At Civrac; 65% cab sauv, 35% merlot; aged a year in barrels, 1/3 new. The high cab sauv content stiffens this up more in youth. Real backbone. I don't get much of the new oak. Well, there's some oak intrigue on the palate. Good, high acid.Wood and fruit tannins to resolve. Dry finish. Priceworthy cellar candidate. The group agreed. 91+/100.

At Vertheuil, west of Saint Estephe; 55% merlot, 40% cabernet sauvignon, 3% petit verdot, 2% cabernet franc; aged 10 months in barrels, 30% new. Medium dark ruby. Lots of flair and fashion. Positively gorgeous, sweet, black, stalwart Haut Medoc fruit with cab sauv form and merlot filling, and oak melange. Medium weight. Some backwoods-commune rough texture and tannin. Nose reads 'drink me'; palate reads 'wait'. Well priced. 91+/100.

Wine Enthusiast 92: 'This wine shows its Saint-Estephe origin with its solid, firm tannins. It has perfumed black currant fruit flavors for the future. Ripe and still maturing, the wine will be ready from 2026. $30.'

Owned by the Cuveliers of Clos Fourtet and Ch Poujeaux; 70% merlot, 20% cab franc, 10% cab sauv, vines averaging 40 years; aged up to 18 months in barrels, 50% new. Whoa! Here's a full dose of oak augmentation. Well absorbed at this stage. Overall, a very sophisticated wine. That's what Grand Cru Classe terroir is about. This really is a splendid Saint Emilion GCC value. Yes, GCC complex and noble. Intricate flavor profile. Tannins fine and laid back. For use or cellaring. 94+/100.

Mostly merlot. A dark, rich, and hearty 2018 Bourg. Wow, this is deep purple fruit of 2018. Really fills up the nostrils. Upholds Bourg's reputation for generous clarets. Better than the last vintage we had, which as damn good. Full Bourg impact and generosity. Yes, lush, purple fruit to the fore with compensating acid and fine tannin. So cellarworthy as well as ready to take on strong fare. 91+/100.

Est. 1895; 80% malbec, 20% merlot; 25 year old vines. Fresh and bright in 2021 and at cellar temperature. This has a combination of roundness and cut. Shades of some barrel time too. High acid of the vintage. Again, cool service increases the tannin impact. Good flow nonetheless. 91+/100. Improved as it aired and warmed. Well liked by all the commentators. Deemed less modern than usual in 2021 thanks to less overt ripeness and to superior acidity. A supplier rep poured me a sample of this the following week. With more aeration and at a higher temperature, I got to appreciate it in the same context as attendees. 92/100.

70% sauvignon blanc, 15% each semillon, muscadelle; 20 year old vines. Quiet nose at opening. Some sauvignon citrus, plumpness of semillon, green fruit of muscadelle. 2021 acid gives good vigor. There's a better flavor than aroma spread of varietal traits, in harmony. Texturally satisfying too. 90/100. Generally liked. 'Solid quality.' 'Grass notes; spicy finish.' Orders taken.

Second wine of 1er Grand Cru Chateau Guiraud; 10-15 year old vines; 65% semillon, 35% sauvignon blanc. Brassy color. Always a lot of pineapple in Guiraud wines, and high sauvignon freshness. Moderate lushness of 2017, second wine, estate. Good acid. Harmonious and ageworthy. Honeyed aftertaste. Meets expectations. 92+/100.

Half each sauvignon blanc, colombard; was Pays d'Oc in 2022; now back to Gascogne. Oh, yes, this varietal pair fits together just right in Mont Gravet's recent whites. Used to be all colombard, which was nice to see for its own sake. Still, sauvignon adds aromatic spiel without suppressing colombard's contributions, surprisingly. Masterful craftsmanship. So the two go tandem down the palate path. Honestly, perhaps the most expressive vintage to date. Love the balance, love the generosity, love the price. 92/100.

Muscadet winemaker; Loire pinot noir and gamay. Spot on combo revealing of both varieties. Pinot soft, velvety fullness. Gamay bright, vigorous race. In harmony. Most forthcoming. Yes, both the soft pinot padding and the gamay lift. Balance of ripe fruit and fruit acidity. Long and delicious aftertaste. Fine craftsmanship. 91/100. Enjoyed by attendees as a summer red.

Muscadet winemaker; Loire sauvignon blanc and melon. Smells mainly of melon (muscadet), which is surprising, since sauvignon has a much more forceful aromatic profile. It's there, admirably subtle as well as supportive. A bit more sauvignon to the fore on the palate, but it doesn't steal the scene. Richness and softness of the vintage. This guy is quite the winemaker. 91/100.

