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 again. Wood and fruit tannins to resolve. Dry finish. Price-worthy cellar candidate. The group agreed. 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.'

Est. 1791; owned by Claire Villars-Lurton; 25hl/h yield (under 2 tons per acre); aged in 15% new barrels, 35% second year barrels, 35% in concrete eggs, 15% amphorae;. 53% cab sauv, 30% merlot, 17% petit verdot; 'Mr. Chip' (the importer) is really keen on this one. Very dark red violet. A lot of Margaux charm. Complex of aging vessels augmentations. Concentrated, yet still 2022 and Margaux elegant. Ideal 2022 suavity, harmony in both flavor and textural ranges. Black fruited La Gurgue style. Top vintage of this, in the best of hands now. 94+/100. Attendees sure agreed with Mr. Chip. Big time group favorite. 'Wonderful nose and palate. Very complex. Long finish. Nice oak influence. Grand Cru Classe quality.' 'Oh so young, oaky, tannic.' 'Needs further cellaring. Excellent indeed.'

75% merlot, 25% cabernet; on limestone slopes. After the all merlot 2022, I like how the darker cabernet adds to the aromatic complex. Plus the beginnings of bottle bouquet at age six. And that plump 2018 fruit. Yes, more complexity of feel and flavor, and great acidity too. Mouthfilling and lasting. Though neither vintage is particularly tannic, I'd be using the 2018 in the nearer term and cellaring the 2022 to more aromatic breadth and depth. This one's delicious now. 92/100. Attendees preferred this to the 2022 and agreed it made better drinking now.

60% merlot, 30% cab sauv, 10 % cab franc; in far eastern Entre Deux Mers. A bit less forthcoming, likely due to the relatively high cabernet content, especially cab sauv. More than two years behind the popular 2018. Juicier and more flavorful on the palate. This has a lot to offer, both flavor and texture wise. Especially for the price. That 2020 core of potential. 91+/100. Opened up more after aeration, earning Red WOTN acclaim. One attemdee commented 'ready to roll.'

Personal project of Ronan Laborde of Chateau Clinet, Pomerol; first vintage, 2009; 95% merlot, 5% the cabernets; clay soil. A knowledgeable customer couldn't stop praising this, so I thought we'd better give it a try. Heavy Bottle Award. Say, the nose is worth the hype. Especially at the price. This has barrel augmented sophistication. Yes, material and complexity. Rangy flavors and textures. The whimsical label belies one serious claret. Fine tannin for cellaring. I learn as much from customers as from suppliers. Kudos. 92+/100.

All malbec; from the highest gravel-clay terraces above the Lot. Purple passion color. The freshest form of Cahors malbec you'll find, and the easiest going. Sweet-tart cherry taste. Doesn't seem carbonic, just fruit-juicy good. Cool vintage seems to enhance this Vigouroux cuvee's attractions. 91/100.

75% semillon, 20% sauvignon blanc, 5% muscadelle; vine age 45-48 years; unfiltered. Semillon full, semillon waxy, old vines concentrated. Like last week's Ducasse from the same producer, this is epic semillon but here even larger and more intense. Some sulphur edge on the palate yet. And flavor suppression. No problem. This has the makeup and intensity to carry through. Top vintage here. 93+/100.

Famille Lesgourgues; all sauvignon blanc; on the Dordogne's Right Bank near Saint Emilion. Former vintages included some semillon. Cool, calm, and collected Bordeaux sauvignon. Citrus emphasis; no soft tropical fruits that have been creeping into Bordeaux sauvignons, not for the worse, but blurring some regionality. A suave Bordeaux take; shows the way. Yeah, it's purely citrus, lightly lemony in particular. Fresh and flavorful. Light bodied and easy flowing. Wine of place, quality, and value. Aperitif and unadorned fish courses. 91/100. Attendees confirmed the citrus face of sauvignon and found this an appealing Bordeaux blanc.

At Preignac; old vines; 95% semillon, 5% sauvignon blanc; owned by a former partner of Chateau Suduiraut. Luscious lemon creme, pineapple, and tupelo honey. Good power complements the sweetness of smell. The complete 2022 Sauternes package. Lavish sweetness replete with botrytis tea and tobacco. The sweetness coats the rest of the textural aspects at this stage. Still, there is a sense of innate harmony waiting to take center stage after a few years in the cellar. Another impressive vintage here, each unique. 94+/100. Widely judged WOTN by attendees. 'Wonderful nose and super rich and sweet palate.' 'Pineapple, mint, apricot, walnut, white chocolate.' 'Huge RS, but the acid is there.' 'Delicious, and years away from peaking.'

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 trail. Honestly, perhaps the most expressive vintage to date. Love the balance, love the generosity, love the price. 92/100.

