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2008 Cowhorn Vineyard Spiral 36, Applegate Valley

Blend of Viognier 35%, Marsanne 30%, Roussanne 35% grapes. This wine is made at the certified biodynamic Cowhorn winery with natural yeasts and no malolactic fermentation. Light golden color with great clarity. Apple and pear flavors with some delicious honeysuckle on the nose. Refreshing acids make it a solid choice for roast chicken.
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2008 Masi Modello Rosso Delle Venezie

I found a dusty minerality, ripe red fruits and berries, and a little sweet spice on the nose. On the palate were juicy red fruits, berries and cherries, vanilla and spice, with soft tannins. A great Italian food wine that will go well with meats and tomato sauces. This wine promises to please a crowd without breaking the bank. For Kathleen’s full review visit her blog Between the Vines
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2007 Matthiasson’s Napa Valley White

It made my palate do a double-take head-fake. It’s a blend of Sauvignon Blanc, Ribolla Gialla, and Semillon. Yes, Ribolla gialla (even though I’m a Wine Century Club member, I still needed to look that one up). It’s a funky wine, in that it’s tropical, racy, and spicy all at once – I told Steve that it reminded me of the interesting white blends that were coming out of Australia a few years back, before they started sending us in the States boatloads of their plonk." For more detail see The 1WineDude Top 10 Most Interesting Wines of 2009 and 'Burgh Wine, By Way of Napa (An Encounter with Matthiasson's Current Releases).
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2006 Château Signac, Cuvée Combe d’enfer

In 1989, the Swiss Amez-Droz family got an opportunity to buy this 90-hectare estate located just west of Châteauneuf-du-Pape, which offered them several hectares of old vines of mainly grenache and syrah, with smaller amounts of mourvèdre, cinsault, counoise and carignan. This is exactly what goes in this tight, fruity, concentrated cuvée, with a backbone that old vines are especially good at bringing into a wine. At 13.5% alcohol, without any jammy, hot flavors, this unoaked wine goes beautifully with grilled meats, in particular lamb. It could also benefit from a few years' cellaring, to allow it to express itself more openly. You can read more tasting notes by Rémy on The Wine Case.