Made from Cabernet Sauvignon and Petite Sirah, with slightly more of the former. It hinges on large swathes of barbecue smokiness and heaping grilled meat, with a baseline of licorice and vanilla-laced tannin that can sometimes overwhelm.
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Reviews wines from California.
Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. She contributes to the Santa Rosa Press Democrat
and Sonoma Magazine
, and is a regular panelist and speaker on wine topics in California and beyond.