Like the Christopher's Cab, this wine is firmly structured; it also has higher-toned aromatics consisting of red cherries and mint. Then the flavors come in waves of black cherry, plum and cassis, finishing long and chocolaty. Drink 2005-2015

Kendall-Jackson's foray into OZ produces a fairly tannic, ripe and spicy shiraz that needs another year or two in the cellar. Cherry, blackberry, mocha and eucalypt aromas. Very ripe and creamy berry fruit matched by good acidity and tannic grip. Fairly complex and exhibiting impressive depth and structure.

This is from the vineyard that Helen Turley originally made famous under her Marcassin label, from old vines that are slowly succumbing to phylloxera. It's the biggest and most explosive Chardonnay from Stonestreet, with smoke and toast backed by oranges, peaches and hints of hazelnut and a rich custardy mouthfeel.

This is from the vineyard that Helen Turley originally made famous under her Marcassin label, from vines that are slowly succumbing to phylloxera (winemaker Westrick says that 2003 may be the last vintage before replanting). It's the biggest and most explosive Chardonnay from Stonestreet, with smoke and toast backed by oranges, peaches and hints of hazelnut and a rich, custardy mouthfeel.

A light and tangy merlot that is focused and consistent from start to finish. Fresh nose of red berries and cedar with some floral notes in support. Taut and crisp with red berries spread out on a medium bodied frame. Not overpowering but tasty.

Not overpowering on the nose but fragrant with blackberry, cassis, plum, anise, cedar and vanilla cream notes. Charming palate of dark fruit with some tannic backbone and correct acidity. There is a pleasant sweetness that runs like a seam through the wine.

Despite being entirely barrel fermented, this doesn't come across as anything like the winery's Chardonnays. There's some smoke, but also pungent gooseberries along with melon and grapefruit. Only 10-15% of the oak is new, so it's not overdone.

Like many 2000 North Coast Cabernets, this shows a touch of green to its cassis base, blending herbs and tobacco into a solidly structured wine. A bit tight now, but not a long-term proposition either, try 2004-2008.

Less fruity, more minerally, it's more restrained than the Upper Barn, with melon and citrus playing supporting roles before toasty oak comes on in a rush at the finish.

Dried cherry and licorice aromas with a touch of toffee and mocha. Sweet and supple with ripe berry, mocha and lingering creamy notes. Some tannin is present on the finish. Good structure and length. Decent value.

This is a great example of varietal correctness shows aromas of black cherries, mocha and herbs, followed by earthier flavors of tobacco and black cherries. It's the kind of Merlot you wish you saw on more restaurant lists - easy to recognize and easy to like.

A blend of Russian River and Carneros fruit, with just a pinch of estate fruit for seasoning, this is California as we all expect it: Pear, baked apple and citrus flavors dressed up in butter and toast. Soft and easy to drink.

Bold, ripe and generous in flavor, aristocratic in structure, with delicious blueberry laced currant and plum flavors that remain round and appealing as they linger on and on. Beautifully structured, and it can grow in the cellar.

A pinot that's a little rustic. Smoky, gamy and earthy. A racy mouthfeel. Rich and plush. Flavors of cherry, cranberry, leather and mushroom. Lingering finish.

The fullest, broadest and densest Hartford Pinot this vintage come from this tiny hillside vineyard in Green Valley. But it's not just muscular, it boasts elegant, floral aromas of plums and strawberries and a tantalizingly long finish filled with dried spices and chocolate.

At only 300 cases, this will be hard to locate, but worth the search. It's tightly wound, with citrus, herb and grilled-nut aromatics, rich buttered pearflavors and a silky, velvety mouthfeel that's to die for.

A perennial favorite with our tasting panel, the Marin Pinot (in years when it is made) has its own distintly wild, floral-herbal aromas. Cherries and earth combine on the supple palate and pick up spicy, peppery nuances on the finish. Hold for 5-7 years to bring out even more spice notes.

A slightly funky note to the smoke and oak overlay adds complexity - we're not sure what it is, but we like it. Black Cherry and plum fruit flavors are buttressed by clove notes. Once again, the mouthfeel is something special, full rich and very supple, yet packing enough tannin to suggest holding several years if you desire.

Shows an incredible array of spice notes layered over cola and black cherry flavors. Cinnamon, mint, and anise highlight the aromas and finish. Like all of the Hartford offerings, the mouthfeel is smooth and expansive.

Actually, the vineyard is in the Green-Valley sub-AVA, but the wine is more marketable with the RRV appellation on the label. Despite 75% new oak, the smoke and the toast notes are accents rather than dominant, elegantly framing the plump black cherry fruit. Some wood tannins mark the finish, but they should rapidly resolve. Drink 2003-2007.

A flamboyant Chard, packed with tropical fruit flavors and with a lavish overlay of smoky oak. Feels crisp and clean in the mouth, with a creamy texture and a long, spicy finish. Could use a bit more finesse and subtley, but glamorous and exciting.

By far the least expensive and largest-production (800 cases) of Hartford's single-vineyard Chardonnays, Stone Cote is no weak sister. It features a lovely complex boquet of toast and meal, butter and cinnamon, apples and lemons, and viscous, rich mouthfeel.

Big, ripe, rich and well oaked. That pretty much says it all about this show-offy wine, with its bold, tropical fruit flavors, crisp coastal acidity and sleek structure. The tart taste of minerally gunmetal adds complexity.

It is hard to fault this entry-level Pinot, which captures the soft, velvety mouthfeel of Pinot so eloquently. Brambly fruit picks up nuances of cola and caramel on the finish.

A tough young wine that shows some aging possibilities. Currently, it is drinkable for its silky, easy tannins and gentle mouthfeel. But the flavors are stubornly herbal. Seems a victim of the vintage, but could soften and develop in a few years.