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The 2024 Ducks Unlimited Red Blend is simply fantastic. It’s a powerhouse, and one of the best red wines I’ve tasted from Texas. The aromatics just soar out of the glass with blackberry and boysenberry fruit framed by elegant cedarwood spice, lifted by violets and a bright pop of blue fruit. Medium to full-bodied, it shows a framework of fine-grained, firm tannins with a long finish marked by wet slate and crushed rock minerality, underscored by crisp, focused acidity. Serve it cool, at a cellar temperature of about 57°F, and you’d be crazy not to pair it with brisket or seared duck breast over a balsamic reduction. The blend is 62% Tannat from Vintage Press Vineyard and Hye Estate, 28% Cabernet Sauvignon, 7% Cabernet Franc, and 3% Petit Verdot from Dell Valley Vineyard.

Talk about an aromatic and spicy wine—no surprise given the name Cluster. This Grenache is fermented with whole clusters and undergoes carbonic maceration, a process where the juice ferments inside the intact berries. The result? A vividly expressive wine bursting with bright, juicy fruit. It’s succulent and energetic, with textured, grippy tannins that resolve beautifully into juicy acidity. Layers of purple violets and the fresh-cut stem of a rose weave through the mid-palate, while the super long and expressive finish is lifted by granular tannins and a flourish of rose petal.

This is a bit of a chameleon—beginning with ripe red and black-toned fruit, elegant cedarwood spice, and rose petal nuances. The medium-bodied palate quickly shifts toward the savory spectrum, revealing layers of strawberry-rhubarb, baked cherry, leather, tobacco, and crunchy wild herbs. The finish is bright and lifted by crunchy acidity. Sourced from estate-certified sustainable vineyards and aged in neutral oak for 12 months.

From Portico Hills Vineyard and aged for 6 months in neutral oak, this is a bright, zingy, and zesty red that crackles with energy. Tangy blood orange acidity drives the palate, while grippy tannins add structure to the medium-bodied frame. Notes of brown baking spices and a hint of incense lend complexity to the finish. Serve this slightly chilled alongside BBQ or pizza.

TASTING NOTE: Lot #46. Barrel Sample: Although neither Dan Kosta nor Michael Browne has anything to do with this wine anymore, you can keep telling yourself they do—if that helps justify drinking this entire auction lot yourself (which I highly recommend). The winemaker today is Julien Howsepian, who may hate describing wines in tasting note videos, but makes damn good wine you will want to describe to your Friday night poker buddies—or whatever club you belong to on Friday nights. Sourced from 5 Wells Vineyard (Clone 943), Gap’s Crown (Swan clone, all concrete), and Thorn Ridge (Clone 115, submerged cap ferment in concrete). Aged in two-thirds light-toast new French oak. Aromatics are all early summer berries, rose petals, and brown baking spice, with firm, mineral-rich tannins and impressive length. From the Auction Lot Catalog: ABOUT THE WINE: “Terra & Tempus” pays homage to the land and the passage of time, capturing the essence of a singular harvest. A bespoke Pinot Noir, it unites the elegance of the Russian River Valley and the coastal influence of the Sonoma Coast, offering a seamless interplay of fruit, earth, and structure. It is a true reflection of its origins. At its heart, this singular Pinot Noir celebrates the balance of strength and finesse, a testament to both its vineyard sources and Kosta Browne’s winemaking artistry. Crafted in limited quantities and available exclusively through the Sonoma County Barrel Auction, “Terra & Tempus” is a one-of-a-kind expression-never to be replicated. Winemaker Julien Howsepian set out to craft a wine that tells the story of the 2024 vintage, a year defined by a dynamic growing season, where warmth and cool coastal breezes worked in harmony to shape expressive, layered fruit. Notes of wild berries, forest floor, and delicate spice emerge, framed by refined acidity and silky tannins, ensuring a wine that captivates now and will evolve beautifully over time. WINEMAKER(S): Julien Howsepian ESTIMATED BOTTLING DATE: February 2026 ESTIMATED SHIPPING DATE: May 2026 National Distribution: AL, AK, AZ, AR, CA, CO, CT, DE, FL, GA, HI, ID, IL, IN, IA, KS, KY, LA, ME, MD, MA, MI, MN, MS, MO, MT, NE, NV, NH, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, UT, VT, VA, WA, WV, WI, WY, Washington, DC International Distribution: Includes Canada, Denmark, Japan; please inquire for additional countries.

