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|Grapes||Zinfandel, Syrah, Alicante Bouschet, Cabernet Sauvignon, Sangiovese, Carignan, Touriga Nacional, Charbono, Corvina, Barbera|
|Vineyard/Cellar Practices||Sustainably Grown, Vegan|
Andrew Jones seems to have a keen eye for finding diamond-in-the-rough parcels with untapped potential in California’s Central Coast. He spends his days as a vine nursery employee planning and planting vineyards for farmers all over the region and, in return, is sometimes gifted small allocations of the finest fruit the vines can offer for his efforts. Given his background, there’s no question as to why he produces such distinctive and delicious wines. This red is a quirky “kitchen sink” blend of grapes: 24% zinfandel, 15% syrah, 12% alicante bouschet, 10% cabernet sauvignon, 9% sangiovese, 7% carignan, 7% touriga nacional, 6% charbono, 6% corvina, and 4% barbera! The wine is a full-bodied, fruit-forward expression of the Paso Robles region. The fruit is decidedly black/blue in profile, while the tannins are firm yet well-integrated. Luxurious notes of blueberries, blackberries, smoked meat, and spice mingle with hints of licorice and menthol. Sustainably grown.