Winemaker Notes
Sustainably sourced from two renowned Paso Robles vineyards located in prime sub-AVAs. The San Miguel District AVA is subject to the effects of large diurnal shifts. El Pomar District has the marine fog to help cool vineyards. Aromas of dark plums, black cherries, freshly picked black berries and raspberries intertwined with hints of graphite and baking spices. Fermenters situated on top of storage tanks, allows for minimal pump usage while sending pomace to our press. Aged 9 -12 months in neutral French and American oak barrels.
Professional Ratings
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James Suckling
Blackberry, blueberry and chocolate on the nose. It’s full-bodied with creamy tannins. Round and velvety on the palate with a gentle structure and a bright core of fruit. Flavorful finish. Drink or hold.
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.