On a gravel outcrop in northern Medoc near the port of Goulee; 35+ year old vines owned by Cos d'Estournel; 80% merlot, 20% cab sauv; wine made by the Cos team; 50% new barrels. Dark red violet. Dark and distinguished. Full bodied. Well oaked. Seems to have even more oomph than when last tasted. Just the right degree of ripeness in 2019. The barrels supply a whale of a complex nose. Full bodied, full textured, flavorful of fruit and barrel in harmony. Remains the greatest (Bas) Medoc of the 21st century. Good acid, overall balance. It's a neat, discreet, and complete Left Bank claret. Fine tannin and length. I continue to assert it's the best Bas Medoc going these days. 94+/100.

Parker 92: 'The 2019 Fonroque has turned out nicely, offering up aromas of blackberries, minty cassis, licorice and spices. Full-bodied, ample and enveloping, with a fleshy core of fruit, powdery tannins and lively acids, it's a rich, generous, demonstrative wine that remains nicely balanced. Part of Fonroque's biodynamically farmed holdings are located on Saint-ɭilion's limestone plateau, and the rest on the slopes, with more clay and colluvium. Drink now-2039.'

90% merlot, 10% cab franc; 20+ year old vines; 30% aged in once and twice used oak barrels. A softer, more welcoming nose than the 2020. 2019 forward and racy. Oh, that's a lovely, elegant take on merlot. Yes, the forward fruit, the ease, the balance. Lower level tannins. Can be served now. 92/100.

At Saillans; merlot, cab franc, cab sauv, malbec; aged 20 months in barrels. Evident barrel extracts, but mostly about barrel-time fruit transformation. Good Fronsac character, big and frank. VERY large in the mouth, displaying high-alcohol-contributed body. The heat is under control thanks to the fruit mass. Classic Fronsac. 92+/100.

Famille Taix; 20 acres on the limestone plateau and clayey slope; 90% merlot, 10% cab franc; a minor percentage aged in new barrels. Well, that minor percentage goes a long ways toward contributing to aromatic range, complexity, and suavity of the nose. Good and generous, ripe Castillon fruit of the Saint Emilion's cote's eastern extension. Great acid here too. And mellow Castillon richness. Consistent overachiever. 92/100.

In the Fronsac area; 90% merlot, 10% cab franc. Wow, this is a merlot bomb framed by 2020 structural casing. We last had the 2018, and that was almost too fruity. The 2020 structure gives this a more claret like disposition. Yeah, plenty of fruit but also framework, good acid, and tannin. These 2020s are not as gentle as the 18s and 19s. 91+/100.

At Saint Loubes in northwest Entre Deux Mers near the Dordogne; merlot and cab sauv. Plush, forward merlot backed by cabernet black fruit solidity. Well crafted. Tres claret, with 2022 elegance. Even sweeter in the mouth. But not pandering. There's 2022 moderation, equilibrium. Plenty of flavor and length. No balky tannins. Definite value. 91/100.

Proprietor Antoine de Roquefeuil; in the family since the Revolution; on the left bank of the Garonne next to the Graves AOC; 75% sauvignon blanc, 25% semillon. That's plenty pungent and racy for Bordeaux sauvignon fruit. There's a good dose of semillon filling and padding too. Well crafted. Indeed, lots of sauvignon gooseberry and passion fruit for Bordeaux blanc and certainly the mouthfilling, textural roles that semillon plays. Ideal composition and balance. Bravo! 92/100. Well liked by attendees. 'Very sauvignon nose; typical of type.' 'Grass and gooseberry sauvignon; semillon weight.' 'Refreshing, attractive; wine of place.'

Est. by Famille Duffour in 1955 in northern Gascogne; 80% colombard, 20% gros manseng. Pleasing dryness and 'darkness' to these 2024 Euro whites so far. Can't think of a previous vintage yet for comparison. Nothing recent. A clear display of colombard green fruit tempered by manseng ripe yellow fruit. Another best buy in the series, each different. Flavors coincide with aromas and work together well. The acid is ripe--not green for colombard. Easy to drink, especially this time of year. 91/100. Well liked by attendees for both quality and value. Orders taken. 'Very attractive nose. Gros manseng shows through and makes this a very nice wine. Flavorful and interesting.' 'Clean, fresh, green in a pleasant way. Palate more concentrated and smoother than expected. Easy to like and enjoy.'

19th century roots; vineyards on sandy gravel over granite and schist; vines 25-60 years old. Sympathetic with the series, if not as forthcoming as some years upon opening. Warming and aeration will help. The whites seem extra cool today. Yeah, still a little reserved, especially for 2023. 91+/100. After warming and aerating further, attendees found greater favor with this. 'Very Muscadet and quite richly flavored and long.' 'Subtle, delicate but proper and mineral driven.' 'Good acidity.' More textured than many a recently tasted Muscadet.' Never underestimate temperature and aeration.

