What a warm, giving, toasty nose of ripe blackberries, blueberries, a hint of licorice, purple-berry cream, and spice. Chill this down a bit so that the alcohol doesn’t dominate from a too-warm bottle: It shows a lovely, giving nose when you do. On the palate, it’s all sweet-ripe dark berries and plum, toasty oak, cafe mocha, and peppercorn spice carried along on a velvet-textured, supple mouthfeel. I’m dying for barbecue ribs or--even better--pork belly with this wine. The toastiness could mitigate some of the sweetness of the sauce and really allow the spice to shine through.
And speaking of great food to enjoy alongside this wine, check out the Savor the Flavor web site that St. Francis has created--there are some fantastic recipes on there, a photo contest, and a downloadable cookbook written by Chef Dave Lieberman. And yes, there are ribs. Page 38: Herb-rubbed baby backs with St. Francis BBQ sauce. Yum.