Published October 26, 2012

Discovered this wonderfully tasty wine on a roadtrip years ago and something about it lingered. I can’t even remember what varietal it was. But I remember the name, Graves, its blue label, and, of course, it’s deliciousness. It had the deep flavor that made you think about the grape yet a complex balance derived by distinctive winemaking and a boldness that could only come from a free thinker.

By chance, I found this blue label in Paso and had the pleasure of chatting with its free thinking winegrower, Hilary Graves. Now, you know wine this good can only come from someone who really knows what they’re doing, not only in the vineyard but in the winery. But this winegrower also calls herself a farmer, raising grass fed beef, and pastured pigs, chickens and turkeys. After all that, she makes her own bread from the yeast that is a byproduct of the winemaking process.


What a tremendously creative culinary wand she wields. I’m going to program my brain to dream about what Thanksgiving dinner is like at the Graves home.

More appellation adventures in this region.


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