You may know that the expression high on the hog refers to the rich eating the choices upper cuts of the pig. Similarly, winemaker Mac Myers makes this superb red blend - 41% Syrah, 31% Grenache, 25% Mourvedre and 3% Graciano – from some of the finest vineyards of the Central Coast.
Of course, the irony is that (for me at least) long, slow cooking, or curing can transform the lower cuts of the hog into the most delicious meats. But with wine, heavy manipulation of inferior fruit doesn’t turn out so well.
So Myers’ approach, like that of most top winemakers, is to secure the best fruit and then treat it as gently and minimally as possible. And also to price it incredibly reasonably for what’s in the bottle.
Vinous rates this not only outstanding, but the also best McPrice Myers wine to date. And we have the best price anywhere for it.