2018: Wine Enthusiast 90: 'As in previous vintages, this wine is initially reductive, but this time it blows off fairly quickly once exposed to air in the glass or decanter. It opens into a subtle, focused Pinot, flowing from strawberry, cherry, damp earth, dried herb and slightly charred wood aromas on the nose to a silky palate of plush fruit supported by lovely, textured tannins. $20.'

Rich, ripe fruit. Unique and pretty. Full flavored and special. Upscale. I like this a lot. 92/100.

Suave, real pinot noir aroma and texture with some attractive bouquet development. Good NZ acid. Flows nicely. The tartness welcomes food. No tannin, so salmon might be on the agenda. 91/100.

Taylor Valley and Omaka Valley vineyards on old riverbed soils; 20% whole bunch fermentation. Good ripeness,; no herbal element; nicely structured and balanced. Relies on good fruit and not wood chips. Bravo!! Great entry level effort. With aeration, there's a bit of barrel influence, managed well. 92/100.

Taylor Valley and Omaka Valley vineyards on old riverbed soils; 20% whole bunch fermentation. Medium dark ruddy red. As in vintages past, this is more about form than fragrance, though subtle pinot ID is detectable. Lusher and more varietally lavish on the palate. Really a delicious, free flowing, medium bodied pinot treat. Well balanced. Not tannic but still promising more bouquet evolution. 91+/100.

Johnson Vineyard Waihopai Valley & Outpost Vineyard Omaka Valley; aged 11 months in French oak barrels. Lovely, medium dark magenta. Oh my what a nose, forthcoming, and a combo of lush and brisk. Shows the way. Palate shows stylishness and precision, balance and finish. Crispness and flavor. Spot on rep for its growing zone. 93/100.

One of the world's top pinot noir growing regions; coldest and driest sector of New Zealand. Oh, is that cool and crisp, both racy and rich. Wine of place. Palate confirms fully. Great acid, flow, food worthiness. A salmon pinot indeed. No tannin issues in either of these. 92+/100.

By the Peregrine winery; 10 months in seasoned French oak barrels. Ruddy red color. Sweetness and roundness earned from bottle age. Otago racy, spicy, and classy pinot presentation. All echoes on the palate. Good flow. No tannin left. One of those salmon pinots. Versatile at the table for sure. 92/100.

Wine Spectator 93 - SMART BUY: 'Aromatic, with terrific precision to the herbal details of white pepper, grapefruit, lemongrass and fresh-grated ginger. Packs a core of mouthwatering Meyer lemon, ruby grapefruit and green apple flavors that show a thread of savory salinity, with an intense, fresh finish. $20.'

Yikes! That youthful sauvignon sharpness cuts like a knife. Hurts so good!/ Citrus and passion fruit flavors in abundance. And the racy acidity fulfills expectations. What we're looking for. 92/100.

With semillon. Lots of zingy lemon and grapefruit sauvignon. Semillon give a nice smoothness. Yeah, they're both here, texturally. And semillon adds lemon curd. Good. 91/100.

Wine Spectator 94 - HIGHLY RECOMMENDED: 'Checking all the boxes, this stunning version is fresh and vibrant yet also complex and full of flavors, from toasted green tea and lemon thyme to mouthwatering passion fruit, yuzu and mango. Ends with hints of white pepper, lemon blossoms and sea salt on the long, expressive finish. $23.'

2017: Wine Spectator 91: 'Supple and smooth, offering a lovely frame for the distinctive notes of Key lime, lemongrass, candied ginger and saline to accent the core of melon and mango flavors. Shows plenty of acidity to keep the flavors fresh.'

2020: Blind River, Awatere Valley, Marlborough, Muritai, Goldschmidt, West Rapaura Road, Wairau Valley, Marlborough. Zesty citrus aromas. Lime, lemon, and grapefruit. Juicy and delish. 92/100.

2020: 55% Blind River, Awatere Valley, Marlborough, 40% Goldschmidt, West Rapaura Road, 5% Muritai riesling. Fresh, crisp. Aromas of grapefruit and lime. Yes, in form. Marlborough sauvignon acidity and relief. 91/100.

2018: Tasting Panel 91: 'Iconic New Zealand aromatics dreaw you in with tart gooseberry and grapefruit. Grown in dry, windy, cool-climate conditions, this wine shows a striking acidity with icy hints of crisp lime that melt across the palate. Tarragon and brushy notes with a hint of spice dart across the tongue, but the overall texture is superb. For us, The Loop represented the perpetual motion of sip and re-sip.'

