The color is medium straw-gold; aromas of ripe pineapple and grapefruit reveal a touch of baked apple and quince, with a bit of cloves in the background; bright acidity balances tasty citrus and stone-fruit flavors with a tide of limestone minerality and slightly creamy oak that defines the finish. 13.5 percent alcohol. A shoo-in for restaurant and bar by-the-glass programs.

What to Drink Now: Wine During a PandemicWild yeast fermented and concrete egg aged, from estate-grown fruit in Australia’s McLaren Vale, Yangarra Roux Beaute Roussanne is well rounded, fresh, and lively, with spicy ginger, apricot, honey, and tangerine.

What to Drink Now: Wine During a PandemicFrom Santa Maria Valley Cambria Katherine’s Vineyard Chardonnay opens with aromatic citrus blossom followed by mandarin and green fig.

Brambles, oak spice on the nose. Cherry, cola, pencil, minerality on the palate. A bit hot, but with a lingering finish. Good plus.

Light reds, rich whites pair well with Easter fareCalifornia pinot noir can be very rich and flavorful, and strong enough to cross over to lamb and kielbasa. One of those is Cambria Clone 4 Santa Maria Valley 2015 Pinot Noir, with spicy cocoa smells and an earthy, cherry character with a very soft landing.

Valadorna IGT Toscana 2013 is a blend based on Merlot grapes that enhances the complexity and mineral richness of the terroir from which it comes. The wine exalts aromas of exotic spices, predominating jasmine, cumin and vanilla bean. The palate has soft and long tannins, accompanied by a fresh acidity. Excellent in combination with lamb dishes, typical of the traditional Easter menu. A wine suitable for lovers of the oenological excellence of Chianti Classico, one of the most fascinating areas of Tuscany. Valadorna IGT Toscana 2013 was awarded the THREE GLASSES by the Gambero Rosso guide "I Vini d'Italia 2019".

Best of Bordeaux: Six affordable fine wines from France’s preeminent wine regionChâteau Lassègue is one of Saint-Émilion’s best-value wines. Purchased in 2003 by Jackson Family Wines – a wealthy Californian wine dynasty – Lassègue is run in partnership with senior winemaker Pierre Seillan. Their investment has paid massive dividends: the style is lush yet refined, with wallet-friendly prices.

Freemark Abbey - A Change In Winemakers, Not In StyleAnother single vineyard Cabernet Sauvignon from Freemark Abbey; the Sycamore Vineyard is slightly more than a mile south of Bosché, and is situated up against the Mayacamas Mountains. Bright, deep ruby red; aromas of black cherry, blackberry and violets. Excellent ripeness, subdued wood notes, good acidity. Silky tannins and balanced acidity. Peak in 10-12 years. Excellent

Freemark Abbey - A Change In Winemakers, Not In StyleThis Cabernet Sauvignon from the Bosché vineyard in Rutherford has been the signature wine of Freemark Abbey for more than three decades. Bright, deep ruby red; aromas of black currant, black cherry and violets. Rich mid-palate, excellent persistence. Lovely wine, with beautiful complexity as well as impressive depth in the finish. Excellent persistence, good acidity. Approachable now, but this will be more impressive with additional time in the bottle. Peak in 12-15 years, perhaps longer. Outstanding

Freemark Abbey - A Change In Winemakers, Not In StyleAromas of black cherry, raspberry and red poppy. Medium-full with very good concentration. Quite harmonious, with round, elegant tannins and good acidity. Very well made, this offers bright, ripe Cabernet Sauvignon fruit that is very appealing. Approachable now, but best to wait another year or two, with peak drinking in 7-10 years. Excellent

Freemark Abbey - A Change In Winemakers, Not In StyleBright ruby red; aromas of black cherry and red flowers. Medium-full - 60% of the fruit is from Howell Mountain - the tannins are quite soft and the wine is nicely structured. Balanced acidity, elegant finish. Enjoyable now- drink over the next 5-7 years. Excellent

Freemark Abbey - A Change In Winemakers, Not In StyleLight yellow; aromas of lemon peel, orange blossom, and a hint of grapefruit. Medium-bodied, elegant, with finesse; a subdued style. Good acidity and nicely balanced; oak notes are nicely integrated. Enjoy over the next 3-5 years. Very Good

Freemark Abbey - A Change In Winemakers, Not In StyleTextbook varietal aromas of grass and light herbs (coriander, basil), with delicate notes of melon and pear. Medium-bodied, with very good freshness; touch of spearmint on the palate. Medium-bodied, this is clean and nicely balanced with good acidity. Refreshing - enjoy over the next 2-3 years. Very Good

Find a Beauty of A Sleeper WineMy friend Alan contributed two wines he considers sleepers, as well: the 2015 Capensis Chardonnay, a Chardonnay from the Western Cape of South Africa...

Enjoy Italy's Best Wines at HomeTenuta di Arceno had a terrific offering of a Chianti Classico and two Super Tuscans, one Merlot-dominant (2013 Valadorna) and one Cabernet Franc-dominant (2013 Arcanum). Both were delicious but I favored the Valadorna which was a blend of 74% Merlot, 12% Cabernet Sauvignon, 23% Cabernet Franc, 1% Petit Verdot. Full of ripe plum, blueberry, and sweet spice, this wine showcased Merlot at its finest.

