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There aren’t a lot of “great” California Pinot Noirs at this price point; this is one of them. From a vineyard at the foot of the Santa Cruz Mountains first planted in 1910 and then replanted with cuttings from... Read More

From all estate fruit fermented and aged in French oak, this is richer, deeper and more ripe-tasting than many Willamette Valley Chards. As Suckling says in the 92 point write-up, “A substantial and well-balanced wine that... Read More

Wine Enthusiast captures the fun and tasty personality of this barrel-aged, Oregon, Chardonnay nicely in the 90 point review: “The aromatic set of lemon, lime and lychee is a tropical Chardonnay paradise. A wisp of plumeria... Read More

Lower ABV Off and on through the early 20th century, Gamay grew in the Cote d’Or alongside Pinot Noir, so it’s not surprising it can shine in Bjornson’s estate vineyard next to Pinot in the Willamette Valley.... Read More

A tremendous bottle of Eola Hills Pinot made from estate fruit with just a little whole cluster and a lot of style, charm and power. We love the silky feel to the spiced red berry fruit and an enlivening twist of orange peel at... Read More

Just a delightful, ready to love, Willamette Valley Pinot Noir from a blend of Estate and Van Duzer Vyd fruit. The dark raspberry and red cherry fruit are delicious and fun and buoyed by a lift of red berry acidity and fine, light,... Read More

Former NE Patriots quarterback Drew Bledsoe continues to make an all-star name for himself in the world of Walla Walla wine. This is about 75% Cabernet Sauvignon plus Merlot, Cab Franc and Malbec and deliver rich blackcurrant... Read More

One of the longest-running high-quality “value” Pinots we know of. As Robert Parker said of the 2013 edition: An authentic tasting Pinot Noir that sells for a song. Aromas of sweet red and black cherry fruit intermixed... Read More

A nicely chunky, gutsy, Rioja loaded with black fruit and finishing fine and firm with the oak well integrated into the fruit. As Vinous says in the 93 point review, “The fruit-forward aromas showcase cherry and blackberry... Read More

Robert Parker called the 2011 edition of this perennial favorite value red, “Possibly the single greatest dry red wine value in the world.” As usual, it’s a blend of around 85% Garnacha plus Tempranillo and a... Read More

You'd expect Toro Tempranillo to be dark, super-ripe, and full of chewy tannins, but here Toro has been tamed a bit! Plenty of rich fruit that stays fresh and an easy, silky, texture that flows nicely. As Wine Enthusiast says,... Read More

From 25 year-old Tempranillo vines nearly 1,000 feet above sea level, this is luxurious and fresh gem was named one of the top 5 wines of Spain by Wine Spectator in 2023. The Wine Enthusiast 96 point review captures it nicely:... Read More

Lower ABV Juan Antonio Ponce completely fractures any expectations you have for wine made from Bobal (often a dark, dusky, earthy, grape) from Manchuela (blisteringly hot). This is from 40-60 year-old vines, made with 100% whole... Read More

One of the greatest wood Sherry's we've ever tasted, this is what happens when the flor on Amontillado dies early and lets the wine darken to Oloroso levels - and then gets aged for 30 years in American oak cask. A lovely... Read More

The winery describes this as “Freshness, joy and youth in your glass of wine,” and that pretty much sums up this wine. Perfect for weeknights when you want to enjoy a bottle over a couple of nights. The vibrancy is... Read More

This isn’t fancy pants Rioja, but one whiff and you’ll be glad you took it home. Fragrant red fruit with a piercing freshness is consistent throughout your sipping journey. Not too big and not too lean, this sits right... Read More

A unique aromatized “wine” that starts with Mistelle – fortified grape must – and is infused with gentian and cinchona (quinine) for bitterness and then with wild herbs and plants first collected by Dr.... Read More

Organic/Bio As Vinous says, Gilberto Bonipert is one of the rising stars of Alto Piemonte, the region above Barolo and Barbaresco that reaches into the foothills of the Alps. This is his all-steel Nebbiolo and it’s a treat... Read More

“Gulpable” Chianti Classico isn’t really a thing, but maybe it should be? This blend of 90% Sangiovese plus Merlot and Colorino aged in big Slavonian oak casks would be a fine example. It’s bursting with... Read More

Bouchaine releases its Chardonnays late so they have a chance to really flower in bottle. Like here, where the oak has integrated with the rich pear fruit and acids come up to keep things fresh and highly drinkable. As Suckling... Read More

Organic/Bio Vincent Boyer has moved his old family estate to organic farming and now gives his wines two years elevage – one in 5-8 year-old barrel and a second in concrete egg. This wine, from sites in lower Meursault,... Read More

Organic/Bio What do Cognac makers drink for an aperitif or at lunch? Pineau des Charentes! And this is one of the very finest from Cognac's first organic estate. The wine starts with fresh, unfermented, juice from the Cognac... Read More

Just imagine taking the richest, most mouthcoating, just-pressed wine grape juice and then adding enough high-end VSOP Cognac to it to bring the alcohol up to around 17%. Then put the blend into Cognac barrels for a minimum of... Read More