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A combination of fruit from California, Washington, and Texas. Grapes are fermented in stainless steel and aged for 18 to 30 months, depending on the lot, in a mix of new and neutral oak. A blend of Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot. This is an easy-going red, with brambly red berry character, smooth tannins, and a lengthy, approachable finish. A very harmonious and well-crafted red blend.

The Cabernet is sourced from the winery’s 24-hectare estate and includes a portion of Petite Sirah, aged for 24 months in 30% new French oak. It shows classic Cabernet character with notes of blackberry, smoky graphite, and smoked paprika, all coming together on a plush, full-bodied palate. There’s an umami richness that drives the finish, with layers of dark fruit, cherry cola, and savory depth building through to the end. Quite the wine.

nuances, pressed wildflowers, and expressive, well-integrated toasty oak. Full-bodied, with firm, taut, mineral-laced tannins and excellent grippy saline-acid tension underscoring the rich dark fruit and spice character. This is a very well-made wine, showing excellent density and impressive complexity from nose to finish.

A blend of Barbera from the Texas High Plains, Teroldego, and Sangiovese—the predominant variety. Fermented in stainless steel with two to three days of pumpovers, then aged for up to 18 months in a mix of new and neutral French oak. Bright, tart red fruits lead the way, with cherry shining through alongside warm brown baking spices. The tannins are firm and textured, yet carry a velvety edge, giving way to a lengthy finish laced with graphite and limestone notes.

Considered a flagship wine of Augusta Vin, this Petite Sirah offers dark berry and brambly fruit layered with tobacco spices and graphite. Bold and powerful tannins resolve beautifully into rich dark berry fruit, finishing with lingering notes of loamy earth and tobacco. This is one of the most balanced and expressive 100% Petite Sirah wines I have tasted. Excellent on its own at cellar temperature, but equally compelling alongside a full meal.

A combination of Petit Verdot from Washington State’s Columbia Valley and California’s Lodi and Paso Robles regions. Lush dark berry fruit leads, lifted by blood orange acid tension and firm, grippy tannins. Dark berry fruit emerges again on the palate, carried by a lengthy mineral-driven finish.

Made in the Charmat method, with grapes picked around 19 brix. The base wine spent 24 months on the lees in neutral French oak barrels before being racked to tank for secondary fermentation with yeast. Dosage is 12g/L. Bright red berry fruit leads the nose, joined by tart cherry, ripe strawberry, and white flowers, with a delicate hint of honeysuckle. The mousse is rich, creamy, and assertive, yet resolves into a mellow, supple palate expression, with good fruit density carrying through to the finish. Despite the higher dosage, the wine remains beautifully balanced. Crafted by Zachary Raines, head winemaker, along with Josiah Phinney, associate winemaker, Cam McDonald, cellar master, and Frankie Aguilar, cellar technician.
Made in the Charmat method, with grapes picked around 19 brix. The base wine spent 24 months on the lees in neutral French oak barrels before being racked to tank for secondary fermentation with yeast. Dosage is 12g/L. Composed mostly of Counoise with a splash of Gewürztraminer, which lifts the aromatics with high-toned white flowers and a hint of guava that also brightens the palate. The mousse is creamy and vibrant, building energy through a lengthy, mineral-rich finish. Nicely balanced, with plenty of acid tension that carries the dosage seamlessly.
This non-vintage dessert wine is blended in a solera style, with fortification occurring in tank midway through fermentation. Fortified with brandy distilled from wine, it’s a truly delicious and well-balanced example of the style. Aromas of candied cinnamon and red berry fruit lead to a palate brimming with luscious dark fig jam, licorice, and a touch of green olive, all accented by savoury Christmas spice. Despite its richness, the wine maintains a lifted freshness and finishes with crisp tension. A dessert wine you can confidently cellar, as it will develop added volume, intensity, and nutty complexity over time.

