Dead Nuts is firm with bright acidity and mild tannins and a slight hint of freshly baked cherry pie. This will be a crowd pleaser for many years to come. Aromas of cinnamon, spice, baked nuts, cherries, nutmeg, tobacco, and vanilla. Flavors of strawberries, raspberries, blackberries, and other juicy fruits.
37% Zinfandel, 26% Tempranillo, 24% Petite Sirah, 13% Tannat. Jake and Josh Beckett were raised in the heart of the Paso Robles wine country. They both returned to Paso Robles after graduating from college and joined the Peachy Canyon Winery team. After a decade of immersion in all aspects of the wine industry, they decided to go off on their own project, with a vision and desire to make their undeniable statement in the wine industry. Four years later, they took their first step toward Chronic Cellars. One mid-harvest evening in 2004, while sitting alongside their crush pad in wine-stained clothes and wet boots laughing about the idea of a wine that targeted a casual lifestyle, they came up with "The Chronic" concept for their winery. They used this term to describe likable objects before, but had never considered it a suitable descriptor for wine. Thus, Chronic Cellars was born, with their first wines going public in 2008. What was once a town full of nuts is now a town full of fruits. This is our tribute. Wishes in one hand, Chronic in the other.