2008 Red Rex
California: Sonoma County
For the last two years in a row, Deerfield’s impeccable and delicious Red Rex blend has been our best-selling blend of the year. Always, their Red Rex is a Super-QPR (Quality to Price Ratio) wine that delivers a high-dollar drinking experience – for far less money than you would expect for such a great wine. The Red Rex is rich, concentrated and elegant.
Winemaker Robert Rex shows off his decades of experience with this wonderful blend of 29% Cabernet Sauvignon, 28% Syrah, 17% Merlot, 15% Cabernet Franc, 4% Petit Verdot, 3% Dolcetto, 3% Zinfandel and 1% Petit Sirah. Each varietal works in harmony, making the wine a perfectly balanced experience - on the nose and on the palate.
Today’s 2008 Red Rex is another gem in the succession that is red blend perfection from Deerfield, a winery that we have come to love and admire over the years.
Dark and concentrated black cherry color through the opaque heart with brilliant maroon edges.
Black cherry, mission fig compote, sweet tobacco leaf, dried black tea leaf, Santa Rosa plum skin, cocoa dust, subtle dried fall leaves, sweet spice and a hint of black pepper.
The palate very closely mimics the nose, with even more concentrated fruit flavors. As the wine opens, it reveals cherry pipe tobacco, dried fall leaves, black tea, subtle brown spice, dried dark rose petal and subtle black pepper.
Puckering tannins add back of the palate lift to the more earthy flavors, giving the wine such great balance.
Enjoy this wine with a wide variety of grilled meats, a portobello mushroom burger, or a very cheesy meat lasagna.
What the Winery Says
Winemaking is 60% cooking. Cooking is about taste. Taste has no rules.Red Rex is this philosophy personified. It’s an outside the box, do-what-tastes-best blend. It’s winemakers deep in the cave, sampling wine, sharing ideas and being creative. It’s evolution. We made over 150 separate batches of wine in 2008 from twenty nine different vineyards in Sonoma County. Each was unique, each with its own personality. The blend is constructed by taste. Each varietal focusing on a particular part of the palate. The blend will vary from vintage to vintage but the style and character remains the same.
- Robert Rex
- Sonoma County, California
- Fruit Composition
- 29% Cabernet Sauvignon, 28% Syrah, 17% Merlot, 15% Cabernet Franc, 4% Petit Verdot, 3% Dolcetto, 3% Zinfandel, 1% Petit Sirah
- Farming Practices
- Certified 100% Organic
About the Winery
Deerfield Ranch Winery, in Kenwood, the heart of Sonoma Valley, is an award winning, certified organic producer, crafting 15,000 cases annually. Winemaker Robert Rex, associate winemaker, Cecilia Valdivia and their team, make small lots of handcrafted wine from more than 26 carefully selected vineyards in Sonoma County.
Specializing in blended wines, Deerfield is at the forefront of this modern, yet traditionally based style and on the cutting edge of California winemaking techniques.
Deerfield wines are renowned for their brilliant colors, rich and wonderfully complex flavors and a long finish. They tend to be fruit forward, with gentle tannins and low acid. The wines are crafted to appeal to the new, younger wine drinker while exhibiting complexity and depth that a studied connoisseur will recognize and enjoy.
Winemaker Robert Rex
Robert Rex is a “Renaissance man” possessing a great palate and an exceptional talent for winemaking. He is a chemist, graphic designer, woodworker, and an accomplished gourmet cook.
Robert’s winemaking style has its roots in the great French wines of Bordeaux and Burgundy. He believes that the blending of attributes creates the best wines. Grapes from complementary soil types and microclimates are often married to maximize varietal characteristics and complexity.
Blends can be of different varietals, grapes from varied appellations, distinct sections of one vineyard or from wines made from the same source but by varied techniques. Robert says that wine making is more like cooking than chemistry – and he makes wine like great chefs create great cuisine.
With the harvest of 2015, Robert celebrates 43 consecutive years of winemaking. Robert is consulting winemaker for several small wineries that make their wine at Deerfield. He teaches hands-on winemaking there too, several of his students have started their own wineries and attained their own renown.
At Deerfield Ranch Winery, we triple hand-sort all of our grapes to remove anything you wouldn’t feed to a baby. This reduces the toxins and bacteria. We keep a clean fermentation environment, and monitor the yeast for stress. As the yeast multiply rapidly we regularly feed them organic yeast food and supply them with oxygen to keep them growing happily.
Histamines are produced during the fermentation process by an interaction of the yeast and bacteria. By reducing bacteria in the fermenter Deerfield reduces the source of unwanted histamine production. The result is a cleaner wine, low in histamines and sulfites.
The FDA determined that about one percent of the population is allergic to sulfites and so required the “Contains Sulfites” label on wine. We make wine with very low levels of sulfite because elevated levels of sulfite may cause an allergic reaction.
Those who get headaches and have reactions to most wines can usually drink Deerfield wine.