This wine will bring a smile to your face as you taste the first-released, French vintage of 2023. Fresh black plum and strawberry dance on the nose along with pitted red cherry and macerated red raspberry. Produced in a semicarbonic style, the wine is youthful, juicy and lively. 91 points. — Reggie Solomon

This wine has a nose of black tea, pencil shavings, black cherry, peanut brittle, black plum and hay with a handful of dried field herbs. Firm acidity on the midpalate rides under tart black fruit and lifts the wine. This palate-cleansing wine would benefit from pairing with fattier dishes. 90 points. — R.S.

Fresh-tasting, this wine has a fruity profile displaying raspberry, violet and cassis notes. With a slight chill this would be a blockbuster at a party. 89 points. — Aleks Zecevic

This bottling is an enticing red, with corduroy-like tannins and mouthwatering acidity constructing the frame. The core starts off with juniper notes leading the way to wild cherry and damson plum fruit. The long, iron-edged finish presents a firm conclusion to the experience. 91 points. — A.Z.

The nose offers aromas of rose petals and a hint of dried herb. Flavors of plum, strawberry and vanilla lead the generous fruity finish, and firm, medium tannins shape the palate. 89 points. —Jacy Topps

The nose is loaded with black fruit and vanilla, followed on a palate robust with raspberry and black currant, subtle spice notes and supple tannins. 89 points. —J.T.

This wine is fresh, crunchy and chewy. Baked red plum, black cherry and raspberry interweave with strawberry, orange zest, cinnamon, brown sugar, chicory, bittersweet chocolate and fresh coffee. It has a dry finish. 90 points. — Tonya Pitts

A vibrant just-squeezed cranberry juicy color, this is full of whole bunch crunch (think: fistfuls of savory herbs and white peppery spices alongside brambly red fruit still on its stems) from aroma to palate. Lightweight and smudged with skins-y tannins, it veers a touch funky at the finish, but is overall a juicy, porch-pounding number to knock back slightly chilled. 90 points. — Christina Pickard

Candied raspberry and dried cherry aromas waft from the glass of this wine. The palate shows a ton of fresh berry character with salted caramel and fried shiitake mushroom flavors that linger long after the first sip is gone. This wine is light on its feet and feels minimal, but with enough tannin for aging and enough acid for balance. 92 points.— Tom Capo

This wine is rich, concentrated and complex with blue and black fruits. The elegant texture is fresh, offering ripe strawberries, blackberries, persimmons and orange zest intertwined with dried herbs, cloves, dried roses and a long finish. Pair with chicken, fish and hearty dishes. 92 points. — T.P.

Hibiscus tea, freeze-dried strawberry, wild cherries, warm bricks and candied orange peel on the nose meet a subtle earthiness. On the palate, a squeeze of orange and a sprinkle of salt underscore both the sweetness and the astringency of the fruit, while tannins and acid sit back and relax. 92 points. — Danielle Callegari

This is a must-have for any Nebbiolo lover, opening with aromas of reconstituted cherries bathed in sweet and savory spices and dried rosebuds. Supple tannins gently coat the palate, while the plush red fruit notes roll around with sweet tea and dried leaf notes on the sublime finish. Drink now in perpetuity. 99 points. Cellar Selection. — Jeff Porter

The Masseto 2021 and the Massetino 2020 bring to mind the Duomo of Florence and the dome of St. Peter’s Basilica—both magnificent, imposing and equally beautiful. And if the Masseto is more architecturally sophisticated, the Massetino seems to do more with less. The Cabernet Franc works like an ice plunge after a hot sauna, tempering the almost terrifying intensity of the Merlot. A work of art, in any case. Gorgeous now, better in 2031. 98 points. Cellar Selection. — Danielle Callegari

Deep, almost brooding blackberries, blueberries, black plum, cigar box and dark chocolate on the nose, but still a certain freshness carries through. Lush, dense fruit continues on the palate but notes of top soil and pepper maintain a lively spiciness picked up and elevated by the heat through the finish. The iconic satin tannins of Tua Rita deliver a mouthfeel somewhere between crème brûlée and clouds. 98 points. — D.C.