Est. 1976; historic cellars beneath the fortress of Chinon; 35 year old vines on gravel. Rich, warm, ripe raspberry and spicy seed peppercorn aromas. A lush vintage of this, while retaining a cool Loire cab franc aura. Just as rich and generous on the palate. The cool disposition remains. Little or no tannin, so it could be cooled down further. 92/100. Met with attendee approval. 'A wine of immediate charm and usefulness.' 'Nice, as always.' 'Loire cab franc typicity.' 'Pull out the charcuterie or roast a chicken.'

4th generation estate; 30 year old vines; 8 days' carbonic maceration. Intense, in your face gamay. Cranberry, raspberry, cherry. Yeah, about the most explicit in the series. Really concentrated for Loire gamay. No tannin. Cool it down for refreshment, and maybe to tune down its exuberance a little too. 92/100. Widely enjoyed by attendees. 'Real structure and concentration.' 'Good purity of fruit and good ripeness.' 'Should be better chilled.'

Sauvignon blanc. Reuilly penetrating and stimulating, even in relatively fruity 2022. This is right; this works hard to please. Plusher on the palate. Adequate acidity for balance though. Good follow through. 92/100. List price: $25.

15 hectares spread over 50 plots; 40 year old vines; from a diversity of AOC soil types; small percentage aged in seasoned cooperage. Oh, boy, more-ish, as to be expected. The race, the coolness of 2024. Old vines depth and intensity even in Daulny's foundation cuvee. Sweet and juicy both, with plenty of textural spiel and even lift. Great flavor persistence, length. Tangy finish. One of the most intriguing vintages of this. 93+/100.

Established in 1931 by 98 winegrowers of Buxy and Saint Gengoux le National. Shallow soil, calcareous and heavily pebbled. Aged 7 months in stainless steel and 3 months in oak. Medium dark red. Oh, this is sultry. The most engaging of Chalon pinot red cherry noses, uber forthcoming and inviting. The oak kiss is nice too. Great acid and full dryness for food. Better than the 2020, me thinks. Long lasting. Just a dusting of fine tannin. Great deal in red burgundy these days. 93+/100.

Est. 1946 at Saint Aubin; vineyard on limestone, planted 1972, 1980; grapes destemmed; fermented and aged in barrels (30-40% new) 12-18 months; unfiltered. Well, now we have some serious pinot noir. The fruit material is up to the barrel challenge. One big-time Cote de Beaune from a sleeper AOC. Great acid for 2022. This has it all: fruit sweetness, extract, acid, and the finest grained of tannins. Total picture for the cellar. Long aftertaste. 94+/100. Consensus WOTN. 'Silky!' 'Very subtle and classy.' 'Shows its terroir and superb winemaking.' 'Light tannin, so will develop.' 'Lovely, approachable pinot.' 'Excellent structure, length, quality fruit.'

Vineyard planted in 1939 at 1200', at the top of the Remont hillside. Chenas solid, old vines concentrated, 2022 fruit forward. Flavorful and juicy. Surprisingly little tannin for age and AOC. Well balanced and ready to serve. 92/100. Generally liked by attendees. Some found oak. 'Very nice all around; well made.' 'Tense and intense; very grippy. Lots of wine for $18.'

Est. 1831; average wine age 38 years; unwooded. That's the lean, clean Chablis take on chardonnay that is always this estate's signature. With underlying calcaire. A consistently winning interpretation that doesn't vary in style. Richness of the vintage sneaks in up front, but in back the tendency toward austerity takes command. I really applaud such unwavering faithfulness to its lineage. Now, bring on the oysters. 92+/100.

Est. 1590; from vineyards in the vicinity of Chablis. Substantial contrast here in the tete a tete of pinot blanc and 'pinot' chardonnay. Large and rich, especially for northern Burgundy. This vintage's Euro whites continue to please me for both freshness and amplitude. Nose won't quit. Almost 'woody'. I suppose it's lees. Yes, full and sweetly fruity for the zone. Hard to believe it's from the Chablis area. Vintage talking. Total current appeal. 92/100. Attendees liked this and agreed with me it was very chardonnay and distinct from Chablis.

Est. 1931 by 98 winegrowers of Buxy and Saint Gengoux le National. This has positive oaky overtones. As well as the sappy Chalon chardonnay resinous basis. Damn good vintage of this. Yes, oak and resin add to the texture as well as flavor. Unbeatable white burgundy deal. Buxy is quite the find. Consistent bargains across the range. 92/100.

Est. 1926; vines average 30 years. As so often, 2023 shows a combo of 2021 cut and 2022 plushness. In a most positive way. Always subtle chardonnay apple-citrus aroma builds as this airs and warms. Yes, there it is again, the amalgam of 2021 and 2022 qualities forming an enjoyable 2023, well balanced whole. A little youthfully reticent yet, this will go and grow. 91+/100.

