2018 version.  80% Pinot Noir, 20% Chardonnay.  It is composed of the following vintages:  50% 2015, 25% 2014, 25% 2013, with10% Pinot Noir still

Gruner Veltliner may be the "national" grape of Austria, and there are many great ones, but they also do a fantastic job with Riesling.  Golden in color.  The nose has nice minerals, a slight peach and a slighter diesel quality.  On the palate, this is dry.  Excellent acidity.  The wine is full bodied.  Depth and complexity.  Long finish.  This should go with just about any food.  Just starting to show some maturity, it will last a couple more decades if that's how you like your Riesling.  

An interesting and fairly priced wine from northeast Italy.  The Kerner grape is a cross between Schiava and Riesling.  Light pale gold in color.  The nose has some peaches and a bit of minerality.  On the palate, this is round and soft.  It sets the expectation for acidity but there really isn't a lot.  It drinks easy with the peach notes carrying thru.  This probably should be drunk now.  It will go well with salads and quiches.  

This is a blend of Rousanne (98%) and Viognier (2%) and one of my favorite white wines.  Of course, white Rhone varietals can be wonderful, frustrating, fascinating, great or dead at any point once they pass five years of age.  So it was with some trepidation that I tasted this wine when a friend brought it over.  No worries, this wine was singing and drinking great.  Golden in color.  The nose is showing some maturity.  Aromas of pears, slight dried flowers and wax.  On the palate, a slightly oily texture.  Pears and canned pears with a bit of earthiness.  Deep.  Not a lot of acidity.  Lon

One might think an Albarino that is five years old would be way past it.  Maybe more so if it were from California.  In this case, anyway, that would not be true.  This was drinking quite well.  As I don't know the winery, it is not possible to say how this drunk younger or if it is better or worse now.  It is, however, still quite enjoyable.  Yellow golden in color, clear and bright.  The nose is all about minerals with a bit of alfalfa.  With air, a bit of citrus (lime?).  On the palate, this has a nice cut.  The lime comes out more.  Refreshing.  Good finish.  It is light bodied.  Indeed

This is a blend of 54% Syrah, 21% Mourvèdre, 16% Grenache and 9% Petite Sirah.  It is a big wine that really needed some time to settle down.  Even 6 years from vintage isn't really enough.  That said, with a couple hours of air, this was drinking beautifully.  Purple in color, ruby at the rim.  The nose has black raspberries, plums, black cherries, and spice.  Perhaps a bit of black pepper.  On the palate, this is thick and big.  A bit chunky on opening but it smoothed out with air.  Lots of black raspberry fruit with some black cherries.  An underlying charred earthiness.  Good finish.  T

Usually, I like to let Saxum's age more, but this one is 45% Zinfandel, so we popped the cork.  Good move.  Also it has 36% Mourvedre, 12% Tempranillo and 7% Petite Sirah.  Weighs in at just under 16% ABV.  Inky purple in color.  The nose is big with black cherries, plums, black raspberries, some earthiness and spice.  On the palate, there is no heat.  Juicy black cherries, and black raspberries.  Some underlying char.  Long finish.  This is delicious but will be a tough food match.  Maybe some BBQ with spicy sauce?  It will be interesting to see how this ages.  I suspect the Zin fades and

From a 375 ML bottle bought on release.  Pop and pour.  Of course, 2001 was such a great vintage (one of the all time greats).  This one is doing fine.  Starting to show a bit of maturity but that's fine.  Medium golden in color.  The nose has slight diesel with wet rocks, lemon peel and slight simple syrup.  On the palate, there is some diesel.  A bit of sweetness but not a lot for an Auslese.  Great acidity.  Nice minerality.  Long finish.  This easily should last a couple more decades.  It would be great with Thai food.  

For wines that are purchased on release and  cellared for years, it is rare to hit a bottle at its exact prime.  Often the bottle is opened too early, or too late.  Wine lovers often discuss which is better.

This was given an hour in the decanter after decanting for sediment.  Purple/ruby in color.  This took a long time to come around.  In fact, we gave it another hour and then it finally started to open (2 hours total).  The nose is clean with raspberries, garrigue, and black licorice.  What a wonderful texture.  Silky yet plush and almost seamless.  Showing a bit of age, but then with more air it revived even further.  Lots of black and red raspberries, black cherries, lavender and spice.  Deep and tightly layered.  Long finish.  The proverbial last glass was the best.  This bottle was bough