This is packed with vivid boysenberry, mulberry and black currant fruit that bursts forth with energy, while being held in check by graphite, anise and apple wood notes that lend good underlying tension. Features bramble and warm stone accents on the finish, as the fruit races through. Best from 2023 through 2038. — J.M.

The inaugural release of Baker & Hamilton from Bruce Phillips, whose family owns Vine Hill Ranch in Oakville, so you can guess where the Cabernet grapes are sourced from! Incredibly powerful and intricate aromas of black cherry, chocolate, black peppercorns, pencil shavings and lavish oak. Medium-bodied on entry and more restrained than the nose: delicate boysenberry, raspberry and candied cherry framed by an iron-like minerality. Intricate tannins are fleshy and supple, building to a dry finish that is a touch smoky. Françoise Peschon is the winemaker. One to watch.

The 2019 Cabernet Sauvignon sports a deep purple hue as well as a killer bouquet of darker currants, smoked tobacco, and spicy oak. Ripe, lush, and sexy on the palate, it brings tons of fruit, has supple tannins, and is a delicious, satisfying Cabernet to enjoy over the coming decade.

The 2019 Cabernet Sauvignon is a new wine made by the Phillips family, owners of Vine Hill Ranch, and winemaker Françoise Peschon. It is without question one of the most impressive debuts I tasted this year. Silky and gracious, the 2019 is a wonderfully understated, classy Cabernet that shows the more restrained side of the year in its super-classic mid-weight feel. Cedar, tobacco and sweet floral notes add gorgeous inner perfume. With the Baker & Hamilton Cabernet, the Phillipses aim to make a wine that will work well in restaurants and retail shops, so all of the wine is sold through distribution rather than direct. You don't have to have a Nobel Prize to figure out what the vineyard source is. Let's leave it at that. -- Antonio Galloni

Baker & Hamilton's 2019 Cabernet Sauvignon showcases upfront, direct fruit flavors of red and black cherries, plus accents of dried spices and a touch of loam. It's medium to full-bodied, creamy textured and framed by supple tannins, finishing easy and irresistibly delicious. - Joe Czerwinski