New label; no longer Domaine Dozon; vigneron remains Eric Santier, who purchased Saut au Loup from Laure Dozon in 2014; 40-60 year old vines on the Left Bank of the Vienne. Full purple color. Large and sweet for 2021 but not for Saut au Loup. Wow, this has breadth and depth and plenty of oomph. Palate confirms its generosity. Good vintage acidity. Barest trace of tannin. An overachiever in 2021. 93/100. Attendees were as impressed with this one as I.

Dry, dusty nose. Quince to the fore. Promising nasal texture play. The palate is equally dry, chalky. Calcaire talking. Lime joins quince. Quite the fine cooperative effort. Got to have it. 92/100.

OMG, is that intense and incisive to smell! Gooseberry, grapefruit, passion fruit, cat pee, green herbs. All over again. Great acid and that special, countering ripeness that is an amalgam of 2021 and 2022. Super. 93/100.

At Corgoloin;, southernmost village of the Cote; 7th generation estate; from a five-acre site. While the fruit is Nuits black, there's an agreeable softness to the nose that suggests its southern neighbor, Cote de Beaune. Like Poulettes' white, this marches to a different drummer. Yes, there's that softness that mirrors the white. Good material core too; it's not fluffy. No tannin interference; still, I expect considerable bottle bouquet development if cellared instead of drunk. Good value Cote de Nuits, for sure. 93+/100. Wine of the Night for most attendees.

Est. 1984 at Maligny, just north of Chablis; 25 year old vines in Kimmeridgian limestone. That's the northern stuff, all right. Cool, crackling pinot from limestone. With 2020 frame and filling. Relative richness and roundness this vintage. The tannins are melted already. Great savor on a long finish. 92+/100. Wednesday group host Dave had enjoyed this at a restaurant and thought the group might too. Indeed, attendees did. Comments include 'unique, likeable, some pinot spice, smoke, umami.'

Established in 1931 by 98 winegrowers of Buxy and Saint Gengoux le National; aged a year in barrels. Oh, that's a deep, black fruited Mercurey with Cote de Nuits leanings. Complex nuances of barrel age. I think I'm going to like this even better than the 2021. More body, more structure, more acid, and more tannin than the Duck Pond. Totally more serious, complex in flavor and texture, and age worthy too. And barely more expensive! Buxy scores again. 93+/100.

Parker 92/100. My notes: Est. 1935; 50-85 year old vines across the road from the windmill; aged in seasoned cooperage 6 months; unfined, unfiltered. Medium dark ruby. Oh, this is a prominent and outstanding take on MaV. Spicy, minerally; smell the manganese. Dry, upright, statuesque MaV take on gamay. The palate is equally large, wide, deep, complex. In texture as well and flavor. Fine 2021 acid adds race. Defines its AOC. Dusting of fine grained tannin promises more. 93+/100.

Lies between 1er Crus Vosgros and Montmains; fallow at the time of the classification; vines average 35 years. Cool and stony. Calcaire. The greater softness of 2022 versus 2021 Pargues. Still, the acid is Chablis tangy. Needs more bottle age to fill out. 92+/100. Or simply more aeration. Very popular with attendees for both quality and value. 'Just wonderful.' 'Great and big nose and flavor.' 'Nice acid, and rich and long.'

4 generation estate; 9 acres in Cote de Lechet, scattered over 6 plots. Wow, this is about as big and concentrated vintage of this I've tasted. It almost seems barrel aged, though I doubt it is. Probably the aged on lees effect. Impressive volume. Just as large in the mouth. Milder in acid than the 2021, of course. But fuller and more flavorful. You don't see many Premier Crus at this price level any longer. Catch it while you can. 93+/100. Well liked for both quality and value; orders taken. 'Mineral driven; 1er Cru shows.' 'Complete!'

From seven plots, mostly on limestone; 30% fermented and aged in 400 liter Burgundian barrels. At opening, subdued nose. Underlying Mercurey blanc resin and the full barrel regimen, including fermentation and lees. Body of the AOC and race of the vintage. Juicy acidity builds toward the finish. Just needs some more bottle age for bouquet and flavor fulfillment. It's built to handle it. 93+/100. Or simply more aeration. Virtually everyone's Wine of the Night. 'Lovely oak, rich fruit, super acid.' 'Wonderful balance and a super long acid-laced finish.' 'Great'.

