Here’s an extraordinarily rich, flavorful red wine and here’s how you should use it. Take a slab of beef, give it a super spice rub, then grill it, maybe with some veggies, and enjoy. Nothing complicated here, just loads of fresh fruits, currants and spices, wrapped into sturdy tannins.——S.H.(7/1/2010)—— 87

This is a Bordeaux blend with some Sangiovese and Syrah. It’s a little rustic and everyday—with dry tannins framing extracted currant, beef jerky and cola flavors—and tends toward overripeness. Drink now.——S.H.(12/31/2008)—— 84

This is sort of an old-fashioned field blend, a mixture of Cabernet, Syrah, Sangiovese and a bunch of other varieties. It’s easy to drink and dryish, with upfront cherry-berry and chocolate flavors.——S.H.(7/1/2007)—— 85