Empathy Wines are back! Following up on the excitement of our original shipment of rosé, the ‘Fo has just received the Empathy Red. It’s a bright, bold California red blend - peppery, chocolatey and full of dark fruits like blackberry and plum. The crew at Empathy has masterfully blended petit sirah, syrah, cabernet sauvignon, zinfandel, tempranillo and a touch of viognier. The fruit has been sourced from four different premium vineyards in Northern Cali.
More about Empathy Wines & GaryVee
Gary Vaynerchuk, aka GaryVee, is a rockstar in the worlds of wine and entrepreneurship, best known for his own Wine Library TV and the VaynerMedia empire. 5.5 million Instagram followers agree. Empathy Wines is his newest venture, and the company’s mission aligns perfectly with Vinomofo’s mission to connect everyone with wine they’ll love, at the right price.
“Whoever has the most empathy for the consumers and the farmer will win the wine game,” says Vaynerchuk. “That’s why I’m calling it Empathy.”
Of course, if you want to know what winning tastes like, you’ll have to buy your own bit of history.
And if you miss out, we feel for you.
Mofo member price is always best price, 100% Happiness Guaranteed. If you find a better price to buy this wine elsewhere, contact our customer team now and we’ll beat it.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 35.8% Petite Sirah, 25.2% Syrah, 15.1% Cabernet Sauvignon, 14.6% Zindanfel, 7.2% Tempranillo, 2% Viognier
- Serving Temp.
From the producer
It's a full-bodied and luxurious wine with dark fruit tones of blackberry, black cherry & fig. Great to go with fall and winter foods. Your pizzas, pastas, red sauces and meats.
Picked into 1/2 tons bins and brought to the winery on small lots. Fermented in small tanks - Growers and varietals kept separated. Cluster sorted before destemming and pumping. Tanks set to 50°F. Cold soaked must for 3 days before inoculating. Temperature set to gradually climb to 85°F during fermentation. Fermentation: 12-15 days before draining and pressing. After draining, wine was racked off of heavy lees and pumped to small French oak barrels. Lot aged separately in 35% new oak for about 8 months.
Ah, Cali. You bring the world so many things. Route 66, Santa Monica, Big Sur (although I drove through at night without realising that one time... it was very dark), the Golden Gate Bridge. And oh the wine! Napa Valley, Sonoma, Santa Barbara and Paso Robles are some regions that come to mind, but that's just skimming the surface. From the big marques like Mondavi and Ridge to fringe pioneers like Sean Thackrey, there's as much wine to explore as there are sunsets to see and routes to cruise. Start here, then.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.