Adelaida Paso Robles Cabernet Sauvignon 2015
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Wilfred
Wong
Product Details
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Somm Note
Winemaker Notes
Pair with Beef carpaccio with capers and shaved parmesan cheese, grilled Portobello mushroom burgers with pesto and arugula or red wine braised beef shortribs.
Blend: 94% Cabernet Sauvignon, 3% Petit Verdot and 3% Malbec.
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: Paso Cabernets are sometimes a challenge for me because their quality can vary. Adelaida has been one of the most consistent producers of high-quality Cabs from this region, and the 2015 vintage is right up there. TASTING NOTES: This wine is rich, yet well-balanced. Its aromas and flavors of ripe black fruit and solid and long-lasting on the palate. Pair its richness with a juicy steak. (Tasted: August 20, 2018, San Francisco, CA)
Other Vintages
2017-
Wilfred
Wong
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Robert
Parker
Adelaida Vineyards & Winery is located in Paso Robles and is the premier winery in the Adelaida District. Founded in 1981, Adelaida Vineyards is built on a vision of excellence and their goal is to produce the most distinct and compelling wines from their estate vineyards. The estate vineyards encompass 180 acres that span across distinct areas of mountainous terrain characterized by chalk-rock limestone soils, afternoon blasts of cool coastal air, and a daily 40 to 50 degree temperature swing. These unique and varied locations led to specifically designated grape varietals. By taking advantage of the unique soil, elevation, and microclimates on the property, Adelaida maximizes fruit quality. Through meticulous attention to detail in the vineyards, Adelaida is able to express the unique and diverse character of their soil and climate.
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.