This small, organically farmed vineyard sits near Occidental, enjoying morning fog and the area’s famous Goldridge soils. Aged 13 months in 35% new French oak, it’s crafted from Calera and Romanee clones and exhibits some distinctly Burgundian flair. Mint, rhubarb, ripe cherries, cinnamon, and black tea leaf aromas lead the charge. The palate starts silky but has grip, texture, and structure to match its perky acidity. Carefully well-made, it’s classy, excellent, and will get even better with some cellaring. – J.R.

Sourced from Our Lady of Guadalupe, a vineyard owned by Dave Phinney and farmed by Amy Whiteford, this is a ripe, full-bodied, and attractively lush wine. Gobs of perfectly ripe dark berry fruit lead the way, layered with savory wild herbs—redolent of sage and thyme—mingling with espresso bean, crushed cacao nibs, and a splash of blood orange acidity. A bold finish reveals building saline-mineral tension that balances the wine’s richness beautifully. Babcock’s approach here mirrors his method with Pinot Noir: fermentation occurs in small open-top bins with no significant stem inclusion. Ferments are allowed to rise into the upper 80s or low 90s °F, inoculated on day two, and undergo 4–5 punchdowns daily by day four. The wine is pressed off between days 10 and 14 with a touch of residual sugar to complete fermentation in barrel. Malolactic is inoculated, and the wine spends 18 months in barrel, with up to 50% new French oak, depending on the wine’s character.

Perhaps the boldest, most expressive, and structured of the five Balletto wines tasted during my visit to the Sonoma County Vintners offices, this was a clear standout in the lineup. The BCD Vineyard lies on rolling hills that rise toward the coastal mountain range, a site that imparts both freshness and depth. Fermented with indigenous yeast in small six-ton open-top tanks and aged in French oak barrels, the wine opens with sumptuous cedarwood aromas intertwined with cherry and clove, creating an alluring impression of cherry-scented wood smoke. Medium-bodied on the palate, it delivers supple tannins and concentrated mixed berry fruit, finishing with notes of clove, incense, and wet slate minerality. A wine of impressive length, tension, and energy.

The 2022 Sexton Hill Vineyard Chardonnay comes from a site in the Sebastopol Hills with vines rooted in classic Goldridge soils. Aged 18 months in 25% new French oak, it’s a ripe, orchard fruit–driven wine with crisp, crunchy acidity and lingering notes of buttered croissant and almond pastry. Rich and attractive without ever feeling heavy, it remains lean, focused, and full of flavor
Sexton Hill Vineyard is a steep, north-facing site located about 10 miles from the cooling influence of the Pacific Ocean. The vines are planted in Goldridge sandy loam soils, and the wine was aged 10 months in 35% new French oak. This is an easy-drinking, focused red with mixed berry fruit, appealing aromatics of clove, anise, and gentle wood smoke. The palate is supple and balanced, finishing with a smooth, velvety texture that makes it effortlessly enjoyable.

The 2022 Twin Ridges Chardonnay is sourced from a site rooted in Goldridge soils and composed of Wente, Robert Young, Clone 96, and Clone 4 selections. Aged 18 months in 30% new French oak, it’s clean, balanced, and beautifully focused, with alluring orchard fruit aromatics accented by hints of ginger and delicate French pastry. The palate shows great energy and tension, with layered flavors and a refined, medium-bodied finish.
The 2022 Ranger Hays is a blend of 74% Malbec, 14% Merlot, 9% Petit Verdot, and 3% Cabernet Sauvignon, sourced from vineyards across the Texas High Plains and Texas Hill Country. Aged for 24 months in 25% new French and American oak, it’s a savory, medium-bodied red showing notes of dark olive, loamy earth, iron, and crushed rock. Velvety tannins carry through to a starker, mineral-driven finish.