TASTING NOTE: Lot #47. Barrel Sample: Winemaker Abby Watt works with consulting winemaker Jean Hoefliger, who’s on speed dial for some of Napa’s most elite estates. He also happens to be one of the tallest winemakers around—and his tannins are often just as tall, or at least elegantly elongated. Here, Watt and Hoefliger deliver a full-bodied, bold red blend with an expressive nose of brambly dark berry fruit, graphite, and fragrant violets. Layers of graham cracker and cinnamon add warmth and intrigue. The palate is super fresh, with bold yet supple tannins and impressive depth and concentration—all while remaining remarkably light on its feet. From the Auction Lot Catalog: ABOUT THE WINE: “Convergence” captures the rare moment when Malbec and Cabernet Sauvignon ferment together in perfect harmony. For the first time, these two varietals ripened at the same time at Bell Mountain Ranch, a rare alignment that allowed for an experimental co-fermentation. Normally, these two varietals never reach peak ripeness simultaneously, making this unique harvest a fleeting moment in time. This exceptional vintage captures a singular, never-to-be-repeated experience in winemaking, where the perfect conditions allowed for a collaboration between two varietals that rarely share the same stage. Located at the southernmost tip of Alexander Valley, Bell Mountain Ranch sits in one of the cooler spots in the region, benefiting from the lower night temperatures that preserve freshness in the grapes. This vineyard is truly unique, with steep hillsides and growing conditions that closely mirror those of Bordeaux. Preserving the land is at the heart of the Medlock Ames philosophy. The vineyard is certified organic and regenerative organic, ensuring that their practices nourish the soils, plants, and workers. The bold fruitiness of Malbec in “Convergence” softens the gentle tannins of the Cabernet Sauvignon, creating a seamless fusion that enhances both varietals with layers of blackcurrant, cassis, and subtle earthy notes. The wine has a perfect balance of fruitiness, smooth tannins, and freshness, with a lingering finish that showcases the best of both varietals. It’s bold yet refined, with a complexity that evolves with every sip. WINEMAKER(S): Abby Watt ESTIMATED BOTTLING DATE: January 2026 ESTIMATED SHIPPING DATE: March 2026 National Distribution: CA International Distribution: None

Though there’s no carbonic maceration, this wine carries a Gamay-like charm, with mulberry and candied berry fruit layered over rich earthy aromatics and a subtle jalapeño note. Supple and full-bodied on the palate, it delivers ripe red fruit that shifts into cranberry, grapefruit zest, raspberry, and a touch of cocoa powder on the finish. Easygoing, joyful, refreshing, and downright delicious.

Set to be bottled in the spring of 2026, this is a richer, bolder expression with suave, sinewy tannins and deep dark berry fruit. Elegant violet and rose petal notes weave through layers of cranberry and cherry coulis. Medium- to full-bodied, with ripe, robust tannins and loads of wet slate minerality, it also shows hints of vanilla, brown spice, and dark salted chocolate. This is clearly a bold, ripe style—thanks to the introduction of new oak by winemaker Ian Bearup—and it feels like a confident step forward. I’m excited to see where this goes.

Open-top fermented and drained to four- to five-year-old François Frères barrels. Bottled after 7–8 months, this wine shows gorgeous dark berry depth framed by rose petal florals and earthy undertones. The mid-palate is generous and fruit-driven, with a Pinot-like elegance: red cherry, cedarwood spice, and a whisper of conifer forest. It all leads to a long, stony, mineral finish.

