The Pleiades red blend is in its 28th bottling or year, but only labeled with roman numerals because the wines that make up this annual blend can come from different years, different barrels, and a long list of possible varietals. It’s different every year, yet somehow indicative of this blend Thackrey has brilliantly concocted. A personal favorite for over 15 years, this wine is very close to our hearts. The wine smells like 13 layers of dried fruit, spice, and always a hint of eucalyptus. Close your eyes and you can picture the flavors, one on top of the other. It’s what a red blend should be – wildly complex from the different ingredients or grape varieties in this case. Whether you’re in the mood for a game night, a crossword, or just catching up on some reading, this wine is the answer to your brain’s need to be challenged.
Because there are so many different grapes, flavors, and various notes of younger, fresher wines, as well as some more aged wine notes, this pairs with so many different things. This wine is a chameleon of sorts, able to bring out the flavors that shine in both the food and the wine. If you need a suggestion, we like to pair this with “sauced” foods – think pastas, bbq sauce, gravy, and anything with a thick broth. Good sauces tend to have a blend of savory, salty, tart, and sometimes sweet notes that play well with the layers of flavors in this wine. A fave pairing is tortellini or pappardelle with bolognaise.
Sean Thackrey is one of the most influential and interesting people in the Bay Area Food and Wine community. He is like the made scientist of wine and wine philosophy. A true sage and makes far more than just wine - it’s bottled wisdom. Since 1980, he has been producing wines that are extraordinary: not only for quality and complexity, but also because he utilizes unique wine-making techniques, often drawing from historic, sometimes ancient, winemaking practices from all over the world. Sean sources grapes from many locations throughout California, and makes all his wines by hand (touching every grape) at his small Bolinas winery. Self-taught, and fully reliant on his intuition and senses, Sean is the antithesis of corporate wine-making.