Deep red with raspberry rims, COYAM 2021 blend opens with blackberries, plums, blue‑flower lift and fresh balsamic, layered with licorice and a whisper of white pepper. The palate is mouth‑filling and creamy yet poised, its gentle tannins carrying a medium‑long finish.

Crafted from a biodiverse, Los Robles estate in the Coastal Range, this organically farmed field blend is led by Syrah and Carmenere with accents of Carignan, Garnacha, Cabernet Sauvignon, Mourvèdre, Petit Verdot, Malbec and Tempranillo. Native‑yeast fermentation and natural malolactic precede 14 months’ élevage: 70% French oak (new to second‑use), 20% large foudres, 10% concrete eggs.

Food loves COYAM’s versatility: roasted meats, smoked pork ribs, lamb with mint and rustic potatoes; equally compelling with mushroom‑driven vegetarian dishes and spice‑led sauces featuring peppers, garlic and cumin. Drink now or cellar confidently for up to 10 years.