Est. 1693; from sandy alluvial soil near the Vienne. Bright red violet. Fresh and cool. Reserved. Core of ripe fruit sweetness. Good 2021 acidity. Plenty of material; good grip. Flavors coming on now. Balanced and mealworthy. Age a few more weeks to months for additional aromatic range and depth. 91+/100. Or hours. Many attendee positive comments on its varietal character two hours later, such as 'screams cab franc', 'classic cab franc'. and 'lovely, long cab franc finish'. Attendees found both fruit ripeness and vintage acidity, in harmony.

Fourth generation; from a Clos in the cru Chateau Thebaud; 55+ year old vines; native yeasts. Stony; decidedly granite based. More about terroir than sur lie, and that's impressive. There's fruit too. That tender fruit center to fine Muscadet that alleviates its innate austerity. This is one class Muscadet, and I avow it will age famously. 93/100. A group favorite. 'Huge flavor, distinctive, special.' 'Certainly the richest, most flavorful muscadet I've had.' 'Penetrating, full of terroir.' ' Palate weight, splendid richness and minerality; superior acidity.'

Est. 1820; chenin blanc; sandy-clay soil. We had this last April soon after it arrived, and it wasn't yet ready for prime time. Much more fulfilled now. Anjou chenin pear, quince, and lime. The feels and flavors have really filled out. The softer acidity of 22 vs 21 gives a lusher sensation. Still, plenty refreshing and well balanced. In fact, delicious. 92/100.

Vigneron with cellars at Verdigny; 30 year old vines; on flint and sand hillsides. This Reverdy set gets a Heavy Bottle Award. Reads old vines size and concentration, terroir specificity and levity, aromatic depth, nostril feel, and impressive presence for the alcohol content and price. And that's just the nose. A unique take on the region's sauvignons, unrelated to any other I've tasted over the decades. And I like it. Good content for food. I always like a new experience. 92/100. Drew praise from attendees for its lift and distinction.

40 year old vines above the winery at Verdigny; 20% aged in seasoned puncheons. Compared to the 'regular' cuvee, this is decidedly more-ish. It's distinct from the recently developed Reserve cuvee and just as ample. Features both flair and fullness. That 2023 sense of proportion once again, sporting 21 race and 22 richness. So well balanced, and, flavorful. A really 'comfortable' vintage of this. Feels and flavors carry on and on. 93/100. Another winner, say attendees. 'Classic stuff in an elegant, subtle way. Great acid.' 'Subtle, classy, classic Sancerre.' 'Excellent structure.' 'Becomes far more expressive as it warms, while retaining elegance.'

From the Chablis area; 20 year old vines in marl. 2022 fruity, while abiding by northern Burgundy pinot standards. Smells crisp. Lays right on the palate. Shows the way in Chablis area pinot noir, with the usual Fourrey accessibility. Good vintage of this. 91+/100.

50 year old vines in the climat Aubuzes adjacent to Santenay. Aged a year in barrels, 15% new. Oh, boy, a big step up from the Bourgogne in personality and old vines concentration for a modest price premium. And more barrel extracts to add to its complexity. Fairly loaded. Full bodied and textured. Still backward but well balanced so ageworthy. The tannins are fine grained and the acidity is good. Plenty of extract. This is one I'll be stocking! 93+/100.

At Fleurie; fifth generation; vines 30-90 years old. Fresh and fruity, even floral. Accomplished; no fermentation residuals. More of a sense of richness than the good 2021 showed. Yes, this is definitely fuller bodied, textured, and flavored. I sense a superior Beaujolais vintage here. Balanced and long on the aftertaste. 92/100. A very popular value with attendees.

5th generation estate; 120 acre vineyard in the northern sector; SE exposure; granitic soil. Quite the special lieu dit. This has oomph. Richness of the vintage; fullness of a northern sector Fleurie; innate elegance of this Grand Cru. Deep seated fruit. All over again. Delicious and bright cherry candy flavor. Full and sweet. The alcohol is a plus, adding body without heat. Its own thing. Filling, long, balanced, satisfying. Well priced. 92+/100.

At Maligny; 300 years in the Lamblin family; unoaked. In tun e with the vintage, this is quite the fruity Chablis, while staying in bounds. Ventilating calcaire in abundance too. I smell a bargain. Forward and fruity again. Come hither, really. The acid is ripe and adequate for balance. Combo of classicism and modern up front appeal. I like that, and I like the price. Versatile at the table. 92/100. Enjoyed by attendees and considered priceworthy. 'Proper Chablis, fresh, with excellent acidity. Very friendly; no pretense.' 'Classic; love it; bargain; wow.'

