If big, ripe, rock and roller, coat your molar type reds are your thing, we have you covered today. A massive, extracted bruiser from Dry Creek Valley powered by Cabernet with a balance of Merlot and Syrah.

What a massive, extracted, bruiser! One taste, and as the kids say these days “sheeeeeesh!”.

Meeker is the ultimate boutique address in the idyllic Sonoma countryside. They’ve been making wine since 1984 and today it’s a multi-generational family affair. Lucas Meeker grew up at the winery, and learned the ropes from his father, growing up with terroir in his blood. We love supporting these small family producers in our hood and given how popular their recent wines were, so do you.

Back to the wine. MEATY. EXTRACTED. This really is a big ol’ bruiser, packed with black and blue fruit. Do you like those sweet, dark red cherries? This reminds us of the dark Lapin cherries from the Napa farmer’s market that come in season for about two weeks each year. What about deep, rich, blackberry and blueberry pie? Add it to the list. Oh! And how about some ultra-dark chocolate and a little spice cake? It’s all packed into a lush, mouthcoating, and intensely delicious sip. Fine-grained tannins certainly make their presence known, and even with some age, this has YEARS of life ahead of it. You’ll need to get a fat juicy ribeye with some nice marbling to stand up to this big boy.

The cool name is a throwback to the 1800s Old World Bordeaux blends that famously sneaked in a hefty dose of Syrah to beef the wines up. Appropriately named, and from an outstanding vintage, the Fossil is a relic to cherish.

We LOVE our Meeker wines, and this is no exception.

If you’re not onboard yet, you should absolutely grab a few.

90+ Points – Ken’s Wine Guide

“This opaque and very dark ruby colored red blend from Meeker opens with a pomegranate and black cherry bouquet. On the palate, this wine is medium bodied, balanced and savory. The flavor profile is a mineral influenced red plum with notes of black cherry and old oak. I also detected hints of cinnamon and strawberry. The finish displays dusty mild dry tannins that stick around for a little while. This wine opened up nicely on day two. I would decant it in the near term and pair it with a cast iron pan-seared top sirloin steak.”