Before winemaker Dan Gehrs began to turn around this moribund operation, Zaca Mesa was hardly a name that inspired confidence. All that has changed with a series of increasingly delicious, richly fruity, intriguing, well-made wines. Other Alumni Series wines I tasted included a 1993 Syrah, made by alumni winemaker Bob Lindquist, which I found earthy, high in acidity, and of average quality, and a tart, high acid 1993 Pinot Noir from the Sierra Madre Vineyard. One of the breakthroughs for Zaca Mesa has been their work in the Rhone Ranger field. Zaca Mesa's efforts with Syrah are even more impressive as they are blending in Viognier in an attempt, I suspect, to make a Guigal La Mouline-like wine (which is a blend of 10% Viognier/90% Syrah). However, La Mouline sells for $150-$250 a bottle, whereas Zaca Mesa's Syrah retails for $14-$16. The 1993 Syrah (95% Syrah/5% Viognier) is a marvelous wine. The dark ruby/purple color is followed by a knock-out nose of honeysuckle, apricots, and gobs of rich, sweet, black-raspberry and cassis fruit. The wine offers a creamy texture, full body, and a long, lusty finish. This wine is far too delectable to ignore. Tel. (805) 688-9339; Fax (805) 688-8796