Para Maria embodies the confluence of three separate efforts. The core of the wine (56%) is all about Syrah in the traditional, old world approach – taut, pert grapes picked at the peak of ripeness while retaining acidic verve and savory flavors. 28% of the blend adds higher-toned brightness and freshness, via whole-grape, carbonic (without oxygen in a sealed tank) fermentation. 15% of the wine compliments the blend in the opposite direction as the carbonic portion – giving the blend deep, dark substance and body – in the form of the Petite Verdot addition. The combination of the three elements create a more complex, fulfilling red wine that spans a continuum of high-toned red flavor, through the blues and purples, to dense black fruits – supported by the structure that comes from Ruben’s early picking calls and darn good fruit. Para Maria already shows off its breadth and complexity at a tender young age. Lively, peppy balance and juicy brambly blackberry. Graphite and cracked pepper create an impression of seriousness with a hint of savory wood from the whole-bunch carbonic fermentation.