All jacquere; 6 generation family estate. Lovely and forthcoming jacquere pear like aroma. A plump and generous vintage here. 2023 sweet fruited on the palate too. Flavorful. Fine acidity for balance. The texture is more noted than ever this vintage. A plus. Due to generation change? I'm all for it. Best and most 'important' vintage yet. 92/100. Well liked by attendees, especially for its varietal accuracy and intensity.

Vines planted between 1995 and 2007 on the granite plateau above Saint Joseph AOC; aged six months in seasoned demi muids. Heavy Bottle Award. A very pure and lovely northern Rhone syrah with a combo of St. Joe elegance and Cote Rotie grandeur. Wow; well done. Both rich and racy. Yeah, for a plateau versus slope northern Rhone, this is pretty serious stuff. Once again, no tannin issues but more complexity to come if cellared. 93+/100. Widely enjoyed by attendees. 'The nose couldn't be anything but northern Rhone Syrah. All the elements are here: floral notes, richness, smoky and spicy tones, white pepper and anise. Quite approachable now. Highly entertaining! Great structure. The perfect gateway wine for learning the northern Rhone. High quality and affordable.'

From granitic soil at Mauves; 60% roussanne, 40% marsanne; vine age 5 - 60 years; aged 14 months in barriques. Oh, boy, nostril filling presence. And power beyond its statement. Fulfills varietal component expectations and is very ample for St. Joe blanc. Yes, equally profound in flavor and texture. I'm sure the barrels are seasoned. The wine is not 'woody' but it gains from time in barrel and subtle seasonings. Fruitier than the fine 2022 (which was tasted later in life), and just as desirable. 94+/100.

Abnormally dark, deep, concentrated form of Crozes. 2023 sure looks like a good vintage in these parts. Freshness and fruit clarity that is another Chave asset. Palate presents more ease. No problem. Plenty of material here. 92+/100.

60% grenache, 30% syrah, 10% carignan. This has lift and richness and personality. All the positive features of past vintages rolled into one. Good acid, material, tannin. Adds up to BALANCE. Delivers! 91/100.

Largest white-wine producer in the Rhone Valley; 60% viognier, 15% roussanne, 10% marsanne, 8% clairette, 5% bourboulenc, 2% grenache blanc. 85% of the makeup is of varieties classic to the northern Rhone. Origin of the grapes here is unknown. It's never very viognier perfumey though. Rich, classy, harmonious, and unique in its genre. One of the best, most forthcoming vintages. Full in the mouth. Again, not perfumey. The alcohol is positive, giving body and presence. Whole greater than sum of parts. Great craftsmanship and table versatility. 92/100.

Est. 1988; 40% each grenache, syrah, 20% mourvedre on cobbles; average vine age: 30 years. With 60% black varietals, it leans toward the dark side of Visan. Seems more evident this vintage than in previous renditions. I like it; it's unique in its genre this year. Sweet fruited. The grenache comes more into play on the palate. Plump for Visan, which helps it to wear its alcohol well. Nice touch of garrigue spiciness too. Always a bargain, and in 2022, an adventure. 92/100.

72% grenache, 23% syrah, 3% mourvedre, 2% cinsault. Long, real cork. Full ruby color. Gigondas body and concentration. The alcohol spells size without burn. This wine's ample material contains it well, in fact, deserves it. On the palate too, just a pattern for Gigondas. Power, extract,, texture, tannin, length. All magnified and all in harmony. Ranks with the best vintages of this long liked series. Continues to be priced at 2/3 the Gigondas average. 94+/100.

The domaine sits on an old salt water lagoon between Montagne Noire and the Pyrenees foothills. Sauvignon pungent. With the proper richness of a sauvignon from the south. More-ish on the palate. Great flavor, texture, balance. Shows the way for Oc sauvignon. 91/100. Attendee comments were all favorable.

Est. 1670 at Ammerschwihr. Classic, old time nutty, earthy Alsace sylvaner. Woody herb complications too. For me, this is a blast from the past sort that I haven't experienced for decades. Yes, with the old time waxy texture too. Old vines extract. All fits together for great balance, including 2021 acidity, which is not normally a sylvaner forte. Singular, and worth every penny. 93/100. Met with widespread attendee enthusiasm. 'Old vines for sure.' Pear, baking spices, florals.' '2021 acidity.' 'One of the best Alsace sylvaners I've tasted.'

Brisk, tonic gewurz nose. Bay, laurel, thyme. Gewurz glycerol with a bitter foil in conclusion. The acidity is waxed over at this stage. Regardless, there's lots to get excited about in this. 91+/100.

