Byron C Mayes

9.1

Hazy straw. Wonderful nose of lemon rind m, straw, and menthol. Full bodied palate of verbena, pear, citrus, birch, and a host others in layer upon layer. Firm acidity from entry to the slight mineral flintiness on the finish. Rich seafood or poultry dishes will shine especially well. I’m having mine with scallops and my drinking partner with Parmesan encrusted chicken. Drink now through 2024. — 8 hours ago

Byron C Mayes

9.1

Star bright straw gold with rose gold highlights. Dried apple and dried flowers on the inviting nose. Firm acidity leads the medium light palate of baked quince, dried white flowers, white pepper, and a hint of flint all of the way through to the moderate finish. Laser focus on this Austrian beauty. Pork, game fowl, or scallops will have an excellent match. Drink now through 2028. — 6 days ago

Byron C Mayes

9.0

Dark red purple. Abundant nose of cedar and black raspberry. Medium full palate yields black raspberry, dried plum (not prune), red licorice, light graphite. Juicy medium plus acidity. Medium plus tannins. Medium finish. Classic French food wine that’s ready for lighter cuts of beef and hearty Sud-Ouest stews (drop a cup or so in the stew to make your own Julia Childs moment!). Drink now through 2026. — 9 days ago

Byron C Mayes

8.9

Dark red purple with near black core. Inviting nose of black plum and graphite. Full-bodied palate confirms the nose with moderately firm tannins and medium plus acidity. Lingering dark graphite finish. This is what a “stinkin’ Merlot” should be like. Big, plush, and dark fruity. The almost Bordeaux-like mineral note adds to its capacity as a classic accompaniment to light cuts of beef, medium cheeses, or everyday casseroles. I’m enjoying with beef stroganoff. Drink now through 2025. — 16 days ago

Byron C Mayes

8.6

Star bright yellow gold. Nose is shy but inviting and yields honeyed yellow apple and honeysuckle. Full-bodied palate echoes the nose with a bit more emphasis on the honey. Medium minus acidity makes this less than ideal as a sipper, and limits the meal prospects to spicier or more astringent fare (southwest style chicken, smoked turkey, Asian spiced pork). Drink now. — a day ago

Byron C Mayes

9.0

Deep gold. Inviting nose of baked apple and underripe banana. Medium full palate of baked app, birch, tropical fruit, and a hint of vanilla stone al wrapped around a firm backbone of juicy acidity. Typically moderate finish. An almost Burgundian Willamette Valley Chardonnay sourced from four prestigious vineyards and finished in a combination of stainless steel and French oak. Take it anywhere you’d take a fine Meursault including firm white fish, scallops, or rich casseroles. Drink now through 2027. Maybe even beyond. — 3 days ago

Byron C Mayes

8.7

Star bright straw gold with rose gold highlights. Inviting nose and medium light palate of baked quince, dried white flowers, and stony underripe white peach. Fleshy mouthfeel wraps a firm, bracing acidity and leads to a moderate earthy finish. Grillo is a “workhorse” variety most often found (in the US) in Marsala or in crisp, light sippers. The application of the “passito” method — air drying the grapes into raisins before pressing— results in a complex white that’s worthy of the Friday dinner table. All at a “summer sipper” price. Upgrade your white wine game. Pair with pasta carbonara or primavera from now to 2024. — 7 days ago

Byron C Mayes

8.9

Star bright yellow. Enticing nose of citrus rind and waxy marzipan. Zingy firm acidity from entry to finish wrapped in medium full body and layers of lemon, lemon rind, lemongrass, and new white flowers. That traditional “pop” of lemon in the finish tells me that the 2020 vintage is back from the watery depths that 2019 wrought. Seafood (white flesh fish especially), salads, poached chicken, soft cheeses, or even light cream sauces will shine in combination. It would make a refreshing sipper on a moderately arm day as well. Drink now through 2022. — 2 days ago

Byron C Mayes

8.6

Transparent garnet purple. Inviting nose and medium-bodied, fruit forward palate of dark red cherry, blackberry, and red currant with slight vanilla overtones. Juicy medium acidity. Very low tannins. A bit lighter than the typical Paso Cabernet which, along with the fruit forward style, makes for an attractive cookout Cab. Give it a slight chill for a slight bump in structure before taking it outside. Drink now. — 5 days ago

Byron C Mayes

8.4

Clear ruby red. Shy nose and full palate of cherry Ludens and red licorice. No tannins and low acidity. Lengthy cherry candy finish. Porto Rosê is just what you expect: a lighter, less tannic expression of the Porto flavor profile. Like your Tawny Port with a cigar? Try this with a cigarillo. Prefer your Ruby Port with dark chocolate? Try this with a lighter milk chocolate or mint infused mousse (or white chocolate of you swing that way for some reason). Or experiment. It’ll keep for a bit. — 9 days ago