“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.”

“Two-thirds of this wine grows at Dach, the biodynamic vineyard surrounding Roederer Estate’s winery in Philo. Much of the rest comes from Walraven in Boonville, certified organic. Panelist Lisa Granik, MW, found the wine to be dynamic and alive, while Tina Vaughn pointed to its layers of flavor. This is quiet up front, with a pop of pomegranate fruit contrasting the wine’s warm elements with cooler tension”

“Bright and racy, with a savory streak amid pomegranate and damson plum notes, while a tangy blood orange accent zips up the finish. Drink now through 2023.”

“The 2019 Chardonnay Estate is a bright, fresh style with understated new oak. It has a nose of baked apples, lemon and dark spices. The medium-bodied palate offers more savory tones at this stage, with some phenolic texture balancing its juicy acidity, and it finishes long and mineral driven. This will pair well with a range of cuisines.”

“Darrin Low makes this wine from a vineyard in the Deep End of Anderson Valley, on a south-facing slope 20 miles from the sea. He allows the wine to spontaneously ferment, then ages it in French oak barrels (eight percent new). It has a cool coastal forest scent of eucalyptus over deep reserves of cherry-scented fruit. Firm and delicious, this is focused by earthy tannins with the numbing spice of Szechuan peppercorns. A racy pinot noir for roast duck.”