The Zin Queen Branches Out: Janell Dusi’s Paso Robles Evolution

Janell Dusi has always been one with the vines. Raised in Paso Robles on a multigenerational Zinfandel farm, she learned to prune before she could drive, ferment before she could legally sip, and ultimately became a winemaker known for crafting big, bold reds that taste like home—dusty boots, tractor rides, and all.

Janell Dusi and her family, harvesting their world class Zin

For years, Janell has been our resident Zin queen, bringing old-vine intensity and signature spice to Maker fans in a format her grandfather never saw coming: the can. But with her latest release—a dry, full-bodied red blend—Janell is pushing her boundaries while staying firmly rooted in the soil that raised her.

“I take immense pride that we are five generations deep now of farming vineyards here in Paso Robles,” says Janell. “I want to showcase what decades and generations my family has done out in the vineyards.”

This new blend tells that story in a whole new language.

From Vineyard First to Native Fermentation

If you ask Janell where winemaking starts, she won’t point to the cellar. She’ll walk you outside to the vines.

The Red Blend, like all her wines, begins in the Templeton Gap—Paso Robles’ foggy, ocean-kissed corridor known for its extreme diurnal swings (we’re talking 100°F days that cool into 50°F nights). This daily stress-rest cycle is key to producing deeply expressive fruit: ripe, concentrated, yet balanced by fresh acidity.

Once picked, the grapes go through native fermentation—a natural process that relies on wild yeast already living on the grape skins and in the cellar. No lab cultures. No additives. Just the grapes, the air, and time.

“I use native fermentation, so I use all the natural yeasts that are out there and I let the grapes do the talking, let the soil do the work.”

It's a technique that requires patience, trust, and clean fruit—fortunately, when your dad and nephew are the ones farming the grapes, that’s not hard to come by.

The Blend: A New Expression of Paso

At the heart of this wine is Janell’s curiosity. While Zinfandel will always be her anchor, this Red Blend introduces two varietals never before seen in Maker cans: Sangiovese and Barbera—Italian powerhouses known for their lively acidity and bright red fruit.

They’re joined by a splash of Cabernet Sauvignon, delivering depth, structure, and a whisper of spice.

The wine was aged 16 months in a mix of French and American oak, with only 10% new barrels. That means oak is present, but never overpowering—more texture than toast. The result is a wine that’s dry, smooth, fruit-forward, and balanced with a lifted, silky finish.

“It’s big and flowy, with red fruit and subtle tannins that really showcase the essence of Paso.”

A Blend Built from the Ground Up

Unlike many blends that start in the lab, this wine started in the soil. Janell didn’t just experiment with varietals—she thought about how each vineyard site, each fermentation vessel, each barrel could bring the best out of each grape.

Dusi wine crates full of freshly harvested Zinfandel grapes

The Sangiovese brings red cherry brightness. Barbera adds acid lift and juicy depth. And Cab rounds it all out with body and tannin. The sum is greater than its parts—a blend with both the charm of a farmer’s daughter and the precision of a veteran winemaker.

Shop the Red Blend

Bright and juicy red fruit, big and flowy but firmly structured - a stunner of a red from J Dusi.

Try Red Blend

For Wine Nerds and Zin Fans Alike

So, why does this wine matter?

Because it shows evolution. It shows that even after decades in the vines, Janell is still exploring, still pushing her craft, and still honoring the place and people who made her who she is.

Whether you're a fan of Italian varietals, a fermentation nerd, or just love a good origin story in your glass, this wine brings something real to the table: four generations of passion, one generation’s bold leap forward, and a whole lot of Paso soul.