"The 2004 Rabid Red is a blend of Cabernet Sauvignon, Petit Sirah, Syrah, Tempranillo, Grenache, and who knows what else. It exhibits a dark ruby color as well as a big, exuberant, fruit-driven, Australian Shiraz-like nose. The wine is nicely textured, fleshy, and fat, with a tasty, long, heady finish. It will make an excellent bistro/brasserie red over the next 2-3 years."

Winemaker Notes: With a deep, positively inky color with purple/garnet tones, the 2004 Rabid Red offers broad, ripe aromas of baked cherry, clove spice, and dark chocolate. On the palate, it is full-blooded and resonant without harshness. Flavors range from ripe cherry and blueberry, to coffee bean, cocoa, cedar and anise. This is a wine that is equally at home with home barbeque fare as well as with more elaborate preparations of red meat, poultry, and game.