Winemaker Notes
This wine in not for the faint of heart! 2016 Cabernet Sauvignon offers black cherry, chocolate cover blueberries, all laced with cooking herbs. Massive mid mouth texture framed in with rich tannins, coating the tongue in roasted coffee and charred beef flavors.
Professional Ratings
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Wine Enthusiast
Rich black cherry, vanilla and dark loamy soil make for a very fruity but pleasant entry to the nose of this bottling. There is a streak of candied black cherry on the palate but lots of tannic stiffness as well, with baking spice, pie crust and acidity carrying into the finish.
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.