Vineyards in Urzig and nearby Wittlich, home of the winery. Tall Bottle Award. Terroir pours through. This is one of the most explicit Wurzgarten aromas sets I've encountered in a long time. It's fully spatlese sweet but not sugar coated. 2021 acid makes its statement. When you look at the price in the scheme of things today, this is a bargain riesling cellar candidate. 93+/100. Well liked; impressions paralleled mine. 'Classy riesling!' 'Has complexity and potential. A lot in the bottle for the price.'

Est. 1849; named after the first reichsrat (councilman), who had a hand in the opening of the Suez Canal; his wine was served at the ribbon cutting; 7.7 g//l acidity, 2.7 g/l RS; unfined. Pfalz riesling nuts and grains, relative power versus zones farther north. This is just plain swell!/ The acidity and RS are spot on for trocken, presenting a truly harmonious package. Always a good bet, this is one of the top vintages I've tasted. HUGE meal time range of possibilities. 92/100. Very popular with attendees. 'Very lovely riesling nose and palate. Super dry, flavorful, and long.' 'Pure riesling, very well balanced; dry but not austere.' 'One serious bottle. 'Great acid, great cut, very long saline finish.' 'Can surely cellar.'

Medium yellow. Green apple and legume nose. Correct and generous enough to please. Quite soft. Flavorful. Well fulfilled for this tender age. Good value. Acid chimes in on the finish to achieve balance. 90/100. $9.75 the bottle equivalent in liter.

Est. 18th century; sub region of Basto in the Tamega river valley; azal, arinto, loureiro. Aromatic largesse of these premium, scented VV varieties. Boy, that's a good, cool nose-ful in 2024. Suave, sweetly fruity, and a full of flavor as aroma. Can't recall a better vintage of this. Kudos. 92/100. Very popular with attendees. WOTN for several. Orders taken. 'Exceptionally rich and flavorful; Value of the Evening.' 'Super nose and flavors; good value for sure.' 'Crisp green apple; long finish; well done.' 'Balanced palate and acid, texture and richness.'

Est. 1649; revitalized 1980; at Getaria, overlooking the sea; 90% hondarrabi zuri, 10% hondarrabi beltza; vineyards planted 1915 - 2000; indigenous yeasts. Boy, that's about as bright and crisp and expressive as these come. Bravo. Yes, all of the above. Flavorful to the max. Good acid. Good fluidity. Balance. Just right. And how, and now. 92/100. Attendees in complete agreement; consensus WOTN. 'Fantastic body, minerality, acidity. Never had one as good.' 'Spot on. Mineral, saline, acid, frizzante. Wow. Just as it should be. Dry, serious, and seriously fun.'

From the southeast subzone with the poorest soils and highest altitude of the DO; vines planted between 1900 and 1956 on original rootstock in sandy soil resistant to phylloxera; fermented and aged on lees in seasoned French oak puncheons and demi muids. A large charge of classic old vines verdejo expression uncomplicated by the minor but pungent (albeit sympathetic) sauvignon component of many a Rueda these days. Slam dunk old vines verdejo nose. Oh, and the palate is equally thorough. Full bodied, concentrated, classic..no, DEFINITIVE. I've had many a vintage of this and, despite this one's youthful edge, it's still the most impressive yet. Of course, the vines do get older every year. 93+/100. An attendee favorite. 'Great varietal nose and flavor; long, with really nice acid.' 'Lots to like here; crisp acidity, fine length.' 'Peach, pineapple, tropicals, florals.'

35 year old vines. 18 months in American oak. Mature bouquet. Relatively forward ease of 2017. Purely positive aromas of American oak barrels. Mature, balanced, flavorful, and forthcoming. Tannin largely resolved. Take it to the table once the evenings turn cooler. 92/100. Attendees generally liked this, their comments paralleling mine. 'Old fashioned style, authentic, very long, and ready now.'

90% tempranillo, 10% garnacha; aged four months in oak barrels. The black raspberry that is tempranillo. This is bright and brisk despite the high alcohol, which is actually cooling rather than warming. Wow, neat nose..and look at the price!/ Yes, no heat showing on the palate either. Black fruit tempranillo basis with some sweet garnacha tenderness thrown in. Balanced. Reasonably lengthy. Deal. 91/100. Widely liked. 'Good nose; round, balanced, and very drinkable.'

Dark maroon. Youthful, fruity, Rich and abundant. Indeed it is. And quite powerful. Lots of extract and flavor. Fine tannin for food and mid term aging. Deal. 91/100.

As before, a good value verdejo of true varietal character, though more southern and less intense than top Ruedas (see above). Good acid and structure in 2024. Ample enough body, texture, and flavor to call it a deal. 91/100.

70% garnacha tintorera, 30% monastrell; on calcareous soil between 700 and 1000 meters' elevation. Dark red black. Rich, powerful, penetrating. A lot of body and aromatic profile here for the bucks. Rich squared. So wears its power well. This is really packed. Loaded with flavor and texture interest. Deal. Not a luncheon tinto. 91/100. Attendees' positive comments parallel mine. 'Baked plum nose; surprisingly fresh palate; lifted by acidity.' Tons of concentration.' Sweet fruit, ash, and smoke nose. 'Acid, tannin, power all high. BBQ wine.'

