La Cappuccina 2022 San Brizio Soave Classico DOC, Italy - 13.5% abv

This Soave from the cru of San Brizio has garnered numerous awards, including Gambero Rosso (2 glasses) and multiple Veronelli stars, firmly placing it as a benchmark in premium Soave. I enjoyed this wine over the course of three days and was amazed at how well it maintained its freshness, depth and complexity without being protected from oxygen. Who knew Soave could achieve such great heights?

In the Vineyard: 100% Garganega from 30-40 year-old, certified organic vineyards on volcanic, basalt soils. 

The vines are pergola-trained, a traditional, high-vine training system where shoots grow upward on a horizontal overhead trellis framework, shading grapes below while promoting canopy spread. This training method suits vigorous varieties like Garganega, particularly in Soave's humid climate, protecting the heat- and sun-sensitive grapes from sunburn while at the same time allowing for airflow to prevent mildew. 

In the Winery: Hand-harvested at optimal ripeness, grapes undergo soft pressing and brief skin maceration, followed by temperature-controlled fermentation in 500-liter French oak barrels (mix of new and second-use) with native yeasts. The wine matures on fine lees in the same barrels for 7-8 months, gaining glycerol texture and complexity, then refines in bottle for at least 10 months before release.

Tasting Note: Organic practices yield concentrated fruit; the oak and lees aging imparts toasty wax, ripe apricot, lime custard, spring flowers, wet stone, and saline-mineral notes with juicy, round palate and lively finish.

Serving: Chilled (50-54°F) in a medium-sized, tulip-shaped white wine glass (12-16 oz capacity) will best accentuate the aromas and textures of this wine.

Pairing: Its textural richness and concentrated fruit complement fatty/creamy textures while its acidity is a palate cleansing counterpoint. Try it with baked or grilled fish, such as sea bass, halibut or pan seared scallops, or even crab ravioli. It’s also great with roasted poultry (e.g., turkey, quail, Christmas goose, or duck à l'orange). 

Vegetarians will appreciate a multitude of pasta pairings, such as truffle tagliatelle, and hearty salads involving quinoa, barley, or farro combined with diced roasted root vegetables such as sweet potatoes, butternut squash, carrots, parsnips or rutabagas. 

Cheeses:

• Asiago (buttery, nutty Veneto cow's milk): Its mild sharpness echoes the wine's citrus-mineral profile and oak texture.​

• Parmigiano-Reggiano or Grana Padano (hard, crystalline): Salty umami contrasts ripe apricot and wet stone notes.​

• Robiola or goat cheeses (creamy, fresh): Tangy creaminess balances juicy acidity and balsamic hints.

Press: 92+ points. "Deeply alluring... lemon custard with crushed stones... dramatic length and tremendous freshness." -Vinous

Drinking Window: Now - 2028

Pax Sonoma-Hillsides Syrah 2022 ~ Sonoma County, California - 12.5% abv

In the Vineyard: The vineyard sites selected for the Sonoma Hillsides blend are chosen for their compelling hillside exposures and cool climates shaped by Sonoma County’s coastal wind gaps. Farmed using organic, sustainable, or biodynamic practices, these parcels include some of the region’s most celebrated locations for Syrah. The blend typically draws fruit from vineyards such as Walker Vine Hill, Castelli–Knight Ranch, Griffins, Felix, and Nellessen—each farmed to a standard that allows fermentation to proceed naturally with indigenous yeasts.

While the specific sites used can vary from year to year, each is selected to highlight the freshness and energy that Syrah expresses uniquely on these elevated, rocky, cool-climate slopes. What unites them are their high elevations, steep gradients, and sandy, well-drained soils. Walker Vine Hill in the Russian River Valley consistently forms the backbone of the wine; its distinctive mesoclimate funnels in coastal cool to promote slow, even ripening, while its iconic Goldridge soils are considered benchmark terroir for California cool-climate Syrah. Castelli–Knight Ranch contributes lifted spice and power; Nellessen vineyard adds tension and acidity; and Morris Ranch and Russell Ranch lend depth and vibrant fruit to complete the blend.

The 2022 growing season delivered fruit of such exceptional quality that Pax chose not to produce a separate Sonoma Coast Syrah—every parcel was elevated into the Hillsides bottling, resulting in a slightly larger production than usual. Compared with the 2021 vintage, Pax describes the 2022 as “pure-fruited, higher-toned and brighter”—a wine that remains dense and weighty yet carries a more European sensibility than the richer, more classically Californian 2021. He notes that it offers the umami depth of 2016, the plushness of 2021, and the aromatic lift of 2018. As with all Pax Syrah, Sonoma Hillsides 2022 is fermented with 100% whole clusters and foot-trod, then aged for ten months in neutral wood followed by concrete to preserve freshness and precision.

In the Winery: 100% whole-cluster fermentation using native/indigenous yeasts. Grapes are foot-trodden rather than destemmed, consistent with a more old-world / Rhône-inspired style. Some lots may undergo carbonic maceration (depending on the parcel) to enhance vibrancy and fresh-fruit character. After fermentation, the wine is matured in neutral French oak puncheons initially before being selected and aged in concrete cubic tanks for approximately 10 months or until ready for blending.

