Virtually any winemaker in the Pacific Northwest would love to be able to craft what Chuck Reininger refers to as his “anytime, almost any meal” blend using fruit from Phinny Hill, Pepper Bridge, Sagemoor, Seven Hills, StoneTree and Weinbau vineyards. The Walla Walla winemaker spun them into a blend of Syrah (35%), Merlot (29%), Cabernet Franc (16%) and Petit Verdot. Toasty oak aromas sit behind blackberry, black cherry, vanilla bean and cherry pipe tobacco. Inside, there’s a sturdy structure of black cherry, vanilla and bittersweet chocolate with a pleasant blueberry finish. Enjoy with hearty meats, pasta or escargot.
Production: 2,150 cases