This iconic California winery has been crafting world class sauvignon blanc and merlot since 1977. Some of the states most talented winemakers have crafted their wines. This Merlot showcases the fantastic grapes that Alexander Valley in Sonoma County can grow. The wine defines what California merlot can really achieve and what level it’s capable of reaching. The talented Marcia Torres Forno crafted this “18” and aged it in French oak for 18 months.
Lovely aromatics of ripe boysenberry, spice and leather fill the glass. Succulent flavors of ripe blackberry, raspberry, anise and black pepper notes fill the mouth. Excellent structure and perfect balance followed by a lengthy finish.
Pair with: pepper steak, grilled ribeye, hearty ragu with pasta, sirloin tips in red wine reduction or end meal with some dark chocolate.

One of the most popular California Pinot Noirs come from La Crema, part of the Jackson Family portfolio. The 2019 Sonoma Coast Pinot Noir is smooth, balanced and delicious, with juicy flavours of red cherry and plum accompanied by accents of cinnamon, sweet pipe tobacco, orange and a forest floor earthiness.

Twice as Compelling
Along with the Lassègue 2018, a Saint- Émilion Grand Cru wine composed of Merlot (62 percent), Cabernet Franc (35 percent), and Cabernet Sauvignon (3 percent), Château Lassègue released its 2014 library vintage blending the same grapes in slightly different proportions—Merlot (60 percent), Cabernet Franc (30 percent), and Cabernet Sauvignon (10 percent). While the 2018 bursts with red and black fruit, the prime-drinking 2014 unites notes of licorice, spice, and subtle oak.

Twice as Compelling
Along with the Lassègue 2018, a Saint- Émilion Grand Cru wine composed of Merlot (62 percent), Cabernet Franc (35 percent), and Cabernet Sauvignon (3 percent), Château Lassègue released its 2014 library vintage blending the same grapes in slightly different proportions—Merlot (60 percent), Cabernet Franc (30 percent), and Cabernet Sauvignon (10 percent). While the 2018 bursts with red and black fruit, the prime-drinking 2014 unites notes of licorice, spice, and subtle oak.

Top 6 in The 6ix: Wines of the Week
Looking for a rosé sparkling that is perfect for ringing in the new year? This awesome bottle from California’s Russian River is ideal with a charcuterie board and baked salmon. With a strong focus on sustainability and premium quality this wine is bursting with fresh floral and berry aromas and could easily become your new favourite bubbly.

How to Pair Wine with Chocolate
Pairing Milk Chocolate with Wine
Milk chocolate is your safest bet when you want to enjoy a wine pairing. Its higher milk and sugar content and lower cacao make it more likely to pair well with your drink of choice. We recommend pairing a medium bodied red like a pinot noir from California or Australia. Both regions are warmer, and their wines boast beautiful ripe fruit flavors that will pair wonderfully with this medium intensity chocolate. Try the 2018 Siduri Russian River Pinot Noir.

The label is deceptively simple and bespeaks respected winemaker Chris Carpenter’s expertise with this single varietal after his work at Lokoya and Cardinale estates. Well before that he interned at Tenute Antinori in Tuscany and studied at the University of Stranieri, which I suspect gave him a notion that big red wines don’t have to be huge red wines. There are layers of aromas and spices here, proving that Merlot is not one-dimensional and merely likeable. The price tag is high but the wine deserves respect.

Three To Try - Great value pinot noirs (from the New World)
This garnet gem delivers bright cherry and raspberry fruit with elegant earthy notes. Pairs well with beef, game and poultry.

Wine recommendations for January
La Crema is a California winery that just celebrated its 40th anniversary in 2019 and specializes in producing wines from cool climates. The wine is aged in oak for 7 months to give the wine a creamy and buttery texture; you should find citrus and green apple notes too.

Never shy when it comes to the embrace of acidity, this Oregon sparkler made in the traditional method was like a bite of sea salt on a strawberry. There's a creamy mouthfeel, yellow apple, pear and lemon zest on the finish. A flaky croissant and toasty brioche note come through, as well.

