Deep ruby-red. Aromas of currant, chocolate, coffee, mocha, flowers, tobacco and smoky oak. Slightly dry-edged but brisk, with flavors of currant, plum, tobacco, bitter chocolate, espresso and currant leaf. Finishes with tongue-dusting tannins that avoid dryness.

Pale yellow. Leesy, deeply pitched nose offers a musky quality along with some charred oak. Then supple and fairly rich, with layered flavors of pear nectar, pineapple and flowers. Finishes with good length and the texture of fruit pitch.

Bright ruby-red. Black cherry, fresh herbs, dried rose, mocha, chocolate and coffee on the nose. Juicy, firm-edged and rather imploded today, with cool flavors of dark berries, minerals and mint. Taut, backward, mountain-style wine, finishing with some youthfully tough tannins and a suggestion of menthol.

Aromas of plum, cedar, graphite, licorice, bitter chocolate and currant leaf. Sweet, supple flavors of cherry, plum, cocoa powder, and truffle, given energy by harmonious acidity. Finishes with lush, even tannins and lingering notes of cocoa powder, plum truffle and herbs.

Good bright ruby-red. Slightly medicinal, peppery aromas of black cherry and dark chocolate. Concentrated and creamy-rich in the mouth, but wit a firm edge to the black cherry, forest floor and tea leaf flavors that carries through to the finish. Tiny clusters and berries in these vines yielded less than a ton of fruit per acre.

Good pale color. Intriguing aromas of pear, stone fruit, ginger, nutmeg and wet stone. Lively, enticingly sweet flavors of pear and apple. Finishes dry, juicy and persistent.

Good medium ruby. Slightly medicinal aromas of black cherry, black raspberry and licorice. Juicy, dry-edged flavors of briary mountain berries, leather and dark chocolate. Finishes quite firm and perhaps a bit hardened by SO2, with some hard tannins. This bottling is increasingly being sourced from mountain vineyards, noted Jess Jackson.

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.)

This likeable wine wins recommendation by virtue of balance and clearly defined fruit, and, while it may not be the biggest or most complex Chardonnay to be had, its very clean lines and juicy nature make it a versatile choice for broiled fish or simply grilled chicken.

Bright ruby-red. Medicinal kirsch, dark berries and pepper on the nose, along with a whiff of stoniness. Sweet and fat on the front half, then fairly tannic and tough on the back, with the peppery quality carrying through in the middle palate and on the slightly dry finish.

Aromas of red currant, sour cherry, toffee and earth. Tightly wound and firm, even a big muscle bound, with elevated acidity keeping the sour cherry fruit under wraps today. Finishes with some greenness but the tannins are ripe.

Good full red. Aromas of strawberry, blueberry, flowers and spicy oak. Juicy sweet and rather delicate, with berry flavors offering modest flesh and depth. Finishes with lightly dusty tannins.

Good full red. Raspberry, plum, cola and brown spices on the nose, along with a whiff of prune. Sweet, supple and fat; pinot in a soft style but with good ripe, plump fruit. Could use more complexity. Finishes with slightly dusty tannins.

Apricot, dried fruits and nuts on the low-toned nose. Sweet, supple and rich, with a hint of earthiness. Finishes slightly dry-edged. Not bad.

It delivers a full measure of bright, moderately concentrated fruit in its clean aromas, and it is medium-full bodied and decently smooth on the palate. Its flavors are open at the front and firm up nicely at the finish for current drinking with barbecue or red-sauced pastas.

Aromas of apricot, peach and honey. Plump flavors of peach and tropical fruits, with a firm edge of acidity. Strong oakiness gives the finish a slight burn.

An easy drinking dinner wine, dry and balanced, with smooth tannins and plum, blackberry and coffee flavors. Has a rich blue-berry muffin taste on the finish.

A clean, correct California Chardonnay, reliable as ever. Pear, peach and citrus flavors go down easily buffered by graham crackery spice.

Buttery, lees, ripe fig, hay, melon, vanilla, honey aromas. Rich, round, dry style with mineral, spicy lees, roasted bell pepper, grassy, buttery fig flavours. Fairly dry, mineral, buttery finish. Somewhat bordelais in style.

a medium-bodied and balanced interpretation of the varietal that captured harmoniously the grape's minty, violet, licorice and pipe-tobacco components. Unfortunately, Kendall-Jackson's winemakers made just 150 cases of the wine, using Howell Mountain and Oakville fruit left over from its high-end Stature cabernet sauvignon. The cabernet franc is available only at the winery's tasting room in Santa Rosa and through its wine club.

Smoky saddle leather, vanilla, coffee, peppery, black olive aromas with some cassis and dill notes. Dry, rich, slightly tannic and tight entry, a bit lean. Black olive, smoky vanilla, peppery, herbal, spicy coffee flavours. Very dry cedar-y, tannin finish. Out-of-synch.

K-J's Vintner's Reserve line is complex for the price point and delivers pure varietal character. The 2002 K-J VR California Syrah is rich and full with dark fruit notes and a touch of black pepper on the finish. Smooth and supple.

K-J's Vintner's Reserve line is complex for the price point and delivers pure varietal character. The 2004 K-J VR California Riesling overflows with orange blossom and peach aromas and spicy, sweet fruit notes. Riesling is complemented by the addition of Gewurztraminer, Muscat, Viognier and Arneis, which explains the delightful layers of flavor in this wine.

Good grip with rich blackberry and cassis flavors and a touch of vanillin oak.

Nutty, spicy, mineral, creamy vanilla lees, garlic, floral, baked apple aromas with a waxy, honey note. Rich, round, ripe and elegant with a fine oily texture. Intense butterscotch, spicy vanilla, creamy hazelnut, baked pear, mineral flavours with a long buttered spice finish. A bit warm but wonderful finish. Delicious now but should improve for 2-4 years.