Nose
Flavors of black currant, dark chocolate, cherry, plum, vanilla, green peppercorn, and cedar.
Growing Conditions
The grapes for our "Vineyard Selection" Cabernet Sauvignon are sourced from several vineyards throughout the Paso Robles AVA including our Estate vineyard. These vineyards showcase the diversity and quality of the Paso Robles terroir.
Winemaking
The 'VS' Cabernet has an unusual amount of freshness which I attribute to micro- oxygenation or MOX. A small portion of this Cabernet undergoes MOX which is helpful to stabilize color, improve mouthfeel and structure, limit reduction, and mimic a barrel by adding controlled amounts of oxygen at different times in the wine’s life. This method was first introduced by the French, and some might say mastered by the Aussies, which is where I was schooled in MOX. We MOX two separate times in the tank, once after alcoholic fermentation and once before malolactic at a high rate to stabilize color and tannin. Then post malolactic we use MOX for about 6 weeks at a lower rate, the same rate as a barrel. The other portion of the Cab is aged 25% new American and 25% 2nd fill American oak,15% French for 18 months.
Aging
A portion of the Cab is aged 25% new American and 25% 2nd fill American oak,15% French for 18 months.
Food Pairing
Pair this easy drinking Cabernet with a wedge of aged cheddar, a Hangar steak salad with a Champagne vinaigrette, Miso Shiitake soup, filet mignon with a balsamic glaze, or a juicy bleu cheese burger.
