As with the nose, in the 2015 Enchanté oak flavors lead. Vanilla and woody cedar are most prominent, with undertones of nutmeg and clove.
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Vindemia 2015 More Cowbell
Vindemia Winery’s 2015 More Cowbell is already a deliciously mature wine. But for the discerning collector who can resist temptation, it could continue aging in the bottle for at least another 5-10 years.
South Coast Winery 2018 Chardonnay Sans Chêne
There is a strong duality of tropical fruit and citrus. Pineapple and guava meld with lemon zest. These combine with undertones of honeysuckle, elderflower, pear, and green apple. Subtle hints of nectarine on the finish.
Akash 2018 Parlez-Vous Rosé
Lemon juice and tart raspberry are strong at first sip, followed by red plum common in Zinfandels. Green apple, green grape, and young pineapple follow.
Mount Palomar 2016 Velluto
Putting nose to glass, there’s a blast of bread dough from aging sur lie. Aromas of lemon, mango, and pineapple waft in, along with green pear and petrol
Peltzer 2017 Sangiovese
Peltzer’s wines are to taste as Peltzer Winery is to its ambiance: relaxed and casual. The Sangiovese is a fairly straightforward, easy-to-enjoy wine.
Palumbo 2015 Cabernet Franc
Palumbo Winery’s 2015 Cabernet Franc has a wonderful bouquet of flavors. Black cherry, blackberry, and cranberry are at the forefront, along with black pepper, nutmeg, and cedar (the latter two coming from oak barrel aging).
Callaway 2016 Wild Yeast Cabernet Sauvignon
Callaway took a big risk creating a wild yeast wine. In my opinion, it’s even more of a risk since Cabernet Sauvignon is one of the most recognizable varietals on the market, making any faults especially visible. In this case, that gamble paid off in spades.
Miramonte 2018 Verdelho
The wine’s tartness is reminiscent of taking a bite into a Granny Smith apple, combined with honeysuckle, lemon, and pineapple.
Oak Mountain 2015 Pinotage
Campfire smoke, toffee, and a blend of starchy banana and cranberry show up front. Blackberry, coffee, and tobacco elements follow. The wine has undertones of earth and wet leaves — likely from bottle aging — as well as nutmeg, vanilla, and goat cheese from the yeast and oak respectively.