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.

Much leaner than the '99 vintage, this shows mineral, slate and citrus fruit flavors and high acidity. It’s very dry, and feels like liquid steel gliding over the palate, ultra-clean and tart.

This wine is perfectly balanced and presented, showing both concentration and elegance. The brambly blackberry, blueberry and plum fruit flavors and aromas are quite inviting and will compliment many dishes...

Made from grapes from Santa Barbara, Monterey and Sonoma County, this is a full-throttle California Chardonnay. We prefer this wine as a stand alone since its big tropical fruit and elegant oak aging make this a wine to ponder and savor. A full symphony all by itself.

Merlot should be plush and appealing, and this polished wine is. Flavours of plum and chocolate dominate, with little tannin in the way. Drink now.

Zesty black cherry, spice.

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-pear flavors and a silky, velvety mouthfeel that's to die for.

Supple and intense, the velvet texture of this wine seems to start right from the black color and black fig aroma. It's dense and perfumed, with violets and heady spice, while the flavors taste pure and delicious. The rich middle comes up against hard tannins, ending on black pepper and pomegranate, suited to age. Remarkably evocative of McLaren for the price.

Buttery and Spicy, with cinnamon and nutmeg dusted over baked apples. A full, verging on fat, mouthfeel is balanced by long, acidic finish that leaves your tongue tingling.

Kendall-Jackson's project in Australia has captured the austere richness of Coonawarra cabernet, here in a contrast of tight and firm structure filled by fruit that's gentle, almost lush. Ripe black cherry scents and cool blackberry jam in the middle turn toward blueberry in the end, lasting in that contrast with all the black tannin. Lean and correct, this should put on weight as it ages.

Offers a smooth, creamy mouthfeel and a red plum-fruit core, with caramel and tobacco accents. Aromas are of figs and Indian spices; one reviewer found the fruit a bit candied. This is a very good Cab. ...Finishes with bitter chocolate.

Fragrant scents of yellow herbs and chamomile, flower blossoms and pollen give this clean wine a light touch. Match its honeyed spice to a spring salad of beets and arugula.

Hard, lean and minerally, with mouth-tingling acidity and flavors of stone, herbs and citrus fruits. The finish turns honeyed, with hints of peaches.

A bit closed, but black cherry and plum on the nose, hint of earth, pine and herb; similar flavors plus black currant, tea and light spice; firm, integrated tannins.

Bit restrained, with leafy, green apple, honeysuckle, mint and lime flavors giving complexity.