Est. 1931 by 98 winegrowers of Buxy and Saint Gengoux le National. Ultra cool and racy 2021 style. Both briskness of vintage and depth of Chalonnais chardonnay. Plenty of sweet, ripe fruit here and dab of Chalon resin. More elevated level of acidity than the 2020. All around great bargain in Bourgogne chardonnay. 91+/100. The group preferred this to the fine 2020 thanks to its higher acidity.

From the commune La Chapelle de Guimchay, in northern Beaujolais bordering Maconnais, where the clay-limestone soil is the best suited for chardonnay in the AOC. Not very forthcoming, aromatically. Some intriguing herbal subtleties deep down in there. Great body, acid, mouthfeel. I can get along without the aromatics given the largesse of the rest of the package. Writes its own ticket on the palate. Feels more like an Auxerre chardonnay. 92/100. Aromas built up as it aired and warmed. Applauded by attendees for both nose and palate.

6 generation family estate; from jacquere; finally, a new vintage of this. At first sniff and sip, it's BACK! Man, I've missed a bright, fresh vintage of this for the last year or so. Lightly fragrant of white fruits and flowers, nicely padded, this is classic jacquere. Oh, and good and zingy acid too. They ought to put this in liter bottles. Love the modest alcohol level. Not quite as brisk as the 2021, following the pattern of most of the dry white Euro wines we've tasted. No problem. 91/100. White of the Night all around.

The vineyards for Silene are hillside vineyards located in Larnage and Gervans. 50% of the Crozes comes from a parcel of young vines planted in 2003 and owned by Domaine Jean Louis Chave. The parcel is on the rear east-facing flank of the Hermitage hill. It is rare for Crozes to come from hillside granitic soil as most Crozes is situated on the alluvial valley floor. The grapes are vinified at the Domaine using indigenous yeasts and aged for 18 months in 600 liter oak casks. Royal purple color. Extreme lift, coolness. More of the floral aspects of syrah than usual. Lavender, white pepper. Exceptional raspberry definition too. Unique mineral salts edge only adds to the intrigue this cool vintage. Of course, the acidity is fine. The tannin is very fine grained. Boy, am I having fun with this. I'd better pour some more. This cuvee always mirrors its vintage, and 2021 is not exception. What race! Begs for food. 93+/100. Damn! I can't stop tasting this wine. Thirds now. That combo of elusive race and finesse..on and on. Many attendees' Wine of the Night. 'Very syrah. All the classic notes in spades. More like Cote Rotie than Hermitage Hill this vintage. Complexity and structure to age wonderfully.'

Dark ruby. Love this Cave's range since before I first visited it decades back. They epitomize the blackness of Cairanne's fruit statement. Dry, deep, and well extracted. And way cheaper than most domaines' Cairannes. Oh, yeah, this is a dark fruited classic, alcohol-derived glycerol coating its fine tannins. It may be labeled Cotes du Rhone but, I'm telling you, this spells Cairanne. And a very good deal. 92/100.

Estate at Gigondas with additional vineyards at Travaillan and Violes on the Plan de Dieu; 60% grenache, 25% carignan, 15% syrah. Ripe and robust. The power is positive, both warming and cooling. The biggest Plan de Dieu I've nosed. Suggests a Vacqueyras iteration. Yes, the fruit is sweet, ripe, and persistent. 2019 forward. No excess power. Long and chewy. Fine tannins. PdD on steroids. 93/100.

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.

40% grenache blanc, 30% roussanne, 20% vermentino (rolle), 10% viognier. Grenache blanc and roussanne perform their body building roles. More about fullness than aroma. Full and rich palate too. Racy acid of the vintage and some of the aromatic properties of the minority grapes form on the palate. Well balanced. Welcomes food; won't compete with food. So very versatile at the table. 91/100. Well received. 'Nice fruit.' 'Nice wine; decent acid and fairly complex flavors.' Orders taken.

One third each. Good harmony of the three. This sits right. 2021 cool and of moderate alcohol (13%). Rangy prospects at the table. 91/100.

25-35 year old vines in clay and limestone. Medium crimson color. Lavish and pungent; this is no Alsace pinot rose! Complicated as well as intense. Appropriately tart and food worthy. Seems to have more power than its stated level. Lengthy in both flavor and texture. Shows what can be done. 92/100. Well liked. 'Real pinot!' 'Cool climate character but for sure ripe enough.' 'Touches of tobacco and undergrowth.'

