2016 Château Moulin de Tricot, Margaux, $61

Winery info: Moulin de Tricot is a small Bordeaux property established in the 19th Century in the heart of Margaux, the most southerly appellation in the Haut-Médoc district. Bruno Rey and his wife Pascale have about five hectares of vineyards, planted on a mix of sand and gravel over clay, which provides excellent drainage and encourages their vines to root deep into the soil. They farm traditionally, without the use of chemicals, and produce classically styled Margaux—with Cabernet Sauvignon as the dominant grape variety. They produce only about 15,000 bottles a year

Grapes: 75% Cabernet Sauvignon and 25% Merlot, aged 18 months in barrel and bottled without filtration.

Flavor Profile: This is a very complex wine, with great structure and depth of flavor. Given further bottle aging, it should develop into a smooth, graceful example of classic Margaux, with dark, concentrated flavors, floral aromas, well-integrated tannins, and a wonderful balance of elegance and power.

Availability: There is still a bit more of this vintage available.

Drinkability: Give it six to eight years to develop, then enjoy anytime up to 2030.

Food Pairing: This wine calls out for rich meat dishes, especially those with some fat to smooth out the tannins. Pepper steak, filet mignon, lamb, duck, or goose come to mind.

2018 CADE Estate, Napa Valley Sauvignon Blanc, $38

Winery info: Cade is part of the PlumpJack Group which began in 1992 when Gavin Newsom, current Governor of California, founded the first PlumpJack wine store on Fillmore Street in San Francisco. In 2005 Newsom, along with philanthropist Gordon Getty and managing partner John Conover, launched CADE, a 54-acre estate high above the fog line on Howell Mountain. Howell Mountain was the first designated AVA in Napa Valley (in 1983) and remains one of the most coveted growing regions in the valley with its unique microclimates and soil types. Danielle Cyrot is the winemaker. CADE gets its name from a term used by Shakespeare for the wine casks (cades) used to ship wine from Bordeaux to England.

Grapes: 94% Sauvignon Blanc, 3% Sauvignon Musqué, 2% Sémillon, and 1% Viognier. Fermented with 12 different strains of yeast in a combination of stainless steel tanks, new and used French oak, and concrete eggs. Aged on the lees in stainless steel tanks and barrels for five months.

Vineyard Sources: 21% from their PlumpJack estate vineyard in the Oakville and 21% from the CADE estate vineyard on Howell Mountain. The remainder was sourced from other top sites they work with.

Flavor Profile: This vibrant, elegant Sauv Blanc is complex and layered, with aromas of citrus and stone fruit and notes of white peach and lemon on the palate. The use of different vessels for fermentation adds to that complexity, with barrel fermentation adding texture and depth, concrete egg providing minerality, and stainless steel preserving the inherent acidity and crispness of the grape.

Availability: 7,845 cases made. The distributor still has a few cases left of this wine.

Drinkability: Drink anytime over the next two to three years.

Food Pairing: Perfect for seafood linguine, oysters, vegetable tempura, or seared sole. But it would go well with most seafood, white meat dishes, or goat cheese.