Sourced from the Six Harts Vineyard, owned by Jeter Wilmeth near Tokio and Brownfield in the Texas High Plains, this Reserve Viognier represents a barrel selection of exceptional craftsmanship. The wine bursts with aromas of stone fruit, apricots, and delicate white flowers, all beautifully highlighted by notes of honeysuckle.On the palate, it offers a granular texture, enhanced by a distinctive thread of salty minerality and a chalky character that extends seamlessly through the long, elegant finish. Aged for 16 months in mostly neutral French oak, this Viognier achieves a perfect balance of complexity and approachability. Crafted with precision by Jon Leahy, it is both refined and utterly delicious.
Expressive citrus and orchard-fruit notes lift out of the glass alongside tarragon, wild fennel, almond paste and a gentle touch of cedarwood spice. The palate is zesty and chalky-mineral, lingering with richer tones of lemon curd, grilled herbs and creamy caramel, yet the wine remains crisp, crunchy and beautifully balanced throughout.

Cherry fruit, grilled herbs, leather and cocoa powder notes carry this medium-bodied, ‘no nonsense’ wine. Just as the label says, Sip, Savor, and chill and in fact, I’d serve this with a little chill on it while you serve up your favorite pizza or tacos. Great weeknight wine.

Aromatically, this white leads with candied Meyer lemon peel, lime blossoms, and a burst of apricot and pear. The palate of this white is racy and vibrant, yet layered and textural, with a deeply expressive core of citrus-driven fruit. Soaring acidity propels the wine into a very long finish marked by crushed stone minerality and exotic baking spices.
A classic, vivid, and multilayered expression of Pinot Noir from the legendary Bien Nacido Estate and its equally iconic vineyard. Gorgeous red berry fruit mingles with brown baking spice, unfolding across a lush, satiny palate with velvety tannins. Notes of espresso bean, blood orange, cocoa powder, and smoked paprika add depth and intrigue. Round, rich, and inviting, the wine is framed by mouthwatering, crunchy acidity that brings energy and lift to the long finish.
94% Syrah, 6% Cabernet Sauvignon from Sawmill Creek Vineyards. Red-fruited and delicately spiced, this light- to medium-bodied wine offers lifted aromatics of cinnamon, violets, and rose petals. On the palate, cherry and cherry pit notes are framed by firm apple skin tannins and a zesty, lingering finish. Aged for 9 months in neutral French and Hungarian oak with full malolactic fermentation.

The Merlot from the 7-acre Blackmon Ranch Vineyard in the Texas Hill Country AVA is cold-soaked in foudres, then fermented, with winemaker Tony Offill using only the free-run juice, aged for 16 months in 20% new French oak. Aromas of incense and spiced plum lead into a palate of supple, juicy dark berry fruit framed by velvet-textured, firm tannins. There’s excellent mid-palate depth and plenty of tension to carry the day. These are among the most food-friendly wines I have tasted from Texas, all underpinned by vibrant, mouthwatering acidity.

Alluring aromatics of ripe Bing cherry, coriander, and cumin mingle with elegant cedarwood accents. These notes carry onto the medium-bodied palate, layered with fragrant baking spice, coffee bean, and lovely fine-grained tannins that evoke the texture and perfume of Bergamot tea. The finish is long, spicy, and mouthwatering, driven by excellent tension and vibrant energy.

This 2022 Viognier from Newburg Vineyard in Comanche County is sourced from a west-facing slope on sandy loam soils with excellent drainage, contributing to the wine’s great concentration. Aromas of candied lemon peel and lemon oil burst from the glass, tinged with a drizzle of honey, creating an inviting and aromatic profile. Medium-bodied, it displays nice mid-palate tension, with a long finish marked by the subtle richness of crushed, salted Marcona almonds.
In 2022, the Calluna Estate Cabernet Sauvignon was crafted as a selection of the best lots from the winery’s hillside vineyards. Each of the 12 blocks was fermented separately and evaluated through blending trials after five months in barrel. The final blend comprises 81% Cabernet Sauvignon, 10% Cabernet Franc, 4% Merlot, 3% Petit Verdot, and 2% Malbec. This is a structured, energetic, and finely focused red—nothing soft or loose here. It offers expressive blackberry and violet notes alongside hints of blue fruit and cedarwood spice. A dusting of cocoa powder frames the pure, vibrant fruit, giving the wine both texture and polish. The finish shows excellent length and tension, with subtle graphite and wood smoke. Founder and winemaker David Jeffrey established Calluna Vineyards in 2005, planting 12 acres of estate vineyards in Sonoma County’s Chalk Hill AVA, followed by an additional 5 acres in 2014. After earning his degree in viticulture and enology at Fresno State, Jeffrey apprenticed under Alain Raynaud at Château Quinault in Saint-Émilion.

