Trig Alexander Point, Valley Diamond, Sonoma Dust Recipe

Combine wines

In a clean mixing pitcher or decanter, pour 2 cups Cabernet Sauvignon, 1 cup Merlot, and 1/2 cup Sonoma Zinfandel. Gently stir once or twice to integrate the three varietals without aggressively agitating the mixture.

Let the combined wine rest for 10 minutes at room temperature to allow the different varietal aromatics to marry.

Infuse subtle spice and citrus

Add the orange zest strips, 6 whole black peppercorns and 1 star anise to the blended wine. Stir gently to distribute the aromatics. Allow to infuse for 8–12 minutes, tasting at the 8-minute mark to check intensity — the goal is a very subtle peppery, citrus note that complements the fruit, not overwhelms it.

Sweeten and round

If the blend feels a touch sharp, whisk in 1 teaspoon honey until dissolved. For a slightly richer mouthfeel and to add a glossy sheen, swirl in 1 teaspoon unsalted butter just before serving; it will melt into the wine and round the edges. (Optional) For additional oak character, stir in 1 tablespoon oak-aged brandy and taste.

Strain the wine through a fine-mesh sieve into the serving vessel to remove peppercorns, star anise and zest if you prefer a clean presentation. Alternatively, leave the aromatics in for visual effect if serving immediately.

Serve in a large red-wine glass. If you prefer slightly chilled, place a single large ice cube in the glass before pouring to cool without excessive dilution.

Garnish with an orange slice or twist on the rim. Present immediately and advise guests to sip slowly to appreciate the interplay of Alexander Valley structure, Valley fruit, and Sonoma dust (Zinfandel spice).