Quite dark in the glass, this bottling begins with savory aromas of iodine and black-and-blue steak on the nose. Smoked meat, toasted herb, and dense dark fruit flavors show on the palate. This screams “barbecue wine.”—M.K.... Read More
This latest project by Randall Grahm involves picking grapes a bit early and then drying them a tad before fermentation. This wine leads to aromas of charred meat, tar, violet, and purple fruits on the nose. Similar elements emerge... Read More