Est. 1931; an association of 120 family vineyards; 53 plots in Montagny, including in a number of Premiers Crus; unwooded. Truly. Not a toothpick evident on the nose. It's Montagny chardonnay welcoming. Showing less of Chalonnais terroir's resin than wines of the appellations north of it. The nose builds in volume with aeration. And on the palate. The original levity is now replaced by real Chalonnais body, delivery, mealworthiness. At a price of Macon Villages these days. 92+/100.

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.

50 year old vines on the plateau adjoining Condrieu. Supremely cool, regal, aloof, nobly reductive. The essence of northern Rhone syrah beauty, purity. Yes, varietal over AOC terroir statement; a representative for all. A full spread of the classic aromas: raspberry, white pepper, smoked meat, lavender. In a wine world of ever lower acidity, this has great acid. The finest of tannins. Singular. 94+/100.

Sauvignon blanc and viognier. Who would have thought of this but Rhone innovator Louis Barruol? And it works! Sauvignon citrus meets viognier honeysuckle, and they cooperate to the fullest. Flavors are just as dazzling, intense, and harmonious as the aromas. Remarkable for quality, compatibility, and uniqueness. 92/100.

Near Sablet; 75% grenache, 25% syrah. Dark red violet. Exceptionally deep and rich aroma for this cuvee. Good alcohol cool support. Yes, the flavors are equally ample, generous. And the strength and texture fully in balance. Lasting aftertaste. A very special vintage of this. No tannic resistance; go right to the table. 92/100.

50% grenache, 30% syrah, 10% mourvedre, 10% carignan. That's sweet and large for Sablet and for such a young rouge. This ratchets it up a couple of notches in power and aromatic intensity. Sprawling and superb. Yeah, full bodied and powerful as Sablets go. Yes, lots of red fruit race this vintage. Cranberry, pomegranate. Great acid of course. Fine grained tannins for texture and food. Take it to the table Chewy texture. Lasting flavor. Overachiever. 92/100.

Famille Quiot, winegrowers since 1748; all 13 AOC permitted grape varieties planted here, vines averaging 40 years; aged 18 months, 15% in foudres. Heavy Bottle Award. VERY large, and VERY intricate. Haunting depths. I'll bet the entire range of CdP permitted grape varieties are in this cuvee this vintage. Wow. Power coated by fruit richness. Loaded with extract, full flavor range.The grandeur that is CdP, champion of Med France. A little tannin, great potential. 94+.100. Sure impressed the attendee who took the bottle home. 'At 24 hours it still seemed like a trip down memory lane. There's power but it's not based on extraction or pure mass. The spice box is here, with raspberry and a hint of smoke. There's a spicy, fruit driven finish. It handles 15% with ease. Complexity beats concentration. Fresh fruit acidity.'

One third each variety; Melvin Master selection. A very harmonious cuvee that sports the strawberry and red raspberry fruit of grenache in synch with the black syrah and purple mourvedre fruits and berries. 'Master'fully' done. Sweet grenache takes the lead. The others give background and foundation. Totally coordinated presentation with lots of generosity and current appeal. Versatile at the table. 91/100.

At Aglione in eastern Corsica; 40% niellucciu, 30% sciaccarellu, 15% each grenache, merlot; clay soil; night harvested. My goodness, that smells strong for only 12%, and the aromas come right out at ya. I'm glad the native varieties are the most pungent. Large, rich, and flavorful, with good, racy 2021 acidity and plenty of dry extract for texture. The tannins are ripe enough to invite current use, especially with food. 91/100. Generally well liked; orders taken. 'Deep, fruit driven nose.' 'Nice balance between fruit amplitude and acidity.'

Est. Late 1800s at Katzenthal; 50% riesling, 20% muscat, 20% pinot blanc, 5% each pinot gris, sylvaner; vines planted between 1976 and 2010. Riesling stands out as the aromatic leader and muscat not far behind. Unusual in gentils (aka edelzwicker) to note the absence of stage hog gewurztraminer. Neatly fashioned. Whole greater than the sum of the parts. Just a classic Alsace assemblage like you'll find nowhere else. The flavor set, the textural format, they all spell Alsace. And FOOD. 92/100. WOTN for at least one attendee. 'Super fine nose; wonderful wine; long finish; very popular.' 'Wow, this is no simple quaffer. Muscat seems dominant on the nose, with the appropriate bitterness on the finish. Riesling and the crew show more on the palate. Palate coating with real weight. Ready for rich fare.'

Est. 1967; 70-80 year old ungrafted vines; 70% steep, south-facing vineyard. The nose is on the backward side at opening. Full kabinett sweetness. Nascent flavors expressive of the site if not outwardly 'spicy' yet. 2021 acidity somewhat coated by the RS, but not to the extent of 'baby fat'. Thus, balanced and promising. 91+/100. The acidity later came on stronger; judged 'brisk'. Attendees loved the bargain price. Orders taken.

