Collection: Red Blends

2023 American Cowboy (Dry Creek Valley)

This 100% California blend is the “BIG RED” you’ve dreamed of! It is a blend of 80% Cabernet Sauvignon, 10% Petit Verdot, 5% Merlot, and 5% Cabernet Franc. The grapes are sourced from different terroirs in Sonoma County, which produce the specific characteristics that were desired for this blend. The wine was barrel-aged in oak for 24 months, and the color is a beautiful, impressive, dark red. The palate is full-bodied with firm tannins, complex and well-structured. The mouthfeel of this wine is most pleasing with a finish that lingers, begging for another sip. Like its cousin, the NAPA COWBOY, you will never forget the AMERICAN COWBOY!

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2023 Napa Cowboy

A red-blend for the record books. A right-bank-inspired wine, this Bordeaux-style blend weaves together all of the nuance and complexity we coax from the hillsides and valley floor in Napa. A well-structured red blend, oak-aged for 19 months, delivers slight tension on the palate with a well-rounded finish and a lovely mouthfeel. A full-bodied red blend that impresses from the nose, lips, and throughout the palate. You will surely remember the NAPA COWBOY!

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2023 Jericho Cowboy

This exquisite wine blends California and Texas grapes…95% California Petit Verdot and 5% Texas Mourvedre. Think BEEF. Think mesquite grilled Bone-In ribeye! Think oak-smoked Tomahawk ribeye! This is a full-bodied, well-structured red blend with firm tannins. It is impressive from start to finish and will age beautifully. A true gem of a red blend for those who demand and respect the art of great fruit and beautiful winemaking. The JERICHO COWBOY is in a class of its own, as blending Texas and California grapes is not a common occurrence. The JERICH COWBOY has a story to tell about trusting the Lord even when common sense tells us otherwise.

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2022 Pecos 79

This red blend is one that has high expectations. This full-bodied blend is 80% Cabernet Sauvignon and 20% Petit Verdot. The blend was aged 24 months in neutral oak barrels and is raring to go as it pairs beautifully with grilled ribeyes, roasted garlic, and sourdough bread.

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