Deep blackberry and blueberry fruit notes with fresh picked herbs, bramble and forest floor lead to an aromatic bouquet that is shy at first and opens with a swirl in the glass. The first sip explodes with flavor, revealing the intensity of optimally ripened fruit. The wine balances juicy red and black fruit like Santa Rosa plum, black cherry, black/blueberry, cassis and strawberry jam with baking spice nuances of star anise, cardamom and allspice and a touch of bay leaf and mocha. Tightly woven structure is balanced by mouth watering acidity and supple tannins that make it ideal for not just the the obvious grilled or roasted meats or rich, creamy cheese and charcuterie, but also poultry, pork, root vegetables and mushrooms.
Robert Sinskey VineyardsView all from Robert Sinskey Vineyards
After 20 years, Robert Sinskey's philosophy is that "Wine is not an athletic event" holds true to this day. For Sinskey, the goal has always been to make "pure wines of character that pair well with cuisine." And Robert Sinskey Vineyards is spreading the gospel that organically grown grapes produce fine wines of great individuality.
Rob Sinskey believes that making luxuriously elegant wines and farming with earth friendly methods are not mutually exclusive. Rather, he has found that caring for the land organically, combined with conscientious business practices (including a solar powered winery, using biodiesel from used restaurant oil in tractors and trucks, and having sheep and chickens mow the cover crops) have helped define the well-crafted wines of Robert Sinskey Vineyards.
RSV's holdings have grown from 15 to over 200 acres of CCOF certified organic and Demeter certified Biodynamic vineyards in five Carneros locations (Three Amigos, Vandal, OSR and Capa in Napa Carneros and the Scintilla Vineyard in Sonoma Carneros) with a small estate vineyard behind the winery in the Stags Leap District.