The precision and beauty that Claudio Fenocchio is able to coax out of his wines is astonishing and this 2019 Villero is an opus. Dark cherry aromas lift from the glass, with layers of sweet and savory spice, black tea and rose bud. The wine is so generous and giving with a combination of wild red fruits and dark berries that meld perfectly with notes of cinchona bark, camphor, thyme and a distinct chalkiness. A sublime wine. Drink now–2050. 98 points. Cellar Selection. — J.P.

This vintage is the first time Vietti has made a “best of the best” Riserva only making 5,000 bottles. The wine opens with aromas of dried cherries being reconstituted with sweet spice as hints of truffle, dried violets and bay leaf swirl around. Dynamic and energized on the palate, the wine lifts off with higher-toned red fruits, savory herbs and spices that all genuflect the mineral and earth-driven finish where fine tannins shape this wine for the future. Drink 2025–2050. 98 points. Cellar Selection. — J.P.

This wine lifts from the glass with poise and confidence from the get go. Macerated and dried raspberries capture the attention, as wildflowers, herbs and truffles draw you deep into the glass. The textured palate offers layers of mixed red berries that are framed by fine, yet firm tannins and crunchy acidity. The wine ends with tart red fruits, mint and dusty chalk. Drink 2026–2045. 96 points. Cellar Selection. — J.P.

The nose is sleek and dark, like a well-tailored suit, as the chewy saltiness of black olives waltzes with the tartness of blackberries and blueberries, while fireworks of black pepper burst in the night sky above. The olives and dark fruit keep dancing on the palate, until the song ends with a spicy, bitter chocolate crescendo. Debonair tannins watch you from across the ballroom, while acid simmers on the balcony, inconspicuous but unforgettable. 96 points. — D.C.

Warm earth greets the nose at first, then gives way to bing cherries, orange zest, licorice candy and just a momentary hint of vanilla. Cherries that still have snap in their skin and bitter orange jam on the palate, then dark chocolate and spices, before the metallic tang of coffee corrected by Sambuca on the finish. Tannins and acid are like perfect valets—almost invisible but immediately there when called upon. 96 points. — D.C.

An alluring play between the sweetness of strawberries and rose water and the savory, vegetal aromas of tomato leaf, oregano and tea leaves on the nose rolls onto a palate that takes the fruit and herbaceousness and adds a liberal sprinkling of sea salt, while tannins watch enviously as acid lunges unrestrained. 95 points. Editor’s Choice. — D.C.

The nose is deep and lush, with sweet yet nuanced aromas of black cherries and dark chocolate, and savory notes of tobacco, soil and espresso. On the palate, a smear of raspberry jam emphasizes the fruit, but that astringent earthiness lingers before giving way to a warm mocha finish. Acid swirls around tannins that are coiled and ready to strike. 95 points. — D.C.

The nose is sophisticated and almost melancholic, yet still warm, with aromas of leather, rust, oregano, dried cherries and orange zest. On the palate, the textured cherry and orange elements are underscored by emergent dried cranberry and dark chocolate notes. Firm tannins channel a stream of chili pepper that becomes a flood on the finish. 94 points. — D.C.

The nose starts intensely sanguine and almost metallic, like meat fresh off the grill, then lightens into sweet aromas of vanilla and gentler savory notes of earth and herbs. On the palate, a current of astringent fruit ties together the herbaceousness with that metallic quality, while a peppery heat blazes around unrelenting tannins. 94 points. — D.C.

The precision and beauty that Claudio Fenocchio is able to coax out of his wines is astonishing and this 2019 Villero is an opus. Dark cherry aromas lift from the glass, with layers of sweet and savory spice, black tea and rose bud. The wine is so generous and giving with a combination of wild red fruits and dark berries that meld perfectly with notes of cinchona bark, camphor, thyme and a distinct chalkiness. A sublime wine. Drink now–2050. 98 Points. Cellar Selection.—Jeff Porter

Coming from the heart of the original part of Cannubi, this wine lifts from the glass with such elegance that it automatically sets you on your heels. Aromas of fresh cherries, pink roses, sweet spices, new leather and incense all combine in the glass. The purity of the palate is remarkable with flavors of crushed red fruits, dried violets, wild herbs and dried earth. Superfine tannins hide their seriousness as this wine will go the distance. Drink now–2050. 96 Points. Cellar Selection. — J.P.

