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Boysenberry, raspberry, black currant, rosemary, clove and vanilla.

Just west over the Mayacamas Mountains from Napa Valley, Sonoma Valley is a bit of a sweet spot between the balmy, insulated Napa Valley and the chilly Sonoma Coast. Here growing conditions are potentially favorable for any number of red or white varieties, depending on the vineyard's soil type and sun exposure. This wine was blended from lots from the winery's own Stone Edge and Mount Pisgah vineyards, both of which are farmed organically by veteran winegrower and consultant Phil Coturri. Stone Edge Farm is a partnership between Carmenet Winery founders Mac McQuown and Jeff Baker (the winemaker), farmer Phil Coturri and San Francisco chef John Reynolds. Their vision was to create a sustainable farm on land favorable for producing intensely flavored grapes, while sharing the environment with local wildlife. The goal was to produce wine that speaks of its origins, and they have focused Stone Edge Farm on producing outstanding Cabernet Sauvignon and Bordeaux-inspired blends.

This full-flavored red with moderate tannin offers a juicy counterpoint to slow-cooked brisket or tangy Korean barbecue. It also has enough sweet fruit to pair well with a pizza topped with gorgonzola and figs. It will work especially well with the mustard, parmesan and thyme in my Prime Rib-Eye Steaks with Mustard Parmesan Crust.

"Age is just a number. It's totally irrelevant unless, of course, you happen to be a bottle of wine." ~ Joan Collins