Aged a year in cooperage. Elegance of Barbaresco, ripe fruit of 2018, and practically the mass of a Barolo. Yet it retains its B'co charm. Lots of nebbiolo glycerol. Super good acid, fine grained tannins, and burgeoning flavor profile. Some dry tannin on the finish promises more to come, but it wouldn't be a waste to bring this to the table this winter with roasts and stews. Boy, there's a lot of wine here. 94+/100. Widely considered WOTN. 'Absolutely proper. The wine is all about balance, not overreach. It's not a show dog.' 'Real deal; complex; lovely stuff; age-worthy.'

Piemonte winery best known for its old vines Barolo; its Gavi was a big Wed group favorite. A nice amalgam of old barrel influence and modern varietal fruit expressions. I mean, definitely cooperage tempered and just as explicitly nebbiolo red cherry. Yes, both sweet fruited and barrel assuaged on the palate. The tannins are fine grained and nicely fruit coated. All hangs together right. The class of nebbiolo at a great price. 93+/100. Well liked by attendees. 'Real character!' Long, and will be much better with time.' 'Nice value.' Fruits, tannins, acidity all correct.'

Four generation winery near Monferrato; owns 75 acres of vines. Alba barbera big and dark fruited. Deep cherry and tar aromas. Just as ample on the palate. Great acid, balance, length. You won't find better at this price. Light dusting of tannin at the end. Consistent with past vintages. 92+/100. Very popular with attendees. Dash of VA noted, and liked. 'Really great nose; rich varietal flavor.' 'Good barbera flavors and structure.' 'One of the best barberas I've tasted.'

Est. 1934 at Firenze; mostly sangiovese. Dark ruby. Straight ahead and typical nose. Sweet and ripe on the palate. Both tannin and astringency on the back palate. Plentiful acidity. Lengthy. 91/100. A very popular value with attendees. 'Very true; great flavor; well made; super value. ''Real bargain in everyday drinking.'

20 year old vines at 900'; aged 3 months in Slovenian oak cooperage. Dark red violet color as sangioveses go. Intense and sweet smelling. Sweeter than Tuscan versions. Yes, sweet black fruits. This really is quite distinctive from other central Italy sangioveses. Appealing, and well priced. 91/100.

Family owned cantine at Loreto Aprutino on slopes below Gran Sasso, highest peak in the Apennines; Luca Maroni 94/100; James Suckling 91/100. Deep maroon. Raciness of higher grounds. More substance to the palate than the nose suggests. Some dry tannin to resolve too. Flavors build toward the finale. Good acid and satisfyingly ripe fruit. It's growing on me. Still, better in a few months, I figure. 91+/100. This grew further and came forward with aeration. 'Complex, floral, entertaining.' 'Ready for the table.' Attendees considered it a good value; orders taken. Tasted 4/25.

10-17 year old vines; all montepulciano. Medium red orange color. Cerasuolo is actually intended to be a light red wine, not a rose. The nose confirms that validity. Generous and pleasing, with varietal character correctly expressed at this level of concentration. Flavorful, and fully accurate. I could use this. 91/100.

Vineyards at 450-580 meters; aged a year in French, Slavonian, and American oak cooperage. Smells very powerful for 13%. A lot of dark, ripe aglianico push. This 'Barolo of the South' doesn't smell like nebbiolo, but it sure has the structure. Yes, big and black. Chewy tannins. Abundant varietal flavors and textures. About the largest scaled Gricos vintage I've tasted. Built for game. Keep at least until the cold months. 93+/100. Attendees appreciated the size and the oak savors. Red Wine of the Night for at least one.

A vineyard in the warmer reaches of southeastern Gavi planted in 1978. Strongly scented of pear and sage. One of the most explicit it this great series. Oh, boy, and the flavor goes on to ace the nose. Generous, well balanced, nicely flowing, most lasting. The complete package. Crisp, refreshing aftertaste. 92/100. Attendees were equally enthusiastic. 'Superb rich nose and palate; lovely ripeness; super delish.' 'Plenty of ripe fruit and body; nice touch of grip on the long finish.'

All garganega grown on south facing slopes. Textbook garganega aromatic profile of great purity, intensity. Orchard fruits, floral highlights. Fully conveyed to the palate too. That 2023 combo of 2021 acidity and 2022 ripeness completes the picture. Long and flavorful. Spot on. 92/100. Very popular with attendees. 'Super nice nose; great flavor and balance.' Orders taken.