Aromas of macerated cherries with mixed spices, thyme, dried violets and roses all work like a spell to draw you deeper into the wine. Each part of the palate is in its place with fruit, earth, spice and savory qualities all working toward the same goal: being delicious. Drinkable now, this will go the distance as a classic Barolo. Drink now–2045. 94 Points. Editor’s Choice. — J.P.

Pristine aromas of fresh cherries lift from the bowl of the glass as if on wings while wild roses swirl around them. The wine sucks you in with each sniff. The vibrant palate continues the lift of the nose with high-toned red berries commanding your attention as subtle hints of savory spice, herb, leather and truffle develop. Supple tannins and classic Nebbiolo acidity steer the wine to the finish. Drink now–2040. 94 Points. Cellar Selection. — J.P.

Dried cherries and crushed raspberries open the nose of this well-crafted Barolo as notes of rose, wild thyme and incense waft in and out of the glass. Solid and firm with a foundation of elegant tannins and mouthwatering acidity that holds the deep core of fruit, herbs and earthy flavors that permeate the wine. Drink now–2040. 93 Points. —J.P.

Wild cherries, rosebud and incense waft out of the glass of this elegant wine. Structured and stylized as if going to walk the runway, this wine struts its stuff knowing it is good. Flavors of macerated raspberries, holly leaves and thyme wrap around the elegant tannins, finishing with crunchy acidity. Drink now–2040. 92 Points. Editor’s Choice. —J.P.

Because the 2019 vintage was so small, Henschke has offered up a few museum releases of vintages that were similar climactically to ‘19. This is a rare opportunity to taste the evolution of Australia’s most famous single-vineyard wine— and what a sexy one it is. With shades of brick starting at its edges, the heady aromatics of a wine in its second decade of transformation are immediately apparent: spiced macerated cherries and blackberries, mocha, the cracked spines of old books, raw beef and hoisin-glazed mushrooms. It’s silky in the mouth, the tannins still firm and powdery, but softening, curving into the folds of the wine, a spiced meat nuance lingering on the long finish. 99 points. — Christina Pickard

This wine is a pleasure palace of roadside attractions, beginning with aromas of dusty wild blackberries and pork belly. Ripe black cherries huddle with flavors of rosemary, cedar and the light salt of a water cracker. This is a Tribe called quench—pour with lamb and Donald Byrd records. 98 points. Editor’s Choice. — Michael Alberty

This wondrous Syrah is the winemaker’s tribute to a departed friend and colleague. It is a fitting tribute filled with blackberry, blueberry fruit leather, roasted pork shoulder and thyme aromas that build and build. Blueberry gelato, wet slate and orange pipe tobacco flavors bump against massive tannins and lemony acidity. Enjoy 2024-2034. 97 points. Cellar Selection. — M.A.

Fresh aromatic layers of mint sit atop crushed red cherries and wild strawberries, with light clove and thyme on the nose. The palate is rich and enticing with black cherries, plums, rhubarb, pomegranate seeds, black olives and freshly picked rosemary leaves. Tremendous texture, structure, and refreshing acidity carry this wine to a robust finish of orange zest and black tea leaves. 96 points. Cellar Selection. — Anna-Christina Cabrales

Aromas of plush dark plums and violets lead to a layer of black olive and freshly picked rosemary leaves. The palate is stylish, accentuating delicious black and purple plums, and blackberries with a lift of acidity and a stony finish. An elegant accompaniment for duck prosciutto. 96 points. — A.C.

Generous on the nose, the wine presents juicy aromas of black plum, blackberry and crème de menthe, with a layer of violets and fine granite minerality. The palate is equally luscious and presents a silky texture with flavors of ripe and fresh plum, thyme, and pulverized white peppercorn. Beautiful to enjoy now. 95 points. — A.C.

