Maestrale is Italian for the strong mistral winds that blow through the northern Mediterranean. This Bordeaux-inspired blend leads with the delicate features of Cabernet Franc (50%). Cabernet Sauvignon (25%), Malbec (15%) and Petit Verdot (10%) round out this luxurious blend.
The grapes for Maestrale were sourced exclusively from the Rattlesnake Hills AVA near Yakima, Washington.  After hand-harvesting, sorting and destemming,they were brought to San Diego to vinify.

Aged 24 months in French oak barrels.

The Cabernet Franc delivers elements of red plum and raspberry. The Cabernet Sauvignon brings a noted spiciness and the Malbec and Petit Verdot contribute savory and ripe black fruit chacteristics. Soft and luxurious.

Pair with turkey w/cranberry sauce, grilled lamb, ham & cheese sandwich. Feta.

Malbec’s origin is France, but the largest producer of Malbec is Argentina.

Generally speaking, Argentine Malbec is leaner, fruitier and less tannic. French Malbec tends to be more savory with a grippier tannic structure.

Gianni Buonomo Vintners Malbec is from Eastern Washington. There is plenty of fruit, but there is still a strong structure supported by soft tannins. It boasts the best characteristics from both worlds.

This wine was fermented in October 2020 in San Diego and barrel aged in French oak barrels for two years and bottled in October 2022.

This 100% Malbec is a deep garnet, full bodied wine showing classic smoky overtones of plump, ripe blackberries. Tannins grip you quickly before softly letting you go.

Grilled lamb, bison, beef and venison. Manchego.

Mataro is an ancient varietal introduced to Valencia (Spain) by the Phoenicians around 500 BC.  Known in Spain as Monastrell and in France as Mourvèdre, it was introduced to California in the 1860s. This Mataro was grown in the Rattlesnake Hills AVA in Eastern Washington then vinified and barrel aged for 24 months in San Diego.

Earthy and full-bodied. Spicy notes of clove, allspice and black pepper pair with smoky violet on the nose.

Pair with roasted game, braised meats, grilled portabellas. Smoked gouda

Petit Verdot translated from French means little green one. That is because in its home soil of Bordeaux it is very late to ripen. Mostly used in blends to add color, weight and a floral component, it is fairly rare to see Petit Verdot as a single varietal.

This grape needs a long time to fully ripen. That is why the long hang time it gets in Eastern Washington is ideal for this grape. It is able to develop its deep black fruit flavor profile without becoming overly jammy and flabby.

This Petit Verdot was sourced from the Rattlesnake Hills AVE in Eastern Washington. It is 100% Petit Verdot and is a prime example of what this grape can produce in ideal growing conditions.

Bold and deep ruby in color, this full-bodied wine shows ripe blackberry and with a floral expression of violets. Balanced acid, polished tannins with lingering weighty mouthfeel on the finish.

BBQ Short ribs, grilled mushrooms, andouille sausage. Smoked cheddar.

Sangiovese is the most widely planted cultivar in Italy.

It is often blended with other grapes to round out the characteristic acidity or to add some weightiness.

This Sangiovese has not been blended. It is 100% Sangiovese (Grosso Clone)

The grapes were sourced exclusively from the Rattlesnake Hills AVA south of Yakima, Washington.  After hand-harvesting, sorting and destemming, I brought the grapes to San Diego to vinify. Aged 24 months in once-used French oak barrels.

It is classic brick red, full bodied and fully extracted.
Red currant, vanilla and dusty cherry precede a long, soft, elegant finish.

Herbed ribeye, roasted root vegetables, tomato-based sauces. Aged asiago.