2022: Wine Spectator 91: 'Aromatic, with white pepper, orange blossoms and a hint of green cardamom that complement the core of tangerine, Meyer lemon and lime zest on a mouthwatering frame. Reveals a lingering accent of candied ginger.'

Extreme citrus and passion froit. Dashing indeed. Palate shows equal vigor, racy acidity, and oodles of flavor. Best vintage of this I've tasted. 92/100.

The mellow style of 2022 on the nose. Palate shows good and sharp acidity to balance the roundness. Right down the middle it goes. 91/100.

Ruby red grapefruit and passion fruit. Talks the talk. Aromas echo on the palate. Bright and brisk acidity balanced by a touch of tenderness. Well balanced. 92/100.

In the upper Awatere Valley. Pink grapefruit and passion fruit. Explicit, nostril stretching, sweet, and wholly inviting. More citrus emphasis on the palate. Including tangelo. Fine acidity. Delicious, really. And in the right service order after the Sancerre. Shows the levity of its moderate alcohol content. 92/100. This earned all positive comments. 'Not a better wine for the money in its genre.' 'Excellent value.'

Mild, pleasing, low key. Great acid verve with padded underlayment. Right down the Marlborough middle. 91/100.

Smells Southern Valleys fresh and ventilating. Lemon to the fore but not a piercing lemon zest sort of sauvignon take. 2022 mellow form of lemon like lemon custard. Yes, lemon creme flavor. And nice NZ sauvignon acidity. Oh, boy, is this delicious. 92/100.

12.5%. Correct and low key. Makes no waves. Again. Adequate flavor, acid, balance. Not a pushy NZ sauvignon, so wide uses. 90/100.

Shrill and classic, with citrus emphasis. Not singularly grapefruit. A melange of citrus fruit aromas. Balanced, long, come hither. 91/100.

2022 is shaping up to be a riper, rounder vintage than 2021. Yes, sweeter form of citrus. Tangerine rather than lemon. Mellow. Should have broad appeal. 91/100.

Wine Spectator 93 - #1 Top Wine Value of 2023: 'This luscious version offers ripe peach, ruby grapefruit and passion fruit flavors that are mouthwatering, with details of sea salt, dried herbs and fresh ginger. Gains momentum and intensity on the long, expressive finish, where lemon verbena and green tea linger.'

A tasting panel member reports: 'Pleasant fresh green aspect to the nose. Lime, mint, a touch of green tomato, green pepper (not unpleasant), and a bit of lemon, too. The palate is ample, but totally dry. The palate confirms the nose. There is notable acidity, but with fatty food it proved cleansing. And it didn't clash with shrimp, a challenging ingredient for our palates and taste in wine. This wine is not trying to compete with cheaper grocery store NZ SB's. It is too dry and too structured. 92/100.

Tasting Panel 92: 'Easy to drink, with a balanced flavor profile, this wine is bright and perky from start to finish. Grapefruit and laurel notes, along with just-ripened pineapple, complement its racy acidity with tart overtones. $14.'

This is wild; this is extreme. Gooseberry and cat pee. Makes a big time statement. Add mint and hyssop, pink grapefruit, and some passion fruit. NZ's coolest zone makes a mark on sauvignon blanc. First one I've had from here. 93/100.

Heavy hitter Barossa cabernet, powerful, ripe, in your face Barossa. With aromatic depth. Good oak layer too. Yeah, rich, ripe fruit and barrel impact. Alcohol tempers sweetness. Good oak involvement. Balanced! A lot of Barossa cabernet for the price. Shows the way. Wine of place. 92/100.

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.'

There's a certain freshness of the Limestone Coast here. It's 14.5% strength, but it doesn't show. The nose is cool, not hot. Yes, rich and sweet fruited but not strong. Good presence. Wants food. 91/100.

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.'

Red-black cab sauv color. The form and depth of Coonawarra cabernet. And the class. Yes, structure confirmed. Good regional acidity. Tannin to shed and flavor development to earn. Well poised, well priced. 92+/100.

2020: Wine Spectator 93: 'Offers wild berry flavors that are plush and elegant, mingling with notes of forest floor, sage, dried mushroom and palo santo, plus a touch of peppermint oil. The tannins are supple and creamy, with an elegant yet powerful profile. Drink now through 2031. $28.'

From vineyards at the foot of the Great Dividing Range an hour east of Melbourne. Certainly distinct from the 21 Central Otago version tasted a couple of weeks back. Mellower, more mature, and more barrel informed. Generous nose. Cool and racy on the palate, more so than the nose would suggest. A pair of unique and valid takes on pinot noir, neither bearing any relationship to one another or to pinots of other origins. That's entertainment! 92/100.