Near Gorizia, in the northeast; makes exclusively pinot grigio. This has the extra body of a grigio from the zone. At an exceptional price. Honestly, it's up to the standards of Collio grigios costing much, much more. Perfect weight and constitution, beguiling and unique flavor with non grigio, undergrowth like tones. Wow, lots of entertainment as well as satisfaction for fifteen bucks! 92/100. Widely liked by attendees. 'Full and spicy.' 'Grapefruit, orange, herbs.' 'As rich as many chardonnays.'

Est. 1880; procanico (trebbiano toscana), grechetto, verdelho, malvasia toscana, drupeggio. Fresh, cool, and proper. This is rightfully dry Orvieto, 2024 dark fruited. I like its form, balance, style. Good makings; more fulfillment to be realized over the coming weeks. 91+/100. Warmth and aeration really gave this a boost. VERY popular with attendees and considered a huge bargain. 'Super great fruit nose. Big, balanced palate. Long.' 'As good an Orvieto secco as I've had.' 'Serious substance and big flavor too.' Attendees agreed there were more good things to come.

Est. 1980s; no malo. Oh, boy, that's the kind of Verdicchio levity I so long for. Light as a feather, with a sense of depth underlying same. While flavorful and 2023 round, it conveys the same sense of ethereal charm on the palate. Lithe and lasting, tasty finish. Suits me to a T. 92/100. Attendees too found the palate pleasing in flavor, balance, crispness, and minerality.

Est. 1830 by the di Carlo family; once near extinct Marche/Abruzzo variety (largely replaced by trebbiano for higher yields) yielding juice of both high sugar and acidity; the wine is dry. Gracious, that nose is pecorino to the max. So fragrant, penetrating, pointed, pure. The coolest of peach and tangelo notes. And look at the price!/ Succulent flavors and feels. Fine sweet-acid balance. This just all hangs together so well. And lingers. One of the best pecorinos I've tasted, and one of the cheapest. 92/100.

40 year old vines. Wow, nostril stretching varietal character. Full textured. Vies with more expensive versions. Just as impressive flavor wise and texturally on the palate. A frank and full display of what catarratto is all about. 92/100.

Light-medium gold. Seductive, luxurious, and at the same time tonic. Unique nose. Just won't quit. Flavor set and textures fully up to expectations. That richness plus burnish plus tonic. Lots of apps with Greek fare. Yow. 93/100.

Dark ruby. Full of good 2021 fruit qualities. Coastal and quite sophisticated as usual. Plays well above its class. Even more variegated on the palate, in both flavor and texture. One of the best values in CA reds. Acid to balance fruit sweetness. Yes. 91/100.

With 9% petit verdot, cab franc. 60% Lake and 40% Mendocino counties. 15-18 year old vines. Aged 10 months in 80% American and 20% French oak cooperage, seasoned. Dark red violet. Handsome rep of North Coast cabernet. Dark Mendocino notions, smooth Lake elements. I love this Broadbent conception. Bright and juicy fruit of high 2023 class and character. No wonder the growers are so keen on this vintage. US oak impact, power, balance, flavor depth and breadth. Exceptional fruit acidity. Fine tannin. Over achiever. Best $15 cabernet on the market? 92/100.

From Block House and Mill Race Vineyards. 70% cab sauv, 18% merlot, 12% malbec. Aged 18 months in French oak barrels, 30% new. The oak is ample, and very attractive. Certainly has Youutville style and class too. How do they do these at this price point-/ Full, broad, dense, and flavorful. Complex and loaded. Good acidity; a juicy palate. Well balanced. The fine grained tannin adds texture and promise. 93+/100.

Always an inviting, elegant, fruit driven OR pinot of just the right regional weight and style. In fact, the whole range is consistently appealing to me, both red and white. Well, that just hits my sweet spot. The sweet/acid/tannin balance--it all hangs together so well. Wants food and will serve with great facility over a wide range of furry, feathered, and finny friends. 93/100.

Aged 9 months in French oak cooperage, 35% new. Cool and sweet southern Napa pinot without Carneros citricity. Smooth and round overall, though there is oak tannin grip in back. Great price, and surprisingly cellar worthy. 92+/100.

Wine Enthusiast 91 - BEST BUY: 'Fresh and fruity aromas of black raspberry, red flowers and star anise are juicy and fun on the nose of this bottling. There is ample tension to the palate, where the snappy red-fruit flavors are lifted by sage brush and fennel pollen.'

Wine Enthusiast 93 - BEST BUY: 'This is always a fun wine, but this potentially landmark vintage amplifies the freshness that's inherent to the bottling. Aromas of cherry, blueberry and wet clay lead from the nose to the tense and direct palate, where raspberry, pepper and a firm tension entertain the mouth endlessly.'

Wine Enthusiast 93 - BEST BUY: 'This wine is lively, bright, with aromas of blackberry, cassis, clove, maple, toasty vanilla, and violets on the nose. The flavors on the palate are Black plum, red currant, Pink peppercorn, clove, orange zest, bittersweet chocolate, and silky tannins to finish. Decant and Enjoy with Grilled Lamb Sirloin.'

