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

An exuberance of perfectly ripe yellow and white peaches, apricots, melon, pineapple and delicate white floral aromas overflow from the glass. The palate is luxurious and balanced, with an abundance of melon, dehydrated pineapple, apricot, quince, candied ginger and oak spice. Impressive acidity accentuates its stone finish and helps reset the palate for another sip. Cellar Selection. 96 Points  — Anna-Christina Cabrales

White-floral aromas rest atop yellow peaches, with hints of fresh jackfruit and pulverized stone. The rich palate is balanced with honeysuckle, ripe lemon, melon and a pithy saline finish. Elegant restraint allows for this wine to be approachable for immediate enjoyment. 94 Points — A.C.

Fruity aromas of ripe yellow peaches, zesty orange oil, lemon peels, succulent apricots and fresh honey make for a delightful nose. On the palate, it maintains its invigorating freshness, featuring perfectly ripened orchard fruits, citrus zest, stony minerality and a hint of white peppercorn on the finish. 92 Points. 92 Points — A.C.

This smooth, broad and well-balanced wine is lush and full-bodied, packed with Bartlett and Anjou pears but underlain with a crisp apple acidity. While delicious now, the barrel-fermented wine has the structure to age and improve through at least 2028. 93 Points — Jim Gordon

Handsome toasted-oak aromas mingle with subtle honeysuckle and peach nectar notes in this full-bodied, bold and mouthfilling wine. A rounded texture, good viscosity and lingering finish all add to its appeal. 92 Points — J.M.

This premium Viognier, from the winery that’s cheered loudest for the variety, opens with flint and almond alongside honeyed orchard fruit aromas. Viognier’s characteristically luscious mouthfeel dominates the palate. The fruit and acidity are quiet but holding on after a few years of bottle age. A subdued, food friendly and harmonious drop. 92 Points — Christina Pickard

Toasted and buttered baguette aromas waft from the glass as this creamy-textured yet lively wine brings poached pears, candied pineapple, vanilla and white pepper nuances to the palate. Complex and layered, the wine beautifully matches richness with finesse. Best 2025–2032. 97 Points  — Jim Gordon

The captivating nose of this wine expresses aromas of Anjou pear, honeycomb, marzipan and white flower. On the palate, a kaleidoscope of fresh Golden Delicious apple, pear and Rainier cherry flavors come with a subtle kiss of fresh sage and thyme. A very long finish dances between plush acidity and aromatic intensity. Editor’s Choice. 96 Points  — Tom Capo

The delicate yet intensely mineral nose of this bottling pairs a chalky base with blanched almond, lime peel and grapefruit zest aromas. The palate is zippy and firm, showing a yuzu-driven acidity alongside the unique kick of white pepper as it sails across the palate. 96 Points  — Matt Kettmann

Bright, focused apple and lemon aromas anchor the nose of this Chardonnay. The palate is clean and lively, displaying flavors of Honeycrisp apple, with tangerine and lemon winding up the intensity. A long, complex and mouthwatering finish comes in a framework of beautifully integrated French oak. Cellar Selection. 96 Points  — T.C.

This native-yeast-fermented Chardonnay is a swirl of golden sunshine in the glass, with aromas of tangy tangerine, orange blossom and sweet cinnamon on the nose. Bright and balanced, the palate has lovely precision and freshness. Enjoy now–2040. Cellar Selection. 95 Points  — T.C.

Freshly linen, orange blossom, zested lemon, and nectarine aromas swirl from the glass of this vibrant and acid-driven Chardonnay. The palate is flush with pineapple and green apple freshness while extended sur-lie ageing with bâtonnage brings texture. Lovers of Chablis and Puligny-Montrachet will be entranced by this style. Editor’s Choice. 95 Points  — T.C.

This elegant wine from Dan Goldfield smells subtle and spicy, tastes creamy and complex and feels bracing and light in texture. The harmony among fresh, crisp apples and pears, light toast and butter nuances and restrained oak toastiness is superb. Editor’s Choice. 96 Points  — J.G.

This bottling begins with a fantastically dynamic nose, offering shiso, lemongrass, water chestnut and white flower aromas on a tightly woven frame. The palate pops with a minty sense of yuzu and more lemongrass, leaving a sensation in the mouth as flavors of crisp, white-fleshed fruit shine. 96 Points  — M.K.

A classic reserve-style wine, this poached pear and butterscotch-scented beauty reveals toasted almonds, peach nectar, honey and vanilla flavors that expand with each sip and linger nicely on the finish. The wine shows excellent concentration, layering and length. Pair it with filet of sole sauteed in butter. Editor’s Choice. 96 Points  — J.G.

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.

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. — Anna-Christina Cabrales

Fresh and delicious aromas of yellow peach, Bosc pear, dehydrated pineapple, and stone fill the glass. The palate gently delivers mirroring flavors that are accentuated by candied ginger and uplifting acidity that contributes to its long finish. This wine is a winning pair to a wide range of vegetable preparations. Best Buy. 92 Points. — A.C.

