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.

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

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.