Bright, candied red fruit defines the character of this site and appellation, accented by cedarwood nuances and sweet brown baking spices. Medium-bodied, it shows crunchy apple-skin tannins that frame supple, plump red fruit. This is a strong effort from the site, carrying a saline, wet-stone minerality that clearly reflects the Our Lady of Guadalupe Vineyard, owned by Dave Phinney. The vineyard sits on the western edge of the Sta. Rita Hills AVA. This 100% Pinot Noir is a co-fermentation of two blocks (50% Clone 828 and 50% Pommard Clone), using a mix of punchdowns and pumpovers. The wine was barrel-aged for 10 months in neutral French oak (once-used Chardonnay barrels) and bottled unfined and unfiltered under DIAM 30 closure. Founded in 2024 by winemaker Adam Edelman—whose experience includes Realm Cellars, Fait-Main, and Teeter-Totter—Nisi Wines focuses on minimal-intervention Chardonnay and Pinot Noir from top sites across the Sta. Rita Hills.

From the George Ball Vineyard—planted in 2015 at higher elevation and further from Cayuga Lake—this site tests the cold-hardiness of Marquette each winter. Vines are trellised on north-south rows to a high wire cordon system and are farmed with heavy applications of composted wood chips. To enhance air exchange in the clay-rich soils, vine bases are mounded. Hand-harvested and aged on lees until July before being lightly filtered and bottled, production was tiny (188 cases). This is a savory, zippy red with brambly red berry fruit, charcuterie and violet aromas. The palate is vibrant and tangy, framed by crunchy acidity and finishing with earthy, truffle-like depth and lingering minerality.

60% whole cluster pressing gives this charming, bouyant Gamay a cheerful lift. It’s bright and fruity, packed with aromas and flavors of cranberries, cherry, berry compote, and lavender florals. While undeniably fun, there’s richness to the ripe fruit flavor, and elegance to the tightly wound acid core. Delightful. – J.R.

From Tokio Vineyard in Tokio, Texas, this Tempranillo was fermented in stainless steel and aged in 25% new American oak. It shows ripe red currant and cherry fruit with a touch of dusty minerality in a medium-bodied expression. Sappy, maple-laced tannins frame the palate, joined by cured bacon and sweet spice notes on the lengthy, mineral-rich, bone-dry finish.

TASTING NOTE: Lot #55. Barrel Sample: The last time I tasted wine this good with Joe Harden and Phil Holbrook, we were at Nickel & Nickel on December 5, 2025. Just as we began tasting, a small earthquake rattled the building. We felt it sway, and—like any sensible wine industry veterans—we reached for our favorite wine on the table, downed a glass, and then made sure we didn’t need to run out of the building. That’s exactly what you’d do with this Pinot Noir. Crafted from a 50/50 blend of Kings Ridge and McDougall vineyards, it’s super expressive—floral and bright with incense notes from partial whole-cluster fermentation. It shows excellent depth and remarkable tension. One of the most tightly wound, high-energy lots I tasted, with soaring acidity, purity of fruit, and serious structural tannins anchoring it all. From the Auction Lot Catalog: ABOUT THE WINE: “Coastal Brotherhood” is a never before, never again blend – crafted from the first McDougal Vineyard fruit that Salty Goats Wine Co. has ever received and then blended with Pinot Noir from the Kings Ridge Vineyard. These vineyards are located within the northernmost section of the Fort Ross-Seaview AVA. Both sites are less than 3.5 miles from the ocean and organically farmed. Salty Goats Wine Co. started in 2020, rooted in the coastal hills of Northern California, dedicated to crafting expressive, site-driven Pinot Noir. It is a passion project born from the dynamic brotherhood of Joe Harden and Phil Holbrook, the acclaimed winemaking team behind Nickel & Nickel’s extraordinary Napa Valley Cabernets. They partner with trusted farmers who share their passion for organic and precision viticulture. With its high elevations, cool climate, and Pacific Ocean influence, the West Sonoma Coast offers wonderful conditions to produce Pinot Noir that is vibrant and expressive. Expect a wine of depth, texture, and elegance, highlighted by a unique coastal salinity. This wine epitomizes freshness and elegance with a long, vibrant finish. WINEMAKER(S): Joe Harden, Phil Holbrook ESTIMATED BOTTLING DATE: August 2025 ESTIMATED SHIPPING DATE: January 2026 National Distribution: CA, HI

Flat-out stunning. The wine boasts beautifully silky textures balanced by brisk acidity. Vibrant black fruit builds alongside crunchy red plums, candied violets, rich earth, and rose dusted with white pepper, nuanced by pastille candies. Medium- to full-bodied, it’s gracious yet structured, with palate-etching tannins that are nicely integrated even at this young stage. Youthfully exuberant and impeccably built.