Wine Enthusiast 91: 'Savory notes of sage and bay leaf are as forward on the nose as the plum and cherry notes. There's a lick of vanillin oak showing too. The abundance of tangy fruit continues its journey in the mouth, lingering on the finish amidst a powerful, well-placed frame of tannins. Drink now-2031.'

Fresh, snappy, upbeat young shiraz with a lot of white pepper pizzazz. Yes, it's a beauty in youth, nice and Barossa sweet. I'll bet this has a little viognier in it to give it extra lift. 91/100.

Parker 91: 'Ever the reliable wine in the Torbreck lineup (challenged only by the beauty of the Steading, but nevertheless), the Woodcutters has tightened up over time. My first introduction to it almost 10 years ago recalls a plush, full-bodied wine that delivered all the Barossa feels and flavors that one could possibly hope for. These days, and today specifically, the 2021 Woodcutter's Shiraz is tight and tense, with black brooding fruit set to a rigging of firm, savory tannins. The oak is subliminal in this wine, leaving only the tannins to shape the fruit. Really handled well. Impressive. Drink 2022-2032.'

Wine & Spirits 92: 'This estate-grown shiraz ferments spontaneously with some whole bunches and whole berries, then it spends 18 months in French oak barrels, some 300-liter, some 500-liter, one-quarter of them new. The wine starts from a tight place, showing its intensity through scents of jasmine and peppercorn. Those aromas seem to lift out of the tannins while the fruit shows dark richness and pungency. Give this a year or two in the cellar to fully develop. $25.'

2016: Sweet, smooth, barrel aged. Well textured. A presentation that gets it done. Wonderful. Sweetness, acidity, flavor, tannin-? all in super harmony. Yes, wonderful. 92/100.

Est. 1989 by a family farming the Limestone Coast since 1906; from vineyards in Robe, Wrattonbully, Coonawarra and Padthaway, the latter three all on terra rossa soils; aged in American and French oak hogsheads. Like the cabernet I tasted at home last week, there's that Limestone Coast cool and breezy freshness to the nose. And here the terra rossa earthy underlayment. You can have it both ways on the palate too. An amazing value for its terroir statements. Strength gives body but no heat. Good and harmonious aftertaste. 91/100.

Koonunga Hill area. 8 months in seasoned French oak hogheads. Powerful and explicit Barossa take. Sweet smelling and logical Aussie super sized negroamaro. Yes, nice varietal character with Barossa largesse. And a nice twist on the usual Barossa varieties. Unique and good for it. 91/100. List price: $25.

Wine Spectator 91: 'Vibrant and compelling, with mouthwatering notes of lemon, grapefruit and pineapple that mingle with a lingering thread of beeswax, litsea oil and dried ginger on the succulent finish. Drink now through 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.

12.5%. That's fresh, crisp, clear in varietal character, and intense. Apple and citrus. Again. Juicy fruit, acid, feel, balance. 92/100.

Wine Enthusiast 92: 'This entry-level wine opens with a lift of tangy citrus and stone fruit, with just a hint of oak and native yeast complexities. The palate is light to medium in weight with a gentle textural creaminess, bright fruit and a salty crunch to the acidity. It's a classy yet approachable wine that demonstrates how much Aussie Chard has grown up.'

2021: Wine Spectator 92 - SMART BUY: 'This white is fresh and light, but not shy on intensity, with notes of toasted sesame seed, fresh grated ginger and salted melon adding complexity to the core of citrus and ripe stone fruit flavors. Vibrant, mouthwatering acidity weaves in and out, highlighting all the details. $20.'

Wine Enthusiast 91 - BEST BUY: 'Despite being Yalumba's entry-level Viognier, this is one of its most delicious white offerings. Highly aromatic, it wafts a perfume of honeysuckle, orchard blossom and fuzzy peach skin. The palate is more viscous than the nose implies, but there's enough acidity to keep it fresh. Peach and lemon flavors linger on the finish. Drink with Thai curry or a similarly bold Southeast Asian dish. $15.'

43% cab sauv, 31% merlot, 21% cab franc, 5% petit verdot; aged 17 months in French oak cooperage. A wonderful Cape claret. Warmer than Bordeaux rouge, yet showing both the individual and the united elements of its encepagement. And barrel aging. Again, warmth, equilibrium, suavity, barrel augmentations, good acid, fine tannin. No brett, no dekk. The cow is still in the barn, the horse still in the stable. 92+/100.

2020: He was in my office a few years back! Yes, the accidental inventor of 'coffee' pinotage, Bertus Fourie. A large, gentle, soft spoken man. It's got the coffee grounds nose. Plus mocha and a little dekk. Yeah, mocha nibs flavor. Adequate acidity. 90/100.

