A merlot with a deep core of blackberry, black plum, anise and pepper. Long finish.

Cherry with a mature oak nose. Lively cherry expression in the mouth with a long finish. A terrific wine that seems to add up to more than the sum of its parts.

The venerable Sonoma County producer continues to make outstanding merlot and this one won't let you down. The aromas range from thyme to clove and the concentrated flavors include blackberry, cherry and quince. Soft and approachable, it's a good wine for stews and wild game.

Cool breezes and coastal fog along with basalt soils (an ancient floor rock) are factors in Sonoma's Bennett Valley, home to Matanzas Creek Winery's 2004 Merlot. Herbes de Provence, a bit of smoke and dark black fruit permeate this full-bodied red.

Long on optimally ripened black-cherries and filled out with lots of creamy oak spice, this generous, very well-stuffed Merlot hits the varietal mark smartly both in terms of its fruity definition and its supple, slightly fleshy feel. It is firmed by a nice bit of integral tannin with nary a hint of toughness, and, while it requires little in the way of aging, it has the structure to keep for more than a few years.

Expect tannins of this youngster to round out with time in the bottle. For the impatient, it offers juicy pomegranate, black cherry and blackberry fruit, plus hints of pine, toast and tobacco. The lingering finish has refreshing acidity.

Very much in tune with its younger mate insofar as very rich oak and precise, black cherry fruit are concerned, this gutsy effort is neither as polished nor as easy on the palate despite its extra two years of age. It is still a bit austere at the finish, and its undisguised tannins could take a half-decade to resolve.

It looks and even tastes dark, with hints of tobacco and coffee and a kind of leathery toughness. Classy wine.

Matanzas Creek Knight’s Valley Cabernet Sauvignon 2013 has a nose of cracked black pepper and loads of black cherry and cassis. It’s medium bodied and ready to be enjoyed now or cellared for a few years.

Its well-oaked, lightly leesy, ripe-melon aromas indicate a wine of size and substance, and such is precisely the case with this big, mouthfilling Sauvignon. For all of its very obvious extract, however, it has a harder, slightly citric toughness in the latter (quote not complete)

Spectacular, aromatic, balances lush fruit with taut structure. 3 stars, superb

Wines of the Week Winemaker Marcia Torres Forno expanded the scope of Sauvignon Blanc production at Matanzas Creek when she arrived in 2010. She blended in a dab of Semillon and used various styles of fermenters, including the concrete eggs mentioned above. Look for floral and herbaceous aromas with hints of citrus. The palate offers grapefruit, Asian pear and fig flavors.

Sauvignon Blanc ideal in the summer heat A number of good everyday values cost $20 and less. These tend to be lighter with the focus on varietal fruit. Choose among: ...2016 Matanzas Creek Sonoma County delightfully fresh, aromatic; ... and 2016 Matanzas Creek Alexander Valley wonderfully aromatic, flavorful.

Matanzas Creek in Santa Rosa has been making wine on what was once a dairy farm since 1997 (now under the Jackson Family group), and since 2010 winemaker Marcia Torres Forno has transformed the estate’s production of Sauvignon Blanc through new plantings and harvesting. They now make five different bottlings from the varietal—highly unusual for a California winery—and the result is a creamier, more refreshing example without the cloying punch-like flavors of so many others. I love this with grilled chicken and seafood during the summer, and it’s excellent paired with cheeses.

My Favorite Wines of 2018 Include Plenty That Are Remarkable Bargains Matanzas Creek in Santa Rosa has been making wine on what was once a dairy farm since 1997 (now under the Jackson Family group), and since 2010 winemaker Marcia Torres Forno has transformed the estate’s production of Sauvignon Blanc through new plantings and harvesting techniques. They now make five different bottlings from the varietal—highly unusual for a California winery—and the result is wines that are creamier and more refreshing without the cloying punch-like flavors of so many others. I love this with grilled chicken or seafood during the summer, and it’s excellent paired with cheeses.

Matanzas Creek has produced world-class sauvignon blanc since 1977, and this example is no exception. Very elegant without the excessive acidity and overwhelming citrus notes that plague some sauvignon blancs. It is blended with a mellowing dose of 7 percent semillon. That and 20 percent barrel fermentation in neutral oak barrels produces a balanced drink featuring grapefruit and peach elements.

Matanzas Creek Sauvignon Blanc 2016, Alexander Valley. 13.5% alc. With 7% semillon. Medium straw-gold color; Granny Smith apples and Key limes, pink grapefruit and white pepper; broader dimension than its stablemate mentioned above but also more subdued and elegant; soft and more supple but still quite crisp and taut, with a dry powdery texture; heaps of limestone minerality from mid-palate back. Excellent.

Wine of the Week: Summer sippers to beat the heat If you’re looking to enjoy some shrimp — or other seafood — on the barbie, consider serving it with a chilled glass of 2016 Matanzas Creek Sauvignon Blanc from Sonoma Valley in California. It strikes the perfect balance between thirst quencher and grilled-food moving buddy. Aromas of grapefruit, pineapple and melon are buoyed by steely citrus on the nose. On the palate, tropical fruits — think guava, papaya and pineapple — dominate the front of the palate, but are kept light and bright, thanks to the refreshing acidity. Perfect with grilled shellfish or snapper.

Sauvignon Blanc ideal in the summer heat A number of good everyday values cost $20 and less. These tend to be lighter with the focus on varietal fruit. Choose among: ...2016 Matanzas Creek Sonoma County delightfully fresh, aromatic; ... and 2016 Matanzas Creek Alexander Valley wonderfully aromatic, flavorful.

Florence’s white, a 2016 sauvignon blanc from Matanzas Creek in Sonoma County, was an archetypal Thanksgiving white: neutral rather than flamboyant, a subtle character actor that would enhance rather than dominate. It had the sort of texture that continually invited another sip. Not particularly expressive aromatically yet richly textured, lively, clean and refreshing. Three stars.

Every year this wine strikes us as one of the most unique in a crowd of typical, varietal sauvignon blancs. It is due to the winemaker's daring use of various clones, including the assertive musque clone that provides big aromas and a peach and mango profile.

Matanzas Creek Winery Sauvignon Blanc 2016, Sonoma County. 13.6% alc. With 4% semillon grapes. Very pale gold hue; lime and tangerine, fennel and lemon drop, with hints of lemon balm and jasmine, ginger and thyme; quite dry and tart, like a distillation of damp limestone and flint electrified by bright acidity. Very attractive. Very good+.

Matanzas Creek Winery has been producing Sonoma County Sauvignon Blanc since 1977. Winemakers utilize 93% Sauvignon Blanc and 7% Semillon, fermenting in stainless steel (80%) and neutral oak barrels (20%). Aromas and flavors of grapefruit, white peach, herbs and honey crisp apple make this a favorite for steamed mussels, crab cakes and other seafood choices.