2014 La Clarine Farm Jambalaia Rouge, $18.99  

Made from 48 percent Mourvèdre, 37 percent Grenache, 14 percent Marsanne, and 1 percent Fiano & Arneis this wine from the Sierra Foothills packs in quite a bit of value in the form of overall complexity for its price. Foot-crushed and whole cluster fermented with ambient yeasts, with no sulfites added during fermentation, and finished unfiltered with only a 20 ppm sulfite addition, it all comes together to make a wine that is both intriguing and delightful to drink at the same time. The wine is ruby red in color, and the nose is dominated by strawberry, cherry, flowers, with a touch of smoke adding some depth. Not only do I recommend you try this wine, I also urge you to go to La Clarine Farm's website and read about the winemaker's farming & winemaking philosophy.