The last 2007 to be released is the 2007 Outsider, a blend of 70% Zinfandel, 20% Syrah, and 10% Mourvedre. Trevisan’s great strength in blending Zinfandel with Rhone varietals continues to make him the leading practitioner of these types of blends. Taking advantage of some of the old Zinfandel planted in limestone in the Paso Robles area, he does a marvelous job turning out a wine that tastes more like a Rhone Ranger than a Zinfandel. The lovely, briary fruit of this wine intermixed with some new saddle leather, earth, spice, pepper, and herbs is just beautiful. It has loads of fruit, a lush texture, medium to full body, and a heady finish. Drink it over the next 4-5 years. This is one of my favorite wineries in the Central Coast. The brain trust behind it is the one and only Matt Trevisan, who has moved into a state-of-the-art winery and barrel-aging facility. Additionally, he is just beginning to get some fruit off the first plantings in the 18-acre estate vineyard. Production is up to about 3,800 to 4,000 cases, although like everyone else in the Central Coast region, yields have been very small in 2007, 2008, and 2009. 2008 has turned out very well for Trevisan, but the yields were extremely small. Tel. (805) 227-0797; Fax (805) 227-4868

The last 2007 to be released is the 2007 Outsider, a blend of 70% Zinfandel, 20% Syrah, and 10% Mourvedre. Trevisan’s great strength in blending Zinfandel with Rhone varietals continues to make him the leading practitioner of these types of blends. Taking advantage of some of the old Zinfandel planted in limestone in the Paso Robles area, he does a marvelous job turning out a wine that tastes more like a Rhone Ranger than a Zinfandel. The lovely, briary fruit of this wine intermixed with some new saddle leather, earth, spice, pepper, and herbs is just beautiful. It has loads of fruit, a lush texture, medium to full body, and a heady finish. Drink it over the next 4-5 years. This is one of my favorite wineries in the Central Coast. The brain trust behind it is the one and only Matt Trevisan, who has moved into a state-of-the-art winery and barrel-aging facility. Additionally, he is just beginning to get some fruit off the first plantings in the 18-acre estate vineyard. Production is up to about 3,800 to 4,000 cases, although like everyone else in the Central Coast region, yields have been very small in 2007, 2008, and 2009. 2008 has turned out very well for Trevisan, but the yields were extremely small.Tel. (805) 227-0797; Fax (805) 227-4868