Grapes: 50% grown in Hotchkiss by Peter Pruitt and 50% grown in Palisade by Austin Brown. The grapes were crushed, destemmed, and cold-soaked for 6 days, then fermented for 16 days. They were then pressed and transferred to French oak barrels.

Aging: Aged separately for 1 year, then blended together and aged for an additional 18 months—50% new and 50% neutral barrels.

Tasting Notes: A full-bodied, subtly smooth red with hints of plum and sandalwood and a vanilla finish.

ABV: 15.1%

Pairs with: Steak, rich mushroom dishes, and other umami dishes.

Drink: Now until 2033.

Price: $25