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, bringing added
natural complexity to the wine.
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 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 of the Cabernet Sauvignon comes from blocks 10 and 17, where ancient sea
bed soils and cooler growing conditions yield fruit with firmer structure and tannins.
The final blend includes small lots of Cabernet Franc from Block 9 (ancient sea bed),
Petit Verdot from Block 44 (sedimentary) and Malbec from Block 45 (shale). Margarita
Vineyard stands alone as the southernmost vineyard in the Paso Robles AVA, nestled
into the rugged Santa Lucia Mountain Range just 14 miles from the Pacific Ocean. The
mountains tower over the property’s western flank, testaments to the tectonic forces that
blessed Margarita Vineyard with a rare diversity of soils. The peaks also act as a gateway
between the cool marine air to the south and warm inland conditions to the north. This
phenomenon creates one of the coolest growing environments in the Paso Robles region,
resulting in fruit of uncommon depth and structure.
An extended growing season in 2010 yielded Cabernet Sauvignon with fine structure
and deep, layered flavors. The individual blocks were picked separately at varying points
of maturity to bring added dimension to the wine. After gentle destemming, the must
was cold soaked for 48 hours prior to fermentation for a gentle extraction of color
and flavor. A portion of the fruit from block 49 was fermented with native yeasts for
enhanced textural complexity and spiciness. 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. The Cabernet Franc brings a floral red
fruit note to the aroma profile. The Malbec contributes juiciness to the palate, while the
Petit Verdot adds structure and color intensity.
Food Pairing Notes
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.
Cabernet Sauvignon (91%), Cabernet Franc (4%), Malbec (3%), Petit Verdot (2%)