Good. Not stout enough for the Sicilian sausage on Tuesday, but wonderful with the grilled rib steak with sauce chasseur, ravioli left over from last night, and salad on Sunday.
The Sicilian sausage is made by the meat department head at Cosentino's on Homestead Road in Santa Clara. It's a wonderful sausage and if I had any Barolo, that would have been my choice. A Rhone-style wine seemed like a good idea, and it was perfectly acceptable, but a more assertive southern Rhone style might have fit better.
The sauce chasseur I made up from some of the Espagnole sauce I made last week and froze, and some shiitake mushrooms. Unfortunately, I didn't have a fresh tomato on hand. <sigh> With the wet spring here, tomatoes are late.
Dark color, small legs, only medium ripe (less than usual for the vintage and winemaker), light in the mouth without much tannin, and a medium, smoothly fading finish. Very little sediment in the bottle; as are many DCV wines, it's unfiltered.
Bought at the winery for $14.40 in July '02; 56% Grenache, 23% Mourvedre, 14% Syrah, 7% Zinfandel.