Eduardo Soler began Ver Sacrum with two friends in 2012. This is a minimal intervention, co-fermented Rhone style field blend that oozes with fresh red cherry, strawberry, and wild raspberry character. A bit funky on the nose, this shows earthy and herbal notes of black tea and thyme. One year in oak and a year in bottle before release. (70% Grenache, 15% Syrah, 15% Monastrell)

Pairings: Cassoulet, jerk chicken, pork belly