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Cabernet Sauvignon excels at our estate Margarita Vineyard, where it achieves both ripeness and balance amid one of the longest growing seasons in the Paso Robles region. Here, our Cabernet Sauvignon vines are planted to a range of soil types, creating a broad spectrum of aromas and flavors that bring natural complexity to the wine.
“A BIG, BOISTEROUS WINE…Tons of depth and richness for its price.”
-Robert Parker’s The Wine Advocate
“PICK OF THE WEEK…Dense, ripe and lively…Good value.”
-Laurie Daniel, McClatchy Newspapers
“THERE'S A GOOD DEAL TO LIKE in this wine’s nicely ripened aromas of dark cherries and caramelly oak.”
-Connoisseur’s Guide to California Wine
“BRILLIANT…Nicely balanced and complex.”
The 2010 Cabernet Sauvignon comes primarily from blocks 49 and 50 at Margarita Vineyard, where the sloping terrain straddles rocky sedimentary and shale soils. These soils promote naturally low vigor for the development of intensely flavored fruit. The remainder comes from blocks 10 and 17, where ancient sea bed soils and cooler growing conditions yield fruit with firmer structure and tannins.
The must was cold soaked for 48 hours prior to fermentation for a gentle extraction of color and flavor. After fermentation, the wine was racked to a combination of French (70%) and American (30%) oak barrels, where it aged for 15 months prior to blending and bottling. Small lots of Cabernet Franc, Malbec and Petit Verdot were incorporated into the final blend for added dimension.
The 2010 Cabernet Sauvignon offers warm aromas of dusty black cherry and plum with hints of cocoa and anise. Dense, layered flavors of black currant and blackberry are accented by notes of vanilla, tobacco and spice. Plush tannins glide into a lengthy, luscious finish.
The layered black fruit flavors and complex nuances of the 2010 Cabernet Sauvignon present a fine match for herb-crusted filet mignon, veal roast with mushrooms, and rack of lamb with rosemary butter.