Our Shiraz/Cab blend fits into the “burly not girly” wine category, and is our way of paying homage to our brethren down-under who produce some equally wonderful blends. When we first made the Syrah from the Olson Vineyard in Dry Creek Valley, the wine reminded us of the more opulent, fruit-forward Australian style. I started calling the wine in barrels Shiraz to differentiate from our Bradford Mountain Syrah. Later, when tasting through the lots, we thought, “What would complement and give a little more backbone to the base wine?” Both my father (Fred) and I had spent time with winemakers from Australia, and had tried some of the wonderful things they could accomplish by combining soft Shiraz with structured Cabernet Sauvignon, thus providing the inspiration for this “new classic” blend. The resulting wine follows the BBQ friendly Shinbone style, with added complexity not always found in the wines from Down Under.

Dark intense aromatics of plum, espresso, tobacco and a hint of herbs de Provence wrap around layers of smoky oak. Well balanced with a velvety roughness, the ’10 Shinbone flavors echo the qualities found in the nose, and more. Ripe dark cherry mingles with hints of cedar, eucalyptus and an interesting mineral essence. Toasty oak remains in the background until the finish where it lingers on with just a touch of anise. This mysterious beauty pairs perfectly with slow-smoked brisket or your favorite moussaka recipe.