The 2015 Chardonnay Katherine's Vineyard reveals an attractive nose of lemon rind, toast and buttered apples. On the palate, the wine is medium-bodied, fresh and open-knit, with less texture and weight than the considerably more expensive Signature Collection bottling, but marginally greater freshness.

Cambria's 2012 Chardonnay Katherine's Vineyard is bold and direct. Apricot pit, smoke and honey notes are laced together nicely in the glass. There is good texture here, even if the aromatics are a bit reduced.

Ripe and slightly juicy in smell with a solid measure of cherry- and plum-like fruit framed by elements of herbs and earth and oaky spice, Byron’s Bien Nacido Pinot is a slightly rounded, mediumfull-bodied working whose ample, fairly complex flavors fully reflect the traits of its nose. It does, however, spends its fruity capital a little too soon and ends on a stiff, slightly ungainly note, and, if it will likely find increased tactile polish with time, it would make for more optimistic cellaring if its early richness and fruit were better sustained. 1 star.

The rich, concentrated, yet slightly angular 2014 Pinot Noir la Encantada Vineyard (all from Clone 777 and aged 16 months 41% new French oak) is enjoyable, but doesn't really come together, with the oak dominating at present. There's plenty of ripeness here however, and maybe it just needs a year in bottle. Giving up plenty of black cherries, black raspberries, toasted oak and licorice, with medium-bodied richness, it should keep through 2022.

Moderate reduction pushes the red berry fruit aromas to the background and it’s strong enough to warrant a through aeration. The palate impression is more interesting as there is good verve and detail to the delicious flavors that possess a caressing mouth feel while delivering reasonably good depth and length on the dusty and slightly warm finish. This is one of those wines that isn’t perfect but with that duly acknowledged, neither is it without its attractive points. Two bottles tasted with consistent results.

A potent smoky, woody presence masks the modest mix of plum and berry flavors. An oak-dominated effort that may benefit from bottle time.

A wine that comes up a tad short on ripeness, the 2012 Pinot Noir Swan Clone has lots of mint, eucalyptus and dark berry fruit to go with grippy, chewy tannin on the finish. It’s still a solid wine, but lacks the texture and depth of the other releases.

Presents a tight, crisp, focused band of red berry and blueberry flavors, with gravelly earth, dried herb and cedar notes. Returning to the snappy berry elements on the finish. Drink now through 2021.

There are times, and this is one of them, when a winery’s large production, appellation bottling out points its vineyard-designate. Look for fairly well-defined ripe black-cherry fruit and a touch of creamy oak as the central themes here, and if on the broad and beamy side, the wine never drifts into excess and holds its central fruit into a mid-length finish. Its tag-end tannins guarantee a few years of aging potential.

There's plenty to admire here, starting with a firm mix of red berry, gravelly earth, black licorice, herb and cedar notes. Dries out a bit on the finish. Drink now through 2020.

Sage and pomegranate form the fragrant nose on this wine from the Santa Maria Valley’s longtime producer Byron, now owned by the Jackson Family Wines. It is still made by Jonathan Nagy, who’s been there since 2001. On the palate, sour cherry and cinnamon have a tannic backbone that will allow the wine to stand up to roasted meats as well as lighter fare.

Bright red. Smoky cherry and red berries on the nose and in the mouth. Silky and light on its feet, offering modestly concentrated raspberry and bitter cherry flavors and a touch of licorice. Finishes on a peppery note, with good cut and a slightly dry edge.

Bright ruby-red.  Aromas and flavors of dried cherry and plum, with smoke and herb accents.  Plump and easygoing, with a touch of finishing heat and soft tannins.  A bit on the jammy side; this would be nice with a slight chill.

Bright red. Musky, earthy aromas of dried red fruits and plum. Juicy red currant and candied plum flavors show good depth but could use a bit more energy. A rich, fleshy style of pinot that finishes with good lift and lingering smokiness.

Ruby-red. Pungent red berry, cherry and floral qualities on the nose. Slightly clenched, with bitter cherry and dried berry flavors and chewy tannins that loosen a bit with air. On the serious side, with good finishing clarity and grip.

Medium red. Jammy raspberry and cherry aromas offer straightforward, uncomplicated appeal. Ripe, dark fruits on the palate, with soft tannins, lowish acidity and good cling. Soft, easygoing and relatively full, with fruit and texture reminiscent of grenache.

Less outgoing and not as well-endowed as its counterpart from the Nielson Vineyard, this mildly minerally effort is notably tighter in its fundamental architecture. It is firm and slightly fleshy with nary a hint of extra fat, and its penchant for leanness remains in play right to the end. It is a Chardonnay best saved for service with sundry lighter fish dishes rather than one to pour with richer, more fully flavored fare.

Toffee, cinnamon apples and a hefty swirl of smoke arise on the nose from the winery’s entry-level bottling. The palate shows caramelized pears, nicely bitter lemon rinds and warm, buttered nut toffee note that carries from first sip to the finish.

A touch of vanilla and whiff of sweet blossoms overlie fairly direct and downright juicy fruit in the nose of this straightforward and comparatively frontal offering, yet, even if showing a slight tilt to candied simplicity, the wine is rounded and very easy to like. It lacks the briskness and acidy bite that a foil to seafood requires, but it will make dandy drinking with chicken dishes galore and goes down quite nicely all on its own.

Bright yellow.  Ripe melon and peach aromas are complemented by notes of honey, oak spices and toasted grain.  Lush and broad on the palate, offering warm pit fruit and poached pear flavors and a hint of anise.  Finishes on a slightly warm note, leaving vanilla and honey notes behind.

The 2011 Syrah Saralee's Vineyard comes across as a bit compact in this vintage, as it lacks mid-palate depth. In this vintage, the Saralee's is 100% Syrah (no Viognier) which contributes to its powerful yet clenched personality.

This is a blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Malbec from both the Sonoma Valley and Alexander Valley appellations, that works in its big, broad and tannic approach to ripeness and bold flavor. Plum, cranberry and currant provide fruit as black olive plays on the back of the palate.

The red Cotes du Rhone look-alike, the 2007 Cote de Lune Rouge (nearly equal parts of Grenache, Syrah and Mourvedre) displays copious amounts of strawberries, black cherries, pepper, underbrush, and lavender in its medium-bodied, hedonistic personality. Enjoy it over the next 2-3 years. This is another impressive group of wines from one of the most consistent winemakers and long-time veterans of the California wine scene, Dick Arrowood. He has always had the Midas touch with white varietals, yet he also continues to impress me with what he can do with red varietals. Moreover, Arrowood is also one of the pioneer Rhone Ranger producers, and his Syrah program has been supplemented with red and white French Cotes du Rhone-like blends called Cote de Lune as well as an outstanding Viognier.

The 2010 Cabernet Sauvignon Sonoma was aged in a combination of American and French oak for 24 months. This fruity, dark ruby-colored Cabernet is somewhat monolithic compared to Sonoma’s top Cabernet Sauvignons, but offers a chunky, earthy, flavorful, savory style perfect for uncritical quaffing over the next 4-5 years.

Pale yellow. Musky pit fruits on the nose, brightened by subtle citrus and floral scents. Chewy, faintly bitter orange pith and anise flavors are broad and deep but could use a bit more vibrancy. Finishes with good breadth and a lingering note of bitter peach pit. This needs full-flavored food.