This blend of cool-climate Bordeaux varietals grown in Los Carneros - Sonoma and the Russian River Valley comes together in woodsy tones of cedar and forest floor, flavors of tobacco, cacao, ripe Santa Rosa plum and blackberry bathed in significant acid and tannin structure. A perfect pair with steak (especially Prime Rib or NY Strip), lamb, and hamburgers. I selected my favorite barrel of both Merlot and Cab Franc and aged them separately for a year in once-used French Oak barrels before blending them together using 55% Merlot and 45% Cab Franc. I loved the combination of flavors, but the acidity and signifiant tannin in my young blend needed more time to come together. Two more years, in fact.
We recommend you decant for at least 45 minutes prior to enjoying.
After the 2014 harvest, it occurred to me that for the first time, I had produced both Merlot and Cabernet Franc and was inspired to create my first red wine blend as an homage to (one of my favorite wine styles) the classic Right Bank Bordeaux wine made using these same grape varietals.
But that wasn't enough...
It's with great pleasure to announce that this one-time only, red wax-capped, Sonoma County Red Wine Blend is now available for purchase while supplies last. This is a wine that I plan on drinking for a VERY long time. It's great now with food, but I would recommend getting a few bottles and aging them for several years, opening one occasionally to see how it's aging.
We finally bottled the two barrels of this wine (unfined and unfiltered) in early August 2017 yielding 43 cases plus 12 bottles of 1.5L magnums and let it sit for months and months and months before we finally decided a few weeks ago that the wine is, at long last, ready to be released.