One of the most meticulous producers in Alto Adige is Alois Lageder. Now run by the sixth generation, on biodynamic principles, the winery’s pinot blancs, pinot grigios and gewurztraminers consistently earn high marks on this blog. For 2015, a hot year in northeastern Italy, owner Alois Clemens Lageder and winemaker Jo Pfisterer fashioned a pinot grigio with a difference. The Alois Lageder “Porer” Pinot Grigio 2015, Alto Adige, is a blend of juice from grapes that were pressed immediately after picking with fruit that was left on the skins for several hours. The result is a pinot grigio that offers more body and more nuance in nose and mouth than just about any other version of the grape that I have tried. The color is very pale pink-copper-topaz, like the last hue of a fading sunset; aromas of heather and broom, spiced pear and lemongrass, almond blossom and lilac waft subtly from the glass; a few moments bring out notes of ginger and quince, with a highlight of crystallized lime zest, all of these elements etched in fine detail. The wine fills out on the palate, adding a dimension of depth and heft unusual for pinot grigio, yet retaining an almost ethereal quality; crisp with vibrant acidity and a scintillating quality of flint-like minerality, the wine invites sip after sip through to a finish distinguished by limestone, apple peel and a hint of almond skin bitterness. 14 percent alcohol. Drink now through 2018 or ’19 with seafood risottos, seared or roasted fish or with a variety of fish or game terrines. Excellent. About $25.

Dalla Terra Winery Direct, Napa, Calif. A sample for review.

Not that I would expect any of My Readers to purchase these 12 wines collectively, even if they could be assembled, but in these models we see some of the best of what Napa Valley can be. These cabernet-based wines share a sense of vigor and rigor, of abundance and luxury married to earthy, brooding qualities that never descend to truculence. Some of the high quality of this group derives from the years, 2013 and 2014 being two and three of a trio of fine vintages. Equally important is the treatment of the grapes and the wines in the winery; it feels almost miraculous that whatever the widely diverse nature of the oak regimens practiced and new oak barrels applied, none of these feel unduly influenced by wood. It’s true that I tend to approve of the more sinewy, reticent style of cabernet sauvignon (see Stony Hill, below), but I try to keep to keep my receptors open even for the more florid, succulent models.