2015: 14%. Wow, large, sweet, strong, generous. Forceful, concentrated. Signs of barrel influence. Wow, this delivers. Full of fruit. Zero animal. Yes! 92/100.

Fresh and fruity take. No stable, no coffee. New Wave style. Cinsault parentage is evident. Oh, yes, flavorful, balanced. Pinotage is newly invented in a positive form 91/100.

2017: Tasting Panel 92: 'Deep garnet color and a luscious nose; well rounded, with depth and style.'

A fresh take on pinotage. No brett/dekk issues, Valid varietal character. Good red fruit. Can't see much if any barrel involvement. Again, fruity and accurate. Sweet fruit flavor and feel. Boasts a lot of appeal. Good acidity for balance. Some tannin to resolve. 91/100.

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.

59% syrah, 17% cinsault, 14% grenache, 10% mourvedre. Sweet fruited New World styling. Pleasing melange of Rhone varieties. Flavorful. Sweetish. Enough acid for balance. Flows. Good. 91/100.

'The land of milk and honey'; 45% cab sauv, 40% merlot, 7% malbec, 5% cab franc, 3% petit verdot. Ripe and exotic after a Euro range. Seems some spicy woody extras. No brett/dekk. Large in the mouth. Structure, sweet fruit core, tannin for texture. Good length. Leans toward BBQ preparations. Fans will be pleased. 91/100.

2021: Tasting Panel 91: '48% shiraz, 13% merlot, 11% petit verdot, 11% cabernet franc, 10% malbec, and 7% pinotage, integrated and even harmonious. That's especially impressive in view of the wine's intensity and youthfulness-it's a steal. $22.'

2018: 40% syrah, 35% cinsault, 16% mourvedre, 9% grenache. Starts out a sweet and standard warm climate red. Then spreads out to display a range of consonant varietal characteristics. A good balance of fruit richness and acid freshness. Works. 90/100.

NY Times 20 Reds Under $20: 'This wine from the Swartland region northeast of Cape Town, South Africa, is a homage to the red blends of the south of France. It's 56 percent cinsault, a work-horse grape that is getting more attention and care these days, with the remainder syrah and carignan. It's fruity yet lithe, underlined with light tannins. $16.99.'

Brisk, unique, and well priced. Has that special Cape sauvignon something. Sauvignon ID without either sweetness or shrillness. Can't remember when I last had a young Cape sauvignon. The colors haven't faded though. Yes, there it is. Brisk, yet with a tender core. Got to have this. 91/100.

From shale soil near the coast just south of Swartland; includes a colombard component that has rested 30 days on its grapeskins. Well, I can believe the colombard and peels effect. It really tweaks the Cape's good sauvignon qualities and creates a desirable new creature. After 60 years in the trade, I'm always looking for a 'different' wine experience, and this sure is one. Sauvignon is deftly altered on the palate too. Very appealing flavors and textures. Its own thing. 91/100. 'You can smell and taste the skin contact; unique.' 'Cleansing acids.'

Works well. Chenin melon and lime. Roussanne peach. Viognier honeysuckle. In tandem. Yes, full flavor chorus in harmony. Soft and pleasing acidity. Delight. 91/100.

10% aged in cement eggs and clay amphorae. Fresh and accurate melon and quince aromas. Does justice to a top Cape white grape variety. Juicy and delicious taste confirmation. Good acid and nice padding too. A little banana ferment residual spells improvement in bottle for several more months at least. 91/100. Opened fully with aeration. Everyone liked it for what it is rather than a Loire chenin knockoff. Good value comments.

2022: 2022 San Francisco International Wine Competition: BEST CHENIN BLANC. My notes: 20+ year old vines in granite and shale. Native yeasts. Good, inviting, sweet, full quince, lime, and melon chenin nose. The acid it up to it too. And dryness. One of the best vintages of this. Well textured. Balanced and lasting. Highly foodworthy. 91/100.

12%. Following aeration, varietal character pours through. Melon, quince. Yes, varietally innate and dry besides. Full flavors and length. Well balanced by fruit acidity. 91/100.

49% chenin blanc, 21% chardonnay, 14% viognier, 10% semillon, 6% sauvignon blanc. Chenin blanc melon and chardonnay apple lead the way. Viognier's floral overtones. The florals are more forthcoming on the palate. Semillon padding. Well balanced. Needs a few months to catch up to the 2020 at peak performance. The group agreed. The host reported it had already made good progress by the next day. 91+/100. Tasted 10/22.