Nearly 10 years ago, Master Sommelier Rajat Parr became convinced that Trousseau, delicate red grape usually found in France’s Jura region, could do well in on the limestone soils of Stolpman Vineyards, in California’s Ballard Canyon AVA. It was a wacky, but intriguing idea to Peter Stolpman, and a one-of-a-kind partnership was born. This light red is so juicy and fun, it’s easy to miss its complexity. It’s silky and voluptuous on the palate, with notes of red and black cherry. Try it with steak, pork, or even duck, as well as cheeses like Comté or light crumbly Cheddar.