That's the edgy, extract laden Becker I've come to respect and enjoy. Oh, yeah, this is just saturated with dry extract, which well buffers the relatively mild acidity of the vintage. Primo all the way. 94+/100.

I always like this Brothers Brand wine. It's pinot blanc non perfumey, satisfyingly vinous. And good and full. Palate confirms style and appeals. Acid varietally on the mild side but adequate. Good value in liter. 91/100.

2nd generation winemaker Frank Heyden, known to group members who attended the Vinicombe tasting tours of yore, runs the estate with brother Harry. That is one old vines full scented silvaner. Great nasal presence while not of the fruity/floral sort given the variety. Earthy in the best sense. I've missed this wine. Yes, full in the mouth too. Good acid to the usually mild silvaner, so this is a solid vintage here. Trocken but not severely dry. Very, very versatile at the table. Great price. 91/100. This pleased attendees. 'Real character and very dry.' 'Nice, true varietal nose. Impressive weight and length.'

250 year old J. L. Wolf winery in Wachenheim acquired by Ernst Loosen in 1996. Lightly grainy Pfalz take on riesling. Good acid for 2022. Probably high trocken. Wide appeal and usefulness at the table. Fills the bill for the price. 91/100. This filled out with aeration, earning kudos from attendees. 'Lovely wine and dry, with real riesling character.' 'Crisp, fresh, friendly; solid finish.'

Loess over gravel on an ancient course of the Danube; vines planted 1960-1980. Oh, the intensity of aroma and nostril fill and feel! Always one of my favorite gruves, and under $20! Strong minerality, superior terroir. Just so relentlessly penetrating!/ No letdown in intensity on the palate. This writes the book on Wagram gruner. Flavorful, full textured, balanced, lasting. Lots of meal time apps. 93/100. Widely enjoyed by attendees, who are not normally gruner fans but have liked this one in past vintages as well. 'Lots of really nice flavors; fruitier than the norm.''Minerals and white fruits.' 'Great appeal and great length.' 'This really delivers. 'My best gruve score in awhile.'

Est. 1171; mainly from Gaisberg and Heiligenstein; vines under 15 years old. Impressive presence in the nostrils, both aroma and texture wise. Yes, flavorful, balanced. Just so comfortable on the palate. The flavors build through the finish. 93/100.

Val do Saines zone; part direct pressing, part cryomaceration. Pressing adds peels extract elements not often found in these. This is not your 'pretty', fragrant RB albarino. Good timing, as this one that will work through the colder months. Yes, more about body than fragrance. The more we explore RB albarinos, the more the diversity of terroirs and vinification choices come to light. Neat. 91/100. Many positive comments. 'Big stuff, huge nose; very concentrated palate; chewy extract; albarino on steroids.'

From the estate of the Farina family on the La Meseta plateau south of Toro. Exceptionally ample, aromatic, forthcoming, and lifted this vintage. Gives and gives. Bravo. Equally so on the palate. Great acid and a foiling glycerol coating to boot. Come hither; one glass invites another. Good thing it comes in liters. 92/100.

The family's Los Vidales vineyard, on an ancient river bed in La Seca, was planted to bush vines nearly 100 years ago. That''s pure and old vines intense verdejo, sans the usual sauvignon blanc enhancement. Classic Rueda verdejo. Flavors even more precise and intense. As good a traditional Rueda verdejo as you'll find. Long lasting aftertaste. 92/100. Positive attendee notes: 'Thick, rich palate with a floral note emerging.' Well extracted, good acidity and length.'

Parker 90/100. My notes: 90% tempranillo, 10% cab sauv. Younger vines. Native yeasts. Aged 8 months in barrels. Inky red violet. Full, dark, dense, but reclusive, aromatically. Big and powerful in the mouth. Thick and chewy. Mouthfilling, but, again, aromatically backward. These wines have nothing if not presence. Bargain price for a cellar candidate. 91+/100.

From its Lanciano vineyard, within an oxbow bend of the Ebro; 70 year old vines; tempranillo, graciano, mazuelo, garnacha; aged 2 years in American and French oak barrels, 3 years in bottles. Definitely the oakiest of the set. I like the more pungent American oak influence that is traditional to Rioja. It's extra woody here and without dill and coconut drawbacks. Barrel earned suavity. Punch of American oak. Still some wood and fruit tannin to shed. Well poised, and leaning toward a traditional style. 93+/100. Attendees were equally enthusiastic.

