over the next 5-6 years.

Their inexpensive 42,000-case cuvée of 2012 Proprietary Red Avant is dominated by 60.4% Merlot, and the rest decreasing percentages of Syrah, Malbec, Cabernet Sauvignon, Carignan, Petite Sirah, Cabernet Franc and miscellaneous grapes. Little new oak is used, about 11% total. The wine has a deep ruby/plum color, lots of sweet black cherry and blackcurrant fruit, dusty soil undertones, and a bit of pepper and spice. Ripe, medium-bodied, exuberant and fruity, it can be enjoyed over the next 1-2 years.

The slightly more expensive 2013 Chardonnay Avant comes from their vineyards in Santa Barbara, Mendocino and Monterey. Half of it’s fermented in neutral oak and the balance in stainless steel. But again, the emphasis is on fresh, melony, apple-skin and vague tropical fruits in an uncomplicated and naked, zesty style. This is medium-bodied and there are 160,000 cases of it. These wines are meant to be drunk in their first 12-16 months of life after release.

The 2013 Chardonnay Vintner’s Reserve, which is 90% barrel-fermented with 100% malolactic fermentation, represents a whopping 3 million cases. The consistency and quality of this wine from year to year is remarkable. Forty percent is sourced from their vineyards in Monterey, 35% from Santa Barbara and the rest from Mendocino and Sonoma. It all comes from estate sources, and is creamier and more fruit-driven, showing some vanilla and toast, but still emphasizing notes of peach, honeysuckle and pineapple in a fruity, exuberant, fresh, surprisingly complex and intriguing style.

The 2011 Pinot Noir Jennifer’s, a site south of Sebastopol that is affected by the Petaluma wind gap, is lean and tannic with high acids, a noticeable floral component, and a cold climate personality. There is no evidence of greenness, but this wine does lack charm. Drink it over the next 5-6 years.

The 2013 Sauvignon Blanc Avant is a cuvée of 60,000 cases fermented and aged in stainless steel. Bottled early to preserve its freshness, the wine is light-bodied, and shows hints of grapefruit and citrus oil in a fresh, lively attractive style. Moreover, it sells for a song.

Best of 2014: Current Release Wines

As for Stonestreet’s red wines, these were by far the strongest efforts I have ever tasted from this estate. The five 2012 cuvées I tasted are all from amazing elevations. For example, the 2012 Cabernet Sauvignon Estate comes from vineyards between 500 and 2,400 foot elevations. A blend of 95% Cabernet Sauvignon and the rest Merlot and Malbec aged 17 months in 30% new French oak, it exhibits an inky/blue/purple color as well as a terrific nose of wet pebbles, blueberries, blackcurrants, lead pencil shavings and charcoal presented in a full-bodied, rich, concentrated style. There are 5,350 cases of this superb Cabernet Sauvignon, which has 15-20 years of evolution ahead of it.

Here’s a textbook California sauvignon blanc, with soft fruit flavors of grapefruit, guava and quince.

It has beautiful dark berry flavors with hints of mocha and cedar, and features a long finish.

This black cherry bomb comes to us from a dry farmed vineyard of what the Aussies call bush vines -- we say “head pruned” in California -- that was planted in 1946. The wine was fermented on wild yeast, meaning that the winemaker didn't select particular strains of yeast in order to aim at a certain flavor profile. The result here is marvelous -- very forward aromas of black cherry, vanilla and fall spice blow out of the glass, followed up by a bright palate of cherry, leafy dried herb, white pepper, dill and spice, with a firm grip and some oak that's yet to integrate fully, but will come into balance nicely with a bit of bottle age. Very attractive!

A plush red wine with well-integrated tannins. It has a seamless texture and deep, rich notes of cherry, black cherry, herbs and pepper. Worth the splurge.

Nestled in Mendocino County's Anderson Valley, this labels focus is squarely on zinfandel; they released six earlier this year. A trend emerges from their refreshingly natural and hands-on approach: all these wines have balance, a supple texture and solid integration. But my favorite is from Piffero Vineyard, where grapes struggle in tough, rocky red soil to produce powerful flavors. This wine is rich and jammy, yet velvety, and delicious red berry flavors are enhanced by spice rack touches.

The 2013 Santa Barbara County release is an awesome value; a fresh and bouncy mouth feel, a floral nose and abundant flavors of cherries and berries make it the perfect holiday table topper.

This was a year of many wines for Byron winemaker Jonathon Nagy. His release of the 2012 Monument pinot and the 2012 Julia's Vineyard pinot showcase a knack for extrapolating nuances from every vineyard site he taps.

This was a year of many wines for Byron winemaker Jonathon Nagy. His release of the 2012 Monument pinot and the 2012 Julia's Vineyard pinot showcase a knack for extrapolating nuances from every vineyard site he taps.

Smooth, ripe and juicy with smooth texture and fresh berry fruit; balanced and long.

Bright and juicy with spice and fresh raspberry; fresh and tangy, long and balanced.

Smooth, soft and rounded with notes of vanilla and peach; juicy and lush with toasty oak and soft spices; long and generous.

Racy acidity and ripe plum and blackberry fruit; velvety texture, vanilla oak and a long, dense finish.

Toasty oak and dusty plum and cherry; spicy with notes of mocha and cinnamon; lush and complex with a long finish.

2005 vintage, one of the finest vintages in Bordeaux history, but most of the vintage has already been sold. Not winemaker Pierre Seillan’s. He held onto his wine all this time because he felt it needed time to develop more. If you missed the Super Vintage Boat, sigh no more…Chateau Lassegue is here.

Berry fruit leather, raspberry iced tea and dark spices weave together on the intriguing nose of this wine, which is as good if not better than similar wines from the appellation charging twice the price. Roasted figs and black cardamom rise on the palate, yet the wine remains light on its feet.