40% pinot blanc, 25% sylvaner, 10% riesling, 10% pinot gris, 10% gewurztraminer, 5% muscat. 2022 was 40% auxerrois, 25% sylvaner, 15% riesling, 12% gewurztraminer, 8% muscat. Shows the leaner nature of pinot blanc vs auxerrois. Sylvaner body plus apple-nut aroma. The aromatic varieties have yet to dominate. They're more apparent as this warms in the mouth. The usual symbiotic relationships within this cuvee. Great acid. Impressive length. A go-to edelzwicker every vintage. 92/100. Much liked; good acidity noted. 'Much more fun than the 2022; fresher, more aromatic.'

Nice and dry gewurz aroma of rose, lychee, and ginger. Ginger nip, in fact. Off dry, with gewurz astringency countering the RS. Flavorful and accurate rendering. 91/100.

The most consumed wine on flights of the Graf Zeppelin fleet of dirigibles. Nice to find no sulphur, a common malady of white wines under screwcap. Dirk's a great winemaker. This is classic to the series for its relative delicacy and freshness. Dirk Richter seems to be drying this up some over the years, as the market finds that style more to its liking. It's not dry on the palate but drier than it used to be. Flavorful. Decent acidity. More flavor development to come. 91+/100. Attendees enjoyed this. 'A nice wine with good acid and riesling character.'

Est. 1866; grosslage encompassing vineyards of Geisenheim, Johannisberg, and Winkel. Nose understated. Full kabinett sweetness. Coated acid. Will evolve nicely. 91+/100. Liked by attendees, who considered it in tune with the quality and style of a Rheingau grosslage riesling. And a good value as well.

Both fruit pulp padding and fruit juice cut. Again. Full flavor, filling, acidity. Long, balanced, tasty. 91/100.

An assemblage from steep, terraced sites too small for single-vineyard designation. Whoa! Big time Wachau riesling aroma and nasal presence. Plus terroir. Even if I weren't afforded a chance to taste this, I'd be a happy camper after just nosing it for a spell. No letdown on the palate. Riesling, terroir, all. Flavor and texture in spades. And balance and length complete the picture. 93/100. Attendees were impressed. 'Very riesling and very good. Nice minerality.'

Arinto, azal, loureiro,, and trajadura. Pear, peach, and flowers. Marks of the superior, aromatic VV varieties. Rangy representation. Equal flavor spread and intensity. We thought last week's VV (Calcada) was a bargain. This one's a player at $2 less. 91/100.

40% aragonez, 35% trincadeira, 20% touriga nacional, 5% syrah. Rich and dark, with 2021 cool overtones. Very cool 2021 customer. Racy food wine. Well balanced. 91/100.

Est. 1991; 95% tempranillo, 5% viura; vineyard planted in 1977; native yeasts. Fresh and uplifting, sandy Alavesa cosecha styling. No oak detectable, all terroir. 2022 luscious in the mouth, with bright red fruit high tones to its tempranillo profile. Good acid. Just a dusting of fine tannin. Highly flavorful and ready to serve. 91/100. Steeped in traditional, barrel aged Riojas, attendees found this anything but classic. Several references to Beaujolais. This makes sense. Both Alavesa and southern Beaujolais have sandy soils that yield, light, fresh red wines.

Aged 6 months in French oak barrels; Wine Enthusiast 91/100. Red black graciano color saturation. Fresh, up front black cherry varietal character. Ideal. Full flavor and texture. Lovely richness, balance, flow. Totally correct composition. Textbook lesson in graciano. Great acid and flavor extension. 92/100. Well liked by attendees. 'Friendly and soft, thick and flavorful.' 'Dark fruit flavors like tempranillo. Will be great with lamb chops.'

8 months in lightly toasted French oak. Dark red violet. Youthful appearance. Rich and compact nose, typical of grenache from here. Sweet tasting and classic in all respects. Acid and tannin give light foils. I don't notice the oak; doesn't matter. Tasty tad. 91/100.

50% garnacha, 30% cab sauv, 10% each merlot, tempranillo. Boy, this pumps it out. I love Navarra tintos; still they're rarely this big, bold, and generous, being from the Pyrenees foothills. Wonderful amalgam of NE Spain and SW France varieties, which seem wholly sympathetic in this terroir. Yes, a successful marriage, with great acidity, and a welcome measure of bouquet development at age six. Trace of tannin just adds to the textural interest. 91+/100. Widely liked; orders taken. 'Nice now; fully mature.' 'Great blend.'

Garnacha blanca. The body, density, and aroma of the variety. Yeah, amplifed on the palate. Minerally extract on the finish. One of the best out there, so a downright bargain. 92/100.

Proper medium dark red orange nebbiolo at age four. Sweet, open, and welcome 2019 style relative to the norm for nebbiolo. Yeah, there a certain roundness here up front, yet a modicum of dry tannins in back. At the price, a good bet for the cellar. 91+/100. After aeration, the tannins seem to have melted away. Enjoyed by attendees for current drinking.

