Reviews

Gently mulled black currant and blackberry fruit is backed by singed wood spice, dried anise and black tea notes, with a fine chalky mineral streak appearing through the finish. Grenache and Syrah. Best from 2022 through 2030. 1,500 cases made, 400 cases imported. — JM

This is the first vintage of this new label by Buena Vista, commemorating the year it was founded. The 2018 Red Wine 1857 is a blend of 82% Cabernet Sauvignon, 14% Petit Verdot and 4% Cabernet Franc. The Cabernet Sauvignon is from the Morris vineyard on Diamond Mountain, the Petit Verdot was harvested from the Larkmead vineyard in Calistoga, and the Cabernet Franc is from the Casa Nuestra vineyard in St. Helena. It was aged for 18 months in French oak barrels, 45% new. Very deep purple-black colored, it slowly unfurls to reveal fantastically fragrant notes of candied violets, star anise, clove oil and chocolate mints, over a core of crème de cassis, Black Forest cake and blueberry pie with hints of pencil shavings and fallen leaves. Medium to full-bodied, the palate is jam-packed with rich, seductive black and blue fruit layers, framed by oh-so-plush tannins and a seamless line of freshness, finishing very long and perfumed. Only 50 cases were made.

From the Boisset Collection, the 2018 Chardonnay Estate was made with certified organic and biodynamic grapes. The nose is open-knit with aromas of warm apple, toast, cheese rind and roasted almonds with savory undertones. The medium-bodied palate is rounded and gently creamy in the mouth, with a fresh, juicy entry that fleshes out into more savory tones on the long finish. -Erin Brooks

Scents of brandied cherries lend this wine its warm power, in the mode of Port without the sweetness. The firm tannins have a pleasant greenness, like raspberry leaves, keeping the finish clean. Serve with roast game. -J.G.

Made from biodynamic and organically grown grapes, this estate-grown appellation wine is balanced in green apple, high-tone acidity and Meyer lemon crispness. The finish teases a fleetingly butter-like richness. Virginie Boone

Bright and juicy, with cherry paste and raspberry purée notes spilling forth, backed by anise, apple wood and tobacco notes through the rich finish. Approachable, but no rush at all. Grenache and Syrah. Drink now through 2030. 2,700 cases made, 200 cases imported. — JM

This wine explores the earthy intensity, providing volumes of flavor without weight. Delicate in fact, with the scent of coastal forests, tree bark and roots to ground its untamed beauty. Brian Maloney blends this wine with fruit from four vineyards in western Sonoma County, a selection that captures a clear impression of the coastal hills. -J.G.

This wine gains its concentration from 100-year-old vines at the Baldacci Vineyard. Its dark fruit has a comforting satin texture and feels cool - even at 15 percent alcohol - with forest floor notes of roots and earth against the warmer notes of nutmeg and allspice. Its umami complexities will work well with Middle Eastern dishes, particularly roast eggplant and lamb. -J.G.

Brawny, fleshy and full bodied, as well as blended with 3% Petit Verdot, this red sizzles in black cherry, cassis and brown sugar. Integrated tannins contribute support and additional power, as a length of toasted oak weighs in. -Virginie Boone

Graphite, rock and iron elements contribute an underlying earthiness to this intensely concentrated wine - a good representation of the appellation's warmth and richness. -Virginie Boone