This Bordeaux blend is composed of 37% Merlot, 32% Cabernet Sauvignon, 26% Cabernet Franc, 4% Malbec, and 1% Petit Verdot. Aged 21 months in French oak barrels, 20% of which were new, it’s a bold, full-bodied, and generously structured red. The nose and palate are layered with dark berry fruit and warm cedar spice, offering both richness and comfort. Notes of dark chocolate complement juicy, spiced plum and a hint of tart raspberry, all framed by firm yet polished tannins. The finish lingers with a touch of dried fig, adding depth and a satisfying sense of warmth. Founder and winemaker David Jeffrey established Calluna Vineyards in 2005, planting 12 acres of estate vineyards in Sonoma County’s Chalk Hill AVA, followed by an additional 5 acres in 2014. After earning his degree in viticulture and enology at Fresno State, Jeffrey apprenticed under Alain Raynaud at Château Quinault in Saint-Émilion.

This 100% Cabernet Sauvignon is barrel-fermented in French oak, a technique that helps soften the tannins and integrate the oak seamlessly—and in this case, to great effect. The wine is medium-bodied and fruit-driven, offering aromas of crunchy red berries accented by hints of pine and mint. On the palate, notes of candied berry fruit emerge, while firm tannins gradually build toward a structured finish. The Colonel’s Vineyard is a small 1¼-acre block planted to Clone 337 Cabernet Sauvignon in 2005. Fermentation takes place in 100% new French oak barrels from Tonnellerie Baron for three weeks, followed by 20 months of aging in French oak, 50% of it new. Founder and winemaker David Jeffrey established Calluna Vineyards in 2005, planting 12 acres of estate vineyards in Sonoma County’s Chalk Hill AVA, followed by an additional 5 acres in 2014. After earning his degree in viticulture and enology at Fresno State, Jeffrey apprenticed under Alain Raynaud at Château Quinault in Saint-Émilion.

Regeneratively farmed and composed of fruit from both Carhartt Canyon and Carhartt Mesa vineyards, this Mourvèdre was blended and aged for 18 months in oak, then bottled unfined and unfiltered. Wow—what an approachable, easy-drinking Mourvèdre, almost Pinot-like in its finesse and elegance. It leads with sweet and savory notes of ripe cherry, raspberry, and pomegranate, layered with espresso bean, dried strawberry, cherry coulis, and a hint of vanilla bean. Juicy, spicy, and mouthwatering on the palate, with satiny tannins and saline-acid tension, it finishes long and succulent, touched by sweet paprika.

Regeneratively farmed, aged for 18 months in oak, and bottled unfined and unfiltered, this is a generous and deeply appealing Petite Sirah. It opens with saturated notes of black cherry, plum, and blackberry, lifted by floral hints of violet and rose petal. Supple tannins bring a fine-grained texture, coating the palate with cocoa powder and resolving into a finish marked by ripe blue fruit, mineral tension, and spicy, mouthwatering acidity.

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This Pinot Gris, like the stainless steel version, is sourced from the winery’s Nutt Road Vineyard, where silty loam soils are threaded with limestone and shale. Fermented in large-format 500-liter oak barrels and aged on the lees for up to seven months without malolactic conversion, it gains a lovely mid-palate richness without the need for residual sugar to offset the racy acidity. Light to nearly medium-bodied, it offers crunchy early-season pear and apple fruit that drive the long, mineral-laced finish. A thirst-quencher with layered texture and purity of fruit.
Sourced from Martini Family Vineyard and Nutt Road Vineyard, this Cabernet Franc was aged for approximately 12 months in neutral French and American oak barrels. Dark, crunchy red fruit interlaces with cedarwood spice and the classic herbal character of the variety, lending a woodsy, aromatic quality. Firm, structured tannins frame the palate, with notes of tobacco on a saline-mineral finish.

