A bold wine like this can hold up to richly flavored foods like stews and cassoulet or at casual gatherings with BBQ ribs, pizza, or burgers on the grill with family and friends.
Winemaking
Fermentation was conducted in a single open-top fermenter using only native yeast and no adjuncts. Aged for 14 months in French and American oak the wine was then bottled with a lighter filtration pad.
Varietals: 50% Syrah / 50% Zinfandel
Winemaker: David Georges. Ray Merlo
Aging: French/American Oak, 14 months
pH: 3.69
TA: 5.9 g/L
Alcohol Content: 14.2%
94 Points
Decadent, rich, and supple. Aromas of black cherry, dark chocolate, crushed stone, dried herbs, and cedar lead into layered notes of cassis, fennel, baked plums, mocha powder, and cigars dusted with roasted Herbs de Provence, earth and red volcanic mineral notes. Full-bodied and rich, with a firm spine of racy acidity and ultra-fine, gravelly tannins that carry the lasting, mouthwatering finish.
93 Points
Aromas of blackcurrant, dark plum, and cedar unfold alongside soft notes of vanilla and toasted oak. On the palate, structured tannins frame layers of black cherry, baking spice, and a subtle herbal lift from the Merlot blended beneath the Cabernet's backbone. Medium-bodied gem with good concentration yet balanced with poise, finishing long and warm, with lingering impressions of cocoa and dried fig.
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