Scott Palazzo and wine consultant Peter Franus have nailed this one outta the park without performance enhancing drugs… as far as we know.  This unique to California blend, representative of a right bank Bordeaux, is composed of 68% Merlot, 24% Cabernet Franc, and 8% Cabernet Sauvignon. IT DOES NOT DRINK LIKE A MERLOT. This wine has the balls of a Cabernet, the nuances and subtleties of Merlot, and the spice of Cabernet Franc. Palazzo’s wines are in almost every fine dining establishment across the country. Why? Mostly because the wine is freaking awesome, and also because Scott Palazzo must not own a stove and eats out A LOT. How does he stay so thin? Diet pills? Hollywood cocaine? Intense physical conditioning? Atkins? Fear of losing his super hot and way younger girlfriend? He says it’s a mix of foie gras, pork belly, braised short ribs, roasted beets with goat cheese, and Palazzo wine. Those items seem to be redundant in almost all the schwankey restaurants out here. With Palazzo Red, you’re just a piece of bacon and beet away from playing “I’m a Yountville chef” in yer own kitchen. I’m Thomas. I’m Richard. I’m Phillipe. We like beets.