California Red

Organic. 100% Cabernet Sauvignon. Sourced entirely from the Farella Vineyard in the Coombsville AVA

Mostly estate fruit, w/balance KR Ranch & Pratt Vineyard. The nose is deep blueberry, blackberry, damp earth, baking spices. The palate is velvety smooth, with blueberry pie, rhubarb, bergamot, a hint of shroomy earth. Delicious. Organic. 13.6% abv

Made by brothers originally from Rhode Island. Zinfandel, Barbera Alicante Bouschet fermented with native yeast.

Madhavan Vineyard Barbera is from 3.5 acres in Sonoma's Moon Mountain district. This full-bodied but lithe red is made by a former Rhode Islander; it's full of strawberry, oily herbs, rosemary, earthy minerality...limited and delicious.

Real wine made by native Rhode Islanders. See producer note below.

Lodi is not where you expect to find Cinsault but there are plots of very old vines that, when treated a bit like Pinot Noir, can make something like this wild & ethereally light ride of coffee, weed, chocolate, & eucalyptus...just 11.5% abv.

41% Syrah, 49% Mourvèdre, 7% Carignan, 3% Zinfandel–just 12.5% abv. This red hints at the Rhone (both north & south) w/ black olive & slightly meaty notes that mingle with fresh herbs, ripe fruit, & flowers. It’s structured & refreshing w/fine tannins.

Not your average zin! This is light, brambly, tart, expressive, and only 11.6% abv. Forget it's zin, just drink it for its pure fruit, precision, many food-pairing possibilities, and the way it barely leaves a trace...chill it a bit.

Woodsy, sweet fruit, bacon, cedar, lovely brick color emerging around the edges...food-friendly acidity. 12.4% abv.