Delightful aromatics exude brunch vibes as the nose is reminiscent of bramble jam over butter toast with bits of black licorice shaved on top. The palate offers white strawberries, pomegranate juice, rhubarb, blackberry, rose petals, green peppercorn, sweet vanilla and cardamom. Tannins are balanced by impressive acidity, making it difficult to put the glass down. 94 points. — A.C.

The nose is intensely black fruited and slowly reveals notes of creme de menthe and hints of rocky soil. As black fruits and fine drying tannins coat the palate, its lively acidity provides verve and a lengthy finish. This wine should pair wonderfully with various lamb preparations. 93 points. — A.C.

The reductive hints of tar and charred meat open toward lilac, elderberrry and blueberry on the layered nose of this bottling, which is built for the cellar. There’s a tarry grip to the palate, where smoked meat, cracked pepper and an underlying dense, dried elderberry fruit tone holds deep into the finish. Expect further greatness to come. Drink now-2041. 96 points. Cellar Selection. — Matt Kettmann

Deep, almost brooding blackberries, blueberries, black plum, cigar box and dark chocolate on the nose, but still a certain freshness carries through. Lush, dense fruit continues on the palate but notes of top soil and pepper maintain a lively spiciness picked up and elevated by the heat through the finish. The iconic satin tannins of Tua Rita deliver a mouthfeel somewhere between crème brûlée and clouds. 98 points. — Danielle Callegari

Plump blood plum and juicy blackberry aromas are underscored with bay leaf and peppery spice. The succulent dark berry fruit takes front and center on the palate, creating a luscious mouthfeel that’s tightened by a gentle tug of spicy tannins and fresh acidity. Classic South Aussie Shiraz sprinkled with Duval style. 94 points. — C.P.

Delectable aromas of perfectly ripe strawberries sit atop a layer of fresh garrigue on the nose. The palate intrigues with its sandy texture, making way for layers of pomegranate seeds, black olive and stone. Hard to resist now with a perfect pairing such as herb-roasted lamb. 95 points. — Anna-Christina Cabrales

This sophisticated expression is compelling now with each sip. Dark fruits like blackberries, blueberries and herbal tones fuel the nose, while stewed mulberries and raspberries coat the palate. Mouthquenching acidity and rustic tannins draw out a long, velvety and seductive finish. 90 points. Editor’s Choice. — A.C.

Dark plum, violet, lavender and cola aromas show on the nose of this Grenache-based blend, which also includes 4% Petite Sirah and 2% Mourvèdre. The palate is expressive and layered, combining boysenberry, lavender and a pinch of white peppercorn into a seamless display. 94 points. — Matt Kettmann

This dark-ruby-colored wine has a nose of cassis, chocolate-covered espresso bean and caramel. It opens on the taste buds with dark-chocolate and caramel flavors wrapped in muscular tannins that are rapidly joined by brilliant acidity and pomegranate, blackberry and orange-zest flavors. The enduring finish is marked with notes of both dark chocolate and cedar block. 94 points. — Mike DeSimone

Dried cherry, tarry asphalt and singed leather aromas make for a very earthy style of Grenache on the nose of this single-vineyard expression. The palate is wildly complex, offering tight flavors of cranberry and red plum with ample white peppercorn and singed thyme elements adding elegance. 94 points. — M.K.

Stewards of the oldest Grenache vines on the planet, Cirillo makes The Vincent from vines 50 years older (planted in 1901 and 1906) than its ancestors. Enticing aromas of strawberry and raspberry notes mingle with vanilla bean and subtle clove and cinnamon notes on the nose. The palate is succulent and silky, with bright acidity and supple, fine tannins supporting the primary fruit. 93 points. — Christina Pickard

It’s not clear exactly what amphora will do for wine, but in this case, the wine shows ample fruit balanced by persistent earth tones. Aromas of candied cherry, red apple, rosewater and cinnamon stick lead into a snappy palate of raspberry, rose and sumac, with a tinge of herbs on the back end. 93 points. Editor’s Choice. — M.K.

