Quintessential ripe berry and plum fruit aromas are joined by vanilla and peppercorn spice in this textbook Zin. It’s grown on an estate vineyard 14 miles from the Pacific—the most southerly in Paso Robles. The result is a red of effusive energy and real charm, fruit-forward enough to sip on its own and with enough spice and structure to sing alongside grilled meats.
This value-priced Chardonnay finds a nice sense of harmony between richer, more buttery notes and a zip of acidity slicing through it all. Flavors of tangerine, ripe melon, and citrus pith are delicately dusted with notes of vanilla.
Sturdy tannins hold up graphite, Italian herbs, and anise, and take on a hearty grip. Herbaceous notes persist with an old-world style, melding with blackberry and black-peppered cedar.
Aromas of wet stone and elderflower lead to a glossy mouthfeel dotted with powdered vanilla and honeysuckle. Peach cobbler is delicately centered on the palate for a lithe finish.
Creamy, desirous notes of lemon curd bathed in toffee nougat reach a peak as it settles across the mouth thanks to a fine acid structure. Baked pear smooths out on mid-palate, with buttered croissant on the elegant, lengthy finish.
Made from the Chancellor variety in central Pennsylvania, this is unabashedly sweet but at a moderate level that makes the wine suitable for relaxed sipping or pairing with dishes like spicy, smoky barbeque. Fruit notes of plums and both red and black raspberries are backed by some subtle savory notes. Quite successful for its type.
A luscious array of lemon custard, salted melon, lime blossom, and vanilla bean. Acidity strikes a pose, allowing the richness of pear tart to show its leaner nature. Delicious and complex.
Dark chocolate and black plum are framed in tobacco and Bay leaf. Savory and rich but not over the top, this red is well balanced, with supple tannins.