Features primarily Zinfandel, Petite Sirah and Syrah, alongside some Tannat, with aromas of plum, vanilla and fresh blueberries. The tannins are soft with mouth-watering acidity and showcases flavors of fresh raspberries, anise and a smattering of white pepper. Gia likes to say it’s “more feisty” compared to the Cabernet Sauvignon, and recommends pairing it with tomato-based pasta dishes, roasted vegetables (bell peppers, eggplant and squash) or chocolate-covered strawberries.