Produced by a small Monferrato cooperative for specialist importer The Piedmont Guy; 30-50 year old vines; Ercole = Hercules. Fresh, cool, and uplifting. Love the classic weight and style of Monferrato in 2021. Round and sweet Monferrato take on barbera. Spot on. Good structure and filling too. Actually, surprisingly ample for the vintage and series. Sweetness, darkness, facility. Good acid, of course. No reason not to take it to the table now with a hearty marinara sauce. 91+/100. Liked by attendees and deemed ready to serve.

Vines planted between 1985 and 2015 at 400 to 550 meters on the Pianezzo hillside. Distinctively Dogliani dolcetto, not Alba. More brightness, ease, forthcoming varietal goodness. Very vigorous 2021 acidity which augments its already native tendency. Light tannin at the end is supportive of the big picture. 92/100.

60% merlot, 40% corvina; appassimento. Rich, concentrated. Sweet smelling but not sugar coated. This is positively nostril filling thanks to its power, which is cooling rather than burning. Plenty of flavor as well as aroma. Merlot gives plush filling, corvina structure. So well crafted. Lengthy. Power balances the dried fruit sweetness. What appassimento ought to be. Great price too. Uber generous. 92/100. Popular with attendees. 'Super rich.' 'Well crafted; balance of sweetness, body, and tannin.' 'Universal appeal.' 'Great ripasso flavors!'

Corvina, rondinella, molinara. Appropriately medium ruby. Boy, that's as fresh a Bardolino as one could want. Sweet ripeness of 2022 also. Fresh, flavorful, smooth, well balanced. No tannin issues, of course, so this definitely could be served a cellar temperature. As attractive and faithful a Bardolino that I've tasted in quite some time. 91/100. Equally well received by attendees who admired its accuracy. 'Wow, spicy, lovely fruit, long, a bargain.' 'Wow, just as it should be: light, bright, high acid, crunchy; chill it a bit and serve with charcuterie.'

Est. 1855; all sangiovese; from Chianti Rufina. Fresh, cool, black Rufina area style of sangiovese. Surprising crispness. That echoes in good acidity, especially for 2022. Flavorful. Plenty of body and texture and aftertaste. Another winner in this series, none two quite alike. All good bargains. 91/100. Popular for both price and quality. Someone brought pizza, and it worked great with it. 'Maybe the best in the series; light vanilla aspect.' 'Great value; well built.' 'Ready for a casual meal.'

Wine & Spirits 93: 'A wine of great energy and verve, this surges from the glass with flavors of crunchy dark cherry and blackberry layered with notes of thyme and lavender. A spine of graphite runs through the flavors, bolstering the firm, ferrous tannins. Delicious now, this will only get better over the next few years.'

18 year old vines in the Carinola vineyard on volcanic soil. Deep, rich, and ripe for 2021. Black fruit and basalt undertones. Through all the richness of fruit, that great 2021 acidity. Fine tannin for balance, texture, and longevity. 91+/100. Well liked by attendees; many orders taken.

'Da Uve Leggermente Appassite.' Heavy Bottle Award. Smells sweetish but short of sticky. Proper nero d'avola cherry aroma. Oh, there's good acidity to counter the light dried fruit RS. A very agreeable whole with lots of table time apps thanks to the elevated acidity. Dash of clinging tannin too. Adds texture. 91/100. Attendees liked this, noting oak influences I didn't catch. 'Made in an attractive fashion; very long; should be popular.'

In the Sulcis area of southern Sardinia. A fresh, bright, transparent take on Sardinia's grenache, perfectly accurate and expressive. And in tune with the series. Just as flavorful and inviting to taste. Great acidity; juicy finish. Fine grained tannin for texture. 92/100. Widely enjoyed by attendees. Comments such as a charmer here, juicy, spicy, easy to swallow, good aromatics and structure, food please.

Est. 1906; half each cortese, garganega; hillside (colle) vineyard capped with lime trees (tigli). Surely one of the most forward and expressive vintages of this popular series. Varietal aromatics in spades, including pear, sage and linden. Equally as generous in flavor. Ideal sweet/acid balance. Lengthy aftertaste. Heart throb. I foresee case sales. 92/100. Attendees agreed with my analysis. Case orders taken.