A blend of 70% Gamay and 30% Trousseau, fermented with whole bunches and whole berries to create an expressive, slightly oxidative mid-palate. It’s tactile and vibrant, with rich watermelon and watermelon candy notes, balanced by tart Granny Smith apple and a splash of Jolly Rancher on the long, fruity finish.

TASTING NOTE: Lot #42. Barrel Sample: Justin Hirigoyen worked at Domaine Faiveley and Spring Mountain Vineyard. Need to know anything else? No! Just bid—and love this wine. A blend of heritage clones, it offers beautifully lifted red berry fruit and warming spice that evokes cardamom and flamed blood orange peel. Medium-bodied with salty minerality, notes of Santa Rosa plum, and fine, satiny tannins. The finish is fragrant with rose petal and finesse to spare. From the Auction Lot Catalog: ABOUT THE WINE: This unique auction lot is crafted with selections from the Twomey Last Stop estate vineyard through the lens of collaboration. After half a decade farming this specific site together, winemaker Justin Hirigoyen and grape growers Nick Filice and Jim Pratt sat down together to encapsulate site and vintage into this exclusive wine made from heritage clones planted at the site. The Last Stop Vineyard gets its name from being the last stop on a former rail line that ran from San Francisco to Forestville in the early 1900s. Today, Twomey is the proud steward of the site’s rolling hills covered in Goldridge soils. Founded in 1999 by the Duncan Family of Silver Oak, Twomey combines experience and a sense of curiosity with the exploration of expressive vineyards for its wines — made to be savored with family and friends. This wine showcases the complex and refined flavor profile typical of the Russian River Valley. A delicate balance of power and elegance are on full display with a refined tannic structure complimented by fresh energy and life. Bright floral and spice notes frame a detailed bouquet of dark cherry, bergamot and Santa Rosa plum. A broad attack gives way to a bright, creamy core of fruit and tannins that linger on the palate. WINEMAKER(S): Justin Hirigoyen ESTIMATED BOTTLING DATE: December 2025 ESTIMATED SHIPPING DATE: April 2026 National Distribution: Includes all 50 states and Washington, DC International Distribution: Includes Canada, Denmark, Japan, Norway; please inquire for additional countries.

This might be one of my all-time favorite wines from Uplift. It has everything you want in American-grown Grenache—from tart red cherry fruit and elegant cherry woodsmoke and clove nuances to the blood orange acidity that drives the medium-bodied palate. Velvety tannins frame a cedarwood-spiced, wild-herb-kissed red with a wonderfully satiny texture, kept lively by that acid tension and perfectly in sync with the fruit and bold spice character. It’s complex, balanced, and deeply impressive. If I were an Uplift fan, I’d buy it by the case and stockpile it as fast as I could. Fermented in stainless steel and aged for 22 months in 40% new French and Eastern European oak. Uplift farms 55 acres within the Hoover’s Valley, which runs through the Llano Uplift, one of the more impressive repositories of rare earth minerals found in the USA. Claire Richardson is the winemaker.

No fining, no filtration, and spontaneous fermentation—this wine is a bit of savage creature. A heady mix of savory herbs, dried rose petals, and expressive black cherry and blackberry fruit leads the charge, accented by pomegranate seed crunch and a zippy, almost prickly acid tension. The finish is perfumed and exotic, with notes of blood orange, lavender, and rose water. Sourced from Ria’s Wines on the east side of Seneca Lake, the blend includes Baco Noir (fermented whole cluster) and a co-fermentation of Chelois and Traminette (also whole cluster), managed with a gentle hand during cap work and aged 60% in stainless steel and 40% in neutral oak.

From La Pradera Vineyard, picked on the early side and aged for 14 months in large-format neutral oak to preserve freshness, with some stem inclusion adding a touch of spice to the nose. Medium to full-bodied, it shows nice mid-palate depth and richness, with dark berry fruit, violets, saddle leather, and muscular tannins that build on the crisp finish.

