Tansy Red Field Blend, California 2022
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Tansy Winery is a small, family-owned winery committed to producing wines that highlight the terroir of California's lesser-known regions. With a focus on balance and elegance, Tansy crafts wines that are expressive and refreshing, offering a modern take on traditional styles.
- WINEMAKER: Megan Glaab & Shelley Lindgren
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FARMING: Sustainable
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VARIETY: Blend of Malbec, Grenache, Zinfandel, Ruche
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TERROIR: Sourced from multiple vineyards across California, this Red Field Blend takes advantage of the state’s diverse terroirs. The varied microclimates and soil types—from cooler coastal regions to warmer inland valleys—create a dynamic complexity in the wine. The combination of well-drained soils and consistent sunshine results in ripe, concentrated fruit flavors balanced by bright acidity.
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VINIFICATION: The grapes are hand-harvested at optimal ripeness to preserve their natural flavors and acidity. The blend is fermented in open-top fermenters with native yeasts, allowing for a slow, controlled fermentation that enhances the wine’s complexity. Gentle extraction methods are employed to preserve the elegance of the fruit.
-
AGING: The wine is aged in a combination of French oak and stainless steel for 12 months, which helps develop roundness and structure without overshadowing the bright fruit profile.
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TASTING NOTES: The 2022 Red Field Blend opens with a rich bouquet of blackberries, plum, and hints of spice. On the palate, it reveals layers of dark cherry, tobacco, and subtle earthy notes. A balanced structure with velvety tannins and a lively finish make this wine both approachable and complex.
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FOOD PAIRINGS: Excellent with grilled meats, barbecued ribs, or a hearty vegetable stew.
From our April 2025 Explore Like A Somm Club:
Tansy Red Field Blend, California 2022
There are few people I admire more in the wine world than Shelley Lindgren. Her work—especially in Italian wine—has shaped how we drink, how we learn, and how we celebrate food and culture here in California. So when I found out she was making wine under her own label, Tansy, it felt like a full-circle moment. Shelley’s path is one I deeply connect with: her roots in hospitality, her commitment to education, her love of the lesser-known, and building an empire on the unwavering belief that wine belongs on the table, alongside the food.
Tansy is an ode to that exact philosophy. Wine is food. It’s made to be shared, poured freely, and enjoyed with a good meal and even better company. While her varietal-specific bottlings (like Fiano, Vermentino, and Pinot Noir) are beautiful and transportive, the simple screw-cap Red Field Blend might be the most joyful expression of what Tansy is all about.
This wine is a collaboration with the talented Megan Glaab, whose Ryme Cellars wines you’ll also find on our shelves at DECANT. Together, Shelley and Megan have created a California homage to vino da tavola—the kind of unfussy, food-loving table wine you find at a neighborhood trattoria or tucked into a hillside pizzeria in any Italian village. It’s made from what grows nearby, meant to be drunk young, and never requires overthinking. The blend of Malbec, Grenache, Zinfandel, and Ruché is unconventional, but it works.
The fruit is sourced from sustainably farmed vineyards across California, from the cool coast to warmer inland valleys. This range of terroirs gives the wine both freshness and ripeness. It’s fermented with native yeasts in open-top fermenters and aged for a year in a mix of French oak and stainless steel—just enough to soften the edges without muting its brightness.
There’s a wild perfume of blueberry, blackberry, violet, and
lavender. On the palate, it’s plush but lifted, with layers of black cherry, red plum, tea leaves, and a whisper of milk chocolate and almond on the finish.
Open a bottle any night alongside roasted chicken, grilled sausages, late-night pasta with garlicky olive oil and breadcrumbs, or, of course, pizza. Charred vegetables from the grill would be right at home here too. This is wine for now, and wine for always—easy to love, and even easier to drink. And just like Shelley, it makes the whole table feel warmer. —Cara Patricia, DECANT co-founder
Tansy Winery is a small, family-owned winery committed to producing wines that highlight the terroir of California's lesser-known regions. With a focus on balance and elegance, Tansy crafts wines that are expressive and refreshing, offering a modern take on traditional styles.
- WINEMAKER: Megan Glaab & Shelley Lindgren
-
FARMING: Sustainable
-
VARIETY: Blend of Malbec, Grenache, Zinfandel, Ruche
-
TERROIR: Sourced from multiple vineyards across California, this Red Field Blend takes advantage of the state’s diverse terroirs. The varied microclimates and soil types—from cooler coastal regions to warmer inland valleys—create a dynamic complexity in the wine. The combination of well-drained soils and consistent sunshine results in ripe, concentrated fruit flavors balanced by bright acidity.
-
VINIFICATION: The grapes are hand-harvested at optimal ripeness to preserve their natural flavors and acidity. The blend is fermented in open-top fermenters with native yeasts, allowing for a slow, controlled fermentation that enhances the wine’s complexity. Gentle extraction methods are employed to preserve the elegance of the fruit.
-
AGING: The wine is aged in a combination of French oak and stainless steel for 12 months, which helps develop roundness and structure without overshadowing the bright fruit profile.
-
TASTING NOTES: The 2022 Red Field Blend opens with a rich bouquet of blackberries, plum, and hints of spice. On the palate, it reveals layers of dark cherry, tobacco, and subtle earthy notes. A balanced structure with velvety tannins and a lively finish make this wine both approachable and complex.
-
FOOD PAIRINGS: Excellent with grilled meats, barbecued ribs, or a hearty vegetable stew.
From our April 2025 Explore Like A Somm Club:
Tansy Red Field Blend, California 2022
There are few people I admire more in the wine world than Shelley Lindgren. Her work—especially in Italian wine—has shaped how we drink, how we learn, and how we celebrate food and culture here in California. So when I found out she was making wine under her own label, Tansy, it felt like a full-circle moment. Shelley’s path is one I deeply connect with: her roots in hospitality, her commitment to education, her love of the lesser-known, and building an empire on the unwavering belief that wine belongs on the table, alongside the food.
Tansy is an ode to that exact philosophy. Wine is food. It’s made to be shared, poured freely, and enjoyed with a good meal and even better company. While her varietal-specific bottlings (like Fiano, Vermentino, and Pinot Noir) are beautiful and transportive, the simple screw-cap Red Field Blend might be the most joyful expression of what Tansy is all about.
This wine is a collaboration with the talented Megan Glaab, whose Ryme Cellars wines you’ll also find on our shelves at DECANT. Together, Shelley and Megan have created a California homage to vino da tavola—the kind of unfussy, food-loving table wine you find at a neighborhood trattoria or tucked into a hillside pizzeria in any Italian village. It’s made from what grows nearby, meant to be drunk young, and never requires overthinking. The blend of Malbec, Grenache, Zinfandel, and Ruché is unconventional, but it works.
The fruit is sourced from sustainably farmed vineyards across California, from the cool coast to warmer inland valleys. This range of terroirs gives the wine both freshness and ripeness. It’s fermented with native yeasts in open-top fermenters and aged for a year in a mix of French oak and stainless steel—just enough to soften the edges without muting its brightness.
There’s a wild perfume of blueberry, blackberry, violet, and
lavender. On the palate, it’s plush but lifted, with layers of black cherry, red plum, tea leaves, and a whisper of milk chocolate and almond on the finish.
Open a bottle any night alongside roasted chicken, grilled sausages, late-night pasta with garlicky olive oil and breadcrumbs, or, of course, pizza. Charred vegetables from the grill would be right at home here too. This is wine for now, and wine for always—easy to love, and even easier to drink. And just like Shelley, it makes the whole table feel warmer. —Cara Patricia, DECANT co-founder