Warm Sonoma sun pipercing through my deep red garnet body, facets of fuschia and hints of strawberry-rhubarb, plum, and violet frame a story rich with oaky complexity and jammy enchantment. A palate of vanilla clove and black cherry tobacco further illustrates that this is only a prelude to my delicious tale of indulgence. Pairing: Beef brisket with a cherried zinfandel jus served over creamy parmesan polenta. 93 Points, North Coast Wine Challenge