Tempranillo, garnacha, graciano, mazuelo; aged a year in barrels, 70% American, 30% French, and a year in bottle before release. Always a classic balance of original fruit and barrel aging that spells my image of crianza. I guess I should give the Medievo reserva and gran reserva another look, but I've always favored the crianza in its class. Yes, there it is, the perfect harmony of fruit, oak, and barrel/bottle aging. Just sits right to my tastes. And bargain priced too! 91+/100. Thanks to its price/quality ratio, this was attendees' Red WOTN. 'Needs time, but all the elements are here for a very good wine.' 'Built for the future and a super value.' 'Palate richer, fruitier, and more complex than the nose would indicate.' 'Luscious, sweet fruited.' 'Tremendous complexity to compete with Riojas at twice the price.'

Rioja Alavesa bodega; 100% viura, the region's leading white grape variety. Oh, that' s good, strong varietal character suggesting that is comes from vineyards in central Castilla rather than the Rioja area. Confirmed by good flavor intensity. A nice and surprising bitter twist at the finale, which is not alien to this grape variety. 91/100. With aeration, this blossomed further. Attendees loved it. Orders taken. 'Nicely aromatic and really flavorful; quite long; a lovely wine; super bargain.'

85% grenache, 15% cab sauv. The warmth of grenache even in a cool zone and vintage. Great 2021 acidity. Good grip and backbone of the cabernet component. More-ish, thanks to the cuvee's makeup. Also good drinking now. 91+/100.

Est. 1978. From vineyards cultivated since before 1700 on llicorella soil in the Porrea area. 60% carignan, 40% grenache. Aged a year in oak barrels, 80% Allier, 20% American. Unfined, unfiltered. Awesome. Priorat grandeur. Ideal varietal set; not screwed up by Gucci cab sauv and syrah. Serious carignan black fruit, grenache power. Wow. Satisfying mouthful of flavor and texture. Bulk, dry extract, power, fine grained tannins. Well balanced, so plenty of bouquet development potential ahead. Must stock. 95+/100.

Aged 62 months, 18 in cooperage. Medium dark red brown. The vintage's innate rich and ripe fruit survives its aging regimen. Earned bouquet and suavity too. Yes, 2019 fruit keeps it from being too dried out with age. Reasonably priced Barolo riserva with the proper character. Tannins pretty much melted away. More bottle bouquet to come, remarkably enough. 92+/100.

Est. 1960; from a single vineyard in Magliano Aflieri. purchased in 2016, vines planted 1967-2002. 3% cab franc. Oh, this surges with cherry and tar nebbiolo goodness. Yow. Ideal nebbiolo take. Full flavored. Great acid, fine texture. Wants to go to the table. Long on texture and power. Sallies forth. Best vintage of this yet. 93/100. Well liked by attendees. 'Nice young nebbiolo fruit.' 'Very fruit driven nose and palate; clear varietal aromatics and tannins; far friendlier than most young nebbiolo wines.'

Dark red violet. Moderately intense. Accurate Asti take ohn barbera. It has more give than an Alba version. Cherry and black pepper. Richer mouthful than the nose would suggest. Balance of acid and fruit sweetness. A bargain in its class. 91/100.

Well, that's it. The core of Valpolicella, the telling grape variety, in the lush 2018 vintage. Good, hearty, tarry, black fruited corvina. Yeah, all over the place richness, with good acid too. Sweet and flavorful as well as black to the core. Well crafted indeed. Shows the way. Defines the genre, in a gentle way. 92/100.

From Chianti Rufina. Rich red and black fruits. A modern, accessible style of sangioves. Soo alluring on to sniff!/ Oh, year, big time rich, fruity, spicy palate, with just the right balance of fruit sweetness and acidity. Best vintage yet of this consistent winner. 91/100.

Wine Enthusiast 92: 'Aromas of peonies, rose petals, citrus blossoms, new leather and fresh fennel swirl together on a floral, saline nose, before a palate where wild cherries, strawberries and more citrus notes join the fun. On the finish, herbs take over for the flowers and work with taut tannins for a savory effect. $25.'

From the hilly sector of the appellation. A little leaner and racier than usual this cool vintage. Sweet fruit on the palate though. May be suffering from the tasting order, given the relative alcohol contents (its predecessor 14%, this 12%). Some tannin to resolve. Can't complain about the price. It's just that previous vintages, popular with the group, have shown more up front. 90+/100. Came out of its shell with aeration; popular with attendees. 'Spice nose; lovely rich fruit flavor.' 'What a bargain!' 'Smells the role.' 'Needs food to balance the tannin and acidity.'

The cool vintage gives this extra lift. It's relatively bracing and elegant as negroamaros go. I like it. Yes, and the vintage's juicy fruit acidity too. Delicious flavor, good textural flow. Ready for the table. 91/100.

