The Sommelier's choice

Mark Buzan, Head Sommelier/Wine Director at Bernardus Lodge. www.bernardus.com

• 2009 Bernardus Winery Pinot Noir, Ingrid’s Vineyard, Carmel Valley. A generous vintage, with perfectly ripe and healthy grapes. The wine is rather full-bodied but balanced with flavours of black cherry, plums and turned earth. It goes well with game birds and poultry.
• 2003 Kathryn Kennedy Cabernet Sauvignon, Santa Cruz Mountains. The wine is balanced more towards elegance, blackcurrant and cassis notes are framed by fine-grained tannins and mouthwatering acidity. The 2003 vintage is nowhere near its peak, with a long life ahead of it. It goes very well with simple beef dishes, duck and foraged mushrooms.

Jason Waterlow, Sommelier at Ojai Valley Inn & Spa. www.ojairesort.com

• 2010 Purisima Grenache Rose. Refreshing to sip on its own, but enough weight to enjoy with food. Cherry and rose on the nose, with a clean crisp cherry and watermelon flavour backed up with a good balanced backbone of mineral and acidity for a long finish.
• 2009 Hapa Blanc, Kaena. Grenache Blanc and Roussanne blend goes perfectly with roast salmon, served with summer vegetable risotto and fresh pea pesto. Pineapple and honey on the nose with an ample body, harmonious balance and a long finish.