These wines were samples for review.
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Amici Cellars Cabernet Sauvignon 2014, Napa Valley, is composed of 80 percent cabernet sauvignon, 12 percent cabernet franc, 4 percent petit verdot and 2 percent each merlot and malbec, thereby touching all of what used be be called the five classic Bordeaux red grapes, though in truth there’s very little malbec in Bordeaux nowadays — it emigrated to South America — and not a lot of petit verdot. The wine aged 22 months in French oak, 60 percent new barrels; the grapes derived 60 percent from vineyards on the valley floor, 40 percent from mountain vineyards. The color is dense ruby-magenta with a mulberry rim; the glass teems with notes of walnut shell, briers and brambles, graphite and loam, cedar, tobacco and dried rosemary, tending, after a few minutes in the glass, to exotic hints of espresso and bittersweet chocolate, cloves and sandalwood, and finally admitting a slightly meaty and fleshy element of intense and concentrated black currants, cherries and plums. Yes, there’s a lot going on here, but all these aspects are balanced with pinpoint precision and integration. If satin could be woven from iron filings, well, there’s a metaphor for this wine’s dense, mineral-inflected structure, yet it presents a real mouthful of juicy, spicy black fruit and berries propelled by vibrant acidity. 14.5 percent alcohol. Now through 2022 to ’24. Excellent. About $50.
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The Chateau Montelena Cabernet Sauvignon 2014, Calistoga, is a blend of 86 percent cabernet sauvignon, 13 percent merlot and a 1 percent smidgen of cabernet franc; the wine aged 16 months in French and Eastern European oak — usually being Slovenian or Hungarian — 27 percent new barrels, a completely rational oak regimen. The color is a typical dark ruby shading to a purple edge; classic notes of cedar and tobacco, dried thyme and rosemary are woven with ripe and spicy black currants, cherries and plums (with a surprising blueberry undertone) and hints of mocha and oolong tea, loam, walnut shell and graphite. This complex layering continues on the palate, where you feel the sway of the earth and the power of surging acid that lend the wine grounding and energy; flavors of ripe and spicy black and blue fruit are bolstered by forceful dusty, graphite-inflected tannins and a background of subtle, supple oak. 14.2 percent alcohol. Drink now through 2024 to ’30. Excellent. About $58.
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If ever a wine qualified as a theoretical “First Growth” of Napa Valley cabernet-based wines, the Chateau Montelena “The Montelena Estate” Cabernet Sauvignon would be one of them. For 2013, the fine-tuned blend of the winery’s top cabernet is 97 percent cabernet sauvignon, with 1.5 percent each cabernet franc and petit verdot; the wine aged two years in French oak, 30 percent new barrels. The color, if you can call it that, is opaque purple-black with a vivid magenta rim; the wine is, as you might expect, a cauldron of graphite, iodine and iron that seethes with loam, briers and brambles, with spiced, macerated and roasted black currants and plums. These elements segue seamlessly onto the palate, where they feel wrapped around an intense core of crushed lavender and violets, licorice and bittersweet chocolate, with a helping of more graphite. Dusty, velvety tannins reach far into the depths, where they meet bastions of supple, subtle oak and streams of vibrant acidity; the wine tends toward Olympian austerity through the formidable finish. 14.1 percent alcohol. Winemaker was Matt Crafton. A wine of this character and costing this much entails a sense of responsibility on its owner, so don’t treat this one frivolously; cellar until 2019 to ’21 and consume through 2033 to ’35. Exceptional. About $160 (a bottle).
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The Faust Cabernet Sauvignon 2014, Napa Valley, from Huneeus Wines, draws cabernet grapes mainly from the Rutherford and Coombsville AVAs, with smaller portions from Yountville, Mount Veeder and Atlas Peak, making this wine a representative of a general Napa Valley notion. It aged 19 months in French oak barrels. The color is opaque ruby-purple shading to a glowing magenta rim; the aromas radiate sweet Asian spices, graphite and iodine, infusing fruit that feels like a macedoine of black currants, cherries and plums infused by lavender and violets, rosemary and cedar and grilled bread. The wine is heady and voluminous, offering perfect weight, heft and balance; it flows across the palate in a resonant tide of lip-smacking acid and tannin, flint and granitic minerality; it’s very dry, and you feel the burgeoning elements of walnut shell and forest floor in the depth, while on the surface, notes of lilac and loam appear. 14.8 percent alcohol. Drinkable now, with a steak, or try from 2019 through 2028 to ’30. Excellent. About $55.
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Flora Springs Trilogy Red Wine 2014, Napa Valley, is a blend of 86 percent cabernet sauvignon, 8 percent malbec and 6 percent petit verdot; the wine aged 22 months in 85 percent French oak, 15 percent American oak. The color is dense dark ruby; the nose is very ripe, spicy and intense, with black currant and cherry scents deeply imbued by a whole, old wooden box of dried spices and grilled herbs and penetrating notes of iodine and iron. The wine is quite dry, and the entire enterprise leans to, even rushes toward, austerity from mid-palate back. No problem with that, of course, just give it time, but Trilogy 2014 at this point feels like a four-square house from the 1910s in a good neighborhood, solidly-built on a firm foundation but pretty much unexciting. 14.2 percent alcohol. Try from 2018 or ’19 through 2029 to ’32. Very Good+, with Excellent potential. About $80.
