Lush and elegant, showing its mountain origins in the dusty tannins. A really beautiful wine, with perfectly ripened blackberry, plum, cola, coffee and spicy oak flavors, and those tannins are rich, ripe and refined. Buy by the case, then open one bottle a year as it slowly evolves.— S.H.
Remarkably intriguing aromas of dragon’s blood spice (a Southeast Asian incense) as well as cinnamon and dried raspberries arise on this wine by Dan and Thérèse Martin. The palate is also highly floral, like sipping a purple bouquet, with violet and ollallieberry flavors that linger after your sip is done.— M.K.
Aromas of blackberries are set against freshly milled cedar, dried flowers, chopped herbs and a bit of iron. Oregano and thyme lead the palate, with slightly sour boysenberry fruit as well as espresso, dark chocolate and camphor, leaning on herbs more than ripe fruit.— M.K.
Break out the prosciutto, potstickers and other delicious appetizers for this crisp, fruity wine. The zesty acidity brightens fresh flavors of lemons, limes and kiwis. Shows how beautifully this little appellation in the Salinas Valley treats white wines.— S.H.
A soft, round Malbec with nice texture and depth, its flavors dominated by blackberry and boysenberry with a spicy cinnamon and vanilla finish. Pair it with beefy, meaty dishes and all will be well in the world.— V.B.
Give this young puppy a few years to shed its babyfat. It’s a bit tannic and hard now, although the blackberry, currant and cedar flavors are just fine. But it’s not a longterm ager due to some raisining.— S.H.
Lots of juicy blackberry, cassis and cedar flavors in this dry, full-bodied young wine. But it’s also very tannic, with a lockdown astringency. Seems to have the stuffing for more than six years in the cellar.— S.H.
A well-made, earthy Carignane, this tastes of cinnamon and plum cobbler, with subtle layers of bacon and smoke on the finish. Full-bodied, but also softly round, this is just right for hearty dishes like braised lamb or roasted pork.— V.B.