Winemaker's Notes:
This Cabernet Sauvignon is from the Central Coast's Paso Robles AVA, which has enjoyed a well-deserved explosion in popularity in recent vintages. Located near the Pacific Ocean, Paso Robles boasts the largest diurnal range of any wine region in CA. This swing between daytime and nighttime temperatures is due to cool marine air flowing east through the Templeton Gap and south along the Salinas River from the Monterey Bay. The result is Cabernet Sauvignon with rich fruit, full bodies, and silky tannins, but with a firm acid backbone.
Wine Profile
Tasting Notes
Rich aromas of sweet baked blackberries and dried figs are followed by warming notes of vanilla, butterscotch, cinnamon, allspice and clove. On the palate, the wine shows concentrated, focused plum and blackberry fruit, enhanced by plush tannins and fresh acidity. Dark fruit and toasted spice flavors linger through the finish of this ripe, energetic and beautifully structured Cabernet.
Winemaker Notes
Hand-picked at the peak of flavor development, the grapes are crushed and cold-soaked for 24-48 hours. During the 10-15 day fermentation, the cap is punched down in the early and later stages and pumped-over during its peak. This maceration strategy maximizes extraction of flavor, color and tannin from the grape skins. After primary, then malolactic fermentation, the wine is aged in 30% new oak, a blend of 80% French and 20% American, for 16 to 18 months.
Food Pairing Notes
Pair this velvety, fruit-forward Cabernet with richer, fattier foods like a juicy ribeye steak, or earthy/smoky flavors like grilled Portobello mushrooms.
Other Notes
100% Cabernet Sauvignon