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This chardonnay is a nice aromatic white that has a faint whiff of caramelized pears and creamy butter. The first taste shows the excellent balance with frothy acidity and a comfy mouthfeel. It goes great with cheese.

In between, are the sophisticated La Crema Sonoma Coast 2019 Chardonnay with its pear and lemon meringue pie profile and the classic Cambria 2019 Pinot Noir from the Santa Maria Valley of Santa Barbara County.

In between, are the sophisticated La Crema Sonoma Coast 2019 Chardonnay with its pear and lemon meringue pie profile and the classic Cambria 2019 Pinot Noir from the Santa Maria Valley of Santa Barbara County.

At the other end of the spectrum, the Freemark Abbey Napa Valley 2017 Cabernet Sauvignon is high-end California red at its best.

For example, the popular Kendall-Jackson Vintner's Reserve 2019 Chardonnay is approachable and affordable at $21 and is made from grapes grown in vineyards up and down the California coast in Monterey, Santa Barbara, Mendocino and Sonoma.

Fresh, rounded, tangy flavors of dark cherries and cassis lead to a lean, leathery finish with beautiful notes of aging barrels and integrated tannins — perfect for a rare steak.

The good people at Jackson Family Wines sent me a bottle of the Gran Moraine 2016 to celebrate International Chardonnay Day earlier in the year, and I’m very glad they did. Produced in the Willamette Valley’s Yamhil-Carlton region of Oregon, this is a remarkably well-balanced wine, showing butter and soft vanilla notes but with a pleasing saline mid-palate that allows the fruit – apricot and peach – as well as white flowers to come through. Chardonnay isn’t what usually comes to mind when thinking of Oregon but it certainly will for me after this. Another treasure from the inestimable JFW group.

Wine Recommendations for the Holidays - Mt. Brave 2018 Cabernet Sauvignon recommended

A recap of some of the top wines that stood out in 2021:
Proxime Accessit - Hickinbotham Clarendon Vineyard The Peake Cabernet Shiraz 2019

Dinner at Eleven Madison Park to celebrate the 20th anniversary of Sonoma’s secret star, Verité, with winemakers Pierre Seillan and his daughter Helene was a must-attend. We drank older vintages and the just-released 2018s of their three Bordeaux-style red blends: La Muse (based on merlot), Le Desir (on cabernet franc), and La Joie (on cabernet sauvignon).
I loved the powerful, plush 1998 and 2008 La Joie, but the 2018s were the stars for me, especially Le Desir, with its aromas of berries, violets, and damp earth and dark, brooding flavors. It’s going to live for decades.

Gran Moraine’s sparkler offers pear, rose petal, brioche, and wild strawberry aromas, followed by juicy tangerine and nectarine notes on the palate.

The La Crema bubbly offers white flowers, apples, lemon meringue, wild strawberries and fresh ginger on the nose and palate.

Choosing 21 wines for 2021 not an easy task
The Brewer-Clifton Sta. Rita Hills 2018 had sweet cranberry, cherry, raspberry, tobacco and spice flavors. Red and black fruit flavors are on the nose and a loamy aroma lingers. The Pacific Ocean influence is obvious.

Choosing 21 wines for 2021 not an easy task
Anakota Helena Dakota Vineyard 2018 had a nose of cedar, spruce and currant with flavors of blackberry, hot coals, blackberry, black cherry, a touch of anise and fuller tannins that frame the fruit and spice so well. Give it anywhere between five to 20 years in the cellar; it will only continue to improve as the tannins begin to unwind and the fruit flavors mellow.

This vibrant, structured sparkler is the first Blanc de Blancs from Gran Moraine winemaker Shane Moore. With more than five years on the lees, toasted brioche makes a play on the nose, beside oyster-shell minerality, almond blossom, lemon meringue, fresh pear and savory herbs. An exotic palate of lemongrass, clementine and lime zest is bright and savory, with hints of mushroom leading into the finish.