This red's lively acidity adds nice energy, running underneath a core of black cherry and blood orange that is backed in turn by a potpourri accent on the finish. Nicely done for the vintage.

“Integrated and layered already, this wine has ages to go before it comes fully into its own. For now, enjoy youthful aromas and flavors of red cherry, raspberry, dewy rose petals cacao and gentle oak spices. Those with patience, practice it—this wine will only become more complex and interesting with time. Drink now through at least 2030.”

“Vivacious from the go, with pronounced aromas of black cherry and plum, bittersweet cacao, blackberry bush, bramble and mushroomy forest floor. The palate follows through, adding additional layering of black tea and violet potpourri. Let the fine-grained tannins tickle your tongue, the vibrant acidity give you that prickle of energy and that long, lengthy finish convince you of another sip.”

Aromas of hibiscus and some violets with green top strawberries and some matchsticks. Sour cherry. Medium body, with a blue fruit character on the palate. Fresh and bright. Tiny amount of new wood with some whole cluster, too. Fresh and linear. From organically grown grapes. Drink or hold.

“Darrin Low blends this organically farmed fruit from two estate vineyards—Walraven in the hills above Boonville (61 percent) and Dach, surrounding the winery in Philo (39 percent). The wine ferments without added yeasts in barrels (10 percent new), then ages in them for 10 months, where the flavors concentrate into an earthy, airy, long and graceful chardonnay at 12.5 percent alcohol. The fruit has a range of citrus notes, from orange zest to lime pith and light, dusty tannins carrying notes of lemon meringue, giving a sweet and savory end. Pour it with roasted wild mushrooms, like chicken of the woods.”