This earthy and full-bodied red shows nicely layered blackberry, dark cherry, plum and licorice notes wrapped around juicy
tannins with a slight hint of grilled meats and underbrush.
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Works well with grilled meats and other hearty dishes.
Founder and President, Matthew Cain launched Yellow+Blue wines in 2008 to produce consumer-friendly high-quality, organic wines. Matthew works closely with each property to ensure that the finished wines meet Yellow+Blue standards. Made from 100% organic grapes, the portfolio includes a Monastrell from Spain, a Malbec from Argentina, a Red blend from Santa Barbara, California, a Sauvignon Blanc from Mendocino County, California and a Torrontes from Cafayete in Argentina. Each blend is shipped directly from the source in insulated steel tanks to Yellow+Blue's facility in North America where it is packaged in environmentally friendly Tetra-Paks. Consequently, Yellow+Blue's carbon footprint is half the size (54%) of the traditional bottling method. All of Yellow+Blue wines are certified organic, which encompasses the entire growing, harvesting, vinification and packaging process. The result is a pure, terroir driven wine with no pesticides or synthetic fertilizers to disguise the varietal's natural taste profile.