Enodav’s single vineyard Grenache is a doozy. Its blackberry and blueberry aromas are accented by sweet wisps of hyacinth and honeycomb. The wine’s acidity, fruit, alcohol and tannins are in balance, with flavors of blackberry, bacon fat, saline, warm corn tortillas and cedar. What’s not to love? 93 points. Editor’s Choice. — Michael Alberty

The freshness and verve are immediate, along with harmonious aromas of bramble, rose petals, white peppercorn and warm baking spices melding in the glass. The palate is abundantly dark and juicy with round drying tannins that remain long on the palate. An incredible wine. 95 points. — A.C.

Complex, this generous expression has concentrated aromas of strawberry, cranberry and a hum of black fruit framed by wild mint. Mouthwatering and uplifting acidity highlights a stony layer, followed by blackberries and plums. Initially linear, this full-bodied wine explodes with grace and purity, and round tannins that support its long pithy and saline finish. 95 points. Cellar Selection. — A.C.

With the balance of a top Chianti Classico, this appetizing, grippy wine is lip-smacking fun to drink and will wash down the richest risotto or lasagna. Vivid acidity and moderate tannins do a great job of supporting the black pepper and sour-cherry flavors. 92 points. — Jim Gordon

This old-vine Gigondas tantalizes the nose with heady aromas of red cherries and rosehip, which are elegantly framed by a touch of clove. The palate is rich and wound with plenty of energy in the midpalate that presents concentrated red cherries, strawberries, cassis, violets and green peppercorn. Generous and textured with persistent tannins that should integrate seamlessly after cellaring well through 2030 and beyond. 95 points. Cellar Selection. — A.C.

Opulent garnet in color, this wine captivates from the first whiff of vibrant black fruit, red licorice and bouquet garni, which harmoniously grow in the glass. It is full bodied and delivers an elegant, restrained palate, balanced with gritty tannins. A bit quiet now, this wine should unfold with an additional 5+ years in the cellar. 93 points. — A.C.

Vibrant aromas of black cherries, wild strawberries, cassis, fresh mint and rosemary linger on the nose. Cedarwood and thyme notes emerge with further aeration. The palate is juicy with lush waves of blackberries, blueberries, light baking spice and clove. Rustic tannins frame the fruit beautifully and should further integrate from additional cellaring well through 2035+. 95 points. Cellar Selection. — A.C.

Bright red-violet in the glass, this wine has a nose of cherry, purple plum and black-olive tapenade. Black-currant and blackberry flavors are joined by notes of dried thyme and sage, milk chocolate and rose petal. Tannins are a touch stiff at first but are washed away by well-integrated acidity. 89 points. — Mike DeSimone

This garnet-colored wine has a bouquet of blackberry, caramel and sage leaf. It’s a little spicy up front, with clove, anisette and eucalyptus flavors dominating over cassis and black cherry. Dark-chocolate notes and midweight tannins sail into a smooth finish. 89 points. — M.D.

This dark garnet-colored wine has a nose of black currant, cherry and fennel pollen. It is equal parts fruity and spicy, with cherry, cassis, violet, licorice and eucalyptus flavors wrapped in a sheath of polished tannins. The finish is marked with a note of mint. 88 points. — M.D.

This deep violet-red colored wine proffers a bouquet of Luxardo cherry, butterscotch and clove. Black-cherry and black-currant flavors wrapped in lightweight tannins and vivid acidity are joined by notes of menthol, anisette and fennel bulb. 86 points. — M.D.

The primarily savory, slightly bitter nose features notes of tar, soil, coffee and dark chocolate, but with a splash of cherries and raspberries. The palate goes further with that sweet and sour dynamic, as a tarter fruit element emerges and a drizzle of milk chocolate adds sweetness, while acid dances around affectionate tannins. 88 points. — Danielle Callegari

Toasted herb, anise and loamy soil aromas dominate the dark black plum fruit on the nose of this bottling. The palate is packed with incense and marjoram flavors as well as hints of blackberry and light pepper. 89 points. — M.K.

Tarry, a bit reductive aromas of dried meat persist after this twist-top sits open for an hour, but the elderberry and dried berry aromas eventually poke through. There’s a lot of herbal influence to the palate, from oregano to anise, and muddled red fruit at the core. 87 points. — M.K.