From La Pradera Vineyard, this wine was picked on the early side and aged for 14 months in large-format neutral oak to preserve freshness. Some stem inclusion adds a subtle spiciness to the nose. Medium to full-bodied, it shows nice mid-palate depth and richness, with dark berry fruit, violets, and saddle leather notes. Muscular tannins build toward a crisp, structured finish.

TASTING NOTE: Lot #40. Barrel Sample: When Williams Selyem and Benovia appear on the same label, you don’t even taste the wine—you just buy it. I told myself I wouldn’t taste it, knowing it would be too good to handle. Okay, that’s not true. I tasted it. Like five times. Just to be sure I liked it. I did and so will you. Super bright and zesty, with red earth minerality, vibrant red berry fruit, floral tones, and rich baking spice. Notes of grapefruit zest and blood orange add lift, while dark forest berry, underbrush, and saline mineral tension bring depth and structure. From the Auction Lot Catalog: ABOUT THE WINE: This is a first-time collaboration between two incredible winemakers, Jeff Mangahas and Mike Sullivan. This Pinot Noir comes from the Cohn Vineyard nestled in the hills and forest above Westside Road. It is one of the few heritage vineyards remaining in Sonoma County, initially planted in 1970. Cohn Vineyard was first produced as a single vineyard designate Pinot Noir back in 1987 by Burt Williams at Williams Selyem. With sweeping views of the Russian River Valley, Cohn Vineyard is notable for its ruddy, iron-rich soil, sometimes called “Terra Rossa.” Farmed sustainably and with minimal irrigation, these gnarled vines produce small and compact clusters with yields of just over 1 ton per acre. Benovia Winery is a small production family-owned winery in the heart of Sonoma County’s Russian River Valley. Burt Williams and Ed Selyem started their winery, in the Russian River Valley with two lofty goals: to craft wines that set the standard for excellence, and to come to know and serve their customers personally. The depth of knowledge that both wineries bring to making exceptional Pinot Noir in this part of the world is a real treat for the winning bidder of this lot. “Terra Rossa” is a wine of depth and complexity. Brooding and dark, notes of black cherry combine with blood orange and hints of sous bois. Wood spices perfectly complement the dark fruit character. With great acidity and structure, the wine is buffered with terrific extract that provides balance. Dark fruits, citrus, and notes of cedar wrap up with flavors of black tea. WINEMAKER(S): Jeff Mangahas (Williams Selyem), Mike Sullivan (Benovia Winery) ESTIMATED BOTTLING DATE: March 2026 (Available in bottle or keg format) ESTIMATED SHIPPING DATE: March 2026 National Distribution: AZ, AR, CA, CO, CT, FL, GA, HI, ID, IL, IA, KS, LA, ME, MA, MI, MN, MO, MT, NE, NV, NH, NM, NY, NC, OH, OK, OR, RI, TN, TX, UT, VA, WA, WI, WY, Washington, DC International Distribution: Includes Denmark, Japan, Norway; please inquire for additional countries.

N/A

The Winemaker’s Choice is a non-vintage blend consisting of 22% Malbec, 10% Carmenère, 3% Cabernet Franc, 15% Syrah, 32% Graciano, 4% Cabernet Sauvignon, and 2% 2019 Tempranillo (all from the 2019 vintage); along with 4% 2020 Cabernet Sauvignon, and 8% 2018 Tempranillo. This well-built red offers savory red currant fruit, charcuterie, white pepper, and dried rose petal notes. Medium-bodied with firm, grippy tannins, it lingers with plenty of savory spices.

N/A

From Brennan Vineyards comes this dynamic non-vintage blend of 27% 2023 Syrah, 4% 2023 Ruby Cabernet, 27% 2023 Cabernet Sauvignon, 21% 2020 Tempranillo, and 21% 2020 Syrah. The wine teems with vibrant red cherry, espresso bean, leather, and tobacco notes. Full-bodied, it reveals emerging blue fruit flavors, cherry compote, and pressed violets, creating a rich and layered profile. Lively and energetic, it is framed by firm, well-integrated tannins that provide structure and balance. These non-vintage blends from Brennan Vineyards offer a unique approach to crafting wines, and it’s a style that I believe Texas producers should dig their spurs into more often.

