“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.

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.

Aromas of golden apples, yellow pears, honeysuckle, cheese rind, almonds and salted caramel. Seashells, too. Medium-bodied with vivid acidity. Good vibrancy with a delightful tangy finish. 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.