Wine Enthusiast 92 - BEST BUY: 'This dark-purple-hued wine is opulent, with aromas of boysenberries, blue fruits, frankincense, violets and spiced toasty oak on the nose. The flavors on the palate are blackberry compote, white nectarine, allspice and molasses interlaced with chicory, milk chocolate and a dry, silky finish. Pair with lamb chops.'

20 year old vines. Aged 14 months, 40% in American and Hungarian oak barrels. Dark red violet. A sweet, modern, black fruited, barrel aged zinfandel. Good Napa elegance and Oakville coolness and class. Cool and dark and upscale. Up to date. You have to have guts to plant zinfandel in cabernet country these days?or even 20 years ago for that matter. Great wine at a sensible price. 94+/100.

Wine Enthusiast 94 - BEST BUY: 'This wine is fresh and vibrant, with aromas of dark cherry, raspberry, clove, black tea, violet and notes of toasted vanilla. The flavors on the palate are red currant, strawberry and blood orange zest, that get layered with peach, allspice and key lime vanilla cream, all leading to a supple dry jammy finish. Pair with smoked brisket, BBQ sauce, coleslaw, porterhouse rolls.

Wine Enthusiast 93 - BEST BUY: 'This wine is fresh, bright, with aromas of mandarin orange, pink grapefruit, guava, and notes of dried fennel on the nose. The flavors on the palate are white peach, br?lee orange zest, intertwined with clove, dried bay leaf, and a dry supple finish. pair with warm fava beans, chive citrus oil, shaved fennel, fresh herbs. $16.'

Tasting Panel 93: 'A wine of elegance, this bristles with cool sophistication. Its full-bodied mouthfeel shows taut precision even as its flavors build to a lively richness.'

Tasting Panel 92: 'Elegant, with floral notes of honeysuckle and gardenia accented by candied ginger. A creamy wash of vanilla and peach adds depth and richness. $30.'

Wine Enthusiast 91 - BEST BUY: 'This wine is crisp, bright, with aromas of Green apple, peach, baked pear, allspice, and notes of toasted vanilla on the nose. The flavors on the palate are Golden Delicious apple, banana chips, layered with mineral, and a long dry finish.'

Wine Enthusiast 91 - BEST BUY: 'Lush, with aromas of peach, apricot, mango, toasted oak, honeycomb and notes of marigold. The flavors are baked yellow apple, fruit cocktail, allspice and orange cream.'

From three sites on volcanic soil. No malo. Nice and crisp and precise riesling lemon-lime aromas. Green apple malic acid flavor. Great acidity?fully charged electric acidity. Age worthy too. A proven winner over many vintages. White WOTN candidate. Orders taken. 92/100.

James Suckling 91/100. My notes: Vineyards at 1300 meters. Aged 3 months in French oak barrels. Dark red violet. Both ample and elegant. Always a good bet..and value. Full and amazingly smooth at a year and half. Good texture, balance, finish. Use often. 91/100.

Vineyards at 5900'; cold fermented. Really nice varietal perfume welling up with aeration. Soft fruit, dry approach. Good acid. One of the better examples around. 91/100. Attendees noted 'Citrus pith nose, grapefruit and orange.' 'Fresh and astringent.' They pondered many food pairings.

Wine Spectator 93 - SMART BUY: 'A vibrant white, with an intense, fragrant and mouthwatering mix of Key lime, passion fruit and grilled pineapple flavors, accented by hints of lemon verbena, lemongrass and freshly grated ginger, plus a note of crunchy sea salt that lingers on the sleek frame. $20.'

Wine Enthusiast 91 - BEST BUY: 'Bright, plump red berry fruit, savory spice, floral soap and vanillin oak aromas are succeeded by a palate that's medium-bodied with a tight tug of spicy tannins and lifted acidity. Drink now and over the next few years.'

Tasting Panel 94: 'This is a terrific example of Cinsauult at a greeat price. Vibrant notes of cherry and raspberry are irresistible, with wonderfully balanced acidity and light tannins. Excellent anytime but ideal with a light chill during summer. $17.'

49% chenin blanc, 21% chardonnay, 14% viognier, 10% semillon, 6% sauvignon blanc. That's a nice, harmonious, well conceived cuvee. The puzzle pieces all fit together seamlessly. Indeed, the melony chenin is the biggest piece. Then chardonnay apple, viognier honeysuckle, semillon plumpness, and sauvignon race. It's not one those 'whole greater than sum of parts' wines. Each varietal holds its own in the complex. Good flavor range. A pleasing palate plumpness. Remains a coordinated quintet to the finish. 91/100.

Tasting Panel 92: 'Rose petal and strawberry glisten atop a foundation of minerality in this juicy and tart wine. Peony and rose peek out at the finish.'