A classic Finger Lakes Riesling viewed through the lens of an acid trip—bright, edgy, and wildly expressive. It opens with flinty minerality and a spray of lime zest before unfurling into crunchy pear and a touch of orange marmalade on the mid-palate. The finish is long and coiled, driven by wet stone and electric tension. Balanced, vibrant, and an absolute joy to drink.
The Proterra (formerly known as Nomad) is a blend of 82% Merlot, 16% Cabernet Sauvignon, 1% Malbec, and 1% Petit Verdot. The name changed with the 2022 vintage. Aged 22 months in 85% new French oak. The wine is dark-fruited and savory-spiced, with notes of fig paste, blackberry, cherry, and cherry pie, along with salted dark chocolate and black-tea tannins that are substantial — almost chunky — underscored by good acid tension. Fragrant sagebrush and bay laurel add layers of complexity and spice. It’s a long, full-flavored wine with full-bodied richness that finds balance in its acid backbone, an impressive feat given the vintage.

The Bastard Tongue Pinot Noir is a Sonoma County appellation blend, divined from exceptional fruit sources, and for winemaker Justin Harmon he wants it to explode out of the glass. As Harmon puts it, “Every single one of our Pinots has a shot at becoming this cuvée.” The final blend is often anchored by Swan selection, followed by Calera and Clone 115. Fermented in stainless steel and aged for 22 months in 85% new French oak, the wine delivers on its promise—it practically explodes from the glass with expressive dark berry fruit, floral intensity, and spice. The palate is creamy and decadent, medium- to full-bodied, with lavish notes of clove, cardamom, and baking spice layered over crushed cacao nibs and violets. A hint of rose petal and crushed river stones adds further complexity. The finish is long, fruit-driven, and spiced-up, framed by juicy acidity that lifts the wine’s richness and keeps it fresh and vibrant.

From the renowned Kanzler Vineyard, this Pinot Noir is strikingly floral and high-toned, with lifted aromatics of white pepper, blood orange, and rose petals. Medium-bodied with wonderful depth and concentration, the palate reveals ripe dark berry fruit framed by sinewy, velvety tannins. Layers of baking spice—clove in particular—interweave with crushed slate and a full-bodied richness. The finish is long, salty, and perfumed, leaving a lasting impression of elegance and power in equal measure.

This Le Rayon Vert is a Barrel Select Cuvée that undergoes an extended élevage, spending six months in stainless steel following its time in oak prior to bottling. The nose is strikingly flinty and toasty, with layers of nectarine, kumquat, and orange peel with spicy ginger. Medium- to full-bodied on the palate, it offers intense grip and saline-acid tension that energizes the structure. The finish is long and warming, with a lingering note of apple pie spice that rounds out the wine’s vibrant core.
The Simpatico Ranch Chardonnay is a study in elegance and aromatic complexity. Winemaker Justin Harmon has worked with this site since 2009, and the depth of familiarity shows in the wine’s finesse. It opens with captivating notes of black licorice, wild fennel, and tarragon, layered over salty citrus fruit and delicate apple blossom. There’s a distinctive herbal lift—like cold chamomile tea—that interplays beautifully with high-toned orchard fruit and expressive baking spices. The palate shows excellent concentration, anchored by a firm bed of juicy, crunchy acidity that carries through a long, vibrant finish.
From vines on Sonoma Mountain at 1,100 feet, rooted in gray, ashen soils. The nose absolutely screams with crunchy black cherry fruit, violet pastille, rose petals, white pepper, and tobacco spices. Full-bodied with a suave texture and supple tannins, it delivers layers of tobacco leaf and cigar box, black truffle, and charcuterie. Super juicy blood orange notes carry through the everlasting finish, lifted by grippy acidity. Aged for 22 months in 100% new French oak.

