Fresh melon fruit with a hint of grapefruit and exotic lychee perfume. I can't give it a score because my vineyard's grapes go into this wine, but I do recommend it! Delicious with Camembert quesadillas.
One of the best CA Cabs, period, with intense dark fudge, black fig, wet brick and anise, and plush, mouth-coating tannins. Pair with lamb and black olive stew.
I have put this classy, blue chip SB on wine lists for years, and it always delivers great melon-peach fruit and creamy texture- like a Chard but with crisper acidity. A great match for lobster or scallops.
I love the signature style of this wine: dense and chewy, with dark berries, tobacco and cedar, and a long dusty-cocoa finish. Pair it with a smoked brisket to bring out the wine's earthiness. Ages beautifully.
I am SO thrilled that this hugely popular wine has busted out of its quality doldrums. This vintage has lush plummy fruit kissed with cedar, for a great price. Pair with blue cheese burgers or mom's meatloaf.
This has the sumptuous black fruit and soft, velvety richness that Merlot is supposed to have, plus a lovely dusty-cocoa finish. Pair with cheeses, pork roast with a fig stuffing, or dark chocolate.
Hits all the prettiest notes that Merlot is capable of – dark berry, plum, violets and smoky-tarriness, with a are long silky finish. Pair with a velvety prime rib.
The wine that won the famous Paris tasting in 1976 and put Napa Cab on the map remains a rockstar of terroir. It is fragrant with violets, sweet tarragon, cedar and anise, and juicy with dark cherry and singed plum fruit, plus whiffs of savory herbs in the finish. Fabulous with rosemary-rubbed rack of lamb.
An opulent expression of Stags Leap District terroir – sassafras, warm brick, rosemary and anise. Rich fig and cherry, chocolate and sweet spices echo into the smoky finish. One for the cellar, or a fine steak.
Luxuriance and dusty terroir equals perfection. The layers of briary blackberry and fig, cacao, vanilla bean, charcoal and lavender command your attention, so keep the food subtle – rare duck breast or prime steak.
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