Four Vines The Kinker Cabernet Sauvignon 2016
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Wilfred
Wong
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Aromas of ripe fruit and baking spice are followed by brooding dark fruit flavors of black currant, plum and blueberry that flow across the palate. The 2016 Kinker is full-bodied with a juicy entry and zesty finish. Blend: 92% Cabernet Sauvignon, 6% Petite Sirah, 2% Grenache
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Wilfred Wong of Wine.com
COMMENTARY: Most often, my friends want their red wines ready-to-drink, and without any edges to bite them back. The 2016 Four Vines Klinker Cabernet Sauvignon is certainly that kind of wine. TASTING NOTES: This wine is ripe, balanced, and soft. Its aromas and flavors of black fruits and savory oak make it a natural to pair with grilled beef. (Tasted: November 17, 2018, San Francisco, CA)
Other Vintages
2020-
Wilfred
Wong
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California’s Central Coast is a vast, rugged landscape stretching from Santa Barbara north to Monterey Bay. It’s wild country with a gorgeous coastline and few towns. Wide open with fertile farming soil and abundant ranchland, this place attracted more than just farmers and cowboys it also attracted artists, rebels, seekers and bon vivants from the Bay Area and the Los Angeles sprawl. The confluence of their unique personalities put a stamp on the burgeoning wine region and today, rule-breaking and non-conformity are celebrated values.
Four Vines honors the anti-establishment views of the Central Coast’s eccentric personalities. We make interesting wine, for interesting people.
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.