A cru on volcanic soil; 90% garganega, 10% trebbiano. Real cork, surprisingly long. Well, that has terroir character. Never smelled one quite like it. I understand the Soave DOCG will be balkanized. Maybe it's a good idea. There's a ring to this and more minerality than usual. Nice to see so many faces of Soave out there. There was only bland Soave Bolla when I started 60 years ago. The acid is adequate for the vintage. Flavor and balance satisfactory. Great price. 91/100. Very well liked by attendees for its unique minerality, and, its price!

Wow, this SIZZLES! What nostril tingle! More evidence why NE Italy's sauvignons are among my favorites. A little softer and sweeter on the palate. Perhaps some baby fat. Adequate acid for balance. Well priced. 92+/100. Tasted 5/24.

Large and generous and spot on. Full in the mouth too. Just right for its genre and price. 91/100.

50% cab sauv, 30% cinsault, 20% syrah. The bookend varieties aged 6 months in oak barrels. Full red violet. Spicy fruit marks the cinsault in this. Rich and harmonious cuvee. Full, full flavored, well textured. Trace of tannin is positive. Long, tasty finish. 91+/100.

From the cradle of vitis vinifera, Georgia; its best red grape; aged in qvevri, large underground clay jars; unfiltered. Inky. Positively stains the glass. Never seen anything like it. That's saperavi to the max. Great concentration. Saturated with both flavor and mouthfeel. This one goes to eleven. Must have. 92/100.

Wine Enthusiast 92: 'This wine is concentrated with aromas of boysenberry, huckleberry, cinnamon, clove and violet. The palate offers blackberry jam, orange zest and cardamom that glide into tobacco leaf and a dry finish. Pair with prime rib. $28.'

Oh, that's reserve concentrated and powerful. Maturing nicely at five years plus and a good, lengthy reserve stay in barrels. Rutherford warm and robust. All over again, in spades. What more can the palate add? Texture, of course, and a confirmation of all good things in balance. God, I love the Blacksmith range of cabernets! 94/100.

With petite sirah and merlot. 2020 firmness and Paso ripeness. That's a good combo, if less seductive than some previous vintages. The palate is full and open armed though. This is Ocnautic generosity and range in all its full value glory. Big time flavor and texture offerings. Deal! 92/100.

Sweet and pretty red cherry aroma. Yet another OR pinot from this vintage that seems user friendly in youth. Smooth and flavorful. Good acidity too. No tannin to shed. Stays well balanced through its long finish. Very versatile at the table. 91/100.

Wine Enthusiast 92 - BEST BUY: 'This wine is rich, concentrated and complex with blue and black fruits. The elegant texture is fresh, offering ripe strawberries, blackberries, persimmons and orange zest intertwined with dried herbs, cloves, dried roses and a long finish. Pair with chicken, fish and hearty dishes.'

Parker 96: 'A blend of Syrah, Grenache, Petite Sirah and Viognier, the 2019 Christo has a deep ruby-purple color and alluring scents of blueberry jam and cassis with accents of loamy earth, violet, coffee beans and iron. The full-bodied palate is powerful yet silky, with seamless acidity and gobs of pure violet perfume on the long, layered finish. It's easy to drink now but offers a decade or more of cellaring potential. Drink 2023-2038.'

65% grenache, 18% syrah, 15% cinsault, 2% petite sirah. From six vineyards. Native yeasts. That's a sweetly assembled Med France varietal red. The syrah/sirahs darken this up quite a bit. Maintains a Rhodanien like vigor. Plenty of fruit, in harmony and volume. And the palate confirms its flavor range, coordination, and satisfaction. Sweet grenache strawberry, evident on the nose, dominates the flavor. Some fine tannin for texture. 91+/100.

By Nick Goldschmidt; Wine Enthusiast 92/100. My notes: Inky maroon. Goldschmidt gets color!/ Ripe, spicy, powerful, oak enhanced Alexander zin classic. Shows the way. Large in the mouth. Full extract, some tannin. Great flavor concentration. Yes, a hallmark Alexander zinfandel, fully worth the original tariff. Wow. 93+/100. Even the Europhiles were kind to this. Orders taken. List price: $29.

Tasting Panel 92: 'Honeysuckle and pink grapefruit sweeten the palate on entry before a hint of salty Anjou pear takes the stage midway. Clean and charming.'

That good sense of dryness of a coastal-grown chardonnay. And the taste is coastal dry too. Fresh, smooth; good measure of balancing acidity. A deal. 90/100.

Wine Spectator 93: 'This stunning wine leaps out of the glass, with concentrated flavors of white peach, quince and pineapple, plus floral accents of orange blossom and lemon curd. Finishes with mouthwatering acidity, a note of crunchy sea salt minerality and a whiff of lemon verbena. $25.'