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The Grgich Hills Estate Cabernet Sauvignon 2014, Napa Valley, is a blend of 79 percent cabernet sauvignon, 14 percent merlot, 4.5 percent petit verdot and 2.5 percent cabernet franc; the wine aged 21 months in French oak, 60 percent new barrels. This feels like totally classic Napa Valley cabernet, from its intense, glowing dark ruby shade; to its notes of cassis and spiced and macerated plums permeated by briers, brambles and forest floor over a deep layer of loam, graphite and granitic minerality; to its tight core of lilac and lavender, bittersweet chocolate and ancho chili. It’s a very dry wine, yet delivering luscious black and blue fruit and berry flavors girt by a framework of dusty, earthy tannins and bright acidity; the finish is long, a little untamed, both rigorous and luxuriant. 14.5 percent alcohol. Drink from 2019 or ’20 through 2030 or ’32. Excellent. About $72.
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The Robert Mondavi Maestro 2014, Napa Valley, is an operatic wine that extends its range from bass to baritone through tenor and even allows some alto notes with scarcely a pause for breath; a great deal of crescendo, not much diminuendo. This is the second vintage; I did not try the 2013. The wine is a blend of 73 percent cabernet sauvignon, 23 percent cabernet franc and 2 percent each merlot and petit verdot, aged 21 months in French oak, 28 percent new barrels. The grapes derived from Mondavi’s estate vineyards, Wappo Hill in Stags Leap District and To Kalon in Oakville. The fathomless hue is purple black with a bright magenta rim; the bouquet offers an abundance of rich, spicy black and blue fruit and berries permeated by iodine and graphite, violets, lavender and bittersweet chocolate; a few minutes in the glass bring in hints of smoke, roasted fennel and ancho chili, briers, brambles and walnut shell. This is a juicy, sizable, dense, sleek and suave red wine, framed by dry but velvety tannins, subtly spicy oak and a rising tide of loam and gravel minerality that tends toward austerity in the finish. 14.5 percent alcohol. Best from 2018 or ’19 through 2025 to ’29. Excellent. About $50.
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The 100 percent varietal Stewart Cellars Cabernet Sauvignon 2014, Napa Valley, aged 22 months in French oak, 65 percent new barrels. The color is intense ruby-purple with a delicate, transparent magenta rim; boy, this delivers a real snootful and mouthful of iodine, graphite and iron, barely tempered by resonant and pretty damned luscious flavors of black currants, cherries and mulberries. For all that, though, plush and dusty tannins coat the mouth, and while the wine is succulent without being gooshy, it offers real rigor in its broad effects and true character in its depths, both powerful and chaste. 14.5 percent alcohol. Do not touch until 2019 or ’20, and allow it to develop through 2028 to ’30. On the other hand, decant it tonight and give it plenty of air and a medium-rare ribeye steak, hot and crusty from the grill. Production was 1,436 cases. Excellent potential. About $75.
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The 100 percent varietal Stewart Cellars Beckstoffer Las Piedes Vineyard “Nomad” Cabernet Sauvignon 2014, Napa Valley, aged 22 months in French oak, 85 percent new barrels. The abyss in your glass is inky purple-black that allows a glowing, nuclear violet rim; the extraordinary, provocative, intensely perfumed bouquet wreathes strands of walnut shell, iodine, crushed blueberries, currants and violets with smoke from the smoldering spice box and hints of macerated and slightly roasted black and blue fruit, fruitcake and loam. As if that panoply were not enough, the wine is as dense as a velvet blanket, framed by mineral-drenched tannins and creamy oak (that wisely stays in the background), and enlivened by resonant acidity that seems to pluck all the bass and baritone strings of dark, spicy fruit and healthy vigor; the finish is very dry, sleek, chiseled and rigorous. 14.5 percent alcohol. Winemaker was Blair Guthrie. Production was 180 cases. Your children may be enjoying this wine, fully developed or in gentle decline, between 2035 and 2040. A stunning achievement. Exceptional. About $175 (a bottle).
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The grapes for the Stony Hill Cabernet Sauvignon 2014, Spring Mountain District, grew in vineyards that average 1,550 feet elevation, and indeed there’s something of mountain rootiness and stoniness about the wine, which aged 18 months in French oak, only 20 percent new barrels. The color is medium ruby fading to a garnet rim; aromas of black currants and cherries are permeated by graphite and wood-smoke, with unfurling hints of cedar and tobacco, dried thyme and rosemary (with the latter’s slightly astringent resiny quality), briers and brambles; a few moments in the glass bring out touches of blueberry. It’s a wine that feels warm in its spicy nature of fruitcake and slightly roasted berries, yet also cool in its bright acidity and scintillating granitic mineral character. Tannins like an antique velvet gown are dense, dusty and chewy and extend their reach through a long graphite- and flint-laden finish. Lovely balance and integration in a young but perfectly drinkable cabernet, though you could defer the pleasure from 2025 to 2028. 14 percent alcohol. Winemaker was Mike Chelini. Excellent. About $70.
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The Yount Ridge Cellars Cabernet Sauvignon 2014, Napa Valley, contains 97 percent cabernet sauvignon, with mere nods toward 2.5 percent malbec and .5 percent merlot, grown in a certified organic vineyard in the Oakville District AVA. Winemaker is Cecilia Welch. The color is very dark, almost impenetrable ruby; it’s a dense, supple and sinewy cabernet, packed with dusty graphite, iodine and iron; a new minutes in the glass expose notes of lavender, ancho chile, cassis, cedar and rosemary; a very dry cabernet that delivers a huge presence and weight on the palate, this has deep roots in the earth, as well as swingeing acidity and a finish that feels chiseled from granite and flint. This needs some time to become more well-knit, say 2018 through 2025 to ’28. Production was 500 cases. Very Good+ with Excellent potential. About $96.

