Winemaker Notes
This rich and complex Cabernet offers subtle aromas of dark chocolate and cedar leading to dark fruit flavors of blackberry, plum and a vanilla oak finish. Full-bodied and elegant, enjoy a glass tonight with your favorite red meat, marinara pasta, grilled vegetables, or by itself!
Professional Ratings
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Tasting Panel
This earthy red gave us cause to cheer, with focused and pure aromas of beets in tilled soil, black cherry, and vanilla. The spice on the initial sip leads to an accent of cinnamon and white pepper on the red fruit. Cedar and mocha come in midway and extend through 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.