Tasting Notes:

60% Syrah, 30% Zinfandel, 10% Cabernet Sauvignon

Named for our elevation here at the winery, this red wine has juicy aromas of plum, cherry and raspberry along with dried flowers and notes of mountain forest pine. Rich and juicy on the palate while being smooth and easy drinking. Quite pleasant on its own, but also great with burgers, ribs and all things barbecued. A mountain grown wine of elevated quality!

Pair with Blue Cheese Stuffed Mushrooms
Ingredients:

1 lb of fresh mushrooms (Buttons or Cremini)

3 tbsp of olive oil

1/4 cup of sliced green onions

1 clove of garlic -minced

1 tbsp of butter

5 oz of Blue Cheese -crumbled

4 oz of Cream Cheese

Optional:
3 slices of crumbles bacon or to taste

Heat oven to 350
Remove the stems from the mushrooms and reserve to chop for filling.
Toss mushroom caps in olive oil, salt and pepper and arrange on baking
sheet stem side down. Cook for 10 minutes or until caps are just
tender. Remove, drain any liquids and let cool

In skillet melt butter and cook the chopped mushrooms stems, green
onions and garlic just until slightly brown. Remove from the heat and
add to a bowl with the blue cheese and cream cheese. Mix to combine
and fill the mushroom caps.

Filled caps can be placed in the oven for about 10 minutes or browned
under the broiler for 3-4 minutes until filling starts to brown. Top
cooked mushrooms with thinly sliced green onions and crumbled bacon
if desired