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Old legends called sparkling creations “The Devil’s Wine,” but this one tastes like it was sent from Heaven. Elegant, sleek, and crisp, it opens with aromas of toasted almonds with a wisp of Magnolia. Smooth and easy on the tongue, with notes of apricot, baked pear, and ruby red grapefruit, along with just the right amount of dryness. Like drinking a glass of sunshine!

Bright fragrances of pear blossom, honeydew melon, key lime, jasmine, and gardenias waft from the glass like a warm wind on a spring day. Flavors of Asian pear, white nectarine, melon, zesty lime and a hint of kiwi follow. The texture is seamless, flawless, and the finish clean.

Sweet aromas of caramel covered apples, peach cobbler, honeysuckle, hard cider and roasted cashews hint of the dominant oak influence. Flavors of cinnamon and nutmeg, with a heady dose of mango and papaya add complexity. The texture is medium-light and smooth, with a hint of creamy. A big helping of toasted coconut and macadamia nuts on the finish leave you a tropical impression.

Elegantly-styled, aromatic and very approachable, with whiffs of newly opened roses, wild lavender, baking spices, and leather. Easy drinking and plump with flavors of cherry pipe tobacco, red plum, black olive, black currant, cinnamon, nutmeg, balsam and sweet toasty vanilla from the oak. The tannins are already quite tame, smooth and well-integrated. Everything is in balance here, yielding a supple, satisfying and lively wine that is ready to enjoy now. SILVER MEDAL WINNER

Laden with aromatics of cherry tobacco, cassis, saddle leather, and a touch of gorgeous green pine, wrapped around a slowly evolving core of cherry pie. A kick of green and black peppercorns with a dash of capers creates an herbal edge that makes it dynamite with food. Well-structured, abundantly endowed with acidity, and suitable for extended aging. Plentiful, yet pliable tannins are starting to soften nicely, promising nothing but better days ahead. Excellent with lamb sausage and sweet peppers, or a grilled New York steak with shallot cream sauce.

Youthful red fruits of red currant and sour cherry are veiled behind the very toasty oak and flint. The flavors are pretty and spritely, with quince, apricot chutney, Asian Five spice, pepper and hints of incense, including a zesty bit of Meyer lemon. All in all, this wine is a quiet riot of potential, wanting a bit of maturity in order for the dominant oak to integrate. With a little bottle age, this should transform into something amazing. But if you can’t wait, consider decanting for maximum enjoyment.

Pungent aromas of grilled peppers and wild plums mingle with ripe tomato and basil, along with sassafras tea and a hint of blackberry. Vectoring toward the savory side of the flavor spectrum, it conjures up flavors of grilled meat with Lea & Perrins, smoked mozzarella-filled mushrooms, beef jerky and soy marinated chicken. Pair with pepper steak, firehouse chili, lasagna, or eggplant parmigiana.

This is a Merlot with a cheery outgoing demeanor and a party-hearty attitude. Aromas of ripe cherry turnovers fresh from the oven, with sweet vanilla rum frosting, are head-turning. Flavors of rum cherry ice cream atop cherry cobbler bring back memories of the lazy days of summer, and there’s a bit of Oreo cookie that makes you think of how dunking them in milk was the best snack ever. This wine is big on plush texture and delivers a lot of flavor and depth in every sip. Pair with wine-braised short ribs, roasted carrots with balsamic, and a rutabaga-turnip mash. It might also be perfect with Oreo cookies.

The classic Petite Sirah trinity of fruit, floral, and spice abound! Juicy blueberry flavors are wrapped in luscious dark chocolate, dusted with rose petals and lavender, and complimented by notes of cloves, cinnamon, and black tea. Very extended barrel aging is evident in the round mouth feel, with loads of pretty fruit lasting to the finish. Pair with rich, meaty dishes like curries or stew.

Rich and plush in the mouth, with aromas of a sweet blackberry patch, cocoa, and bakers chocolate, doubling down on the chocolate experience as you take that first sip, reminiscent of brownies and chocolate liqueur.  Such a sensory delight!  Packed with flavors of cherry coulis, blueberry pie, molasses and ginger cookies. You may pick up some black olive on the long smooth, highly textural finish.

Berry bursting bodacious aromas, all simmering in the hot summer sun, greet you.  On the palate, it’s blackberry and huckleberry pie, accented by red plum, red licorice, and even a wallop of wild blueberry jam. A most satisfying wine, with a plucky nose, a riot of fruit, a smooth velvety texture throughout, and a spicy finish dusted with coriander and cardamom. Pair with slow-roasted lamb shank with roasted fennel,  a ragout of eggplant, sweet peppers, and spring onions, or barbecued pork ribs slathered in blackberry jam, Worcestershire, and bourbon.