Don’t confuse Yount Ridge Cellars with Young Ridge Winery, also in Napa Valley.
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The percentages for the Yount Ridge Cellars Proprietary Red Blend 2014, Napa Valley, are 66 percent cabernet sauvignon, 24 percent merlot and 10 percent malbec. An opaque ruby-purple hue shades to a vivid purple-magenta rim; the wine is quite intense and concentrated, unfurling multiple layers with some airing: cassis and black cherry, lavender and licorice, violets and plums; notes of cedar, rosemary and black olive. It’s a dense and chewy wine that offers significant weight and heft, feeling sifted with dust and graphite and slightly exotic elements of sandalwood and incense. This is a lovely and expressive red wine but with an earthy background, none of which prevents it from being warm, spicy and appealing; the finish brings in touches of leather, briers and brambles and granitic tannins. A surprisingly drinkable yet seemingly ageless Napa Valley red that offers both pleasure and abundant character. Production was 500 cases. Now through 2025 to ’30; it’s not really ageless, of course. Excellent. About $98.
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It’s not easy to produce an inexpensive pinot noir, one that expresses real varietal character in an easy-to-drink package, but Toad Hollow Vineyards seems to succeed every year with its offering from Monterey County. Don’t look to the bright and totally transparent ruby-cranberry hued Toad Hollow Pinot Noir 2016, Monterey County, for great depth and dimension. Find satisfaction and pleasure, instead, in its scents of smoky and slightly fleshy red and black cherries imbued with cloves, rhubarb and mulberries; its super satiny and supple texture; its sleek, fine-boned structure; and its delicious and darkly-spiced flavors of black cherries and currants animated by clean acidity and, from mid-palate back, a nicely chiseled mineral quality that gains some heft as the moments pass. 14.2 percent alcohol. This pinot noir would sell like crazy in wine-by-the-glass programs at bars and restaurants. Now through 2019. Very Good+. About $17, representing Real Value.

