Eberle Vineyard Selection Cabernet Sauvignon 2014
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The rich dark fruit flavors and moderate tannins found in the 2014 Vineyard Selection Cabernet Sauvignon make it a complement to a variety of favorite dishes including braised lamb shanks with rosemary, a steak sandwich with goat cheese butter or a juicy rib-eye steak with a dollop of blue cheese.
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Wilfred Wong of Wine.com
Exhibiting attractive richness and fine balance, the black-fruited 2014 Eberle Vineyard Selection Cabernet stays firm and well-built on the palate. The wine's sweet tannins make it a nice choice with grilled pork ribs. (Tasted: April 14, 2017, San Francisco, CA)
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Wine & Spirits
Impressive for its clean, fragrant, cherry-scented fruit, this is a rich cabernet with some mint in its tannins, along with notes of freshly turned earth. It’s supple and solidly built—and a great buy at $24. This is the first vintage made by Chris Eberle, no relation to Gary Eberle, who founded the winery in 1979, although they did work together from 2006 to 2009. The younger Eberle was assistant winemaker at Howard Park in Western Australia before returning to Paso Robles.
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In 1973, Gary Eberle began his career in the wine industry by heading his family’s Estrella River Winery in Paso Robles. Eberle’s pioneering spirit didn’t stop there. In 1983, Gary co-founded the Paso Robles Appellation and also opened the doors to his own Eberle Winery with the premiere of Eberle’s 1979 Cabernet Sauvignon.
Today, Eberle handcrafts 28,000 cases of wine each year producing Viognier, Chardonnay, Rosé, Rhône-Style blends, Zinfandel, Syrah, Barbera and Sangiovese. This year Eberle will celebrate their 40th Anniversary and remains one of the highest award-winning wineries in the United States.
As Paso Robles, California has soared in number of wineries and gained in popularity, Cabernet Sauvignon has firmly taken root as the region’s number one varietal. Alone, it accounts for just over 40% of plantings and is grown throughout both the western and eastern sides of the appellation. Though viticulture here dates back to the 18th century, Cabernet Sauvignon didn’t emerge as a significant grape here until the 1970’s. But since then it has definitely made up for lost time.
Legendary winemaker and consultant Andre Tchelistcheff first recognized Paso’s potential with Cabernet Sauvignon in the early 1960’s. The calcareous soil and dramatic diurnal temperature changes of Paso’s westside particularly intrigued him. Today modern winemaking techniques and focused experimentation with various clones, rootstocks and vineyard strategies optimize the region's ideal combination of soil and climate to deliver the best fruit possible.
The results are evident in the glass. Paso Robles Cabernet Sauvignon can be mesmerizing, with rich aromas and flavors of blackberry, cassis, black cherry, graphite, toasty oak, vanilla and spice. The structure, balance and unbridled opulence of these wines impress from first sip to last. Not surprisingly, Paso Robles Cabernet Sauvignons have steadily grown in reputation, not just in the U.S., but around the world.