Avi Deixler is probably just a tiny bit out of his mind. It’s not that he fought the Marin County Planning Board to create the North Marin Wine District (he did and he’s the only winery there), and it’s not that he insists on working with nothing but grapes (he uses a method called carbonic maceration to trap the CO2 in with the wine which inoculates the wine from bacteria), but he hand sands each and every barrel that he works with to create an immaculate interior free from any leftover matter or bacteria from prior use in the old barrels. In short, he’s his own cooper. What does that get him? A pristine palette upon which he works his magic. This wine is a blend of Carignan, Syrah, Zinfandel, Petit Sirah, and Arbouiou that shows a bold but balanced character filled with ripe berry fruits, savory undertones and just a hint of smokiness. This wine positively cries out for food off of the grill.