88% picpoul from Beeswax, Rava, and Sweetwater vineyards, 12% vermentino from Creston Ridge vineyard. Well conceived, well executed. The modest alcohol level (10.5%) is appreciated. CA coaxes more aromatic properties from picpoul than does Pinet. Still, the vermentino plays more than a minor role. Honey, pear, flowers. Even more bountiful and welcome flavors than aromas. And that picpoul acidity comes through, be it of New World or Old World origin. Long finish, well balanced. This is overall brilliant, really, the best vintage yet. Kudos to the winegrower and winemaker alike. 92/100.

A regular gold medal winner at the Michigan Wine Competition. They've finally put the varietal name on the label. Always one of my Fontaine favorites. It's fuller and richer than pinot blanc. This vintage, it approaches an Alsace auxerrois in body and richness. The vines are older now. Equal in varietal expression on the palate. Good flavor and sweet/acid balance. Ho, hum, just another winner in the series. And look at the price! 91/100.

Wine Spectator 91 - SMART BUY: 'A lovely, delicate white, this blooms with fresh apricot blossom, nectarine and honeysuckle accents while gliding along the crisp finish.' $22.

Michigan Wine Competition - DOUBLE GOLD MEDAL - BEST OF CLASS DESSERT WINE; Tasters Guild - DOUBLE GOLD MEDAL. Sprawling; all over the place. Luxurious. Concentrated. Wow. Will compete with the best Niagara Peninsula's. Luscious peach-honey nose of vidal ice wine. Lots of pineapple, citrus, cake frosting. Incredibly essential. Peach, apricot, chamomile. Lush, honeyed, flavorful, intense. Very, very sweet and concentrated. Pear nectar, pineapple, honey, wheat germ. Spicy, tingly stuff too. Really impressive. A crisp ice wine edge. Great and intense fruit statement. Luscious sweetness balanced by acid and extract. Totally awesome. 99+/100.

Wine Enthusiast 92 - EDITORS' CHOICE: 'This is an orange wine blend, with 10% each Grenache and Orange Muscat, that's quite delicious. Golden in the glass, it offers dried citrus and apricot on the nose, leading into a palate that's full of textural intrigue. Flavors of orange sherbert and orange-rind tonic fill the sip.'

By ace Napa Valley winemaker Paul Hobbs. Dark red violet. Thick, deep, thoroughly saturated Mendoza malbec. Some oak seasoning too. Best vintage of this I've nosed. The palate is equally concentrated, lavish. Essence of malbec; there are so many underwhelming ones out there. Deal! 93/100.

Ivory sheen. That's intense. A cornucopia of citrus and soft tropical fruits. Very vigorous. Equally insistent on the palate. Wow. One of the most explicit NZ sauvignons on the block. 92/100.

Parker 91: 'The 2021 Phoenix Cabernet Sauvignon spent 15 days on skins with twice daily pumpers and matured in a combination of vessels for 12 months (65% seasoned French oak, 5% new French oak, 30% in stainless steel). This is an unashamedly bright, fruit-driven Cabernet Sauvignon that rests on a very fine rachis of tannin on the mid-palate. It is supple and fine and oh so fresh. It is modern, juicy, vibrant and crunchy, even, reminiscent of good Loire Chinon. It is also a very good value. Drink 2023-2028.'

Est. 1858; average age of vines 40 years; trouble-free vintage. Semillon body for sure. Subtle varietal aromas of lemon custard and a nutty theme. What is it? Cashew-/ Full, round, flavorful. Very rangy at the table because it's not aromatically forceful. And it's well balanced. These age famously too. 92+/100. Attendees liked this, noting semillon's waxy character. One commented 'beeswax'. Ageworthiness noted too.

All cinsault. Cranberry-orange cinsault nose in a New World exaggerated form. Black peppery nip too. Sweet, smooth, suave. Dash of varietal astringency in back. Adequate acid for balance. No tannin. Could cool it down. 91/100. Attendees enjoyed the varietal purity and agreed it could be served cool.

57% chenin blanc, 25% viognier, 18% roussanne. A sympathetic melange. Though chenin blanc keeps going down in percentage each new vintage, its lime and quince are still the central features. Again, the varieties are supportive of each other. One of the best vintages from an acid and dryness standpoint so more versatile at the table. 91/100.

Wine Enthusiast 91 - BEST BUY: 'A light cotton-candy pink in the glass, the wine begins with clean aromas of rose petal and chalk on the nose. The palate is generous in cotton candy, watermelon and bubblegum flavors, but with a chalky, tightly woven texture.'