A sample for review.

I don’t think you’ll find a better gewürztraminer at the price, so look for this model diligently — that is, if you like the grape variety. Not everyone does, because it can be assertively floral and spicy, but I’ve been a fan for 30 years and more; the Castel Sallegg Gewürztraminer 2015, Südtirol/Alto Adige, would be a good place to start if you’re not familiar with the grape. The wine hails from that part of the old Austro-Hungarian empire where borders between countries may be marked by road signs and lines on maps, but the ties of language, culture, families and agricultural practices are more important on the local level. In fact, many wines from this area of northeastern Italy bear labels with indications in Italian and German, and the appellation is listed, as you see, as both Südtirol and Alto Adige. The Castel Sallegg Gewürztraminer 2015, made all in stainless steel, offers a riveting nose of an unabashed floral nature, through it’s never cloying or overwhelming. Notes of jasmine, rose petal and lilac are wreathed with hints of lime peel, lemongrass, damp flint and heather in a heady, seductive amalgam. Also unabashed is the vital stream of bright acidity that lends the wine terrific appeal and drinkability, though the texture is not only crisp and lively but almost soothingly talc-like, both elements poised in exciting balance; subtle flavors of spicy, baked stone fruit (with a slightly exotic touch of lychee) continue through a finish that’s sleek with chiseled limestone minerality. 14 percent alcohol. Drink now through 2019 or ’20 with roasted pork shoulder or charcuterie, with seafood stews or risottos. A remarkably pure and intense gewürztraminer for the price. Excellent. About $16.

Weygandt-Metzler Importing, Rhinecliff, N.Y. A sample for review.

Here’s a German riesling for true lovers of German rieslings. The Heitlinger Tiefenbacher Schellenbrunnen Riesling Trocken 2014, Baden, hails from the town of Tiefenbach; the vineyard is Schellenbrunnen, designated Grosses Gewachs, something akin to a Grand Cru in Burgundy or First Growth in Bordeaux. This classification is indicated on the label by the “GG” emblem. The color is very pale, a shimmering light straw-gold hue; aromas of green apples and spiced pears are highlighted by penetrating notes of limestone, petrol and gunflint, this heady amalgam unfurling hints of peach and lychee, heather and hay. At slightly more than two-and-a-half years old, this tense, taut and vibrant riesling has attained a state of pure minerality on the palate, where it defines the notion of “bone-dry”; in fact, there’s something bony about its structure, in the sense, for example, that we consider high cheekbones — especially in women — a sign of elegance and breeding, yet the texture delivers a touch of talc-like softness that keeps the whole project from being forbidding; austere it is, yes, particularly on the whip-lash, chiseled finish, but not characterized by Olympian detachment. A few minutes in the glass free up scents of jasmine, honeysuckle and lemongrass. This is, in other words, a captivating, even thrilling riesling that delivers pinpoint and crystalline virtues at every level of its varietal nature. 12.5 percent alcohol. Drink now through 2022 to ’25. Exceptional. About $30.

Imported by WineWise, Oakland, Calif. A sample for review.

In referring to the French, the term “arrogant frog” is redundant, n’est-ce pas? Ha ha, just a little joke to introduce the Wine of the Day, the Arrogant Frog Rosé 2016, Pay d’Oc (nicknamed “Lily Pad Pink”), made from 100 percent syrah grapes for the Côté Mas label of Domaine Paul Mas. It’s interesting how grapes, like syrah and mourvèdre, that tend to produce big-hearted, two-fisted red wines, can also, in rosé mode, be fashioned into beverages of the utmost delicacy and subtlety. This one offers a lovely pale copper-pink hue and nuanced aromas of strawberries and raspberries with a hint of melon and notes of rose petals and floral-herbal meadowy elements. On the palate, a bit of peach comes into play, but this is mainly about ineffable red fruits and berries enlivened by brisk acidity and a touch of limestone minerality that comes to dominate the finish. Very refreshing and appealing and perfect for picnics and other outdoor adventures. Very Good+. About $10, a Verifiable Bargain.