Ripe aromas of sweet cherry wood, woodsy fern, wildflowers, baking spice, strawberry jam, rhubarb pie, and baked fig bars tantalize your nostrils. Flavors of lovely red raspberry linzer torte and strawberry rhubarb pie with cinnamon and ginger flood the palate. SILVER MEDAL

Aromas of wildflowers, cranberry sauce, woodsy fern, pekoe tea, dill and sandalwood tantalize your nostrils. Tangy flavors of bright cranberry, pomegranate, orange marmalade, strawberry vines candy and a touch of crystallized ginger appear on the palate. The overall impression is of savory breeziness, and the finish is brisk and clean. Pair with grilled game hens stuffed with cranberry-orange rice, ducks legs in orange sauce, or oven roasted pork loin with apricot chutney.

Plunge headlong into the dark ripe pool of strawberry and raspberry jam that defines this wine from one of our favorite vineyards. Hints of pomegranate and cherry are interwoven with fresh ginger, cinnamon and nutmeg, before rocketing toward a spicy finish with its reveal of toasty oak.

Aromas of sweet red raspberry jam, a signature of the Saveria vineyard, transport you to warm summer memories of a berry farm, joined by whiffs of forest floor and abundant baking spice. Laden with pomegranate, red plum, cocoa, and raspberry truffles on the palate, this complex wine interweaves fresh ginger, cinnamon, and nutmeg with the joyful compote of fruit, and a hint of cinnamon red hots.  Pair with roasted venison or game hens served with cranberry raspberry relish, or grilled lamb chops laced with blackberry balsamic vinegar. SILVER MEDAL

Like clockwork, this Pinot Noir from Saveria, one of the heritage vineyards in Corralitos, once again exhibits its signature scent of red raspberry jam. The warmth of the vintage shows through in the sweet, enticing aromas of raspberry cream Danish, Rainier cherries and chocolate ganache. On the palate, pomegranate tea, root beer, cherry cola, plum sauce and a hint of sarsaparilla meld with baking spices like cinnamon and clove. This is ripe, smooth, silky and satisfying Pinot Noir. Pair with saucy spareribs, fried rice and sautéed bitter greens, udon noodles with Thai green curry or pot stickers with ponzu sauce.

Youthful and filled with energetic promise, this wine is surging, juicy and jam-packed with flavors of cranberry compote, ripe plums, grilled figs with prosciutto, eggplant caponata, black olives, onion jam, salami and grilled poblano peppers.

At first, aromas are primarily smoky plum and grilled lamb, but they expand to damp adobe clay drying in the sun, along with clove and caraway. On the palate, soy and tamari dominate, along with ripe grilled plums, blueberries, sage, marionberry pie and strong tea. The significant tannins are firm and granular, and the acid is quite present. Enjoy with a summer weekend of grilled sausages and hot dogs with spicy mustard, or a salami and provolone sub with peppers, oregano, and olive oil. Slow-roasted short ribs with polenta and grilled peppers would also be fabulous.

The distinctive nose is smoky plum and earth, with a savory aroma of roasting chile peppers that adds intrigue. Big juicy flavors of blueberry and sage, marionberry pie, red plum and pomegranate make merry on the palate, joining hands with roasted pepper and grilled artichokes for an earthy subtext. With plentiful acid and firm tannins, the finish hints at broiled red grapefruit with brandy. ~SILVER MEDAL

Prune and dried fig aromas first greet your nose, with an undercurrent of caramel, sherry, and mulling spices. Smooth, rich, and wonderfully round in the mouth, while flavors of olallieberry, blueberry, and cassis dominate. The body is multi-layered with loads of glorious fruit. The enduring, smoky finish hints of cedar, nutmeg, and plum sauce. ~SILVER MEDAL

You know that Christmas carol with the line “Oh, bring us some figgy pudding?” One whiff of this wine and you’ll know whereof they sing. It is pure ripe plum pudding, with a dose of mission figs thrown in. Hang on, there’s a nice hint of cocoa puffs and boysenberry jam, too. And then come the flavors! Get ready for a big swashbuckling wine, filled with bodacious boysenberry pie, plum jam, roasted meats, and a touch of cherry cola. Pair with Thai garlic noodles or sweet and sour eggplant. Or, if you are feeling festive, plum pudding.