NV

A pleasant, medium-bodied, aromatic, fruit-forward red wine, offering up ripe cherry, cranberry, and blood orange fruit, warming graham cracker crust spices, and integrated cedarwood notes, all nicely expressive on the palate, with perfect sweetly ripe fruit framed by soft, supple tannins.

NV

This non-vintage blend has no set formula or constraints from year to year, allowing the winemaker complete creative freedom—a refreshing approach that yields something unique with each release. Issued roughly every 18 months, the current bottling combines Tempranillo, Tannat, Cabernet Sauvignon, Syrah, and Ruby Cabernet. The nose is bold and expressive, showing black tea, maple, toffee, espresso, a touch of meatiness, and dried violets. Medium- to full-bodied on the palate, it delivers flavors of chocolate-covered almonds and fig paste, supported by gritty tannins and a long, spicy finish marked by smoked paprika.

NV

This succulent, spicy 10-year is nothing if not consistent. Rich toffee and vanilla bean aromas entice, while the caramel, toasted nut, and dried fig and cherry flavors make it a perfect match for a slice of pecan pie. – J.R.

N/A

A blend of Syrah from four vintages—2019 (20%), 2020 (20%), 2021 (40%), and 2022 (20%)—this wine brings together fruit from Stolpman, Kimsey, and Larner vineyards in Ballard Canyon and John Sebastiano in the Sta. Rita Hills. The final blend is 95% Syrah, 4% Grenache, and 1% Viognier. Aged for an extended period in barrel before careful blending, this bottling pays homage to Vega Sicilia’s famed Único Reserva Especial in Ribera del Duero. The label, a commissioned artwork by artist R. Anthony Askew, adds an extra layer of thoughtfulness to an already compelling bottle. I love this wine—and you will too—because it delivers a mouthful of Syrah deliciousness, done the Santa Barbara County way. Rich, supple dark fruits meet tangy blood orange acidity and mid-palate density. The wine builds with layers of black cherry, blackberry, violets, sandalwood, and robes of dark chocolate, all weaving into a satiny sheet that glides across the palate. The multi-vintage integration is so seamless and complete, it makes you wish Dragonette would craft a wine like this year after year.

Notes from the winery on how this wine was made:

“We harvested each block in the cold morning hours, personally hand sorting in the field. The grapes were destemmed within hours then cold soaked for 2-7 days, before fermentation with native yeasts. Pumpovers, punchdowns and delestage were used to gently extract flavor, while managing tannins. At dryness, the wines were transferred to French oak barrels of various formats (500L puncheon, 400L, and 228L barrique) of which a portion is new. Each vintage included in this blend was itself a blend of the best barrels for that given season. Each component vintage was aged separately with a range from 26 to 62 months in barrel, with an average age of 42.8 months in barrel. In honor of our 20th Anniversary, the wine was bottled in January of 2025.”

NV

This is a Reserve with the “seriousness” factor dialed up a notch. The fruit is sourced from Quinta da Vila Velha, purchased by James Yumington in the late 1980s. Deep, dark, and downright brooding, this shows hints of resin, mint, dried black figs, mocha, and succulent blackcurrants. The palate carries both power and refinement, almost like a young Vintage Port. – J.R.

N/A

“Stella Solitaria,” meaning “Lone Star” in Italian, is a blend of 45% Montepulciano and 45% Aglianico (both sourced from Wildseed Farms Vineyard in the Hill Country AVA near Fredericksburg), and 10% Cabernet Sauvignon (from Family Vineyard near Brownfield in Terry County). Fermented in open-top small-lot bins, the wine is pressed to tank, cold-settled, and then aged for up to 48 months in mostly neutral oak. The result is an elegant, vibrant red wine with crunchy red fruit flavors, powerful tannins, and notes of mocha. Blood orange acidity and a rich vein of chalky minerality on the finish add balance and complexity to this bright, spicy, and zippy red blend.

