This red blend of 59% Merlot, 25% Zinfandel, 10% Petite Sirah and 6% Cabernet Sauvignon shows ripe fruit flavors of plum and cherry on the palate, alongside savory notes of dried herbs and coffee bean. Firm -- bordering on brawny -- tannins provide structure to the robust fruit, while a good vein of acidity adds lift. Complement the savory notes of this red with herb- or coffee-flavored barbecue fare such as a coffee-rubbed brisket.
Paso Robles, Central Coast, California, United States
Grilled Red Meats
Some winemakers prefer "wild fermentations," meaning they do not use a specific yeast strain to ferment their wines – they just let nature take its course.