For the past three weeks we have blending and tasting and blending some more followed by more tasting to get the 2011 Ensemble just right. The majority of the grapes are Merlot and Cabernet Sauvignon, to be precise 84 percent. But, it is the remaining 16 percent that made the most work. Malbec, Petit Verdot, Cabernet Franc and Syrah share the remaining 16 percent. The goal was to make a smooth wine with complex flavors and a long finish. The plan is to squeeze all these names on the front label, rather than calling it a Red Table Wine. We will let it rest in the bottle as we wait for the labels to be printed and approved before we will release the wine. We will give a preview to our guests during the January Local Chefs Dinner.