Nothing says "home" quite like a barbequed tri-tip. A medium-sized cut of bottom sirloin, tri-tip is to California what brisket and ribs are to Texas and has a history that goes back over three hundred years. Do a simple salt and herb rub, grill over oak (like the Spanish conquistadors and settlers did), and serve with a side of beans and salsa and a green salad--and you've got yourself an authentic Paso Robles meal.
TA: 6.2 g/L
Cooperage: 50% French Oak, 50% American
Aged: 17 Months