Imported by Esprit du Vin, Boca Raton, Fla. A sample for review.

Fathers & Daughters Cellars only made its first wine in 2015, though the family, longtime owners of the Ferrington Vineyard in Mendocino County’s Anderson Valley, for many years sold primarily pinot noir grapes to such highly regarded labels as Williams-Selyam, Flowers and Arista. The winery represents a collaborative and multi-generational effort of the “fathers and daughters” in the family: Patriarch Kurt Schoeneman, his daughter Sarah, Sarah’s husband Guy Pacurar, their daughter, Ella, and Guy’s older daughter, Taylor. Winemaker is Phillip Baxter. I was mightily and sort of incrementally impressed with the trio of wines reviewed on this page today, particularly the limited production Ella’s Reserve Pinot Noir 2014, which any devotee of West Coast pinot noirs should search for diligently.

These wines were samples for review.
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First, a sort of jeu d’esprit of a lightly effervescent sparkling wine, the Fathers & Daughters Cellars Sarah’s Rustic Bubbles 2016, Anderson Valley. With no second fermentation in the bottle as is the case with most sparkling wines, including Champagne (or in tank, in the Charmat process), this delightful and intriguing wine is made in what in parts of France is called the methode ancestrale or methode rurale, that is, a young wine is bottled before all the residual sugar has transformed into alcohol, so the fermentation that continues in the bottle produces carbon dioxide, hence: bubbles. For this wine, the initial fermentation was in all neutral French oak barrels. Sarah’s Rustic Bubbles ’16 was made completely from chardonnay grapes, being, in reality, a blanc de blancs. The color is pale yellow-gold, animated by a steady but narrow stream of tiny, foaming bubbles; the bouquet is characterized by freshly cut lemons, ginger, cloves and seashell salinity; the whole effect is of light, delicate brightness, garden freshness, but exhibiting a touch of muscat’s foxy petrol nature and hints of peach, heather and chalk. 13.9 percent alcohol. Could be an essential Summer quaff, except that production was 100 cases. Contact the winery to see if the tasting room can ship you a few bottles. Very Good+. About $19.
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A blend of sauvignon blanc, gewurztraminer and chardonnay, the Father’s & Daughters “The Dance” 2016, Anderson Valley, is a perfect wine for Summer sipping. Fresh as a daisy, with a sort of fruit cocktail-pear compote quality, the wine offers a pale straw-gold color and a light, delicately sweet apple character touched by a broad floral nature and hints of straw and meadowy herbs and flowers. It’s a bit musky — the gewurztraminer speaking — and very dry from mid-palate back through the finish blithely furnished with notes of spiced peaches, quince, lemongrass and limestone minerality. 13.7 percent alcohol. Drink now through 2018. This one really grew on me. Excellent. About $28.
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All right, the previously mentioned wines were attractive, interesting and entertaining, certainly worthy of attention. The Father’s & Daughters Ella’s Reserve Pinot Noir 2014, Anderson Valley, however, is something else, as in among the very best pinot noirs I have tasted this year, a wine of profound yet ineffable elegance and power. The grapes were hand-harvested, and fermentation was accomplished by native yeasts; the wine saw no new oak but aged 18 months in 30 percent once-used French barrels and 70 percent neutral barrels. The color is lovely limpid cherry shading to a delicate invisible rim; aromas of ripe black and red currants are permeated by notes of cloves and rose petals, cranberry and loam, beetroot and rhubarb. The wine is beautifully balanced and integrated, lithe, supple and satiny on the palate but pulling up a burgeoning tide of iodine and graphite, briers and brambles and a touch of flinty austerity; a few moments in the glass unfold elements of sandalwood and cherry compote. Energized by bright acidity, the wine delivers a long follow-through for the finish. 13.8 percent alcohol. Drink through 2020 to ’22. Production was 110 cases. Exceptional. About $42.
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Planning a picnic for this weekend? Or perhaps just a relaxing period on the porch or the patio? Or a few hours at dusk, sitting on the balcony or terrace, looking out over the darkening city? Any of these activities, of course, depending on the humidity and heat index, the latter of which in my neck o’ the woods is soaring to triple-digit records. In any case, a perfect wine to consider for these occupations is the Left Coast Cellars “The Orchards” Pinot Gris 2016, from Oregon’s Willamette Valley. Just the name sounds refreshing, doesn’t it? Orchard and meadow both embody the character of this pale straw-gold wine that was made completely in stainless steel to retain freshness and crisp appeal. The beguiling bouquet — an apt term — is woven of stone fruit, green tea and lemongrass, with hints of jasmine and camellia, lime peel and a sort of sun-dried herbal quality. The wine is sleek, lithe and supple on the palate, animated by lively acidity and a burgeoning tide of scintillating limestone minerality; a few moments in the glass unfurl notes of quince jam and crystallized ginger, heading toward a dry finish dominated by grapefruit rind and bracing sea-breeze salinity. A nicely moderate 13.7 percent alcohol. Drink into 2018 and bring on the chicken or shrimp salad, the cucumber and watercress sandwiches, the deviled eggs and other outdoor fare. Excellent. About $18.

