Winemaker Notes
This full-bodied, tantalizing, and zesty blend overflows with rustic flavors of red berry, dark cherry, and cassis. Fresh cracked pepper and hints of oak spice add depth to the mid-palate, while soft tannins frame a finish laced with delicate notes of cocoa and truffle.
Blend: 50% Merlot, 25% Zinfandel, 25% Petite Sirah
Professional Ratings
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Tasting Panel
Comprised of 50% Merlot, 25% Zinfandel, and 25% Petite Sirah, this is such a smart blend with such good fruit that it already seems like a complete and indisputably satisfying wine even in its youth. Firmed up by just enough tannic grip and subtle oak to lend seriousness and complexity, this is still all about straightforward deliciousness.
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James Suckling
A good, well-concentrated and robust blend that’s full of black fruit and black pepper flavors on a moderately tannic texture. An almost chewy feel surrounds blackberry, blueberry and toasted oak flavors. Drink now or hold.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Reaching up California's coastline and into its valleys north of San Francisco, the North Coast AVA includes six counties: Marin, Solano, Napa, Sonoma, Mendocino and Lake. While Napa and Sonoma enjoy most of the glory, the rest produce no shortage of quality wines in an intriguing and diverse range of styles.
Climbing up the state's rugged coastline, the chilly Marin County, just above the City and most of Sonoma County, as well as Mendocino County on the far north end of the North Coast successfully grow cool-climate varieties like Pinot Noir, Chardonnay and in some spots, Riesling. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel and Sauvignon Blanc produce some impressive wines with affordable price tags.