Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Even more Bordeaux-like and structured, with plenty of cedar, tobacco leaf, spice box, lead pencil shavings and red and black currant aromas and flavors, the 2010 Cardinal is comprised of 93% Cabernet Sauvignon and 7% Malbec that spent 27 months in new French oak. Rich and full-bodied on the palate, it fills the mouth nicely, yet dries out ever so slightly on the finish. Nevertheless, there’s loads to like here and this concentrated effort should be given another 2-3 years of bottle age, at which point its evolution will be easier to figure out. Even in a worst case scenario, it should have a decade of longevity. Drink now-2020.
Rating: 92+ -
Wine Enthusiast
Tasted alongside some of Napa Valley’s most famous Cabernets, this wine did very well. Mainly Cabernet Sauvignon, with 7% Malbec for color and structure, it’s notable for mouthwatering acidity and a depth of black currants that is rich and delectable. And the alcohol is nice and moderate. It might age, but it’s so delicious, why bother?
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James Suckling
A mature and well-aged Paso cabernet showing some fresh tomato paste, redcurrants, dry earth, tapenade and dusted nutmeg spices. Juicy and fluid on the medium-bodied palate with a savory, mature finish. 93% cabernet sauvignon and 7% malbec. Drink now.
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.