Medium ruby-hued with sweet raspberry and strawberry fruit, the appellation 2022 Pinot Noir is medium-bodied and charming, with a soft, supple mouthfeel, light tannins, and some classic spicy herb and floral notes. It's a charming, balanced, satisfying Pinot Noir with lots to love. Coming from a mix of La Rinconada and Sanford & Benedict vineyards, this is mostly from younger estate vines and spent 11 months in 27% new French oak. Rated 91. ‑ Jeb Dunnuck, jebdunnuck.com August, 2024. Regularly $45.00 the bottle, on sale now at:

The 2019 Cabernet Sauvignon Alexander Valley includes tiny splashes of Petit Verdot, Cabernet Franc, and Merlot was aged for 24 months in 50% new American oak and the rest in second-use barrels. The 2019 is the current release, as the estate likes to hold back their wines until they are ready to drink. It offers notes of toasted oak, preserved red plum, forest floor, a hint of coconut, and vanilla. Full-bodied, it has a rounded, creamy texture with a coating feel, sweet tannins, and its oak profile lasting through the ripe finish. It is going to show its best over the coming several years. Drink 2024‑2027. Rated 91. ‑ Audrey Frick, jebdunnuck.com June, 2024. Regularly $87.50 the bottle, on sale now at:

Santa Rita Hills is becoming, for us, an area of extreme interest for California Chardonnay (and Pinot Noir)  — there is clearly something going on here — and there clearly exists the possibility for both ripeness and signature of place, together with minerality and intensity of flavor. Gainey Vineyard Chardonnay excites not only for fulfilling against all of this promise, but also for its value. Pale platinum/yellow in color with nostril titillating aromas suggestive of saline seaside air, mineral, mirabelle plum, flesh of golden apple and lemon curd on toasted and liberally buttered baguette; at once soft and creamy textured and yet intensely mineral, vivid palate feel and flavors that reverberate long and excitedly on the finish.

Produce of 100% Pinot Noir fruit harvested from vineyards at the western edge of the Santa Ynez Valley. Lovely medium translucent ruby in color with upfront aromas redolent of sappy bramble and berry, ripe cherry, cola and a hint of toasted baguette (Gainey themselves suggest pomegranate and a whiff of rose hips as well); at once supple and energetic on the tongue, nervy, tense, with splendid equilibrium and flavor that builds joyfully on the tongue and then melts away only ever so slowly, contemplatively into a most pleasant organoleptic memory, tantalizing and fresh long on the finish.

The 2020 Cabernet Sauvignon Affinity benefits from having been picked before the Glass Fire. Bright red-toned fruit, rose petal, dried flowers and blood orange lend energy to this exotic Napa Valley red from vineyards in Coombsville. There's a bit more Merlot than usual in this year's blend, and that works well for the wine's balance. Drink 2023‑2030. Rated 92. ‑ Antonio Galloni, vinous.com October, 2022

The 2019 Cabernet Sauvignon (Howell Mountain) is another stellar wine from Robert Craig. Bright and incisive, with tons of energy, the Howell Mountain Cabernet delivers the goods, big time. A rush of inky red/purplish fruit, rose petal, lavender, menthol, spice and crushed rocks build into a crescendo of aromas and flavors that dazzles. This deep, vivid Cabernet hits all the right notes. Superb. Drink 2027‑2039. Rated 97. ‑ Antonio Galloni, vinous.com October, 2021 October, 2022

Bruce Neyers has a storied career in the wine trade. And he is one heck of a storyteller too, in the very best sense of the word. Formerly winemaker at Joseph Phelps Vineyards, he helped craft among California's most memorable and iconic red wines, read Joseph Phelps Insignia. In 1991 he joined Kermit Lynch Wine Merchant, travelling the larger world of wine serving for years as their National Sales Manager. He and his wife Barbara have now sort of semi-retired back in Napa Valley where they preside over their own Neyers Vineyards production. Having spent a good amount of time in Burgundy, Bruce brings a wealth of experience and, no doubt, expectation to this bottling. This Chardonnay «304» is produce of an heirloom selection of Chardonnay from a cool vineyard site in the Carneros District that gives naturally low pH and high acidity. The soils here are covered with rocks — it was once a creek bed. Initially somewhat austère aromatically and, as has been the case with previous vintages, the wine would seem to introduce itself as French (this taster might have guessed it from the Mâconnais region of southern Burgundy, only later to learn that the inspiration is actually from further north in Chablis). Fermented on its native yeasts entirely in stainless steel (about half of the wine later goes through malolactic fermentation), one can almost smell the cool, nervy, vibrant Chardonnay grapes waiting giddily in the cool of the early Sonoma County morning for hand‑harvesting and the eventual alchemy to follow. Light yellow/platinum in color with suggestion of baked apple, mirabelle plum and, of course those green/gold Chardonnay berries transformed; and that same cool, nervy vibrancy is apparent on the tongue as well, with an excellent equilibrium, the call and response, the lively interplay between fresh fruit and acidity making for a delicious and refreshing white wine‑drinking experience, all made even better when one considers its very reasonable price. And that's what it's all about!

