(2022) Yes, a 2014 vintage, from a winery that buys its fruit from various sub-regions of the Finger Lakes. De-stemmed and fermented with natural yeasts and in to 500-litre neutral oak barrels for 36 months. It's a remarkable wine, with lovely bloody and forest floor development, but a perfume of red fruits and flowers comes through. In the mouth a stripe of liquorice to the chalky tannins and acids gives this real purpose, but the fruit and a gentle mocha coffee note adds balancing fruit and richness. Not in the UK at time of review.

(2022) From Long Island, this has a creamy but fresh raspberry character, there's a little floral, violet edge too that adds fragrance and firmness. On the palate this has a substantial, juicy black fruit character. With good acidity giving a bite and freshness, tight tannins and a polish of oak, it stays quite lean and sinewy in style, but delicious. Not in the UK.

(2022) From the Finger Lakes, again creamy and ripe, with red fruits as much as black, a light Cru Beaujolais-like character perhaps. Fleet-footed and crisp on the palate, those Beaujolais images are still in my mind, surely some carbonic maceration here. Lovely fruit, dry, touches of florals, but balance of acidity and medium-tannins are lovely.

(2021) This merlot-dominated blend of 55% Merlot, 20% Cabernet Franc, 10% Malbec, 10% Syrah, 3% Cabernet Sauvignon, and 2% Petit Verdot is aged in Hungarian oak for six months. It's the ultimate easy-drinking pizza wine, brimming with sweet, juicy and supple fruit, creamy and smooth with a layer of underpinning chocolate and sweet spices, it gives lots of upfront pleasure in the glass.