Nose
AUSTIN Cabernet Sauvignon remains focused on our goal to produce a wine true to ‘Paso Robles’. On the nose savory aromas intertwine with rich dark fruit nuances.
Palate
On the palate, flavors evolve into layers of juicy blackberry, spicy nutmeg, toasted coffee and fresh vanilla bean. This medium to full bodied wine is
finished with refined tannins and a distinguishable zing of acid to balance.
Growing Conditions
We source for this Cabernet Sauvignon from all over the Paso Robles AVA with the greatest amounts coming from; The Geneseo district (1100’ elevation) with soils ranging from sandy-loam to clay with calcareous integration in the heart of the AVA. The San Juan Creek district located east of the Geneseo district (1200’ elevation) with loamy soils. The Estrella district (900’ elevation) with loamy to sandy soils and calcareous integration.
And the Paso Robles Highlands district (1500-1700') located at the far-eastern edge of the AVA on high-mesa plains with a high concentration of ancient seabed soils.
Harvest
The 2023 growing season was cooler and wetter than recent years. Near-record rainfall filled soil profiles while a cooler spring and summer facilitated good vine growth but slowed berry and cluster development. The result was a later harvest. Fortunately, the autumn weather was warm and consistent which helped to fully mature berries. The result was a balanced crop with ripe fruit, high tannins and anthocyanins, all indicators of high quality.
Winemaking
Our Cabernet Sauvignon is harvested and fermented individually by vineyard lots and then
barreled into a combination of French and American oak barrels, 10% of which are new.
Wines were matured in oak for an average of 10 months and racked twice during barrel-aging before an initial blend was assembled in early summer of 2024. Following another 2 months in 15% new French Oak, the blend was finalized and racked a final time before a gentle crossflow filtration and bottling in late summer of 2024.
Food Pairing
Bacon Cheeseburger
