We were once again fortunate to source our 2021 Malbec from the amazing Briarwood Vineyard in the Templeton Gap District. Even by this vineyards high standards, 2021 gave us outstanding fruit. We typically use other Bordeaux varietals to create the Espionage blend but after experimenting with multiple combinations, we decided on just a splash of Zinfandel to round out the Malbec's deep, dark profile. Unorthodox perhaps, but all will be revealed when you uncork the bottle and complete your intelligence gathering mission.
92% Merlot, 5% Cabernet Franc, 2% Malbec, 1% Petit Verdot
In one of the most memorable lines from the 2004 cult wine movie "Sideways", wine geek and failing author Miles Raymond proclaims "I am not drinking f*****g Merlot!" At another point in the movie, Miles also dispararaged the Cabernet Franc grape, all the while professing his love of Pinot Noir. However, in an act of literary subterfuge, writer Rex Pickett made Miles' favorite wine a Chateau Cheval Blanc - a Merlot and Cabernet Franc blend.
We used the same grapes for our own Subterfuge blend but we throw in just a dash of Malbec and Petit Verdot. We aren't sure if Miles would approve but since he stole cash from his sleeping mom to buy wine, we probably wouldn't worry too much about his opinion.
While we are talking Sideways trivia, we should also mention that Paul Giamatti, who played Miles in the movie, is rumored to be a member of the Yale secret society, Skull & Bones (also known as Order 322) which makes the real life Mr. Giamatti very much our kind of guy...
Deep State has always been our go-to wine for Holiday dinners. Perhaps because it pairs so well with roast turkey and classic holiday side dishes. Or perhaps it's because the label stirs up such spirited conversations around the table. Just be sure to to keep the sharp knives out of the reach of your more politically passionate guests.
"Intensely ripe and creamy dark fruits are heavy but quite inviting on the nose of this proprietary blend. That boldness continues on the palate, where light tension cuts into the creamy mouthfeel and toasty wood spices" — Matt Kettmann, Wine Enthusiast Magazine
