Five lots are fermented separately using natural fermentations and French oak. Aging this wine to maturity for two years. The Domaine Cabernet is a chorus. with aromas of briary currant, sage, mint and sweet oak. Less tannins and acidity on the palate than is evident in the Estate, there is an earlier window of enjoyable drinking.

The ripe and flawless grapes created a wine with mouth-filling notes of black cherry and cassis, punctuated with fragrant cedar, kitchen herbs, and that unique Dry Creek dust we all love. Drinkable now,

Merlot and Syrah make up the bulk of this wine, with the remainder pinches of Viognier and Cabernet Franc. Fresh flower, plum and milk chocolate aromas are followed by appealing sweet fruit and barrel flavors.

Cropped from an extremely dry year, the 2012 Viña Alberdi was saved by some rains in late September. The aging lasted two years, the first one in new American oak barrels and the second in used ones. Aromas of raw meat, with marked toast from the American oak with a good combination of fruit and spice, tradition and modernity. It's approachable and easy to drink.

The West Ridge is beautifully delicate, almost fragile in comparison to the more robust expression of the East Ridge. Genetic variety is key to this site, as is the influence of thick fog that covers the vineyard allowing for slower ripening, and more complex flavors. Again, this is not your typical Sonoma Pinot at barely 12.6% alcohol. Not to be missed.

A truly artisanal, hands-off Pinot Noir made the same way as their single-vineyard wines at a most reasonable price. Focused, floral aromatics foreground red cherry, sour cherry and spice on the nose moving to riper plum and savory mouth-filing fruit with juicy acid and a succulence on the finish.

perfumed nose of strawberry, raspberry, cherry kirsch, rose petals, dried herbs, and a hint of black pepper and licorice from the Syrah. The fruit is rich and bright without skewing syrupy, checked by frisky acid and some mild, dusty tannins lending grip. It feels very ‘Mediterranean’—brambly and floral, with a tangy, tomato-y quality and lots of energy.

Just as in Burgundy, the marl soils are ideal for Pinot Noir and the chalky soils are ideal for Chardonnay. Reserved winemaking allows the juicy reds and pale floral tones of Pinot Noir to be center stage; Chardonnay does all the things Chardonnay should do: gentle lift, delicate clean lines, and tidy finish.

This wine opens with aromatics of black raspberry, black tea, and hints of cran-orange. There are bright flavors of red cherry, black raspberry, Earl Grey tea, and wild blackberry with a leathery edge. This is approachable now and another great value buy by Ontañón. Fresh fruited while still retaining classic characteristics you would respect from Rioja.

The always smiling and tremendously skillful François Péters controls 17.5 hectares, twelve of which lie in the very best parts of Le Mesnil. For more than forty years, a mere percentage point separated Le Mesnil from Grand Cru status. Very fine bready lemon citrus aromas here; a restrained, fresh and attractively raw expression of chardonnay aromas. The palate unleashes more flamboyant fruit flavors, heading through citrus to nectarine and peach. The focus never wavers. Long, fine and pure.

#1 Wine Enthusiast 2018 Top 100 Best Buys
"Another great value from Bogle, this wine is very polished and smooth. Blackberry and blueberry flavors abound on the full-bodied palate, with fine-grained tannins. There are no rough edges, just wonderful fruitiness and light salt-and-pepper spices."

On the palate it is refreshing and structured and with some meat, smoke. licorice and black olives - but mostly it's about ripe fruit all of kinds at this stage: blueberries, blackberries, red berries. I think this will turn out spectacularly well for those who wait a couple of years. Right now almost a little too intense on its own - needs food. Stood up to some chipotle spice

7-9 months in 250L barrels,which are at least 10 years old, both red and white. Racked by gravity. Bottled unfiltered by gravity following the lunar calendar. Cold carbonic maceration between 10-12ºC for 20-25 days. Native yeast, with no sulfur added.