Now here’s a red wine you can sink your teeth into—without staining them red or purple. If in the mood for something with some grit and texture, something with an “I don’t give and eff” attitude, then this is the wine for you. It’s bold, bodacious, with serious backbone, yet absolutely 100% casual. Call the blend a “kitchen sink” blend if you will, but know that it’s crafted with finesse and not a drop of it will go down the gutter. Bonus points for the low price point and the fact that you can pair it with your finest steak just as well as you could a sandwich. 
About the Wine: The Jamieson Ranch Vineyards 2016 Whiplash Red Blend is made from 25% Malbec; 24% Tempranillo; 15% Merlot; 15% Barbera; 11% Syrah; 7% Lagrein; and 3% Pinot Noir grapes harvested from various California AVAs. The final blend was aged in 100% French oak barrels (30% new) for 6 months.
14.5% ABV
Flavor Profile: Yum. Open the bottle of the Jamieson Ranch Vineyards 2016 Whiplash Red Blend and breathe in deep aromas of fig jam, smoke, and damp forest floor. This beautiful blend is a royal red-violet on the pour with just a tinge of blue, making it truly royal indeed. In the glass, that blue isn’t as present. Instead, there’s a hint of aged brown at the core, fading out toward a pink-rouge perimeter.
Initial aromas are of fig jam, balsamic, black cherry, and a truffle-like funk. Swirl and find fresher fruit scents of black cherry, boysenberry, marionberry, and a subtle dark floral perfume. Pull the nose away, and find that figgy scent once more.
The palate of the Jamieson Ranch Vineyards 2016 Whiplash Red Blend is soft and cottony with tannins. There’ s a confident acidity that stretches the length of the tasting. The overall mouthfeel is dry, but concludes with an almost tingly sensation. Dominant flavors are of black mission figs, boysenberries, black berries, damp brambly bush, violets, brown spices, a hint of anise, and oak wood.
Food Pairing: I paired the Jamieson Ranch Vineyards 2016 Whiplash Red Blend with a grilled filet mignon, a blueberry and blue cheese salad, caramelized onion, and roasted potatoes (see below). The meatiness of the steak, cooked perfectly medium-rare, actually highlighted the fresher fruit elements in the wine. Meanwhile the funky blue cheese with its creamy texture helped smooth out the overall mouthfeel of the wind, making it more rounder, the mouthfeel and flavor profile more cohesive. I loved this pairing and would absolutely pair this wine with this meal prepared exactly the same way.
More Info: I received the Jamieson Ranch Vineyards 2016 Whiplash Red Blend as a sample for review. (Cheers Megan!) Retail: $12.99. For more information about Jamieson Ranch, their wines, and to purchase wine directly, please visit the Jamieson Ranch Vineyards website.
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