“The presence of striking acidity within a depth of boysenberries and cola makes for one dynamic red. White pepper-sprinkled Luxardo cherries go earthbound with mushrooms and dried leaves before the remarkably savory finish leaves a fine trace of plum skin on the palate.”

“The lively lemon and Bosc pear in this concentrated, fruit-driven wine give it an almost electric texture, making the mouth water and refreshing the palate. Subtle vanilla and almond notes are wrapped pretty tightly by fruit acidity. Built to improve with age, this wine will be best from 2024.”

“Nutty, toasty, buttery aromas meld beautifully with rich pear, cream and butterscotch flavors in this well-rounded, concen­ trated and layered wine. Its richness and complex­ ity are enhanced by an underlying lively acidity for excellent balance.”

“Darrin Low makes the wines at Roederer’s still-wine project in the Anderson Valley, blending this pinot noir from three vineyards farmed by the Roederer team. The majority (80 percent) comes from Dach, the vineyard surrounding the winery in Philo, farmed under biodynamics. It’s a savory style of pinot noir with earthy tannins layered under vibrant red cherry and cherry pit flavors. There’s gaminess in those tannins, adding depth as the flavors follow an elegant line.”

“The 2017 Chardonnay opens with aromas of flint and toast over fresh apple fruit with notes of baker's yeast and popcorn. The palate is medium-bodied and rounded with restrained, fresh fruit character and a delicate, toasty finish.”