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Sourced entirely from the Triska Vineyard, this wine is crafted from multiple picks, each fermented separately in open-top bins with frequent punchdowns to maximize tannin extraction. The lots are gently pressed just before dryness and then aged for 8 months in 40% new French oak. This is a bold, ripe expression, brimming with dark cherry, fig, and mocha notes. Rich toffee and high-toned floral aromatics add lift, while the medium-bodied palate is framed by fine-grained tannins that offer grip and texture. The savory finish lingers with a melange of dried herbs—sage, straw grass, and more—adding complexity.

The 2022 Del Rio Estate Syrah is bold and dark-fruited, with violet aromas and cherry-laced intensity. It shows impressive concentration, supported by a bulwark of velvety tannins that frame all that juicy fruit. Expressive and powerful, yet elegant, it finishes with tremendous length as the violet notes turn candied and are dusted with fragrant Indian spices. A long and deeply satisfying Syrah.

Though labeled simply as “Red Wine” on the back label, this is 95% Syrah with 5% Viognier, likely co-fermented in the tradition of the Northern Rhône. It’s also one of the most unabashedly savory reds you’ll find in the Santa Ynez Valley. Aromatics lean hard into black olive tapenade, black licorice, and dried cherry. The palate is firmly structured, with burly, drying tannins that shape the medium-bodied finish. A brooding and deeply earthy wine that will shine brightest alongside roasted meats or richly spiced fare.

Very dark cassis fruit, camphor, and dried and green herbs are present in this friendly, hearty Cab. This is a real mouthful, and a no-brainer with grilled burgers. – J.R.

Fruity, floral, and packed full of fun, this red sports an elegant streak to match its palate brawn. Aged in French oak between 8 and 10 months, it represents an excellent value. Pair it up with burgers right off the grill. – J.R.

Hand-harvested and French oak-aged, this red is a superb value pick. Bold red and black fruits combine with dried violets, baking spices, hints of graphite, and a welcome tension between perky minerality and grippy structure. Well done! – J.R.

This blend of Grenache, Syrah, and Mourvèdre comes from Thompson Vineyard, planted in the late 1980s and long renowned for Syrah. Situated on the slopes of Alisos Canyon in the Los Alamos Valley, the own-rooted vines grow in sandy loam soils under cooler conditions. The vibrant floral lift of the Syrah mingles with the juicy red berry fruitiness of the Grenache, while the Mourvèdre contributes brown spice and a firm tannic backbone. There’s a wonderful meatiness to this Rhône blend, along with rich coffee bean aromatics, tangerine peel, and a touch of cocoa powder, all framed by blood orange acidity that keeps everything lively and fresh. The long finish reveals subtle cigar box and loamy earth accents. Just 87 cases produced. Bottled unfiltered. A wine club-only wine.

This blend of 47% Mourvèdre, 24% Syrah, 22% Petite Sirah, and 6% Grenache hails from Thompson Vineyard, planted in the late 1980s on the slopes of Alisos Canyon in the Los Alamos Valley, where own-rooted vines grow in sandy loam soils under cooler conditions. I first discovered these wines while tasting through a bevy of producers for my recent report on Santa Barbara County, and they are true standouts. The bouquet alone is remarkably enticing—dark cherries, Luxardo cherry, a dusting of white pepper, and a meaty, golden-honeyed barbecue note. The medium-bodied palate is gorgeously layered, with a core of juicy, crunchy cherry, raspberry, and pomegranate fruit complemented by cocoa-powder tannins. Super fine in structure, it’s framed by grippy, mouthwatering, zesty acidity. At 13.6% alcohol, the wine is precise, energetic, and elegant. Only 114 cases were produced—just over four barrels—bottled unfiltered. A wine club–only release, so be smart and get on the list.

