Loads of dark fruit, cracked black pepper, and fresh-cut herbs on the nose give way to a rush of blueberry, violet and baking spice laced with dark chocolate and espresso. It's beautifully textured with velvety tannins.

Service: Serve at 12˚ to 13˚C.

Food Pairing: Excellent with beef, duck, cheese, pasta with tomato sauce, pork, and vegetarian dishes.

Meet the winemaker, Bertus van Zyl.

"I love experimenting with different winemaking techniques, different grape varieties and grapes grown in different regions. We have worked with over 40 different varieties at the collective so I get to play mad scientist and figure out crazy combinations that might not be entirely “traditional” with the goal of making a delicious wine. I try to make wine with minimal intervention to let the vineyard and region where the grapes are grown shine through. I am very lucky that I get to play around with some crazy and rare varieties in California for Tank Garage Winery (Cinsault, Godello, Picpoul) while still honouring the classics like Napa Cabernet Sauvignon and Zinfandel for James Cole and T-Vine. My favorite variety to work with is Mourvèdre!" says Bertus

Tank Garage opened in the Napa Valley town of Calistoga in 2014 and was a dream between two friends. Together, Jim Regusci and James Harder built Tank as a bastion for dreamers and those looking to defy conventions. A winery that celebrates misfits, bootleggers and daredevils. One of the most interesting wineries, housed in a restored 1930’s gas station, in Napa Valley, with no business plan, no exit strategy, just a mission to do cool stuff.

Their goal is to make wines that add to the collective conversation. Wines with soul and purpose. By sourcing fruit from California’s most important vineyards, they’re able to create delicious wines that are unlike anything you’ve ever experienced before. Each wine is a unique blend, with its own amazing story that will never ever be repeated.

Red | Still | 75cl | 14.8% ABV

Cellaring: Ready to drink now.

Vinification: Each wine is unique, they make them once and when they are gone, they are gone for good. Aging for this one took place for 8 months in 60% neutral French oak and 40% neutral American Oak barrels.