Light bodied, with plush tannins and mild acidity, this is a smooth textured, n easy sipping Pinot Noir. Not-quite-ripe boysenberry and strawberry aromas are joined by traces of sea breeze salinity and orange peel. Smoked cherry and nutmeg flavors unite with a healthy dose of balsa wood. 89 points. — Michael Alberty

Give this some air to unlock the black olive tapenade, currant preserves, licorice and earthy spice aromas. The full-figured palate is rich with density of flavor and gauzy, hefty tannins. It’s a concentrated, primary bottling for drinking with protein. 89 points. — Christina Pickard

Ripe black plum, cherry and blackberry jam aromas waft immediately out of the glass, complemented by chocolate, fresh tarragon, fennel and black pepper spice. On the palate of this wine, these flavors come together, woven by soft, plushy tannins and a solid dose of acidity. A well-balanced, easy-to-love Syrah. 89 points. — Stacy Briscoe

The bottle age is helping this dense wine find a solid expression, as the nose offers subtly integrated aromas of stewed strawberry, baking spice and sumac. The palate is framed by tannins that remain firm enough to wrap around the black currant, pepper and turned-earth flavors. 91 points. — Matt Kettmann

Rich and bottled without added sulfur, the wine is dense. Black fruits, acidity and a core of firm, young tannins promise aging. Drink this ripe, full-bodied wine from 2026. 90 points. — Roger Voss

Dark in the glass, this wine has a nose with a whopping amount of oak, spicing up the core of cassis. The palate is also all about oak, so will please those who seek that as a dominant flavor. 88 points. — M.K.

Bold black fruits and ripe tannins give a wine that has density. The structure is just beginning to soften allowing space for the rich juiciness. Drink this powerful wine from 2026. 92 points. Cellar Selection. — R.V.

Earthy, with pronounced toasted oak notes, this Tannat opens with cranberry sauce and leafy aromas. Rich flavors of baking spices are followed by mild berry notes on the sturdy palate. A touch of vanilla marks the finish. Drink now. 88 points. — Jesica Vargas

A subtle mix of red fruit, herbs and tobacco perfume the nose. The palate shows intense berry flavors and a light note of peppercorn. Smooth tannins provide support, making the wine approachable. 89 points. — J.V.

Winemaker Matt Villard’s focus is Petite Sirah, but he’s got Tannat figured out too. This darkly hued bottling is lush on the nose with black cherry and coffee cream aromas. The palate is loaded with acai and violet flavors atop a silky texture, with peaty bourbon and coffee notes coming through toward the finish. 94 points. — M.K.

The wine is produced from a small vineyard full of gnarled vines planted before the phylloxera virus arrived in the 19th century. The vines survived. This era’s 10th vintage is dense with impressive black fruits with touches of black chocolate flavors in a massive structure. Drink this great wine from 2026. 95 points. Cellar Selection. — R.V.

Aromas of jarilla, rosemary, peppercorn and flint are followed by wild berries. The wine is full-bodied, with elegant tannins and silky texture. Bright ripe fruit flavors are enhanced by hints of licorice, dried herbs and black pepper that extend into a savory aftertaste. This is a delicious Malbec from the winery’s vineyards in Paraje Altamira, Uco Valley. Editors’ Choice. 94 Points — J.V.

Great complexity on the nose with enticing floral, blackberry, plum and subtle oak notes. This red is concentrated and lively with firm and silky tannins. The palate delivers plenty of dark fruit flavors with hints of smoke and nice acidity due to a smart use of oak. It is an elegant full-bodied wine made from 100 year old vines, and has a lingering finish with fruit flavors. 94 Points — J.V.

Fresh berries join notes of cinnamon and cedar in the inviting nose of this single-vineyard Malbec. Polished, firm tannins and optimal acidity frame a well-balanced blend of nutmeg and plums that fills the mouth. Layers of herbs, black pepper and chocolate complement the silky palate. Drink now through 2033. 93 Points— J.V.