Zinfandel is a thing in California. But Zinfandel in Napa Valley, California is an increasingly rare thing. One cannot run uphill forever. One cannot resist the fact that Cabernet  Sauvignon is for now King among grape varieties planted in these vaunted vineyards, certainly not least of reasons why, plainly, it brings a far higher price. But, in California, Zinfandel is far more comfortable in both its own modest leather shoes and in its tennies. It's the real deal, down to earth red wine that doesn't put on airs, doesn't pretend to claim some higher station. It, simply, is it's own thing. Limpid ruby in color, a delectible amalgam of berries and earth and just‑toasted baguette on the nose (Peter Franus himself notes raspberry, white pepper, allspice, and a touch of vanilla), good winegrowing earth, too; easy glide onto the tongue, sweet‑fruited but completely dry, holding its shape and its flavor impeccably and long, long on the finish.

The 2021 Román Zinfandel is juicy, alluring and easy to drink without sacrificing complexity, offering tremendous quality for its modest price. Blended with 4% Petite Sirah and 4% Barbera, the nose is bursting with kaleidoscopic yellow peaches, strawberries and raspberries plus nuances of sage, aniseed and Angostura bitters. The medium‑bodied palate has a finely chalky frame, fireworks of fresh acidity and generous layers of spicy fruit that call you back for another sip. Drink 2024‑2034. Rated 95. Erin Brooks, www.robertparker.com October, 2023

While the old-vine Carignan and Mourvèdre from the Evangelho Vineyard in Oakley are still the core of our Sage Canyon Red, we’ve added fruit from vineyards in Monterey County, San Luis Obispo County, Lodi and the Sierra Foothills to this unique blend. Doing so has broadened the wine’s complexity, and added further elements of rusticity and elegance.

In my years working with Kermit Lynch, importing and distributing French wines throughout the US, I was never more at home in any part of France than in the southern Rhône. When one of my favorite producers from the area – Daniel Brunier of Châteauneuf du Pape – suggested we try our hand at producing a blend similar in style to the great wines of that region, Tadeo and I acted on his advice. It took several years to find sources of the red varieties traditionally grown in the south of France. We then spent several years honing the techniques used to make the wine.

The grapes for this wine are all hand-harvested, meticulously sorted during a visual inspection, then crushed by foot rather than by machine, using traditional French ‘pigeage’. The wine was fermented using native, wild yeast, with 100% stem retention. After 18 months of aging in neutral French oak barrels, the wine was bottled, without fining or filtration. The result is a beautifully structured, hand-tooled wine, traditional in both aroma and flavor, and suitable for the food from that wonderful French paradise, where Provence meets the culture of the north, olive oil replaces butter, and the Mistral blows with uncommon vigor. This is the perfect match to a whole roasted chicken, or a spit-roasted leg of lamb. Look for a broad aroma of wild fruits and exotic spices, accompanied by attractive flavors of berries and ginger. The final blend includes Carignan, Mourvèdre, Grenache, Cinsault, and Syrah. ‑ Bruce Neyers, https://www.neyersvineyards.com/ August, 2023

Perched in the remote Gavilan Mountain Range, about 1,800 feet above the Salinas Valley, the Chalone Vineyard sits at the base of an extinct volcano bordering the Pinnacles National Park in Monterey County. Chalone Vineyard is one of the few wineries in the United States growing grapevines on limestone‑based soils, the same type of soils as found in Burgundy. The spare, well‑drained ground, limited rainfall and low crop levels attracted a fellow named Dick Graff, who wanted to make top-flight Burgundian-styled Chardonnay all the way back in the 1960s. Graff released his first vintage under the Chalone Vineyard label in 1966, producing what would become a benchmark for California Chardonnay. Nowadays, Chalone Vineyard is owned by Foley Family Wines who have placed renewed emphasis on the inherent quality possible given this climate and these soils. Vivid platinum/yellow in color with aromas suggestive of green/gold Chardonnay berries hanging in the cool of a late California summer's morning, wine‑moistened limestone, flesh of green apple and lemon preserves on toasted baguette; rounded on entry, smooth in texture, ample with an enveloping richness, full in body without excessive weight, then mineral and fresh long on the finish. Among California's best answers to white Burgundy? You bet it is —  bravo!

Limpid ruby in color with alluring suggestion of concentrated cherry and baking spice and a hint of toast atop notes of dusty stony earth; seductive, silken smooth in texture on the tongue, with gentle structure from powdery crushed stone-like tannins and delicate but penetrating flavor lingering long and fresh on the finish; this is a brilliant California Pinot Noir and a brilliant value in an otherwise all too often too expensive category.

