Acclaim

Fresh tar, topsoil and grilled meat with a cherry-plum jam undertone characterize the nose. An earthy, meaty through line brings cherries, leather and then roots and herbs out on the palate, with tannins still standing at attention through the finish. — Danielle Callegari

A rich and brooding nose of tar, dark fruit, camphor and spices leads to a palate that’s also rich but sweet, with a grilled meat quality balanced by mixed berries, vanilla and milk chocolate, all held together with firm but flexible tannins.

Ashy, sulfurous tonality of fruit with engaging earthy, savory berries, dried blood orange, dried meat, nori, white pepper and tar. Really intense, ripe and concentrated in flavor with a broad, full body. Paradoxically, there is very little heft. The tannins are abundant, fibrous and mealy. A great deal of depth and complexity here, too. Better in two to three years.

Very pure and minerally nose that delivers a stony, precise feel, almost like sniffing a quarry. Some smoked tarragon and lemon zest, too. Impressive mid-palate tension here with nervy acidity and minerality. Pure and long. Delicious now.

Tar, graphite, dried roses, dark minerals and oranges with just a hint of earthy sweet spices. Structured and full-bodied on the palate with a heap of dusty tannins and a lengthy, cohesive finish. Drink or hold.

Medium gold hue. A hint of lemon curd and toast to the minerals and pineapple. Nicely phenolic and structured on the palate with bright acidity and some firm tannins. Full-bodied, long and very energetic. Carricante. Delicious now, but can hold, too.