California

A supple, accessible Zinfandel with aromas of blueberry, blackberry and mocha. Medium weight and with a bright acid lift to the palate, that makes this very easy drinking.

We first met Michael as he released his 2014 Mourvedre which was a complete humdinger and soon became a huge favourite for lovers of Rhone style wines - but also wines with depth and spice and juicy lift. Three years on...(read more)

From five sites, harvested and vinified separately. Mostly destemmed, but fruit from the Santa Maria Valley and Sta Rita Hills sites fermented with 25% whole clusters. Each parcel aged separately for 10 months in neut...(read more)

From a single site in Los Olivos District. Ungrafted vines planted on clay and river stones in 1974. Vinification was 100% destemmed, in stainless-steel tanks. The wine was aged in neutral barriques for 14 months....(read more)

43% Grenache, 30% Syrah and 27% Mourvèdre. Vinified and aged separately in neutral oak barrels. 30% whole-bunch fermentation. Blended one month prior to bottling. Another nose of inviting ripeness and purit...(read more)

This is a truly exciting new addition to the range from Darling Wines. Syrah is Tom Darling's soft spot, and his passion and love for the grape is palpable in this wine. Incredibly pretty and aromatic on the nose, with v...(read more)

Good red-fruit purity on the nose, alongside a dash of spicy pepper and juniper. Lithe and fresh on the palate. Lots of crunchy cherries and a touch of that stalky juniper note, too. Lightly grippy tannins and fresh, sta...(read more)

It is a departure for Ridge, as it's not a single vineyard wine but instead a blend of 10 different sites from throughout Sonoma County. Bright and delightful with savoury herbs, tart early-season blackberries, and muddl...(read more)

From a vineyard at 1,200 ft facing the Pacific 11 miles away. Vines are ungrafted, dry-farmed and 35 years old and planted on fractured sandstone surrounded by redwoods. Three barrels produced. Pale purple with a pale ri...(read more)

From vines planted in 2000 at 1,000 m (3,500 ft) elevation in the Sierra Madre mountains on a layer of decomposed granite and clay loam. Whole-bunch fermentation. Aged in a mix of old barriques and puncheons. A li...(read more)