Piemonte winery best known for its old vines Barolo. Good cortese ID and concentration. Yes, pear and sage. Nice 2023 equilibrium, balance of ripe and tart. Flavorful and accurate. Decent, if not striking length and aftertaste. Good value Gavi. 91/100. This thrived with aeration. Maybe WOTN, value considered. Many orders taken. 'Lovely fresh fruit nose. Big delish flavor and great acid.' 'Yellow pear and florals. Weighty palate. Fresh acidity. Herbal essences developing.'

All garganega grown in basaltic soil. Wow, that is garganega in spades. Both force and range. Energized by Classico's terroir. About the most expressive Inama in memory. On the palate, one suave Soave. That's 2023. Succulent fruit and good fruit acidity. Salivating, meal-worthy dry white. 92/100. Attendees appreciated its balance of plumpness, acidity, and minerality.

Est. 1996 in Bolgheri; vermentino vineyard planted 2003 in Maremma; 5% viognier. More body from its extra degree of alcohol. Very bright pit fruit varietal character, the viognier minority in sympathy and, to a degree, complexing. Plump and flavorful, with good acid and alcohol to counter its innate richness. Long lasting varietal flavor spectrum. Well priced in its field. 91/100.

100% grechetto di todi from a vineyard planted in 1990; native yeasts; aged in amphorae and seasoned Slavonian oak cooperage; no malo; special attendee price. Clearly the bronzed fruit nose of a more mature and more southern raised wine. Aromatic all the same. And attractive. What it is. This is definitely representative of the variety, and at a very useful stage of development. Equally flavorful and definitive. Good acidity indeed. And flavor persistence though a long finish. Well balanced throughout. A steal at the special price. 92/100. List price: $16.

From vineyards in the Capaccio-Paestrum area in the middle of Cilento National Park. Quite the aromatic complex: pear, peach, melon, sage, linden. Palate conveys the same flavor range and good intensity. Lovely intro to falanghina for the uninitiated. Adequate acidity for balance. Welcome flow and levity. 91+/100.

AKA ansonica; grown mainly in western Sicily, where it is commonly a basis of Marsala wines. Pretty strong character for this shy-on-aromatics variety. Subtle white fruits aroma. Good. Flavor confirms. Dry, good acid, reserved and refined. Won't compete at the dinner table. Well balanced. And, well priced. Many uses. 91/100. Observations paralleled mine, and the wine was generally liked by attendees.

Half each. Golden. Now that has some fruit, which is no surprise given these two class varietals. And fruit flavor. Good acid and dryness. Here's my favorite of the Georgian whites set, and it's the cheapest one. Think of the money I'll save. 91/100.

From five vineyards in the heart of the valley and on Mount Veeder. Fine cabernet blackberry character plus Napa class. Yes, flavors confirm. Great acid and that Routestock plushness of fruit. Napa pedigree confirmed. This is a bargain for its quality and origin. 93/100.

Wine Enthusiast 90 - BEST BUY: 'A smoky streak of peat and leather meet with dark plum, berry and iodine on the nose of this bottling. Roasted meat and leather flavors show on the palate, along with berry and dark wood spice.'

Wine Enthusiast 92: 'This garnet-hued wine is concentrated, with baked blackberry, raspberry jam, Chartreuse liqueur and dried herbs on the nose. The flavors on the palate are boysenberry, pomegranate, mulled spice and orange marmalade that swirl around vanilla cream, with a silky finish. Pair with pancetta-wrapped monkfish.'

Wine Spectator 94: - HIGHLY RECOMMENDED: 'Dynamic and precise, this features a core of steely acidity that frames expressive flavors of raspberry and guava, laced with crushed stone, forest floor and dusky spice notes that gather tension and richness toward fine-grained tannins. Drink now through 2033. $40.'

Logical, sweet, warm-zone pinot of Lodi. Real pinot noir moderate color intensity. Not adjusted. This gives. Yes, real and sweet pinot. Good acid for balance. Works for its price, origin. 90/100. Very popular with the VC walk-in trade.

Wine Enthusiast 93/100. My notes: The darker color contrast that is syrah vs the Jaffurs pinot that preceded this. Black fruit with serious form and depth. Not your run of the mill CA syrah. Reminds me somewhat of Stolpman's Santa Barbara effort. Rich in fruit filling as well as structural framing. Oaky-spicy extras. Class act. Good price. 93/100.

Wine Enthusiast 91 - BEST BUY: 'Opulent dark berries, baking spices and orange marmalade show on the nose. Full-bodied, saturated boysenberry, olallieberry, dried potpourri and malted chocolate glide across the palate, finishing with silky tannins. Aerate and enjoy with barbecue.'