Tasting Note: Deep purple to dark ruby in color, the wine opens with expressive aromas of wild blackberry and blueberry, dark plum, lavender, violet, graphite, black pepper, and savory earth. The palate is medium-plus in body, refined rather than opulent, showing layers of mulberry, black plum, dark berry compote, licorice, and black olive tapenade. Subtle white and black pepper notes mingle with herbal and savory nuances, supported by fine, chalky tannins and balanced acidity. The finish is long and savory, marked by mineral lift and delicate floral-olive tones. Critics note that the 2022 vintage retains remarkable freshness from its time in concrete and, though less flamboyant than some previous years, displays impressive pedigree and the structure to reward careful cellaring.

Serving: Serve at 60–65°F (16–18°C) in a  Syrah/Rhône-style glass or a red wine glass with a generous bowl and tapered opening. This shape amplifies aromatic details in the wine like violet, pepper, mineral tones, while softening the wine’s overall structure. A high-quality universal red wine glass also works well if a Syrah-specific glass isn’t available.

Pairing: Especially well suited to grilled or roasted lamb, duck breast with berry reductions, venison, and charcoal-grilled steaks. The wine’s smoky, peppery notes complement dishes like smoked short ribs, lamb merguez, mushroom ragout, and charred eggplant. Mediterranean and Rhône-inspired fare such as cassoulet, ratatouille, lamb tagine, or grilled octopus. For cheeses, you absolutely must try with aged Manchego, aged Gouda, Ossau-Iraty, or milder blue cheeses like Fourme d’Ambert. And for those vegetarians in our audience, must try pairings include black lentils, roasted root vegetables, or herb-grilled portobello mushrooms, which highlight the wine’s savory depth and mineral backbone.

Ratings: 94+ Points - The 2022 Syrah Sonoma Hillsides is a blend of several sites. Aging in cement helps retain a good bit of freshness, and that gives this wine quite a different feel from the other Syrahs, all of which are aged in neutral oak. The 2022 doesn’t have the immediacy or flashiness of the very best years, or of the other Syrahs in the range, but readers who can wait will find a wine of magnificent pedigree.

- Antonio Galloni, Jan 2024 © Vinous

Drinking Window: Now - 2035

Arnot-Roberts 2021 Cabernet Sauvignon Fellom Ranch, Santa Cruz Mountains, California - 13.5% abv

Arnot-Roberts' winemaking philosophy centers on site transparency, using minimal intervention winemaking (native yeasts, whole-cluster ferments, and restrained oak) to to allow the terroir to shine through. The wines exude elegance, freshness, with lower alcohols over power.

In the Vineyard: 100% Cabernet Sauvignon, organically grown, from old Napa-clone vines (planted 1970s) on an exposed ridgetop at 2200 feet elevation in Santa Cruz Mountains, featuring complex granitic and sedimentary soils with cool nights and fog influence.

In the Winery: Hand-harvested, whole-cluster fermented with native yeasts in open-top bins, then aged 11 months in 25% new French oak barrels (balance neutral). 13.1% abv

Tasting Note: Brimming with dense dark fruit (blackcurrant, blackberry, mulberry), layered herbal complexity (eucalyptus, mint, tobacco) and a high-toned violet note, the palate features crystalline, electric energy with juicy acidity, fine-grained tannins, and a finish that sails on.

Serving:  Serve at 60-65°F in a large Bordeaux glass (20-26 oz / 600-750 ml capacity) with a broad bowl tapering to a narrower rim to concentrate aromas of black cherry, herbs, and earth while allowing aeration for its dense tannins and structure. Decant if desired.

Pairing:   Best matches for this sanguine beauty include: Grilled ribeye or New York strip with herb butter; Roast lamb with Herbs de Provence; Roast pork with caramelized onions & prunes, or any rich winter stew.

Vegetarian dishes should be rich in umami with some earthiness to balance the wine’s tannins while highlighting its dark fruit and herbal complexity. Try it with Portobello mushroom "steaks" with balsamic glaze; vegetarian ‘Bolognese’ (utilizing mushrooms, eggplant, tomatoes, and lentils or chickpeas) served over polenta; Eggplant Parmesan or a layered vegetable lasagna; Roasted root vegetables (such as carrots, parsnips, and beets) aged Gouda and toasted walnuts; Lentil-mushroom stew with smoked paprika.

For a cheese board, best matches include aged cheddar (Beehive Barely Buzzed, rubbed with espresso and lavender, would be outstanding!), an aged Gouda, or milder blue cheeses such as Gorgonzola or Cashel Blue. For a charcuterie board, try it with prosciutto, herbed salamis, or our red wine-aged Wagyu bresaola! 

Press:  95 points, Vinous (Antonio Galloni, Jan 2024): "The 2021 Fellom Ranch is a rich, demonstrative wine. Sage, lavender, bay leaf, black cherry and dried herbs abound. Firm, substantial tannins will need time to settle down. Tiny juice yields and thick skins produced an especially potent, old-school Cabernet. Readers will have to be patient. There's real density and substance here." Drink 2026–2041.

Drinking Window: Now - 2041