This rich, Syrah-based red packs a ripe punch of blackberries and blueberries that glide into a smooth, lingering finish.

With your support, Dave harvested Syrah, Grenache and Mourvèdre from 3 vineyards in Washington’s Walla Walla Valley, famous for some of the state’s most powerful reds.

With a winemaker as adventurous as Dave, this is anything but your standard red. Sip and spot the extra Ms (Merlot and Malbec!) that give this more layers of complexity and elegance. GSMmm indeed!

This powerhouse red is flush with luscious dark fruit flavors like a juicy bite of ripe plum, with a hint of warming spice and an elegant, long-lasting finish – easy drinking is an understatement!

Angel funding helped Stefano make wines he could only dream about before. With that freedom, Stefano blended intense Nero d’Avola, Sicily’s famous traditional red grape, with pristine Syrah to bring you this one-of-a-kind wine.

Stefano says, impeccable wines like this from Sicily “are powerful and warm just like the people here.” Grab a few bottles and warm up with this Italian specialty!

A rich Syrah blend with a big dollop of Grenache and drop of Mourvedre — that's what makes it a classic French red! It's juicy and fun, like catching blackberries on your tongue.

With your support, Ben harvested old vine grapes along the ridges of Roussillon — halfway between the coast and the Spanish border. It's top-shelf fruit. Anyone else in the world would pay double!

To make the most of this blend, Ben recommends decanting it for 1-2 hours before drinking — give this wine a little time to breathe, and oof. C'est fantastique.

Ripe dark fruit flavors from black cherry to brambly blackberry balance a kick of spice that carries through this refined Washington red from the first sip to the long, luxurious finish.

The Pacific Northwest is more than one big rain cloud – the Columbia Valley soaks up more sunshine than Napa, making for bold, fruit-driven reds like Dave’s Syrah.

When he's not making wine (or fishing), Dave's sipping on this silky red with New York strip. Dave's pro tip – pour a glass early so the wine opens up by the time the dinner's done!