Aromas of Jarilla, thyme and chalk serve as an introduction to this Malbec from high-altitude vineyards in Luján de Cuyo. Full-bodied, it features a solid structure holding fresh fruit flavors of blackberries. The palate is deep and smooth and includes hints of dried herbs, chocolate truffles, black pepper and nutmeg. 92 Points — J.V.

Pomegranate, blueberry and mulberry aromas make the nose attractive. Nice acidity energizes a full palate, where ripe black and red fruit flavors extend into the long finish. It has fine tannins and a good structure. 90 Points — J.V.

This wine offers dried cherries on the nose. It’s a juicy Malbec, with a fruit-forward and well-structured palate. Supported by ripe tannins, chocolate and dried herbs add an extra layer of flavors that lengthen the enjoyable finish. 91 Points — J.V.

The winery was founded by Paul Hobbs in 1998. The winemaker and his local team focus on Malbec and Cabernet Sauvignon, two grapes that love Mendoza’s terroir. This is a balanced Malbec, with notes of raspberry and oak-driven aromas. It delivers flavors of cherry jam, mulberry, herbs and vanilla bean. Excellent acidity infuses energy to the palate, as round tannins provide support. Editors’ Choice. 91 Points — J.V.

Delicate aromas of berries and violets interact with herbs and a dash of pink pepper. It’s a silky Malbec with elegant tannins and a fruit-focused palate, where a balanced dose of spices and leafy notes adds to its complexity. Plum, blackberry, rosemary, peppercorn and cinnamon extend into the finish. 92 Points — J.V.

There is balance in this fruit-forward Malbec of smooth texture. The nose has subtle notes of chalk and thyme. Flavors of raspberries, plums, blackberries, thyme and spices flow through the palate, disappearing slowly in the aftertaste. 92 Points — J.V.

There is a delicate perfume of fresh plums and roses on the nose. This is balanced and expressive, with fine tannins. Cranberry, blueberry, cinnamon and nutmeg mix on the silky palate. It’s a wonderful combination of quality and value. 92 Points — J.V.

A fragrant nose of cassis prepares the palate for flavors of black fruit. Plums and blackberries show ripeness and mix with chocolate notes. This is a full-bodied red, with tight tannins. 90 Points — J.V.

An aromatic nose of violets, cherry and pomegranate mixed with notes of rosemary and peppercorn after a few minutes. The palate is structured and fresh, with round tannins backing cranberry and other tart fruits. It has a lasting peppery finish and good acidity. 92 Points — J.V.

Aged for 19 months in French and American oak, 25% new, this medium-bodied Malbec features firm tannins and lip-smacking acidity. Cranberry, orange peel and espresso aromas lead to mouthfilling black cherry and chocolate fondant flavors that are accented by a touch of cedar. Southern Oregon Malbec is a rising star. 91 Points — Michael Alberty

Pure Malbec was aged for 18 months in wood and amphorae. The result is a powerful, dense and concentrated wine. The black fruits are firm, dry and structured, offering further aging. Drink this rich wine from 2026.  Cellar Selection. 94 Points — Roger Voss

There is depth and balance in this wine. The nose exhibits aromas of jarilla, cranberry, cherry and mint. The wine shows its full character in the midpalate with a good amount of ripe black and red berries, tobacco and dried herbs. It has velvety tannins, excellent acidity and a lasting finish. Drink now through 2033. 93 Points — Jesica Vargas

The Appellation series shows the terroir’s characteristics of subregions in Uco Valley. This one comes from limestone soils in Gualtallary. Violets, blackberry and cherry meet with hints of salt and oak spices on the nose. Well structured, the delicate palate features excellent acidity and chalky texture. Plum, blackberry and cherries merge with aniseed and tobacco. It’s delicious now, but is ageworthy. Drink now through 2029. Cellar Selection. 94 Points  —J.V.

This is deliciously spicy and savory. The nose opens with light notes of aniseed, cumin and incense, joining bay leaf and cherry. The palate is fresh and steady with firm tannins holding subtle notes of cranberry and tart cherry. Fruit flavors are accented by light notes of nutmeg, cummin, black pepper and dried herbs. It’s flavorful and has a mineral texture and focused acidity. Editor’s Choice. 93 Points  —J.V.

