Winemaker Notes
This vintage of Estate Cabernet Sauvignon was sourced entirely from Castoro Cellars' prized Whale Rock Vineyard. Cabernet grown in this cooler microclimate produces abundant color and tannin. Management of the fermentation centers on accomplishing color and flavor extraction, while balancing astringent tannin extraction. This balance occurred after 11 days of fermentation before pressing. The next phase involved resting in tanks, followed by transfer to small oak barrels for 12 months. This wine certainly has sufficient flavor intensity and structure to age well in the bottle.
Critical Acclaim
All VintagesFor being an entrylevel bottling, this Cab sings loudly. Polished aromas of Bing cherry, caramel and cola lead into an easily enjoyable palate that's full of lush black cherry, milk chocolate and baked licorice flavors, yet framed by upright tannins.
Castoro Cellars was established in 1983 by husband and wife team, Niels and Bimmer Udsen, with the goal of producing world-class wines from Paso Robles, CA. Being over 35 years old, Castoro Cellars is one of the oldest wineries in the Paso Robles AVA and has played a major role in the development of the region.
The winemaker, Tom Myers, has been making wine in Paso Robles since 1978 and joined the Castoro team in 1990. Tom received his Bachelor of Science, followed by his Masters of Science, in Biological Science/Botany from Michigan State University. His interest in winemaking brought him west, to the University of California at Davis, where he received his Masters in Food Science with an Enology/Viticulture focus. Tom is one of the most highly respected winemakers in California.
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.