Slightly better than the 2013 Cabernet Sauvignon Knights Valley was the 2013 Proprietary Red, a blend of 63% Cabernet Sauvignon and the rest Cabernet Franc, Merlot and Malbec, to be aged 24 months in 36% new French oak. This wine shows cedar wood, tobacco leaf, red and blackcurrants, licorice and background wood notes. It is medium to full-bodied and should drink well for at least a decade.

Deep, full ruby. Brooding, medicinal nose yields little today. Tightly wound and backward, with penetrating but very dry flavors of briary black fruits. I don't find a lot of sweetness in the middle. Finishes with huge, mouthclenching tannins. (Incidentally, I found both the 2003 and 2002 Cabernet Sauvignon Knits Valley bottlings to be too tannic to give much pleasure.)

The 2015 Pinot Noir Lingenfelder Vineyard is bold yet also tightly wound, so it's hardly a surprise Adam Lee decided to give the wine more time in barrel prior to bottling. Today, the incisive tannins overpower the fruit. It will be interesting to see if time in bottle smooths things out.

The 2015 Zinfandel Carlisle Vineyard is another intense 2015 Zinfandel from Siduri. Plum, black cherry and chocolate notes infuse the 2015 and give it much of its darkness and textural richness.

The 2015 Zinfandel Limerick Lane Vineyard is rich, powerful and seductive. Incredibly primary at this stage, today the 2015 is all about fruit, while the more typical earthy and savory notes that are typical of this site still need time to develop. The dark red cherry and plum flavors are nicely pushed forward, and there is good tannic grip in the background.

An addition to the range, the 2015 Viognier Saralee's Vineyard is generous and open-knit. Apricot jam, honey, chamomile and exotic flowers are all pushed forward. A slight hint of reduction remains, but the wine won't be bottled until March. There is plenty of potential here.

This excellent effort reveals a deep purple color as well as big, sweet, black cherry and berry aromas with hints of earth, toasty oak, and chocolate in the background. Ripe and medium-bodied, with broad flavor penetration, it should drink well for 7-8 years.

The 2014 Cabernet Sauvignon Grand Reserve is dark, dense and powerful. Tasted from tank just prior to bottling, the 2014 looks like it is going to need at least six months in bottle to come into its own. There is no shortage of power or intensity today.

Deep ruby/purple-tinged. Exhibits a classic cassis, licorice, and smoke character along with abundant fruit on the attack, medium body, light to moderate tannin, and a heady, earthy finish. Drink it over the next decade.

The 2015 Chardonnay Sonoma Coast is quite rich and ample in feel, with a bit more richness and tropical character than is typical for coastal Chardonnays. Taken on its own terms, the wine is attractive, but readers should expect a fairly unctuous style.

Reveals light intensity, blueberry fruit and flower notes, in addition to a certain leanness. Delicious in a superficial, medium-bodied way.

The front end-loaded 2000 Cabernet Sauvignon Diamond Mountain offers ripe fruit, good accessibility, and plenty of black currants, but falls off on the palate, revealing a deficiency in the mid-palate as well as a short, compressed finish. It is a charming but undistinguished effort to drink during its first 10-12 years of life.

Dark in color with a mild dark berry nose. On the mid palate the wine displays some nice dark cherries to match the nose along with some herbal notes. The back of bottle says thyme? On the medium length finish the wine displays some soft tannins and acidity. We paired it with pizza and it went fine. I would give it an 87-88. Nice and dry.

Reveals abundant quantities of chocolate, mocha, sweet toast and straightforward black cherry fruit notes. Sweeter fruit, but not the structure of the 1999. The 1999 and 2000 are more similar than dissimilar. Best consumed during the first 5-7 years of life.

Lighter weight, also possesses hard tannin, along with hints of black currants, mint, earth, and oak. Again, there is not enough substance to support the high tannin level. I suspect all of Lokoya's 1999s will last 15-20 years, but will they ever achieve harmony and finesse? Will they ever be enjoyable enough to actually drink? As for the 2000s, even with their tanninn levels, I would opt for drinking them during their first 8-12 years of life as they do not possess the substance necessary to back up their structrue. I hope I'm proved wrong, but these are far below the quality of the '97s and '98s.

Offers up scents of black cherries, currants, mocha, and coffee beans. This medium bodied, moderately tannic Merlot will be at its finest between 2007-2015.

Kendall Jackson's 2012 GSM Grand Reserve is Grenache dominated, and that is exactly what comes through. Bright red berries, fresh flowers, spices and anise are some of the many nuances that emerge over time. This is Kendall-Jackson's first foray into GSM blends and a solid effort overall.

Light cherry red color in the glass. Cherry is the featured fruit in this light to mid weight wine, with added notes of cranberry, cola and oak seasoning. Forward and easy to drink with a good cut of acid on the bright finish.

…wine possesses outstanding concentration and purity, as well as a boatload of hard, gritty tannin. If the tannin becomes better integrated, this Cabernet will merit an outstanding score. However, I am concerned about the astringency level, which gives the wine a compressed feel despite its impressive levels of concentration an richness.

The 2001 Cabernet Sauvignon Christopher's (named after Jess Jackson's son) is currently all tannin and acid. It possesses a dense purple color, a powdered rock component and such a ferocious personality that I can't begin to predict when it will fully come together ... if at all. Certainly it needs to be forgotten for ten years at the minimum and will definitely last 30-40 years. However, it could be like some of those old style Italian Brunellos that last for 40-50 years, but never become pleasurable to drink. Time will tell. All of these Stonestreet offerings were made under winemaker Mike Westrick. Before his death, Jess Jackson as well as his wife, Barbara Banke, agreed that there was often too much tannin and wood in the wines. Those mistakes have been corrected over the last five or six vintages under the guidance of South African winemaker, Graham Weerts.

Good saturated ruby-red. Subdued but complex aromas of berries, licorice, cola, fresh herbs, mint, saddle leather and Earl Grey tea. Very dry and minerally, with slightly tart-edged, herbal flavors and a briary nuance.

Bright, dark, red ruby. Aromas of cassis, graphite and smoky oak, plus a hint of menthol. Brooding, briary flavor of dark berries…

Dark red-ruby color. Cassis, black cherry and licorice aromas. Intensely flavored but quite tightly wound today, though the wine's firm acidity is nicely integrated. Currently the fruit is dominated by tannic structure.

Good dark red. Brooding aromas of dark raspberry, cherry syrup, smoky, loam and mint. Broad, lush and quite dry; I get more texture than ripeness and depth of flavor. Fairly tannic finish calls for a year or so of patience.

Good deep ruby-red. Superripe aromas of smoked meat, mocha, licorice and game. Fat, round and sweet, with a slightly rustic texture to the vinous black cherry, licorice and bitter chocolate flavors. Just this side of heavy. Finishes with substantial tongue-dusting tannins and very good lingering sweetness.