Medium ruby-purple, the 2020 Oublié is scented of cranberries, blueberries, oolong tea leaves and lavender. The medium-bodied palate has a pleasantly rustic texture, appealing spicy accents and a juicy finish that calls you in for another sip.

The 2019 Oublié is a blend of 31% Syrah, 27% Mourvèdre, 4% Tannat and 4% Petite Sirah with a medium ruby-purple color. The nose offers gregarious mixed berry preserves and accents of potpourri, mint and fragrant earth. The palate offers juicy appeal and powerful fruit with loads of spice and floral perfume, bursts of freshness and firm, pleasantly rustic tannins, finishing very long.

The barrel sample of the 2018 Oublié is made up of 38% Grenache, 35% Mourvèdre and 27% Syrah aging in 45% new French oak. Deep ruby-purple, it slowly offers cassis, boysenberries, blueberries and red berry sparks with loads of floral perfume plus hints of olive and charcuterie. Medium to full-bodied, the palate is silky with slowly unfurling red, black and blue fruits wrapped in a firm, finely grained frame and fantastic freshness, finishing long and perfumed. About 2,750 cases will be made.

The 2017 Oublié is a blend of 56% Grenache, 22% Syrah and 22% Mourvèdre aged in 35% new French oak. Medium to deep ruby, it has broody aromas of black cherries, underbrush, cured meats, dried red currants and dried cranberries with touches of graphite. The palate is medium to full-bodied and earthy with firm, grainy tannins and great freshness to lift the long, dense finish. This needs time! 2,400 cases produced.

The 2009 Oublie is an unusual blend of equal parts Counoise, Grenache and Mourvedre. It is a gorgeous, sensual wine laced with ripe red fruit, dried herbs, flowers and spices. The layered, refined finish is especially beautiful. To be released in 2012. Anticipated maturity: 2012-2017. Eric Jensen left behind a successful career as a concert promoter for a simpler life in Paso Robles, and the wine world is much richer for it. Jensen and his wife Lisa originally bought their property with the intent of growing and selling fruit but quickly caught the bug to make their own wines, which they did starting in 2005. Booker Vineyard is a fascinating property with a number of steep hillside exposures. The Jensens have had some of the best mentors one could hope for, including Justin Smith and Stephan Asseo. I tasted a wide number of wines during my visit, including a handful of the late-release ‘24’ series, which as the name implies, spent 24 months in barrel rather than the more customary 18. Winemaking is quite stripped down to the basics. The wines are fermented with ambient yeasts then go into barrel with their gross lees. Malo is done naturally. The blends are finished post-malo and the wines are bottled with no fining or filtration.Tel. (805) 237-7367; www.bookerwines.com