Skylark Wines come to us from our friends, John Lancaster and Rob Perkins: two of the nicest, most humble, talented sommeliers on the San Francisco restaurant scene who met across the street at the excellent Boulevard restaurant as co-Wine Directors. With their cumulative experience working with fine wines from all over the world, they were inspired to launch their own label in an attempt to create great wine at restaurant-friendly prices. Thus, they set about sourcing fruit from trusted growers in Mendocino and Sonoma counties and made their first wine with 14 barrels of Syrah from the 2002 vintage. Encouraged by the praise of that initial wine, they expanded their scope to work with other Rhône varietals like Grenache and Carignane as well as Pinot Blanc, Chardonnay and Cabernet Sauvignon. Today, they produce small quantities of about 10 different wines and due to their great success, Rob now spends most of his time out in the field showing the Skylark wines to an eager and ever-growing fan base.
We have featured Skylark’s ‘Pink Belly’ rosé and Pinot Blanc in our club before to wide praise, and this ‘Red Belly’ blend of 40% Carignane, 40% Syrah and 20% Grenache is sure to make just as many friends. It’s not surprising that a wine crafted by two veteran sommeliers would be balanced, charismatic, food-friendly and approachable – something to recommend effortlessly and without hesitation. Inspired by Southern French reds, this luscious blend offers inviting aromatics of crushed black cherry, sweet plum, violet and caramel. The medium-bodied palate showcases seamlessly integrated tannins and an almost creamy texture with notes of caramelized black fruits, cedar and black licorice (à la good and plenty). While this can surely be enjoyed on its own, it would make a perfect accompaniment to a juicy, roasted pork tenderloin!