Fresh and candied notes of strawberries, dried cranberries, blueberries, violets and white peppercorn fill the glass. The palate is dark-fruited and focused, with persistent mouth-coating fine tannins that remain, resisting the wash of acidity. This expression shows great promise and time in the glass allows brighter notes to leap. Pair this wine with textured meaty dishes such as picadillo or beef empanadas. 92 Points. — A.C.

The nose of this wine reveals richness with deep dark plums, blackberries and wild thyme balanced by earthy topsoil. The wine exudes the essence of a freshly picked basket of fruit, demonstrating its purity. On the palate, herbaceous notes lead, followed by a burst of fresh cherry fruit, lightly framed by olive and green peppercorn. The tannins coat the front of the mouth as the acidity resets the palate. Best Buy. 93 Points. — A.C.

This wine exudes ripe strawberries and a deepness of rose and sweet spices. The floral palate reveals hints of fresh apple, quince and clove. While refreshing up front, the midpalate is overwhelmed by its tannins, hinting that further cellaring through 2028+ would be beneficial. Best Buy. 92 Points.  — A.C.

Undeniably fresh aromatics of citrus, yellow flowers, apricot, white peach and green pear leap out of the glass. The palate is round and flavorful, with lemon pith and fresh pears coating the tongue, while a stony finish lingers. Balanced acidity keeps the palate refreshed. Best Buy. 91 Points . — A.C.

The nose reveals enticing thyme stems and bacon fat, with a hint of black peppercorn. The palate exudes vibrancy and energy, offering a silky texture, an abundance of blackberries, thyme and clove. However, a bitter and pithy note lingers on the finish. Best Buy. 90 Points. — A.C.

Fresh rhubarb and red cherries harmonize with black olives, fresh thyme, bacon fat, a hint of smoke, and intense stone and granite on the nose. The delectable palate boasts a concentration of red ripe fruits made complex by layers of savory herbs and meatiness. This impressive wine should pair well with an elevated charcuterie platter. 92 Points. — A.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.

Blackberries macerating in thyme and savory spice aromas waft from the glass, followed by subtl floral notes. Damson plums and hints of leather lend depth and elegance to the palate, while balanced tannins lead to a distinct and present earthy finish. Enjoy now to 2035. Editor’s Choice. 93 Points  — Jeff Porter

Translucent ruby in color, aromas of freshly cut watermelon, white strawberries, pomegranates, saffron, thyme, pulverized stone and white peppercorns make for a delightful nose. Round on the palate with brisk saline acidity, it finishes with a delicious white-chocolate raspberry finish. Best Buy. 92 Points  — Anna-Christina Cabrales

Deep garnet in the glass, this wine offers a bouquet of blackberry, cassis, dark chocolate and nutmeg. Velvety tannins encase black cherry, Chambord, milk chocolate, caramel, licorice and rose petal flavors with a touch of eucalyptus that lingers on the taste buds. Editor’s Choice. 93 Points  — Mike DeSimone

This lightning bolt of a wine opens with aromas of tart red berries, ruby red grapefruit and fresh rose that pour out of the glass. The zippy palate continues the energy of the nose with flavors of sour cherry, pickled watermelon, wild mint and thyme all leading to a finish that seems to never end. Delish! Editor’s Choice. 95 Points  — J.P.

The good folks at Division are quite adept at using the méthode ancestrale to deliver delicious wines packing frisky bubbles. This particular pét-nat is a 100% Gamay Noir with righteous grilled peach and jamon aromas. The Polka Dots’ pink grapefruit and lemon seltzer flavors fit perfectly with its dazzling acidity. Editor’s Choice. 92 Points  — Michael Alberty

From 60-year-old vines on Greece’s windswept Santorini island comes this pale-straw-colored Assyrtiko with notes of ripe peaches, fresh tangerines and just-picked lemons on the nose. The medium body is a result of the 16 months the wine spends on its lees in the bottle, as are the irresistible lemon poundcake flavors on the palate and long finish. 91 Points  — Emily Saladino

Soft bubbles help deliver a nice lemon and peach aromatic combination that is almost matched in intensity by an earthy note similar to a freshly tilled garden. The medium-bodied méthode traditionelle sparkling wine’s flavors remind me of a cherry-flavored shaved ice flecked with guava. 90 Points  — M.A.

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.

