An alluring display of gamy cherry, raspberry, plum and rose aromas and flavors, augmented by mineral and wood notes. Complex, smooth and well-structured, ending with a dusting of tannins. Best from 2022 through 2043.
A subtle vegetal aroma accents the black currant, blackberry and floral flavors here. Rich, ripe and lush, yet backed by a solid structure, remaining fluid and concentrated on the long finish. Best from 2023 through 2045.
A blend from two vineyards in the Petaluma Gap, this ages in French and Hungarian oak barrels (40 percent new). It's dark and spicy, a four-square pinot with briskness and floral notes to its cranberry flavors. Round, smoky and a little brash, it will pair well with crispy orange beef.
From four growers in Marin, including the Stubbs and Corda vineyards at the southern edge of Petaluma Gap, this has cool, taut flavors of strawberries and cranberries along with a salty, coastal impression of seagrass. That saltiness brings out a touch of bitterness in the oak; the wine could use some seared duck breast to fatten it up.
Earthy and layered, this rises from its oak tannins toward rich scents of red plums and a bristly note of conifer. The fruit is sweet but clean and light on its feet while the tannins need something with a lot of char on it before they’ll move into the background. JCB stands for Jean-Charles Boisset, the scion of the Burgundy wine family, who runs Boisset’s portfolio in California.
This is powerful and heady yet integrated so that the layers of nutty flavor, from green almond to fragrant almond oil, come together in a marzipan-scented finish. The undertow is cool and fresh, drawing the toasty richness and smoky lees into lasting focus.