50% Tempranillo, 40% Cabernet Sauvignon, 10% Cabernet Franc. 

The Cabernet Franc was a gift from a very well loved vineyard next to Lake of the Pines near Auburn. All fruit was handpicked, carefully sorted, naturally fermented for 21 days with no introduction of any additives or chemicals, no racking, no filtration or fining. Matured in neutral French Oak barrels. Zero intervention in the cellar. The punch-down occurred twice a day. Vegan friendly.  

Possible pairing: roasted veggies, charcuterie, red meats and game, mushroom and pepper sauces, pastas with meatballs and tomato sauce, spaghetti Bolognese, lasagna, strong cheese, pizza.

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