Half Cab, one quarter Syrah, the rest split between Merlot and Grenache, this is destined to become a real favorite with steak lovers. It has just the right structure for beef, with layers of ripe red fruits, hints of fresh herb, stiff but not obtrusive tannins, and firm acids. There's a nice spicy pop to the finish from a bit of barrel time.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.