This Bordeaux variety more often than not produces a light, fruity wine of charm and early drinkability. Here, the sour cherry fruit is framed in dry, dusty tannins and soft acids. There’s an elegance and spicy aftertaste that are very nice. —S.H.
Yorkville has been making this blend of Sémillon and Sauvignon Blanc (for this vintage it’s 60% the first and 40% the latter), for many of its 25 years, and it achieves a nice balance, the Sémillon there for richness, texture and color, the SB for acidity and the wine’s citrus and herb finish. Made from organic grapes.
A Cabernet Sauvignon-like version of Petit Verdot, this has tame tannins and is all around soft and mellow, with straightforward berry and cedar notes. It would make a fine food wine.
This variety, not usually used on its own, has produced an inky dark wine of considerable power and ample tannins. The blackberry and rhubarb fruit has great depth, and is very dry. It’s not a bad wine, but seems better suited as a blender to Cabernet Sauvignon. It just might be interesting in 6–8 years. —S.H.
Notable for its dryness, crispness of acidity and the brightness of the citrus fruit and honeysuckle flavors. Could be Sauvignon Blanc or Pinot Grigio, but whatever, it’s a very nice, clean white wine.
Made from organic grapes, Yorkville’s light-bodied Merlot is dry and herbal, with cedar in spades rounded out by elegant plum and chocolate softness. This vintage has 10% Cabernet Sauvignon as well, and would match well with lighter meats, like chicken.