Wine Enthusiast 92 - EDITORS' CHOICE: 'This blend of 45% Syrah, 33% Petite Sirah, 13% Grenache and 9% Tannat is one of the best quality-for-value bottlings of each vintage. Aromas of dark blue fruits meet with a rusty, sanguine minerality on the nose. The palate adds oak spice, firm tannins and bloody meats to the dark blue core. $25.'

Tasting Panel 94: 'The vast majority of this came from vines planted in the 1950s in the Calpella area of Mendocino County whose cool climate contributed to even r9ipeni9ng and a purek 9mpeccably balnaced character. It's a classy wine. $30.'

New AVA encompassing the half dozen northernmost counties of the Lower Peninsula; the red hybrid marquette, developed at the U of MN, thrives here; winery est. 2004 south of Petoskey. Certainly nothing labrusca about the nose. Dark and substantial. Seems like it could improve even further. Great acid. No RS. This really has guts. Mouthfilling. Challenging to taste without food. Now what's the match? Corned beef and cabbage? I can see why a marquette once won MWC Best of Show. Yes! 91+/100.

Wine Enthusiast 92 - BEST BUY: 'This wine is fresh, bright, with aromas of cranberry, red berries, dried herbs, and potpourri on the nose. The flavors on the palate are plum, cassis, Bing cherry, layered with savory strawberry, fennel, orange zest, and a dry finish. Pair with Grilled Salmon, Pasta with Wild Mushrooms.'

Wine Enthusiast 93 - BEST BUY: 'This wine is fresh, lively with aromas of pear, apple, citrus, and notes of toasted oak on the nose. The flavors on the palate are baked pear, Yellow apple, cinnamon, orange peel, vanilla cream, and a long silky finish. Pair your weekday take away. $17.'

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.'

Fresh and appley. Tasted after the pinot grigio, another good varietal expression. These are winning me over. Juicy, with good malic acid. Little or no pandering malo. Another winner. 91/100.

Est. 1993; produced in 2020 the first American wine certified Natural Path Production. Good, straight down the middle OR pinot gris pear and paraffin aroma. A steady, reliable source for laid back, food worthy wines. Abundant pear flavor on the palate. Good, fresh fruit acidity. Never flashy, so versatile at the table. 91/100. Popular with attendees. 'Very attractive nose and palate.' 'Real terroir, not a Euro knockoff.' 'Pear and pastry cream nose.' 'Better acidity than many Euro offerings.' White WOTN.

2 g/l RS. Good WA riesling acidity clear even on the crisp nose. Aroma accurate if understated. Flavors more intense and explicit. Admirable sweet-acid balance. Fits the pattern and, like the rest of the line, attractively priced. 91/100.

Impressive red black malbec color. The relative sweetness of a lower altitude take. Plenty of fruit to give here. Yes, almost candied sweetness. No edges. Well enough balanced. Broad market appeal. 91/100.

Pungent golden and green apple aromas of a cool climate, high altitude chardonnay. One of the best unwooded Argentine chardonmays I've nosed. And look at the price!/ This is racy. Little or malo undertaken. Full flavor and refreshing acidity. 91/100.

Fresh and juicy. Always is. Flavorful. All the positive aspects of carmenere. Ready to serve. 90/100.

Classic citrus and soft tropical fruit combo presentation. Pungent and generous. Equally well distributed flavors, and equally balanced and generous. I'm sold. 91/100.

Wine Enthusiast 91 - BEST BUY: 'Lucid aromas of mint, thyme, green peppercorn and pencil shavings are layered onto a core of plump cherry and raspberry fruit. Granular, hulking tannins cinch the tongue, but they leave ample space for the juicy red-berry fruit on this unmistakably Aussie Cab.'

Wine Enthusiast 93 - BEST BUY: 'A classy bottling from (arguably) Australia's best Chardonnay-producing region, Margaret River. It smells of pineapple shortcake, flint, toasted nuts and seashell. There's lovely approachability to the palate; it's long and lip-smacking, the fruit folded into a subtly creamy texture. A bargain for the quality.'

Choicest of Australia's riesling winegrowing zones. I always get a lot of lime aroma in Aussie rieslings, and this one is no exception. A nice measure of terpenes forming as this ages in bottle. Honestly, one of the best Aussie riesling noses I've encountered. Dry but not tart. Balance of acid, alcohol, and body. The terroir pedigree shows. I could drink a lot of this with a lot of different foods. 92/100.

Est. 1693; 32% merlot, 31% cab franc, 29% cab sauv, 8% petit verdot; aged 16 months in French oak cooperage. Medium dark red violet. Only a little lightening of bottle age. Robust. The power is positive. A more than creditable Cape claret; always is. No dekk. Sweet merlot fruit to the fore, complemented by good frame and extract of the rest of the set. Completely harmonious. As good as the 2019 and, like that vintage, will continue to improve. 92+/100. Widely liked. WOTN candidate.

