Eberle Vineyard Selection Cabernet Sauvignon 2016
The 2016 Vineyard Selection Cabernet Sauvignon shows nuanced varietal character reflecting each of its Paso vineyards, including the Eberle Estate vineyard. It’s well-balanced, with a smooth, rich mouthfeel and flavors of cassis, black cherry, and dark chocolate with a long lingering finish. The dark fruit flavors and moderate tannins in our 2015 Vineyard Selection Cabernet Sauvignon make it a complement to a variety of dishes, including beef chili, a steak sandwich with goat cheese butter, or a rib-eye steak with a dollop of blue cheese.
Critical AcclaimAll Vintages
Gary Eberle, a true Paso pioneer for the past 40 years, declared 2016 one of the region’s best vintages. This 100% Cab, sourced from vineyards throughout the AVA, is a classic representation of the area with notes of graphite and cedar-cherry. Mocha coffee enters mid-palate with round, rich body, creating a chewy and juicy effect.
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.