Immediately upon opening 2019 Santa Cruz Mountains Merlot the wine is black bramble, cedar, tobacco wrapper, and an almost enveloping sense of depth. Upfront the fruit profile is dark and almost brooding, but as the wine evolves over your palate the fruit turns brighter; think pomegranate, currant, and alpine blueberries. The juxtaposition is engaging and brings life to the end palate in the form of bright acidity and a gripping mouthfeel that lingers long after the wine has passed. For food pairings consider something high in both protein and fat; you can go classic with a grilled or roasted cut of beef, or spice things up with yakitori. Drink now – 2030.

Pale straw with silver highlights, this aromatic wine leaps out of the glass with intense yet delicate notes of candied lime zest combined with orange blossom, fresh apricot, crushed granite, and a faint hint of petrol. Off-dry on the palate, flavors of yellow peach and fresh nectarine along with ripe green apple and chalky minerality highlight the balanced acidity and slight hint of sweetness.

Dark garnet in the glass with a bright ruby rim. On the nose wet river bed, wet eucalyptus bark and tobacco wrapper. While the black and purple fruit integrity on the wine is strong, it certainly does not take center stage as the more tertiary and secondary tones occupy the forefront of the glass. This wine is meant to age and will do so gracefully. The tannins are evident and have extreme structural integrity with a solid backbone of acid. While this wine is drinking nicely now, I expect it will start to shine in 3 + years and can age over the next couple of decades.

This Chablis-style chardonnay is crisp and bright with aromas of tart green apple, fresh pear and preserved lemon, along with flavors of white peach and Meyer lemon. It is perfect with grilled chicken and vegetables, seafood, savory quiche, and fresh baked bread and butter.

Luscious and complex, this wine gives off aromas of buttery baked yellow apple, tropical pineapple and fresh peach, with flavors of vanilla custard, baked pears with clove and nutmeg, and juicy yellow peach on the palate. Pairs with Dungeness crab and poached lobster tail, pan-seared scallops with a citrus glaze, and elegant cheese boards.