Family owned and organically farmed, Donnachadh (um, let's get this out of the way quickly, it's pronounced DON-nuh-kuh) Vineyard is located in the Santa Rita Hills viticultural area of Santa Barbara County. The vineyard was planted in 2013, the culmination of a dream for erstwhile Austinite owners Drew Duncan and his wife, Laurie. The property is 285 acres with approximately 40 acres under vine. The climate here is dominated by the Pacific Ocean, which lies about 7 miles from the vineyard. Morning fog cools the grapes and consistent afternoon ocean breezes keep heat from building up over the course of the day. Quite pure Chardonnay aromas suggest the salt sea, orange zest, mirabelle plum and green/golden berries hanging in the cool of the maritime morning; quite tactile on the palate, caressing in texture with a gentle minerality and flourish of flavor on the finish that suggest a judicious use of toasty oak and those same now delicious green/golden berries along with a fully mouthwatering hint of salinity.

The Pinot Noir vines (California heritage clones Swan, Calera and Pommard) are planted midslope on a north-facing hillside where fog and strong winds provide cooling and prolong the growing season. Well-drained soils derived from marine shale provide a lean nutrient diet and just the right amount of moisture. The fruit was hand harvested at ripeness levels to retain bright acidity and intense flavors. At the winery, the fruit was destemmed and crushed while still cool, then fermented with its own native yeasts. Translucent medium ruby in color with aromas that are at once sappy, savory and brambley, with notions of Asian five spice, candied orange peel, a hint of wood smoke and, with some air, ripe bing cherry; at once, both supple and nervy on the tongue, with just an inkling of fine-grained grape skin and stem tannins, a touch of salinity and a gentle mouthwatering acidity on the laid back west coast sunset of a flavorful finish.

The 2017 Cabernet Sauvignon Rubicon is another wine that has turned out very well. In this vintage, the Cabernet Sauvignon and Rubicon aren't that materially different. Red fruit, cedar, sweet pipe tobacco, menthol and licorice all develop in the glass. Here, too, I am quite impressed with the wine's freshness. Drink 2020‑2042. Rated 95. - Antonio Galloni, vinous.com January, 2020

This is absolutely delicious. Powerful, intense and concentrated with seductive black cherry and raspberry leaf aromatics. It slowly and steadily pulls you in and compares to the very greatest Cabernets in its excitement, structure and grip. As the liquorice, chocolate and cassis notes stretch out, it comes to a mouthwateringly slow conclusion. This keeps the savoury edge of Cabernet and the tannins give focus and poise. Opulent and concentrated, and very good. 100% new oak. Drink 2022‑2050. Rated 98. - Jane Anson, decanter.com August, 2020

Produced from a blend of mostly Sauvignon Blanc with a dollop of Sémillon fruit from vineyards in Sonoma County and Napa Valley plus a touch from Mendocino; shimmering platinum with glints of green in color; delicate aromas suggesting crisp honeydew melon, fig, and the grapevine leaf itself; light and fresh on entry then gently rounded and just ample on palate with a refreshing intensity of flavor causing gentle salivation.

As the story goes, back in 1954, the village council of Châteauneuf-du-Pape was quite perturbed and apprehensive that flying saucers or 'flying cigars' might do damage to their vineyards were they to land therein. So, right-thinking men all, they passed an ordinance prohibiting the landing of flying saucers or flying cigars in their vineyards. The ordinance further states that any flying saucers or flying cigars that did land were to be taken immediately to the pound. Well, Le Cigare Volant may be a flight of fancy in the mind of winemaker/poet and among the first of the Rhône Rangers, Randall Grahm, but it is also one heck of an original all-American take on France's very first Appellation d'Origine Contrôlée, namely, Châteauneuf‑du‑Pape. Produce of 61% Grenache, 20% Syrah, 15% Cinsault, 4% Petite Sirah fruit from California's Central Coast; medium‑ruby in color with come hither aromas of a mixture of berries from red to blue to black, a touch of cracked white peppercorn, petrichor (Bonny Doon themselves note wild strawberry, rhubarb with black pepper and tobacco); silken in texture on entry, with building spine of fine-grained tannins lending structure and carrying/extending gently bursting California berry flavors right on target and onto the spacious landing-pad of a finish.

This classic blend of Nalle estate old vine Zinfandel and a field blend including Petite Sirah and Carignane from the Bernier-Sibary 'Zinyard' is among our longtime favorites from California, only recently again available in Texas. The estate vines are 90 plus years old as of this writing, gnarly, bush vine things that they are; the Bernier-Sibary vines are planted to slightly acidic, fine loamy soils formed from sandstone and which yield small berries with tempered acidity and weighty tannin structure; the resulting wine is a lovely translucent medium ruby in color with utterly compelling aromas suggestive of ripe berry, bramble, cherry, a hint of toast and a parched northern California vineyard floor; crisp, almost crunchy in texture with taut berry fruit, plenty of nerve and pomegranate-like fresh mouthwatering acidity that keeps everything atwitter on the tongue on and on and long to the finish.