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.

Bob Gibson farms this estate vineyard in the Deep End of the Anderson Valley under organics (certified CCOF). Ten miles from the Pacific, the vines channel the cool fog directly into their grapes, captured in this pinot noir’s red-fruit clarity. While the wine shows its oak when first opened, the dark-roast-coffee scent dissipates with air to reveal firm grape tannins in a vinous pinot that’s satisfying and hard to resist.

“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.”

Light, delicate and steely, this Chard is driven by its fresh fruit and high acid. Fun and refreshing, it's the perfect pairing to your favorite seafood dish. Find notes of lemon, lime, cut grass, lawn daisy, Granny Smith apple, Bartlett pear, chamomile blossom and a sea-salty breeze.