Lusu Cellars, which is housed in the one time Camelia Street home of Steve Edwards. Definitely a natural wine maker/IPOB. Mr. Texeira loves acid!
Anyway-we had a Lodi wine, the 2014 Farmer's Hand, which is a blend of 60% Petit Verdot , 20% Merlot, and 20% Cabernet.
With a quite rich and fatty ribeye, this wine sang. The acidic core really worked with the meat. There is the earthy character of a "rustic" farmer's Bordeaux, and a lot of cranberry, plum, and tang.
Without the food (after we had repaired to the television room for an episode of HOMELAND (Scary show!), my friends felt the wine was TOO acidic. I am a Lyle Fass leve,l acid hound, so I still finished my glass.