Most of the fruit responsible for this wine came from the cooler regions of Carneros and Russian River. Yet it has that developed, ripe quality along with spicy and toasty under tones. One glass and you'll ask for more.

The gospel of ripe fruit according to Jess Jackson finds its manifestation here. This is a rich, soft, full-bodied wine saved from being cloying by crisp green apple flavors at the back of the palate and long, tangy finish. It was also one of the few wines in this tasting that steadily improved in the glass. Pair it with rich-tasting foods like lobster and scallops.

Stonestreet Alexander Mountain Estate Sauvignon Blanc $18.99. The price may seem steep for a sauvignon blanc, but this is a classic example of "you get what you pay for". With the oppressive heat, we have taken the wise move of tasting cool, crisp white wines. Tasted against many sauvignon blancs from different continents - ranging from $8 wines from Chile to a $65 wine from the Loire Valley of France - this California wine held its own and beat most for flavors and value. The grapes come from the famous Upper Barn Vineyard, 1,600 feet above the valley floor. The cool mountain air allows for long ripening to maturity and it keeps the acidity bright. The wine has a very classic, and classy, sauvignon blanc profile. The nose is fresh and inviting. The flavors are of pear, melon, grapefruit, smoke and minerals with a bit of spice in the finish. Its dense and luscious texture allows the wine to go with event complex dishes and lighter meats - fish, veal and pork. Sophistication combines with delicious flavor to produce a wine worthy of any table - especially in warm weather.

…with autumn leaf and damp-earth denseness on the nose, followed by a lovely sweet impact of ripe, caramelly spicy evolved fruit on the palate;

Fairly rich in aroma with cream, slightly toasty oak tones nicely fit to roasted grain and ripe grapes notes, the nose of this full-bodied effort signals a big, round, oily textured wine in the mouth. All the depth and complexity one would expect shows up at entry and mid-palate…

Deep, saturated ruby hue. Interesting, high-toned anise, chocolate and red-fruit aromas show a hearty oak accent. A lush entry leads a rounded, medium-bodied palate with drying tannin and low levels of acidity>

…deep spicy aroma of dark berries; then confirmed by the potent tannins and taut structure. Strawberry and mulberry flavors are trying hard to show themselves, and ma be more forthcoming with a few years in the bottle.

Full ruby red. Distinctly oak-accented aromas. Dry and well gripped on the medium-bodied palate with oak dominating the ripe, plummy black-fruit flavors.

Openly ripe and fruity, with complex aromas and flavors. The texture is smooth and polished, giving the core of currant, cherry coffee, cedar and spice a gentle ride until the finish, where the tannins firm up. (Also appeared in 8/99 issue.)

Starts off with pretty hazelnut aromas, then kicks in with an elegant blend of citrus, pear, apple and peach flavors. The finish is long, with more fruit and minerals framed in toasty oak.

Brimming with complex flavors, this wine comes from one of the best vineyards in Central Coast region of California.

Lots of ripe, juicy tropical fruit, with guava nectarine, peach and pineapple flavors in a tightly framed, complex style. Long, clean, citrusy aftertaste.

Ripe and flavorful, with lots of spice, rich fig, pear and subtle honey notes. Turns smooth and creamy.

Ripe and polished, with creamy pear and hints of apple and spice, turning to citrus and spicy, anise-tinged oak.

A tight band of ripe pear, citrus and pineapple leads to a spicy, cedary oak aftertaste.

…it shows off well-integrated cherry and raspberry fruit, oak and tannins in a very drinkable, likeable package. It would be an excellent complement to grilled or roasted vegetables hearty seafood dishes like caramelized scallops.

Bright berry flavors with medium tannins and wonderful tangy acidity.

The Cambria has enough vanilla and toastinesss to suit American tastes, as well as beautiful apple and citrus fruit flavors.

A bit more forward with its lettuce leaf and sorrel varietal aromas then it is with fruit, the wine rests on a bit of sweetness in the mouth to full out its flavors. With enough acid to balance and a clean, if slightly sugary finish, this tasty wine will make a fine partner to chicken dishes with a bit of sweetness in their makeup, and also to may Chinese preparations of chicken and pork.

Richer than the regular bottling, a monster of a wine, with fig, apple, pear and tropical fruit aromas and flavors. Even novices will know this is an "important" white wine.

Another blockbuster from this Santa Barbara County winery. Rich, fruity and complex, with all the bells and whistles you could ask for. Shows why Santa Barbara has emerged as perhaps the leading Chardonnay region in California.

Deep, saturated blackish-ruby hue. Intense chocolate, herb and mineral aromas show judicious oak usage. A lush entry leads to a thick, full-bodied mouthfeel with big velvety tannins. Firm, grippy finish A real heavyweight in every respect.

Deep, saturated purple-red hue. Brooding, intense red-fruit and mineral aromas show a firm oak accent. A structured entry leads to a full-bodied palate with a big tannic wallop.

Saturated dark red-purple hue. Brooding black-fruit, toasted-oak aromas. A tough entry leads to a full-bodied palate with well-extracted fruit flavors and whopping, chewy, drying tannins that grip the finish.

a blend from various coastal counties. Smells juicy and ripe, with tropical fruit, peach and toast. Mingles classic Chardonnay flavors of apple and peach with a nice, creamy texture.