This wine is the heart of the production from this estate. The blend of Grenache, Cinsault, Syrah and Vermentino creates a wonderful freshness, while also showing richness and a touch of spice. It is intensely fruity and ready to drink now.

Produced from organically grown grapes, this crisply textured wine is grown in the cru vineyards of Mont Saint-Victoire. Its lively acidity is enhanced by the inclusion of some white grapes (Rolle and Ugni Blanc) in the blend. Drink now.

This wine is a rich, smooth blend of Grenache, Cinsault and Syrah. The ripe, smooth texture gives intensity and complexity to this wine that should be ready to drink from late 2019.

There’s a plethora of intense fruit here, from dark cherries and brambleberries to lifted orange rind, citrus and so much sage and lavender. Full-bodied and very layered with a wall of structured tannins and a medium-long finish. From organically grown grapes.

A firm and silky red with blackberry and blueberry aromas and flavors, as well as spices. Hints of vanilla. Medium to full body. Walnut and light chocolate undertones. From organically grown grapes. Drink now, but better after 2021.

A more restrained Coltassala and, as far as we’re concerned, all the better for it. What a nose, from the very beginning here, with crushed violets, pressed lavender, bilberries, fresh sage and basil, licorice and crushed stones. Medium body, bright and very energetic acidity and layers of finely wrought tannins. All about the vibrant fruit and driven acidity. From organically grown grapes. Drink now or hold.

Arista Winery was founded in 2002 by Al and Janis McWilliams but is run today by their sons Mark and Ben, who took over the reins in 2012. They’ve brought on board winemaker Matt Courtney, revamped vineyards, and renovated the cellar, all of which appears to have paid off as they’ve fashioned some of the top wines in this report. Readers looking for the next superstar estate are advised to get on the bandwagon...

From a famous site in the Russian River, the 2016 Chardonnay Ritchie Vineyard spent a year in one-third new French oak followed by six months in tank. With a ting of green in its gold color, it has more Chablis-like lemon drops, white flowers, and lemongrass aromatics to go with a marine-like salinity and obvious crushed rock minerality. It's rich, deep, and concentrated on the palate, with a beautiful texture, as well as bright, integrated acid.

Seeing the same elevage (12 months in one-third new oak followed by six months in tank), the 2016 Chardonnay Banfield Vineyard has a more savory style with notes of baked apple, honeyed minerality, brioche, and some toasty, nutty notes. It's beautifully balanced, has a rich, textured mouthfeel, and a great finish. It's another brilliant wine from this estate.

The largest production Pinot Noir is the 2016 Pinot Noir Russian River Valley, and it was all destemmed and brought up in French oak, 20% being new. Its medium ruby color gives way to a ripe, exuberant, flashy Pinot Noir that has loads of spice, ripe black cherries, earth, and just a hint of cola. It's textured, balanced, and has tons of charm.

Coming from the Anderson Valley, the 2016 Pinot Noir Ferrington Vineyard is another smoky, concentrated, classic wine from Arista. Notes of black raspberries, red currants, scorched earth, and forest floor, as well as some sweet spice, give way to a plump, rounded, beautifully textured Pinot Noir that has solid balanced, tons of fruit, and a great finish. Aged 11 months in 33% new French oak, it’s going to evolve nicely for at least 8-10 years.

A velvety, full-bodied version, loaded with blackberry coulis, baked black cherry and tar-tinged smoke flavors that ripple across the palate. Offers lovely accents of dried mint, tobacco, iron and anise that echo on the firm finish. A powerhouse, with plenty in reserve. Best from 2022 through 2032.

Quite developed for its age, but there are plenty of forest berries here and some supple tannins to support the medium-full body. Fire up the grill! Drink now.

A hint of chalk appears even before subtle notes of autolysis become apparent. The slender palate comes with disarming freshness and poise, revealing edges of fresh lemon, subtle patisserie, more chalk and richer hints of lemon oil. Precise in character with a very fine mousse, and so long.

Delicate scents of rose, wild berry, crushed herb and a whiff of new leather mingle together in the glass. On the linear palate, taut fine-grained tannins support dried cherry, orange zest, star anise and a hint of green tea before a rather drying finish. Drink after 2020.

Puttonyos Royal Tokaji’s red label (known as blue label outside the US), is a blend of furmint with a little hárslevelu gathered from across the winery’s many vineyards. While it’s sweet (with 155.7 grams per liter of residual sugar), it feels brisk and fresh, the acidity channeling the wine’s marmalade notes and ripe nectarine flavors with clarity and lift. That breeziness belies the wine’s staying power: This is the sort of sweet wine that can

Puttonyos This vineyard of ruddy red soils often produces one of Royal Tokaji’s most voluptuous wines. In 2013, its fruit ripened to a dried-mango intensity, with notes of tropical fruit, apricots and marmalade deepened by an earthy savor, hinting at smoke and white mushrooms. The acidity keeps the wine feeling plump and succulent, and refreshes the palate for another sip.

Royal Tokaji released a string of exceptional wines from 2013, including this Tokaji Aszú, from a vineyard south of Mád on black volcanic soils. The season owes its success to a wet winter followed by a warm, dry summer. Then a cold snap in September helped preserve acidity in the fruit: Although the residual sugar clocks in at 182.8 grams per liter, and acidity sends the wine’s rich, sweet flavors soaring into a heady cloud of flavor, buzzing wi

Round and fruity, boasting cherry, strawberry, eucalyptus and tobacco flavors, singed by an iron element. Well-balanced, with fine length. Best from 2019 through 2032.

Perfumed, this red offers cherry, strawberry, rose and earth aromas and flavors. Light-bodied and dense, with tannins, leaving a dry, mouthcoating finish. Best from 2021 through 2033.