Doug Margerum, now in his 25th year as the proprietor and winemaker of his namesake winery, grows Rhone varieties on his organically farmed Los Olivos District AVA estate. Cinsault (SAN-so) is a southern French grape that is primarily used there as a blending grape in rosé, but here, as in other parts of the world that have well-farmed old Cinsault vines, it is earning soloist status due to the grape’s ability to produce light-bodied, fruity and floral wines that match the world’s growing taste for lighter and chillable reds. Notes of fresh dark berries, saddle leather, and Santa Barbara garrigue and sage on a plush, juicy, rounded palate that calls to mind Cru Beaujolais. Lovely on its own or with intensely flavored and/or spicy food such as Vietnamese-style sauteed ground pork. Give this a good hour in the fridge and enjoy!