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Eberle Vineyard Selection Cabernet Sauvignon 2008

Cabernet Sauvignon from Central Coast, California
  • WE92
14.2% ABV
  • WW91
  • WE90
  • WS90
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14.2% ABV

Winemaker Notes

The 2008 growing season was challenging to say the least. A cool and relatively dry winter led to bud break in mid-March. An unexpected frost in late spring followed by high winds caused "shatter" resulting in smaller berries and lighter yields. Warm temperatures during the summer with cool evenings brought along verasion at the normally expected time of mid-July. However, the latter part of September and into October brought cooler than normal conditions, slowing down ripening of berries but allowing more hang time on the vines. While 2008 was a challenging year, the resulting vintage displays well developed flavor profiles with balanced acidity.

Eberle's Vineyard Selection Cabernet Sauvignon displays 100% varietal characteristics blended from several distinguished Paso Robles vineyards, including Eberle Estate. Approachable and enjoyable in its youth, lush with flavors of wild berries, cassis and moderate tannins.

Critical Acclaim

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WE 92
Wine Enthusiast
This is a beautiful Cabernet to drink now with a good steak. It’s rich and complex in blackberry and black currant flavors, and is very dry, with lingering acidity. The tannins are thick but fine. The best Cabernet from Eberle in memory. Drink now.
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Eberle

Eberle Winery

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Eberle Winery, Central Coast, California
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Gary Eberle has been producing wines since 1973 and is considered a "founder father" of the Paso Robles appellation. Eberle's desire to produce small-production premium wines led him to establish his own winery and in the spring of 1984, the Eberle Winery opened its doors to the public, selling a 1979 Eberle Cabernet Sauvignon. Along with his passion for Cabernet Sauvignon, Eberle produced one of the first 100% varietal Syrahs in California and has taken advantage of the region's Zinfandel plantings. Though still a boutique-sized winery, Eberle's portfolio includes Chardonnay, Muscat Canelli, Viognier, Cabernet Sauvignon, Sryah and Zinfandel. All of the wines are vineyards designated in an effort to truly express the regional terrior and personality of the vineyards in the Paso Robles appellation.

In 1994, Eberle was seeking additional space for the red wine program and decided to go underground, where today 16,000 square feet of underground caves wind themselves below the winery.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. 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 has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious 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.

Perfect Pairings

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.

Sommelier Secrets

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.

OPI17276_2008 Item# 109344