Deep and densely colored ruby red, chewy and intense. We got sagey herbal notes on the nose and an intense attack of luscious black fruit and pepper on the pallet. This wine is drinkable now with food, and I’d also love to try it again over the next three to seven years. The tannins are slightly prominent at first but soften as the wine opens up. This wine is built to age.
The Hell’s Kitchen red blend is an excellent full-bodied wine – comprised of Syrah, Graziano, and Grenache – that will develop into a Paso Robles champion over time. I found it very interesting that Nate used several fermentations, co-fermentations, and different cooperages. Ask Nate for details, or check the text sheet for more information. You can read his Wine Character interview by clicking here.
It’s Friday pasta night, and we’re pairing the Hell’s Kitchen red blend with a dark red tomato sauce, redolent with shellfish, garlic, olive oil, and more garlic. Yes, it was a lip-smackingly delicious pairing.