2012 Paolo Scavino, Monvigliero Barolo 2012, $70

Winery info: This estate was founded in 1921 by Lorenzo Scavino in the Barolo region of northern Italy. It is now in the hands of his grandson, Enrico and his daughters, Elisa and Enrica (the fourth generation). They have 29 hectares within Barolo, with 20 Barolo historical crus.

Winemaker: Enrico Scavino and his daughters, Elisa and Enrica

Grapes: 100% Nebbiolo. The 2012 vintage produced wines with elegant structure and aromatics.

Vineyard source: Monvigliero, considered the “grand cru” vineyard of Verduno. Located in the northern part of Barolo, it has its own unique microclimate: warm during the day and cooled by the currents from the Tanaro River at night. The soil is predominately limestone, with chalky veins.

Flavor profile: Elegantly structured flavors of dark berry fruit, with notes of spice and crushed white pepper (from the white soil in the vineyard) and amazing overall complexity.

Production/availability: This one is gone and the distributor is onto the next vintage

Drinkability: It will be at its best from 2020 to 2025

Food Pairing: Braised beef, roast goose or wild fowl, grilled or smoked dishes

Cowhorn Viognier 2013, $36

Winery info: Located in southern Oregon’s Applegate Valley. After Bill and Barbara Steele purchased the property in 2002, they discovered that parts of the site had very similar characteristics to that of Châteauneuf-du-Pape and proceeded to plant Rhône grape varietals. Cowhorn was among the first Demeter-certified biodynamic estate wineries in Oregon.

Winemaker: Bill and Barbara Steele

Grapes: 100% Viognier

Vineyard source: From their estate, Cowhorn Vineyard, once the riverbed of the Applegate River. Very rocky and well-drained, as in Châteauneuf-du-Pape.

Flavor profile: Three months’ aging in partially new French oak adds richness to this aromatic yet focused wine with its notes of white stone fruit and touch of citrus.

Production/availability: The winery is now onto the 2015 vintage.

Drinkability: Ready to drink anytime

Food Pairing: Rich meaty fish, shellfish such as crab or lobster, roast chicken, or mildly spicy dishes.