Deep, earthy aromas of roasted beet, rhubarb pie, red clay, and ginger bread consume the nose on this wine from Paso Robles-based Raymond Smith, who entered the wine business via mobile bottling lines. It's silky on the palate with elegantly laced flavors of ripe plum and mushroom, though the finish is a tad rustic and alcoholic. Serve with beef stew or oak-grilled steak.
Deep, earthy aromas of roasted beet, rhubarb pie, red clay, and ginger bread consume the nose on this wine from Paso Robles-based Raymond Smith, who entered the wine business via mobile bottling lines. It's silky on the palate with elegantly laced flavors of ripe plum and mushroom, though the finish is a tad rustic and alcoholic. Serve with beef stew or oak-grilled steak.
Deep, earthy aromas of roasted beet, rhubarb pie, red clay, and ginger bread consume the nose on this wine from Paso Robles-based Raymond Smith, who entered the wine business via mobile bottling lines. It's silky on the palate with elegantly laced flavors of ripe plum and mushroom, though the finish is a tad rustic and alcoholic. Serve with beef stew or oak-grilled steak.
Deep, earthy aromas of roasted beet, rhubarb pie, red clay, and ginger bread consume the nose on this wine from Paso Robles-based Raymond Smith, who entered the wine business via mobile bottling lines. It's silky on the palate with elegantly laced flavors of ripe plum and mushroom, though the finish is a tad rustic and alcoholic. Serve with beef stew or oak-grilled steak.