Simmering with fresh aromas of red currant, red raspberry, elderberries and a smack of tobacco leaf, and flooding the palate with juicy flavors of caramel, butterscotch and raspberry fudge, the assertive core of acidity weaves tangy blueberries and red licorice throughout. SILVER MEDALS

Grilled figs, matchstick, and wet adobe brick are the initial aromas, followed by flambéed cherries soaked in rum. Substantial and weighty, this wine is packed full of meaty flavors like plum, soy, grilled portobello mushrooms with fig balsamic and chipotle smoked onions. It is smoky and savory and built for pairing with hearty foods. ~GOLD MEDALs

Aromas of flint, smoked meat and crushed purple flowers reveal that you are in for a treat! Rich, ripe and robust, this Pinotage possesses a great texture and is packed full of flavors of red plum, soy, smoked duck, prosciutto, brown sugared ham and even sasparilla. You’ll revel in the big finish. ~SILVER MEDALs

Breezy aromas of blueberry, raspberry, and wild cherry announce this sleek and decidedly Pinot-like wine. Savory tones of forest floor, soy, blueberry, and mushroom broaden the appeal on the silky palate. The acidity is fresh and lively, adding lift to the abundant pomegranate and basil notes. The finish is brisk and clean. A natural for pairing with roasted leg of lamb, pork loin with cherry apricot sauce, or Portobello mushrooms stuffed with sausage and fontina cheese. ~GOLD MEDAL

Pie! We love pie, and this is pure blackberry and blueberry pie, from the first whiff to the first sip. But wait, there’s much more to the nose, including black licorice, roasted fennel, roasted garlic, plum jam, and wet granite. Fascinating as those aromas sound, the flavors are just as varied, ranging from roasted beets and grilled grapefruit to roasted fennel and kalamata olives. There’s an intriguing red core here, filled with mulberry, pomegranate, and red raspberry coulis, all contributing to a full-bodied, velvety-textured wine that is a pleasure to drink. Pair with barbecued ribs with plum sauce, duck confit with pomegranate and red raspberry reduction, or fennel, carrots, and beets roasted with garlic olive oil and fig balsamic.

This splendid, incomparable ESTATE Pinotage begins with pleasing aromas of well-charred oak, flint, mulling spices, and hints of deep forest floor mingled with fern and exotic hardwood. Flavors of blackberry jam, blueberry jam, and cranberry sauce follow. From what is probably the highest altitude Pinotage in North America, this is showing nicely now and will only improve with age.

Another impressive and decidedly fruit-forward vintage of our Estate Pinotage. The aromatics deliver both savory and sweet notes, primarily berry patch in the summer sun. The flavors are of pie! pie! pie! Every kind of pie – blackberry, boysenberry, and cherry, too, with the very soft butter edge of pure pastry. It’s like walking into a bakery and sticking a fork in everything all at once. Decadent and delightful, with a hefty mouthfeel and lingering finish. ~ GOLD MEDAL

An intriguingly juicy combination of 80% 2014 Pinotage (Karma Vineyard) and 20% 2014 Petite Sirah (Amorosa Vineyard), this sassy wine exhibits aromas of warm spiced apples, brandied red plums, red licorice, toasted walnuts and milk chocolate frosting. Flavors of pomegranate and wild strawberry weave through walnut and chocolate cinnamon swirl coffee cake, with notes of blackberry tea. Impressive tannins give the impression of coffee covered raisins. 4 STAR GOLD, BEST OF CLASS/REGION

We have continued the tradition of combining 80% Karma Vineyard Pinotage with 20% Amorosa Vineyard Petite Sirah, and it really performs. Opening with engaging aromas of blackberries, fig balsamic and red plum, the tantalizing medley of flavors crescendos from plum, caramel and chocolate to salami, caraway and rye bread. After a few sips, an intriguing cherry liqueur component comes to the fore. On the pleasant and lengthy finish, you’re left with raisin bread French toast slathered with blackberry jam. An altogether delightful and harmonious experience. ~GOLD MEDALS

Santa Cruz Mountains fruit shines in this combination of 80% Pinotage from the Loma Prieta Estate Vineyard, married with 20% Petite Sirah from the Amorosa Vineyard. Aromas of pomegranate, sassafrass, cherry tobacco, wet earth, and red plum set the table, followed by a savory spread of flavors that travel from red cherry to strawberry vines to raspberry to Damson plum, transitioning to Thuringer, beef salami, and light rye, before veering back to red cherry. With a pleasing texture of raw silk, it delivers the goods from flavor to finish. ~GOLD MEDAL (91 Points)

Soon to be in competition! Quite a rich rendition of Bodo’s Blend, the 2017 vintage combines 80% Pinotage from the Loma Prieta Estate Vineyard and 20% Petite Sirah from the Amorosa Vineyard, and aims to please! Huge aromas of plum compote, cherries jubilee, tobacco and baking spice are just the beginning. On the palate, get ready for a mix of meaty, savory and sweet, with a buffet of venison jerky, olive tapenade, artisan salami, and decadent plum torte. The texture is deep and wide, with wonderfully supple tannins that coat your mouth with pleasing warmth. A natural companion for grilled rosemary-infused loin lamb chops topped with plum-ginger chutney, porchetta or chicken thighs braised in red wine with fennel and onions, served over mushroom polenta. Also great with slow-cooked lamb shanks and winter fruits, like figs, apricots, and preserved plums.