A margarita-style Chardonnay if ever there was one, this feels like you’re standing at the edge of the Indian Ocean (less than four miles from where these grapes are grown) on a brisk day, the salty sea air whipping, the sand between your toes, a lemon twist martini in hand. As delicious as it is evocative, it pings in the mouth with a lightly creamy texture and mouthwatering, laser-like, lemon zest acidity that lingers long on the finish, making it impossible to put down. 97 points. Editor’s Choice. — Christina Pickard

From one of the world’s most underrated fine wine regions, Beechworth, this estate enjoys icon status Down Under, selling out in a matter of minutes. Here in the U.S., it’s still a well-kept secret (for now). While the estate is known more for its Chardonnay, this Shiraz bottling is downright gorgeous. With a perfume worthy of slathering all over oneself, it billows notes of macerated blueberry and red berry fruit, a potpourri dish of dried florals and spices, licorice, chocolate and terra-cotta. It’s silky and slinky, soft around the edges like melted chocolate, but lifted by alpine freshness. Supple, sexy and drinking well now, this could continue to evolve until 2030 or so. 97 points. — C.P.

Rich, evocative aromas of mulberry, blueberry, coffee bean and hot-cocoa mix lend approachability to what is otherwise a rich, dense wine, packed with flavor, but also with powerful, chalk dust tannins that need serious protein if opening now. Patience will be rewarded, however. Give this a few more years in bottle. 96 points. Cellar Selection. — C.P.

Vibrant, concentrated aromas of just-sliced pineapple and lemon bounce from the glass of this premium Margaret River Chardonnay, from one of the region’s most long-standing and progressive producers. There’s a gingery, salted rock undertow. The palate shows creaminess and fruit weight but remains juicy and bright thanks to a beautiful thread of vibrant acidity that ends long and citrusy. Delicious now, this could age until 2033, at least. 96 points. — C.P.

There’s a lovely fruity lightness to this, in comparison to the density of some Margaret River Cabs, with an elegant perfume of red currant, bay leaf and savory spice. The succulent, silky fruit washes over the tongue first, the fine, spicy tannins creeping in later. A focused, food-friendly drop that’s deliciously drinkable right now. 95 Points. — C.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. — C.P.

This is aging comparatively quickly but it’s showing beautifully. Both vibrant and fruity, and also honeyed and oily, there’s delicate floral, white spice and waxy citrus and peach notes to start. The palate is wonderfully fresh with a long, bright line of lemon acidity that cuts through the viscosity of the mouthfeel. It’s a uniquely Australian style that should hold up for several more years. 94 points. — C.P.

Since the untimely death of Taras Ochota, who was one of Australia’s modern winemaker rock stars, his wife, Amber, has taken the reins, and wine quality hasn’t suffered. This small-batch Gamay is oh-so-delicious with enticing plump berry fruit and spice aromas and a spicy, herbal, stony mineral underlay. Piercing acidity and chiseled tannins create linearity and drive. There’s an ease and transparency to this that comes from minimal winemaking, and a drinkability that belies solid winemaking and varietal and site expression. 95 points. Editor’s Choice. — C.P.

This is a vibrant snap, crackle and pop wine, from its electric orange color to its bombastic, musky aromas of ginger, florals, honeycomb, candied citrus and peach. It doesn’t disappoint in the mouth, with well-placed skins-y tannins and tingly, spicy acidity. There’s a botanical garden feel and an orange peel note to end. For those more adventurous drinkers—and for those seeking highly ethical winemakers—this won’t disappoint. 94 points. — C.P.

Mornington Peninsula is synonymous with Pinot and Moorooduc is one of the region’s top producers. The color of rose petals and bricks, the ’18 vintage is in a lovely place. It’s aromatic and expressive, with potpourri-like aromas of dried red berries, crushed flower petals and spice that knit seamlessly together. They’re underpinned by earthy, autumnal nuances. The ethereal palate comes with a beautiful tang of acidity. It’s framed by ultra-fine, chiseled tannins, which leave room for the delicate red fruit, floral and spice flavors that linger on the lengthy finish. Drink now—2028. 94 points. Editor’s Choice. — C.P.

From one of Australia’s Grenache masters, this is a concentrated-yet-elegant vintage of biodynamic winemaker Pete Fraser’s “egg” wine. Lucid, lifted cran-cherry red fruit is woven with savory herbs, licorice and dried florals, and flecked with minerals. The palate is a tightrope of elegance and power, with tightly wound, talc-textured tannins. Still in its infancy, it has at least another decade left in it. 95 points. — C.P.

2023 was a cool, late-ripening vintage in the Clare and the resulting wines are elegant and filigreed—approachable now, but with the structure and complexity to age for decades. Delicate aromas of lemon-lime, peach blossom, beeswax and lavender soap open. Like a soft hold of the hand, they lead gently to a pristine palate that’s dry with high-toned fruit and prickly acidity. Texturally it feels both lightly creamy and chalky all at once. 96 points. Cellar Selection. — C.P.

Medium gold in hue, it instantly offers likable aromas of lemon, toast, margarita salt and cashew. They lead to a wonderfully fresh, zippy palate with a chalky texture, tingly, lemony acidity, a softly creamy mousse and persistent bubbles to the long finish. It is a class act from a top Tassie bubbles producer, and at a cracking price to boot. 94 points. — C.P.