A sample for review.


Hie thee, friends, to a retail store and buy by the case the Vega del Castillo Garnacha Cepas Viejas 2015, from the Spanish region of Navarra. Am I talking here about a profound wine with tremendous depth and dimension? No, I’m referring to very inexpensive wine that satisfies the palate and just about any occasion with admirable personality and economy. The cooperative whence the wine derived dates back to 1910, though it has seen many changes in the past 117 years, as so would you, Dear Reader. Winemaker was Charo Moriones. The color of this 100 percent varietal wine — garnacha, or grenache — is a penetrating black-ruby with a glowing violet rim; arresting aromas and flavors of blackberries, black currants and plums are infused with notes of loam, tar, leather and oolong tea, while a few minutes in the glass bring up touches of cloves, bitter chocolate and graphite. The texture is silken and supple, supported by bright acidity and slightly dusty, velvety tannins. 13.5 percent alcohol. Drink through the end of 2018 with any dish of a creature-like nature, be it beast or fowl, especially prepared on a grill or in a cast-iron skillet. Very Good+. About — ready? — $8 a bottle, marking a Super Freak-Ass Bargain.

Importer unknown. A sample for review.

The question we have to ask about the grape variety kerner, is why anyone would want to create a hybrid between the noble riesling and the no-count trollinger. This crossing was accomplished in Germany in 1969, and producers being what they are, kerner was embraced for its character of high sugar content and high yields. It is found primarily in Pfalz and Rheinhessen. A careful winemaker with an eye to the proper soil, climate and vineyard practices can fashion a delightful and engaging wine, though, and such a winemaker is David Ramey, who started the Sidebar brand as a project to explore grapes not typically exploited under his well-known Ramey Cellars label. The Sidebar Kerner 2016 derives from the grape’s only planting in California, the Mokelumne Glen Vineyards in the Mokelumne River AVA in Lodi. The grapes ferment on natural yeasts, malolactic is supressed, and the wine rests three months sur lies in stainless steel. The color is pale straw-gold; this is crisp as a freshly-picked apple, offering notes of apple skin, lemon rind, spiced pear and lemon balm, with undertones of almond blossom, dried thyme, hay and hot stones. It feels, in other words, more like a Mediterranean manifestation than a Teutonic expression of the grape. Limestone minerality dominates the lithe, supple texture from mid-palate back through a bracing, spicy finish. 13.5 percent alcohol. Drink through 2018 with light fish and seafood preparations, more delicate pasta and vegetarian dishes or as a charming and refreshing aperitif. Production was 193 cases, so mark this wine Worth a Search. Excellent. About $25.

A sample for review.

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