Winemaker Notes
A layered and well-structured Paso Robles Cabernet with black fruit aromas and rich, mouthwatering flavors, balanced with velvety tannins and a lively acidity profile.
Professional Ratings
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The Somm Journal
Named for two artesian water sources, Iron Spring and Sand Spring, beneath its home in Paso Robles, this upright Cabernet Sauvignon is a nod to the region’s potential for greatness. (For more on Paso Robles Cabernet, see page 82.) Sourced from two sub-AVAs—the warmer San Miguel and the cooler, foggier El Pomar District—it exhibits a combination of elegance and grit that begins with aromatics of rhubarb, black cherry, and balsamic. The palate is broad, with a spread of boysenberry preserves.
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Wine Enthusiast
The black fruit aroma is reserved on the nose of this bottling, allowing violet, stone, loam and a hint of herbs to come to the forefront. The dry palate is cohesive in flavors of black cherry, purple flowers and soil, with a hint of black olive. The subtleties will benefit from cellaring. Drink 2021–2032.
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Wilfred Wong of Wine.com
COMMENTARY: The 2017 Iron + Sand Cabernet Sauvignon exhibits excellent brightness and length on the palate and into the finish. TASTING NOTES: This wine offers pleasing ripe fruit cherry aromas and flavors that are bright and buoyant. Pair it with grilled ribeye. (Tasted: November 12, 2019, San Francisco, CA)
Born from the grit of Paso Robles, CA, Iron + Sand is a nostalgic nod to the natural draw of the historic hot springs, Iron Spring and Sand Spring, that propelled Paso Robles into a bustling destination known as California’s oldest watering place. Iron and sand are also important elements in the wine’s classic Paso terroir, as the sturdy iron trellising supports the bearing vines and the alluvial, well-drained sandy soils are the perfect match for Cabernet Sauvignon. Sourced from two sustainably farmed vineyards within the Paso Robles AVA, their winemaker uses neutral oak allowing the Paso Robles terroir to shine through.
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.