50 year old vines in sandy soil over pink granite. Tasted upon opening, very pretty, dainty, delicate gamay take on rose. Sandy terroir talks. Bright red fruit splash on the palate. Flavor intensity continues to build as it warms. Very elegant, well crafted. 92/100. Aired well too. 'With 30 minutes, it was a different wine.' 'Real wine, more serious than many roses.' List price: $25.

Now that's a full red orange rose color. Oh, it has Tavel body, mass, and power too. I sense a special vintage here. Yes, full bodied indeed. Still plenty ahead of it in flavor development. That's Tavel. It has the balance to stay the course while it evolves into its second year. The astringency on the aftertaste is promising too. 92+/100.

Garnacha. Light baby pink. Nicely scented. Flowers as well as strawberry. Ample and well textured too. This satisfies. Another Capcanes best buy. 91/100.

Totally dry. Light, fresh, ventilating sea breeze aroma. Salted almonds. Green olive, sea salt. Mellow, nutty, even lightly 'woody' like a Lustau fino. Appropriately fuller bodied than a manzanilla. Very dry indeed. The salt, the almond--just a wonderful thing. Tells the fino tale 92/100.

White fruits, nuts, wood exotica. Good and full and strong and nutty. Just right. Lovely served cool. Much fresher than some of the Portuguese brands' versions. Yeah, sweet and strong and nutty. Perfectly balanced. Musky. A complex of orange notions: pulp, peel, marmalade. Lovely flavor set. Fine balance of sweetness and strength. Worth a detour. Wow! Best white porto I've tasted in a long while. Try chilled, with a twist of lemon and splash of tonic. 93/100.

Glera based amaro spritz. Full red orange color, naturally. Amaro like bitter orange and botanicals mark the nose and make 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.

By Billecart-Salmon. 37% chardonnay, 33% pinot noir, 30% pinot meunier. Dosage .9 RS. Tech sheet claims 70% reserve wines, an extraordinarily high ratio. The red fruits are prominent. The brioche stuff of a high component of reserve wines too. Alluring, toasty bottle bouquet. Fine mousse. Emulates Billecart Salmon encepagement and styling. Just from less exalted villages and not as long en tirage. High brut. Encouraging level of en tirage bottle bouquet. Plenty of reserve and yeast autolysis nuttiness. The red fruits make a statement and the white gives lift. Moderate acidity thanks to the ample meunier content. Toasty aftertaste. Harmonious and attractive. For hors d'oeuvres or main courses Definite value. 92/100.

A good measure of bread dough yeastiness to the nose, as in the past. Good and dry, with blanc de blancs bracing acidity. Yeasty aftertaste. I've always liked this, perhaps never more than the latest cuvee. 91/100.

Macabeo, parellada, alarije. From Ribera del Duero and Ribera del Guadiana. Light gold. Nice dusty, doughy bottle bouquet. White fruit clarity in harmony. Fresh and upbeat. Come hither aperitif sort. High brut. Fruity. The warmer origins show. Autolysis emphasis on the palate too. I've liked this before, like it again. Long yeasty finish. Lots of mindless appeal. 91/100.

Est. 1872. Still in the familiar blue bottle. Now sourced from two springs: White Cedar Spring in Franklin County ME and Nature's Way Spring in Foster Township PA.

From the Oregon coast cooperative founded in 1909. Aged 15+ months for a robust, tangy flavor.

'We think cream cheese should taste like cheese. We're talking rich, creamy, satisfyingly smooth ? with a tangy zip in every bite. And Tillamook Cream Cheese is so good, you'll want to put it on (and in) everything.' Cultured Pasteurized Milk and Cream, Whey Protein Concentrate, Skim Milk, Salt.

'Made from fresh, local milk gathered only a few hours after milking, BelGioioso Fresh Mozzarella begins with quality ingredients and care. The result is a delicate, clean-flavored Fresh Mozzarella with a soft, porcelain white appearance ? the finest available on the market today.'

'Bright, herbaceous, savory and aromatic! Handcrafted with D.O.P. Genovese Basil, this traditional recipe is the perfect sauce or spread for pasta, pizza, sandwiches, dipping & more.'

'These 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.'

Est. 1947 at Tarascon, north of Arles. An assortment of 5 varieties of black and green olives that have been cured for months in a salty brine, along with thyme and red wine vinegar, resulting in a fruity taste and tender texture.

Hot, fresh and creamy mustard, produced in Dijon, the essential vinaigrette ingredients, and key to lively sandwiches, warm sauces, and the best traditional condiment for grilled steaks! Ingredients: Water, mustard seed, distilled vinegar, salt, citric acid.