Bold gold color. Juicy nose of apricot marmalade, lemon curd, with salted nuts and honey butter. Full-bodied with a plump but fresh feel, moderating acidity setting the base for the apricot, yellow apple and lemon curd. I get notes of peanut shells, candied ginger and crushed shells, with notes of vanilla and butter woven in well. Solid, balanced, nuanced stuff, especially for the price. All maloactic fermentation, aged eight months in 30% new oak.

Medium yellow color. Bright and fresh on the nose with all sorts of citrus and apples, with some airy, salty and, yes, chalky notes, along with whipped honey. Plush texture on the palate, lovely creaminess/acidity balance here. Lemon meringue, orange creamsicle and yellow apples pair nicely with notes of sea salt, chalk and flowers. Whipped honey, buttered biscuits and toasted nut elements are woven in well. Lovely balance here, super delicious. All maloactic fermentation, aged 11 months in 42% new French oak.

Light gold color. Aromas of buttercream, yellow apples, honey, buttered popcorn, some white flowers. A juicy, creamy texture but moderating acidity makes for a forward but balanced wine. Bruised apples, lemon crème, apricot jam, along with toasted biscuits, buttercream, and some saline elements. A lot going on for the price, this has those classic California Chardonnay notes but stays fresh and quite lively.

Medium yellow color. Yellow apples, apricot, lemon crème on the nose, with sea salt, crushed nuts, ocean spray and honeysuckle. Crisp and lively on the palate with lots of depth of texture and flavors (lemon crème, apricot, crunchy apples). I get notes of minerals, sea salt, mountain stream, along with honeysuckle and ginger. Crisp, bright, but complex and flavorful. No maloactic fermentation, aged 10 months in stainless steel.

Rich yellow color. Gorgeous depth of aromas with baked apple, lemon curd, mixed with sea spray, crushed shells, honeycomb, peanut brittle and pie crust. Big and plump on the palate, rich in flavor but shows nuance and depth. Hedonistic elements of baked apple, buttered biscuits, toffee and candied ginger mix well with crushed chalk, white flowers and underlying mineral tones. Bold and lush, but also pretty and complex, I’d love to hold this for three to five years. 18 months in 30% new French oak with maloactic fermentation.

Lively yellow color. Aromas pop with nectarine, lime, with honeysuckle, mint, crushed shells, saline, all sorts of complexities in here. Gorgeous texture with a fresh and zippy appeal, and lots of fresh lemons, apricots and green melon. Such depth but really racy and bright as well, it’s so pretty and mouth-watering. All sorts of flinty, waxy, mineral elements underneath. Troon does it again with Vermentino, I love this expression of this grape. Fermented and aged in old French oak for 20 months.

Bright ruby color. Beautiful aromatic display of raspberry and cherry compote, rose petals, anise, pepper, red cinnamon candies. On the palate, this is so fresh and vibrant, with dusty tannins on a medium-bodied frame – it really turns the tables on some stereotypes about jammy Paso reds, and I love it. Raspberries and cherry fruit, tangy and fresh with compels notes of black pepper, rose petals, leather, light roast coffee, some anise and cola notes. Complex and vibrant, but also really fruity and fun, this wine rides that line so well. What a screaming value.

Light purple color. Bold aromas of dark plums and sweet currants, with a smoky, mesquite, roasted coffee and nuts quality, and some violets. Full and chewy on the palate with velvety tannins and moderate acidity, plenty of plums and black cherry fruit. I like this combination of incense sticks, clove, floral potpourri here – there’s a lot of spicy, floral complexity. And while the wine is super juicy, it stays lively. Showing so well now but this could age for at least a few years. All Barnera from a 1,700 foot elevation vineyard.

Medium purple. Nose shows chilled black cherries and gobs of black currants, with coffee, vanilla, cinnamon, clove and sweet violets. Big, full-bodied (15.5%) with structured tannins yet rounded around the edges, and medium acidity helps tone down the burly nature. Black cherries, black currants, rich but tangy fruit, laced with cedar, coffee, vanilla, mint, with earthy, charcoal notes. Herbal tones come out with air. Lovely stuff that could use some cellar love. Cabernet Sauvignon with 3% Petite Sirah, aged 18 months in 53% new French and American oak. 86% Sonoma County, 14% Napa County.

Vibrant purple color. Aromas of dark and saucy black cherries, blackberries and boysenberry with anise, mint, cocoa, coffee and scorched earth. Full and suave on the palate with a nice backbone but rounded tannins and medium/low acidity. Waves of gorgeous black cherries and cassis, the juicy, dark fruit is laced with cocoa, coffee, scorched earth. I also get these anise, mint chocolate chip notes, and some earthy, rocky undertones. Lovely young, but this should do nice thigns in three to five years. All Cabernet, 51% Sonoma, 49% Napa, aged 18 months in 62% new French and American oak.

Deep ruby color. Bright and juicy nose of raspberries, red currants, cranberry sauce, with lots of roses, violets, rhubarb and wild herbs. Plum and juicy texture but lively acidity, with dusty-light tannins. Crisp raspberries, cherries, pomegranate, tangy and chilled, with rose petals, rhubarb, mint and cola elements. Fruity and fun, but elegant, spicy, lively. It’s good to see Siduri keeping things going in this style. A blend of three-vineyards around Boonville, aged 15 months in 35% new French oak.

I can’t give this a proper review, because it had some seepage and slight heat damage. I could still pick up a decent wine underneath, but not a proper bottle.