French Winemaker Yannick Rousseau did not intend on staying in California for long, but he fell in love with the terroir and then his wife. Since, they have created a project true to his heritage and humble roots as the son and grandson of a butcher, winemaker and farmer while marrying that with the terrior of the Napa Valley. The result is small lot, artisanal wines.
Son of A Butcher’s deep, earthy bouquet is reminiscent of wines from Bordeaux’s Right Bank. It is a blend of Tannat, Cabernet Sauvignon, Merlot, and Cabernet Franc. It smells raspberries and blueberry pie, and forest floor, with a touch of white pepper and baking spices. Supple, seamless, and full-bodied, the wine offers some bright red fruit, juicy plums and pluots on the palate, and a long finish. In sum, it’s an unmistakable California resident, rich and with youthful vibe, but the one who doesn’t forget its French heritage.
RECOMMENDED FOOD PAIRING: Roasted lamb, braised rapini, cassoulet, duck confit.