He was in VC a few years back! Yes, the accidental inventor of 'coffee' pinotage, winemaker Bertus Fourie. Medium dark red violet. Wow, is this vintage every strong in coffee grounds aroma. Yikes! All about what this yeast strain does to pinotage. Cafe au lait flavor. Really is creamy textured too. Best vintage of this I've tasted. Good acid for balance too. Totally harmonious. 91/100. Attendees widely recognized the coffee aroma, as well as bacon and leather. 'More enjoyable than I expected, and balanced too.'

Deeper and more significant nose than the Penya rose. Not much BBG, but the fruit is retarded still. These usually take longer to fulfill. Fuller bodied. More texture. This is a damn good mouthful right now, well ahead of the usual progress this cuvee makes. Bravo. 92+/100.

Syrah, grenache, merlot, cinsault. Medium peach. Pleasing, soft strawberry aroma. Flavorful and accomplished already. Well priced, well balanced. 91/100.

90% grenache, 10% syrah. Baby pink. Light BBG. Some elegant fruit forming. In tune with the series. Pretty rich as these go. Ready by summer. 90+/100.

5.5% Deep orange color. Cider apple dry and textured. Real. 91/100.

Family NM est. 1985 at Reims; half the grapes sourced from estate vineyards in Grands and Premiers Crus; 35% each chardonnay, pinot noir, 30% meunier; 65% 2019, 35% reserve vintages; aged four years en tirage. Meunier gives its appley perspective to the cuvee. For the level of reserve wines and time en tirage, this is not as doughy as I expected. Good though. Well proportioned overall. It's high brut up front, but then the reserves and age en tirage chime in with agreeable dryness and yeast autolysis character. Pulls through on the finish. 93/100. Well liked by attendees. 'Fresh, rich, and good; decent price.' 'Appealing nose; apple tart.' 'Nice balance of reserve and base vintage components.' 'Quite pleasant autolysis notes.'

This has been a steady good value for decades. Whatever the process, it always shows a good measure of 'champagne' doughiness. Crisp and juicy, persistent doughiness, good acid, and true brut dryness. Bravo! 91/100.

'Deep inside the cellars of our brewery in Plze_, Czech Republic, we make sure that every Pilsner Urquell drop tastes as unique as it did in 1842. We proudly continue the heritage of Josef Groll, the original brewmaster who introduced the world to the first golden 'Pilsner' lager and changed beer forever.' (The staff will add deposit by hand.)

'Kingston Amish farm traditions include allowing their cows and goats to graze on pasture when Wisconsin weather permits and hand milking using old-fashioned milk cans. The extra care and centuries-old practice is reflected in the luscious, high-quality milk and extraordinary blue cheeses crafted by their award-winning cheesemakers. Not everyone loves a no-kidding-around blue, but we really value the strength and character of this Old World, blue-veined beauty.'

Yes, the original recipe of this Detroit BBQ institution. Thick, with hints of lemon, onion, and ginger.

'Our classic Jersey Italian Gravy is made with 100% fresh vine-ripened tomatoes which gives it that natural sweetness you'll never forget. We never, never ever, make the gravy from concentrate, puree, paste or any cheap stuff like that. We make it the real old fashioned way. 100% all natural. No added spices and only 5 ingredients. Ingredients: Vine-Ripened Tomatoes, Oil Blend (Canola Oil, Extra Virgin Olive Oil), Onions, Cane Sugar, Salt. Gluten Free.'

'Chorizo is one of the most popular and highly consumed food products in Spain. It is an air-cured sausage (it can also be smoked) which is mainly made from minced pork. In Spain, for a chorizo to be considered as such, it must contain garlic and paprika (mild or hot), as this is what makes our chorizo different from that of other countries. For decades Palacios Alimentaci󮠨as made its delicious chorizos in the Autonomous Community of La Rioja. Since Palacios was established, we have aimed to offer the best products. Which is why all our chorizos are made without preservatives or colorings, giving them a unique quality and flavor.' Made with only four ingredients, pork meat, paprika, salt and garlic.

Shiitake mushrooms are a powerful source of many nutrients and even contain many of the same amino acids as meat. Try adding shiitake mushrooms into your diet for a extra burst of vitamin B5 and copper. Shiitake mushrooms are one of the most popular mushrooms worldwide. They are prized for their rich, savory taste and diverse health benefits. Compounds in shiitake may help fight cancer, boost immunity, and support heart health.

'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 speciality items. GMO and gluten free.'