This Estate Grenache comes from Thompson Vineyard, planted in the late 1980s and situated on the slopes of Alisos Canyon in the Los Alamos Valley, where own-rooted vines grow in sandy loam soils under cooler conditions. According to the winery, this bottling was “sourced entirely from ‘Michael’s Block,’ a sélection massale of old wild vines situated on the eastern half of our estate vineyard in shaley loam soils with slightly cooler and less direct sun exposure.” What I can add is that it’s a profoundly layered wine, with beautifully fine, almost sandy tannins—like pure fine-grained beach sand—supporting a supple, medium- to full-bodied red that’s elegantly perfumed with sweet rose petals, cocoa powder, vanilla, and cedar. Ruby-red grapefruit notes emerge on the palate, adding an unbeatable freshness factor. The wine is absolutely riveting, with a deep core of dark berry fruit, traces of blue fruit compote, violets, lifted ground espresso, and exotic peach and apricot nuances, all bolstered by generous slate-stone minerality. I discovered these wines while tasting through a bevy of producers for my recent report on Santa Barbara County, and they are true standouts. But here’s the bad news: only 49 cases were produced—just under two barrels—and it’s available exclusively to wine club members. So do the right thing: get in with the Dovecote club. Grenache lovers do not want to miss this.

Fred Frank is bullish on Blaufränkisch, believing the variety thrives in the microclimates surrounding the Finger Lakes. The 2022 Dr. Konstantin Frank Blaufränkisch is a beautifully expressive wine, offering dark berry aromatics layered with cedarwood spice and a hint of mocha. The palate is medium-bodied and refined, with gentle, satiny tannins, brown spice, and subtle slate-like minerality. A bright citrus peel note drives the lengthy finish. Fruit was destemmed and cold-soaked, inoculated in stainless steel, then aged for 16 months in a mix of mostly neutral and 20% new French oak.

Fred Frank says the challenge for their Cabernet Franc lies in keeping yields to around three tons per acre, with careful leaf cropping and aging in French oak. This is a beautifully balanced, expressive example of Cabernet Franc—arguably one of the most structured and refined I tasted from the region. Red berry fruit mingles with elegant cedarwood spice and a fragrant pomegranate seed freshness. Medium-bodied with gorgeously firm, velvety tannins that anchor a core of crunchy red fruit, the palate is laced with refined baking spices and a touch of classic Cabernet Franc spice. The finish is mineral-driven, taut with acidity, and bursting with coiled energy. A wine to enjoy now and over the next 15–20+ years.

Year to year, this wine goes in and out of the most vivid floral intensity imagineable and in 2022 it is back in spades, boasting darkly seductive voilets and rose petals notes, dark blood orange acidity, darker cranberry and black cherry notes, alluring incense and a deep woodsy underbrush character, liek the backside of a fallen bark on the forest floor, detail-driven into the tannins, which are supple and salty, giving length, tension, and energy to this entry level Syrah from Dragonette. What a killer wine.

Leaping from the glass are heady aromas of sweet and savory spice—cinnamon, clove, incense, and allspice—intertwined with black cherry fruit dusted in cinnamon and a zing of grapefruit zest. On the palate, sinewy tannins and electric, crunchy acidity create a tingling sensation at the front, while that rich spice character continues to flood the olfactory senses. It’s wildly aromatic and deeply spiced—a wine that practically demands two bottles: one for the glass, and one for cooking. It will enhance rich sauces and braised meats with wonderful spice character.

Docker Hill owners Karson and Bill Aubuchon planted their vineyard in 2010 (to Heritage and Dijon clones), and several spots sit above the fog line and are cooler and longer ripening as a result. After aging 17 months in 45% new French oak, this Pinot Noir shows fantastic notes of rhubarb, boysenberry, brambly herbs, violets, and sandalwood. In the mouth, it takes a somewhat darker tone, showing ripe blackberry fruit flavors in intense waves, each topped with earthy truffle notes. It will age very, very well, though it is awfully difficult to refuse now. – J.R.

Leads with boysenberry, and quickly reveals dark tea, dark berries, dark spices, and a dark disposition. The palate is surprisingly structured, with a long finish of sweet, ripe wild blueberries (both fresh and dried). Delicious. – J.R.

Eden Hill’s 2022 “Good Texan” is a blend of 75% Tempranillo, 21% Cabernet Sauvignon, 3% Cabernet Franc, and 1% Petit Verdot. This straightforward red wine showcases vibrant strawberry fruit, complemented by dusty mineral notes and the scent of pressed violets. Medium-bodied with robust tannins, it finishes with a loamy earth character and emerging hints of strawberry fruit leather.

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