A wine made like this doesn't come along every day. It was 100% whole-cluster fermented with wild yeast and aged in all neutral barrels. Its rich, soothing and complex personality makes it perfect for a special occasion that involves something like roast quail, sauteed mushrooms or beef bourgignon. It has full body and layered aromas of black tea, ripe plums and cigar box, combined with both fruity and savory flavors and fine tannins.
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Reviews wines from California.
Jim Gordon has been covering the wine industry as an editor and reporter for more than 30 years. In 2006 he became editor of Wines & Vines
, the media company for North American winemakers and grape growers. He directs the editorial content of Wines & Vines
in the monthly print magazine, digital and social media. Gordon is also a contributing editor for Wine Enthusiast
magazine and past director of the annual Symposium for Professional Wine Writers at Meadowood Napa Valley. He was editor in chief for two books by publisher Dorling Kindersley of London: Opus Vino
, and 1000 Great Everyday Wines
. Gordon was managing editor of Wine Spectator
for 12 years, and editor in chief of Wine Country Living
magazine for four, during which time he helped create Wine Country Living TV for NBC station KNTV in San Jose. He lives in Napa, California. Email: firstname.lastname@example.org.