Blush of pink. Accomplished already. Good cinsault ID. One of the best vintages of this. Good acid and mouthfeel. Lithe. Aperitif, deck, or lunch/brunch apps. 91/100.

Medium red orange. Proper, tart cherry like aroma, also with enough oomph to satisfy. Also accomplished already. Early harvest? Flavorful, well balanced. Light and lively. 90/100. $9.75 the bottle equivalent in liter.

17%. Strong sense of bitter botanicals. Fine bitter-sweet balance and quinine tonic properties. Cappelletti's so good at everything that I doubt you could make a better negroni at your home bar. 95/100.

Glera based amaro spritz. Full red orange color, naturally. Amaro like bitter orange and botanicals mark the nose and makes almost as strong a statement as amaro straight. Sweet, with a nice bitter foil. This is a big success and value. An Aperol Spritz knockoff. 93/100.

Tasting Panel 93: 'Honeyed peach, lemon biscuit, and jamsine are sensuous, their aromas lingering with each sip. Delicate bubbles dissipate to reveal underlying minerality. $19.'

Wine Enthusiast 92: 'Delicate and intriguing, with aromas reminiscent of rooibos tea mingling with fresh red berries. There's a lifted, tart quality that comes through with sour cherry notes, giving it a refreshing edge. The blend of 70% Pinot Noir and 30% Chardonnay creates a pretty rose with a fine balance of elegance and vibrancy.'

Wine Enthusiast 92/100. My notes: Est. 1542. Pale. Pungent nose, very spicy for glera. Equally generous in flavor. Good mid brut dryness. Always a class act. 92/100.

At Saint Seurin de Cadourne, north of Saint Estephe. 65% merlot, 35% cab sauv. Aged a year in barrels. Suckling 93-94: 'Very dense and rich with a solid core of ripe tannins and beautiful fruit. Full bodied, tight and muscular. Impressive.'

Wine Spectator 92: 'Intense aromas and flavors of black currant, violet, cedar and tobacco haunt this fresh, brooding red. A dose of oak adds tar and spice notes as this lingers on the finish. Powerful. Best from 2016 through 2024. $32 750ml.' From magnum, this will continue to drink well beyond 2024.

'The Warsteiner Brewery was founded in 1753, and today is one of the largest privately held breweries in Germany. Its flagship is the Warsteiner brand, one of Germany's leading premium pilsener brands. The Warsteiner Brewery is family-owned and has its headquarters in the Sauerland region in the German state of Westphalia. Today, the company is managed by the 9th generation of the Cramer family, Catharina Cramer. Its history of unparalleled rise from a mere regional beer to an international premium brand is rooted in the concepts of tradition and innovation?values which still today define the company as well as the brand.'

'Saratoga sparkling water's flavor profile is clean and slightly sweet with negligible amounts of sodium, magnesium, and calcium. Uplifting bubbles and a smooth texture note its mouthfeel. Our sparkling water pairs best with foods that have bold flavors and strong aromas.'

'A simple favorite in the style of the traditional semi-soft gouda. The name is derived from the city of Gouda in the Netherlands. Flavorful with a semi-soft texture, this Red Wax Gouda (so named for its red wax rind) is creamy with a smooth. Made from whole cow's milk, the cheese is dried for a few days before being coated with a red wax to prevent it from drying out. Red Wax Gouda is a slightly richer cheese than its close relative, Edam.This semi-soft gouda is a perfect cheese for your sandwich or just to snack on by the handful. Suggested wine pairing: Pinot Gris or light bodied C? de Rh?red blend.'

'After realizing her passion for creating great tasting, whole, healthy foods, Lori started Natural Northern Foods in 2005 based in Traverse City, Michigan. Her love of farmer's markets inspired the creation of her original recipe fresh salsa. After the success from local sales, she added more salsa flavors, hummus dips, cream cheese spreads, spices, rubs and specialty items. Everything is made with the highest quality local ingredients that are gmo and gluten free, with no preservatives added.'

Founded in 1870 in Milan Italy, in 1974 Citterio opened a plant in Freeland PA, near the Poconos. 'Our Genoa Salame has a peppery accent and a distinctive richness that, thinly sliced, make it a tantalizing Antipasto just by itself. A medium-fine grind of choice cuts of pork, combined with our secret blend of spices. No Fillers. Unhurried aging.'

Sourced from the Pacific Northwest.

'Our whole roasted and handpicked red peppers are meaty, smoky, juicy, and fruity ? everything you love about a roasted pepper with none of the DIY hassle. Try them layered into a fresh lasagna or as the star ingredient of a roasted veggie sandwich.'

Founded in Italy, the bakery moved in 1989 to Seattle WA. A flatbread cracker whose name in Italian means 'crunchy little bite.' A favorite of our weekly wine tasting panel.