Absolutely explosive in its expression, this Syrah from Sonoma Mountain is both intensely perfumed and deliciously concentrated. Aged for 22 months in 25% new French oak, the wine reflects meticulous farming practices that are critical to taming Syrah’s natural vigor. As winemaker Justin notes, “Syrah should be farmed like Pinot—but it’s so vigorous you need a machete to the canopy, or the sun will never reach the fruit.” To ensure proper exposure, the vineyard is farmed down to one cluster per shoot, yielding around 2.5 tons per acre. The resulting wine bursts with aromas of violets, white pepper, blood orange, and cherry, framed by expressive pine forest notes. The palate is rich yet lifted, carrying all those vibrant elements through a lengthy, beautifully attractive finish.

To fully appreciate this wine, you need the backstory, as laid out on the back label: “First there was Nuits Blanches, a blue label Chardonnay born from the frustration Jim Clendenen felt toward the critical response for his Chardonnays. It was bold, brash, obvious, and overwhelming. The 2000 vintage XXth Anniversary Chardonnay marked a style reconciliation. The richness and aggressiveness of the Nuits Blanches style would be tempered with the balance, acidity, and complexity of the Au Bon Climat ‘Bouge’ style. Power and elegance. Big entry and persistent finish. This bottling comes from ABC’s Bien Nacido ‘K’ Block Estate, and the Le Bon Climat Estate Vineyard across from the Santa Maria River. Now [the late] Jim can have his toast, and eat with it, too!” And on that note, this toasty, gorgeously focused Chardonnay opens like a morning walk on the beach, sea spray minerality weaving through the air like the scent of just-baked croissants. Lush and supple—like the underbelly of a crashing wave laced with lemon juice and lime zest—it delivers a cascade of white flowers and salted Marcona almonds. There’s a squeeze of tangerine, the bite of kumquat, and a whisper of butterscotch that lingers with subtle, enticing richness. Jim would be proud.
Named after the late Jim Clendenen’s daughter, Isabelle, this wine is a blend of the best barrels from Au Bon Climat’s top vineyard sites. It’s a beautifully fragrant Pinot Noir, with bright pine forest aromatics and deep forest berry character layered with nuances of espresso and pomegranate seed. A tapestry of velvety-textured tannins envelops the palate, carrying juicy cherry, blood orange, and fragrant Indian spices through an extended, graceful finish. Sources for the 2022 include: Bien Nacido (Santa Maria Valley AVA), Rancho La Cuna, Los Alamos Vineyard, Kick on Vineyard (Los Alamos Valley – Santa Barbara County), Talley Vineyard (Arroyo Grande AVA), and Lala Panzi Vineyard (Russian River Valley AVA). These small lots are kept separate throughout fermentation and aging and the final blend is a lot selection of the best barrels.

A gorgeously focused Chardonnay, exhibiting remarkable restraint and precision. Lime-bright acidity drives its linear profile, while oyster shell minerality, quince, and ginger weave through with layered nuance. Despite its taut structure, the wine reveals impressive mid-palate density and salinity, delivering both width and depth. It manages the rare feat of combining gravitas with sheer levity.
A blend of Malbec, Tempranillo, Souzao, Petite Sirah, and Tannat. Aged for roughly 30 months in a mix of new and neutral French oak. This is a bold and powerful wine, with succulent dark berry fruit and well-integrated cedarwood notes. Full-bodied on the palate, with soaring tannins, mocha nuances, and dusty minerality, finishing with lingering coffee bean notes.

A combination of fruit from California, Washington, and Texas. Grapes are fermented in stainless steel and aged for 18 to 30 months, depending on the lot, in a mix of new and neutral oak. A blend of Cabernet Franc, Merlot, Cabernet Sauvignon, and Petit Verdot. This is an easy-going red, with brambly red berry character, smooth tannins, and a lengthy, approachable finish. A very harmonious and well-crafted red blend.

The Cabernet is sourced from the winery’s 24-hectare estate and includes a portion of Petite Sirah, aged for 24 months in 30% new French oak. It shows classic Cabernet character with notes of blackberry, smoky graphite, and smoked paprika, all coming together on a plush, full-bodied palate. There’s an umami richness that drives the finish, with layers of dark fruit, cherry cola, and savory depth building through to the end. Quite the wine.

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