Grapes grow at an altitude of 3,280 feet, enjoying diurnal temperature variation. The result is a flavorful wine, with a nose of cassis, blackberries and coffee. It has a smooth texture and concentrated ripe black- and red-fruit flavors balanced by fine-grained tannins and good acidity. Earthy notes of dark chocolate complement the fruity character. 92 Points  —J.V.

Intense and dark aromas of black plum and cassis meet with savory undertones of black olive, tar and leather on the nose of this bottling. The palate is very dry and yet rich, showing dark cherry and berry as well as amaro-like liqueur spices. 92 Points  —Matt Kettmann

Young winemaker Juan Pablo Murgia offers an elegant savory Malbec. Made with organic grapes from Altamira, a geographical indication in the southern part of the Uco Valley, this red reveals an inviting nose. A blend of flowers, herbs, blueberries and blackberries (with a dash of chalk) rises from the glass. Vigorous acidity holds crunchy red- and black-fruit flavors on the round palate. It has a mineral texture and a herbaceous finish. 92 Points  —J.V.

Aged 15 months in foudres, this is an elegant Malbec from Gualtallary in the Uco Valley. The nose offers subtle spices, a dash of aromatic herbs, hints of black pepper and vanilla bean followed by plums. Silky tannins and excellent acidity provide a nice frame for this layered red. Rosemary, cherry, plums and dark chocolate contribute to the wine’s complexity. Drink now through 2027. Editor’s Choice. 92 Points  —J.V.

Fresh and earthy on the nose, like wet soil after a rain, with salty, sanguine aromas of crushed stones and just-brewed coffee and then the restrained sweetness of black cherries on ice and balsamic vinegar reduction. Black cherry, dried figs and dark chocolate appear on the palate, with razor-sharp acid and tannins that give a slow but crushing embrace. Statuesque. 98 Points — Danielle Callegari

A sweet and savory nose features lighter notes of cherry, vanilla and cedar standing up to umami balsamic vinegar, olives and rocks. The palate welcomes a sour wave of dried cranberries, pomegranate and citrus before an astringent finish. This wine will make the whole table sit up straight and pay attention. Editor’s Choice. 97 Points — D.C.

A fresh, salty, slightly chalky nose, like the beach in autumn, starts with wild herbs, shells and dirt, before evolving into warm, astringent aromas of dried cherries, cranberries and dark chocolate. On the rich palate, a bolder cherry streak highlights more astringent red fruit, but a deep earthiness and lingering mineral saltiness preserve a marvelous freshness. 97 Points — D.C.

The nose is defined by a delicate sweetness, as undertones of clove and orange peel bring nuance to leading aromas of vanilla and strawberry, followed by a crack of black pepper. On the palate, fruit leads the way, but a hint of that bitter, spicy element perseveres all the way through the warm, acidic finish. 94 Points — D.C.

Bing cherry and blood orange, potting soil, graphite and then wild herbs—especially sage—appear on the nose, before a whisper of vanilla and cedar. Juicy and fresh on the palate, with vanilla, chocolate and cherry, and then herbs emerging again on the back. A rare example of a wine with great sophistication that’s also an undeniable crowd-pleaser. 94 Points — D.C.

Woodsy aromas of pine needles and underbrush blend with spices and herbs before a distinctive note of anise takes over on the nose. On the palate, herbaceous, earthy flavors remain dominant, joined by black cherries and finishing with the citric, astringent bite of orange pith. 93 Points— D.C.

Stolpman fired up California’s chilled red scene, and this vintage brings complexity to the fun bag. Vibrant aromas of pomegranate and rose extract lead into a zesty palate that dances across the tongue with energetic glee, carrying flavors of geranium, plum and peppercorn. There are even tannins on the finish. Editor’s Choice. 93 Points — Matt Kettmann

Fresh strawberry and raspberry aromas grab the attention before nervy, tangy and refreshing red cherry and sour cherry notes pop on the palate. This light-pink-tinted wine is a lively, appetizing pour, and isn’t that what you want in a rosé? 90 Points — Jim Gordon