From four estate vineyards with an average vine age of 33 years, this sparkles in creamy texture and sophisticated, yummy flavors of tangerine, grapefruit and pear. Stony minerality plays on the palate throughout, buoying complex components of jasmine and a lingering, more concentrated finish of honey. With plenty of structure and stuffing, it’ll only get better over time, through about 2018.

A ripe vintage of Hanzell, this feels broad, warm and oak dominated at first. It’s tough right now, with a spicy power that turns toward earthen scents of ginger and ginseng root as it absorbs oxygen. Give it a few more years to integrate, then serve it with something rich, like chestnut soup.