Enjoy Italy's Best Wines at HomeTenuta di Arceno had a terrific offering of a Chianti Classico and two Super Tuscans, one Merlot-dominant (2013 Valadorna) and one Cabernet Franc-dominant (2013 Arcanum). Both were delicious but I favored the Valadorna which was a blend of 74% Merlot, 12% Cabernet Sauvignon, 23% Cabernet Franc, 1% Petit Verdot. Full of ripe plum, blueberry, and sweet spice, this wine showcased Merlot at its finest.

Murphy-Goode Sauvignon Blanc - North Coast NectarDry, delicious and highly recommended, the Murphy-Goode North Coast The Fumé Sauvignon Blanc.The 2018 Murphy-Goode Sauvignon Blanc begins with very pleasing aromas of lemongrass, citrus and a little tropical fruit. Tasting the wine reveals a smooth, slightly creamy texture from the deft addition of barrel fermentation to 13% of the juice. You’ll also find refreshing notes of pear, pineapple and citrus with a bit of a herbal touch and bright acidity in this tasty wine. It finishes crisply and with surprising length silently begging you to take another sip.This is a great option for seafood, spicy foods or just sitting on the porch in warm weather. Highly Recommended!

The 2023 High Sands Grenache is a magnificent wine. It routinely is, and nothing dulls the excitement of looking at the new vintage each year. While the Ovitelli and Clarendon Grenaches see no oak—they are exclusively in ceramic egg and amphorae—this High Sands does see a small percentage of older thick-stave Austrian puncheons, the effect of which is profound on the wine. It opens up the weave of the tannins and somehow exposes the length of flavor. The texture on the palate is gritty and sandy and yet fine, while the flavors of raspberry, watermelon, pink peppercorn, cold tea, anise and rose petals ooze from every juncture. I like this so much. It's one of the very greatest Grenaches in Australia, and it's looking so restrained in this cool/wet vintage. Interestingly, the decision was made to release this vintage prior to the more tannic 2022, for those wondering where that review is—something for us all to look forward to. 13.5% alcohol, sealed under screw cap.

This is a wine with personality and attitude. Not a 'pretty pretty' Pinot but shows the grape’s wildest face, with soy, spice and rosehips and a hint of ferrous bloodiness layered on top of wild strawberries. The tannins, though fine, are raspy, the acidity focused and taut. Drinking Window 2025 – 2042.

Although this is a bit closed on the nose, the wine opens up on the palate to reveal very pure and precise lemon and yuzu fruit, with complexing notes of stony minerality and orange blossom. Precise and linear, with a long, luminous finish. Potentially one of the best Chardonnays in Australia. Drinking Window 2026 – 2042.

The 2023 Ovitelli Grenache is a marvel. The wine leads with orange peel and sarsaparilla, fennel, licorice and crushed shell. In the mouth, the tannins are sandy and very fine yet pervasive. They coat the mouth like a good Etna Rosso and give the fruit something to work with. This is bloody and gritty yet gossamer fine ... chalky doesn't quite cover it. I find this very exciting; the length really nails home the power and prowess of the region through the lens of this variety. The grapes are 100% destemmed, crushed and tipped into Clayver ceramic eggs with gentle hand plunging. The fruit remained on the skins post ferment for seven months, and no pressings were used in the wine. This matured in ceramic egg for a total of eleven months (no oak) and remained in bottle for a year prior to release. 13.5% alcohol, sealed under screw cap.

The oak is still quite present on the nose but there’s plenty of fruit on the palate to absorb it over time. Brooding and dense palate of dark plums and blood orange but enlivened by some very pretty red cherry and raspberry fruit and a hint of lavender. The tannins are supple and fine but firm enough to lend structure. Poised and approachable in its youth but should age well. Drinking window 2024 – 2042.

Dense and taut mid-palate with fine tannins that grip gentle on the long finish. The palate blends blood plum and orange with something altogether more wild and earthy, although the finish is perfumed with notes of violets and rosehips. Great freshness.

The 2022 Ironheart Shiraz leads with sumac and soaked raspberries, creamy dark berries, exotic spice and tapenade. The oak makes an impact on the nose: it contributes an oatmeal character, reminiscent of malt biscuits and scraped vanilla bean. Nothing on this earth is getting in the way of or obscuring that saturated fruit concentration, however. Fine, silty tannins like volcanic sand shape the flow of flavor across the palate, and all elements feel eminently black and shadowy. It's tannic, which reflects the vintage, structural and inky. It's a powerhouse. It matured in a combination of French and Austrian oak for 19 months—for 12 months, the fruit remains on lees in puncheon (35% new), and the remaining seven months are spent as a blended whole in a two-year-old 25-hectoliter foudre. 14% alcohol, sealed under screw cap.

The 2023 Hickinbotham Grenache is light in the glass and leads with cherry and peppercorns, fennel and milk chocolate. The bush vines in this vineyard were planted in 1962; the fruit was destemmed, crushed and pressed, before tipping into cocciopesto stone amphorae. The fruit ferments in situ and remains on the skins for approximately six months, then it's matured for a total of 10 months. On the palate, the impact of the amphorae is profound: the fruit feels austere and mineral, with the more delicate floral/rose notes and red berry characters shining through like shafts of sunshine. This is fresh and very tight and will benefit immensely from a gentle decant prior to drinking. While the Clarendon area usually contributes darker fruit characters and more densely packed tannins, this regional effect has been counterbalanced by the fermentation/maturation vessels. A lovely wine, this the first vintage released with ACO certification. 13.5% alcohol, sealed under screw cap.