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Public Radio

Grenache, Syrah, Petite Sirah

Paso Robles, California

14.4 Alcohol


Born and raised in Napa Valley, in a winemaking family, Grounded Wine Co.'s founder and winemaker Josh Phelps, grew up surrounded by the wine business. Throughout his life he has worked in all facets of the wine world, from selling, to farming, to now owning his own Paso Robles-based wine company. GWCo is focussed on creating smooth, expressive wines that take the Phelps family name that is imbedded in winemaking, into a new era. With Josh at the helm, GWCo is an all-American wine company that features grapes from established vineyards throughout California and Washington state. The attention to detail, carefully selected source vineyards, and passion for the industry helps make GWCo a wine label to watch. When choosing which offering from GWCo to feature on WineCollective, we were instantly drawn to 'Public Radio'. Not only does the bold, stark label stand out amongst traditional wines, but the wine behind the label is very impressive. This is the fourth wine Grounded has released, and what a formidable addition! The 2016 growing season was particularly dry, which resulted in higher concentration and colour payoff in Grenache and Syrah grapes. You'll notice the rich colour when you pour a glass. Grenache and Syrah are the main varietals found in the Rhône Valley, but do very well in Paso Robles as well. This California red blend is best served lightly chilled at 16 C and enjoyed by 2023.

How it looks

A stunning medium ruby colour with a deep core and slightly lighter rim.

How it smells

Robust fruit will really pull you into this wine. Fresh plum, cherry, and strawberry jam round out the nose on this blend. Subtle notes of anise subdues the fruit before dissipating nicely.

How it tastes

This is a youthful wine, but full of compelling flavours that you would expect from a Grenache-Syrah-Petite Sirah blend. Public Radio is a beautiful combination of rich fruit notes like plum, stewed cherries, and raspberry leaf. It is slightly drying from the medium-high tannins, which just makes us ready for another sip! We find some cinnamon and all-spice nicely complementing the initial fruit-forward start. A lightly sour twist that dissipates quickly before a long, even finish.

Recommended food pairing

As this is a more full-bodied wine, savoury umami dishes are going to pair really great here. Slow roast some barbecue pork and spice it using cumin and freshly ground black pepper to really bring out the fruit flavours. Vegan casserole with plenty of mushrooms and nutritional yeast will also work wonderfully!

2016Public Radio

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