Austin Hope Cabernet Sauvignon (1.5 Liter Magnum) 2015
Critical AcclaimAll Vintages
In 1978, a family of four arrived in Paso Robles to start a new life. At the time, fewer than a thousand acres of grapes had been planted in the region. Chuck Hope left his job in beverage distribution to become a farmer, settling his family, planting apples and grapes, and learning how to farm in Paso. In time, the Hope family became one of the area’s top grape growers.
Austin Hope grew up working alongside his father, inheriting his love and respect for the region. He led the family’s move into winemaking in 1995, and further exploration of Paso began. In 2000, Austin created the Austin Hope label, making very small productions of Rhône varietals. These wines are produced from vines grown at the family’s estate property, where soils and climate have similarities with Rhône Valley vineyards. They remain small yet extraordinary productions. Each bottling holds onto a unique intensity and softness, expressing a special side of Paso.
Today, Austin is showcasing an even greater sweep of the Paso region and expressing a similar richness with a recently released Cabernet Sauvignon. The source of the wine is far-reaching within the appellation - a most discerning group of vineyards located on gently sloping hillsides and hidden pockets across the domain, providing dimension to the Cabernet varietal. The wine has a bold structure of lush, velvety tannins and an unmistakable elegance. It is dark, ripe and eminently enjoyable.
Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.
Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.
This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.
In the Glass
High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.
Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.
Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.