Simple and innocent, a small Sauvignon with hints of citrus fruits and figs. Very dry, with crisp acidity and a clean, peppery finish.

Medium reddish purple. Medium-bodied. Moderately extracted. Moderately oaked. Moderately tannic. Oak-dominated nose leads a mild black cherry and pepper palate with bitter notes on the finish.

Chalky notes accent the firm and savory-edged flavors of melon, green apple and overripe peach. Muddled finish. Drink now.

With burnt popcorn as the lead scent and an herbal streak that can't be denied, Kendall-Jackson's attempt at Tuscan Cabernet Franc (with 18% Cabernet Sauvignon and Sangiove) requires too much sacrifice. The flavors are of rhubarb and raspberry, with spice and tomato sauce along for the ride. Has size and potency, but not much charm.

A heavy wine, atypical of the appellation, which usually produces light-bodied and elegant Pinots. There's something earthy & thick about this one, almost rustic. The flavors are fruity but it lacks the delicacy an Anderson Vly Pinot Noir ought to have, and there's an unpleasant sting of acidity.

Firm and tart, with chocolate, game and fresh herb flavors. Tannins are crisp in the finish. Drink now through 2005.

Light and zingy, with tart cranberry and cherry flavors. A distinctive style, but not a typical Cabernet.

Tangy, with lemon, ginger root, earth and apple flavors. A disappointing effort from a former leader with the variety. Drink now.

Tangy, with lemon, ginger root, earth and apple flavors. A disappointing effort from a former leader with the variety. Drink now.

Austere, with a twinge of stemminess. Mostly tea & herb notes, though some cherry peeks through. Drink now through 2003. 320 cases made.

This wine has many of the same characteristics of the 1999, another clipped, compressed, austere red offering little pleasure. However, it is beautifully packaged in a heavyweight, designer glass bottle. Form over substance.

Whole-cluster fermentation, ageing in neutral barrels. Beautifully floral cranberry and cherry aroma. Gorgeous cherry and green-herb flavours mix with raspberry and a hint of dark earth. Woody and slightly resinous hints of the whole-cluster fermentation linger in the finish. A really beautiful wine. (AY) 14.5%. Drink 2023 – 2033.

Whole-cluster-pressed to neutral barrels, with no racking or bâtonnage. Scents of white flowers and citrus pith. Bright citrus-pith and pastry-cream flavours have a wonderful filigreed acidity. Stony quality at the core, with a faint citrus-peel bitterness in the finish. (AY) 14.5%. Drink 2023 – 2030.

Pale to mid crimson. Assertive, firm and spicy – more emphatic and probably with more of a future than the Primavera. Long and fine and subtle without much sweetness. Quite muscular for a Pinot. Definitely distinctive! But made with a gentle hand. Long, vibrant and vibrating on the finish. Very good wine with real substance and ambition.

Fruit from Perilune vineyard. 100% whole-cluster fermented, with 60 days spent on the skins and stems. Casks on average at least 15 years of age. Chopped herbs and underbrush scents are layered over blue fruits. Salty flavours of brown sugar, blackberries, roasted meat and baking spices are wrapped in a fleecy blanket of tannins. Very good acidity keeps this whole package fresh. Unusual, but oddly compelling. (AY) 14.5%. Drink 2023 – 2030.

Fermented at very low temperatures in small stainless-steel tanks for eight weeks, with malolactic conversion blocked. Smells of white flowers and citrus pith. Silky flavours of white flowers, lemon pith, pomelo pith and a hint of stone fruit with faint salinity and very good acidic backbone. Despite seeing no oak, the wine has a nice breadth and texture. GV (AY) 14.5%. Drink 2023 – 2029.

Five-day cold soak then pressed at dryness into 18% new French oak barrels where it ages for 7 months before bottling. Certified sustainable. Smells of cranberries and raspberries, with hints of dried herbs. Flavours of raspberry and sour-cherry fruit are wrapped in muscular tannins. Excellent acidity. Stony black-cherry flavours linger in the finish. GV (AY) 13.9%. Drink 2023 – 2029.

Whole-cluster pressed. 65% barrel-fermented (the balance in stainless steel) with malolactic blocked. Aged on its lees for 5.5 months in 20% new oak. About 85% of the wine comes from vines planted in the 1970s. Certified sustainable. Smells of lemon curd and butterscotch. Flavours of lemon curd and white flowers have a nice mineral undertone and lemon-pith chalkiness. Excellent acidity with just a whiff of vanilla in the finish. GV (AY) 13.9%. Drink 2023 – 2029.

100% barrel-aged in 12% new French oak for 10 months. Closed with a screwcap. Light to medium garnet. Scents of brown sugar and cherries with a hint of mocha. Cherry and cranberry flavours are wrapped in a lightly grippy fist of tannins. Nutty mocha notes linger in the finish along with dried herbs. Not a massively complex or nuanced wine, but a heck of a Pinot Noir for the price. VGV (Very Good Value). (AY) 14.1%. Drink 2023 – 2028

70% stainless-steel fermented, 30% neutral-barrel fermented, with 60% of the wine aged in neutral French oak for 5 months. Pale gold. Scents of butterscotch and dried lemon peel. Lemon curd and lemon-peel flavours have decent acidity and a faint stony quality. Not amazing, but pretty damn good for the price. VGV (Very Good Value). (AY) 14.5%. Drink 2023 – 2026.

The initial flavor is warm and sweet with stone fruit and candy corn arriving midpalate, plus a little toasted almond and vanilla bean as well. The mouthfeel is more silky rather than creamy in texture and the viscosity is pretty standard. The citrus from the nose doesn’t come through on the palate, but the variety of sweet flavors is interesting enough that it isn’t missed. There is a very light hand used with the oak in this bourbon, though eventually it comes around, especially after a few drops of water. The fruit and toasted notes come through clearly on the finish and leave a lingering flavor.