Like many of you, I thought the most important factor in deciding what makes a good wine is where it comes from. After all, that is why appellation designations are so important on a label. It is why wines designated from Napa Valley command such lofty prices. But I have become too wise in my old age to know that where a wine comes from only sets a minimum base for how good that wine is. What might be more important is who makes that wine and tends to the vineyards. This is why the story of Andy Erickson is so remarkable.

Andy Erickson is a local guy; he grew up in Massachusetts and went to Framingham High School. After college, he wound up in San Francisco to work for an advertising agency and hated it. So, being that type of guy, he took off for Argentina in the mid-'90s and worked two harvests in the vineyards and the winery. That's when the roller coaster ride began. Returning stateside, he met vintner John Kongsgaard who gave him a job working in the cellar at Newton Winery. Andy eventually earned his Master's degree in Viticulture and Enology at UC Davis, started his winemaking career at Harlan Estate (yeah, that Harlan Estates), and was then named winemaker at Staglin. Soon he started his own winery, Favia, in 2003 with his viticulturist wife, Annie Favia. As if owning his own winery wasn't enough, Andy was hired as the head winemaker for Screaming Eagle (yeah, that Screaming Eagle) in 2006 for seven vintages. He then started as consulting winemaker at Hartwell, Ovid, Dancing Hares, Dalla Valle, Arietta, and Jonata. And if all that was not enough, Andy was recently named as head winemaker for To Kalon Vineyard Company. You would think that a winemaker that is in tune with creating some of the best, most talked about, and sought-after wines of all Napa would be full of himself, pompous, and a know-it-all. Apparently, that's not the case; he's just a guy that lives and breathes wine that, gets out of bed every day, and loves what he does, which is to turn grapes into wine and then into sensory orgasms. 

Throughout his career, Andy admits that his winemaking efforts were focused on making the best wine he could from a site-specific winery. In 2004 Andy and his wife Annie started yet another project. The concept was to make a Bordeaux red blend sourced from the best regions in California that they have gotten to know intimately over the years and make one wine with one label that represents that vintage. A nonspecific origin wine label consisting of specific grapes from specific regions to create a collective masterpiece. The result is a monster of a wine that is not so scary. This project was aptly named Leviathan.

"I just wanted a wine that you could go out to a steakhouse, and if I saw it on the menu, I would want it," Andy says. "This is the wine I like to drink. It's rich, it's flavorful, it's very fresh, and it's got the structure of a Napa Valley cabernet sauvignon and sort of that character, but it's made from different varieties – it's cabernet sauvignon, cabernet franc, merlot, syrah and now even a little petite syrah."

Listening to Andy describe where he sources grapes for this Frankenstein wine is like a proud parent talking about their kids. "The beautiful Cabernet Sauvignon is from high-elevations vineyards in the Red Hills are in Lake County and Moon Mountain in Sonoma from rocky volcanic soil that creates rich and dense wine. The Syrah from Dry Creek Valey benefits from hot days and cool evenings for a rich body with balanced acidity. Cabernet Franc from Carneros for elegance, perfume, and minerality. And merlot from the cooler Moon Mountain and Combsville regions for fruit with soft tannins and silky mouthfeel." Andy is adamant about not trying to be a Cult Red or Collectors trophy wine. It's about using some of the best grapes and sites available to the winemaker and making a great wine that everyone can drink and enjoy. It is mind-opening to see an artist create a masterpiece from all the different colors on his palette. And he manages to do this while keeping the price very reasonable.

Capturing decades of winemaking experience and vineyard knowledge, renowned winemaker Andy Erickson began Leviathan in 2004 with a single goal: to create a red wine each vintage free from the restraints of appellations and crafted from notable vineyards throughout California. Every year he coaxes the very best from each of the chosen varietals, regions, and vineyards to create one distinct and an exceptional red blend.

The 2019 Leviathan boasts an intense mix of fresh boysenberry, black cherry, and plum with cocoa powder, allspice, and nutmeg. The earthy elements of our rocky California hillsides include bay Laurel, sage, cedar, and dry red earth, which speaks to its origins. Supple and balanced tannins of this rich wine lead to a long, savory finish with hints of graphite and star anise. It is approachable now and built to cellar. The final wine is aged in French Oak, 25% New.

One blend. One focus. Leviathan.

Very pure fruit this year with ripe raspberries and fresh currants throughout. Full-to medium-bodied with soft, polished tannins and bright, clean fruit. It's really balanced, and the finish makes you want to drink it. Subtle and vivid fruit at the end. Yet, it can improve with age. Blend of cabernet sauvignon, cabernet franc, merlot and petite verdot. James Suckling 95 pts

Always a value, the 2019 California Red Wine is a juicy, up-front, undeniably delicious red with plenty of red, black, and blue fruits as well as graphite, leafy herbs, and chalky mineral nuances. Medium to full-bodied, pure, balanced, and seamless, it's a no-brainer purchase to enjoy over the coming 8-10 years at a minimum. Jeb Dunnuck 93 pts

The 2019 Leviathan is a fabulous wine from Andy Erickson. Powerful and flamboyant, but somehow not overdone, the 2019 is packed with inky dark red fruit. Blood orange, spice, and floral accents add just enough lift to keep things balanced. I very much like the energy here. Vinous 92 pts

Leviathan 2019   

When we first opened the 2019 Leviathan and tasted it, we knew we had made a mistake. Yes, there were gobs of dark fruit and leather and complexities that were coiled up like a spring. We gave it a half hour to breathe, and the wine transformed into the monster we knew it to be. A dark, full-bodied wine with dark cherry cola flavors and other black fruit. Olive and leather with herbal nuances with spice. Most definitely a food wine, juicy steaks, or roast anything. As Jeb Dunnack said, this wine is "always a value," which is wine speak for 'I can't believe this cost so little.' We offered this wine as an email special a couple of years ago, and we sold out of the 73 cases offered to us. I expect this wine will be received as well as that offer. This wine is for all the monster lovers out there.

Regular Price: $34.99

*Sale price is on 3 or more bottles

Wine is packed in a 12-bottle case