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California’s Sierra Foothills are an up-and-coming
zone for robust red blends, as this
spicy, three-variety red shows.
What You Need To Know
The steep, rocky vineyards of the
Sierra Foothills have quietly turned out rustic wines for decades,
much of it affordable Zinfandel. But in the past decade this region
northeast of San Francisco has attracted a steady influx of
ambitious vintners drawn by the region’s granite soils, cool nights
and dry summer heat. The combination turns out to be ideal for
grape varieties native to France’s Rhône Valley, another sunny
region rich in granite. David Girard moved to the region to practice
law, but bitten by the local wine bug, he planted grapevines on an
85-acre mountain estate in 1998. Winemaker Mari Wells Coyle
blends three traditional Rhône varieties—peppery Syrah, fruity
Grenache and juicy Counoise—to create a bold,
Fruity, smoky scents of
black plums and spice.
Richly textured, with
energetic black fruit, spice
and smoked meat notes.
Cellar temperature—the bottle should be
cool to the touch.
Boldly flavored sausage,
game and red meat dishes.