From the vinters:
"Grown on the western edge of the Paso Robles AVA, these grapes experience a unique microclimate of very warm days countered by cool nights and mornings courtesy of the marine influence that penetrates through the Templeton Gap. Temperature fluctuations of as much as 50° F in a single day stress the grapes to produce concentrated, bold aromas and flavors.
The culmination of factors from another drought year in California surprised us with another wonderful vintage. An unseasonably dry and warm winter, which led to an early spring, forced the vines into bud break during peak frost season. However, the spring weather stayed mild during fruit set and led into a relatively warm summer which hastened ripening to unprecedented early harvest dates. Although the crop, overall, was lighter (and much earlier), than we've seen in several years, the outstanding quality of the fruit and resulting wines cannot be understated.
Picked overnight to avoid the heat of the day, and delivered to us in the early morning hours, the grapes are destemmed to small closed-top fermenters, cold-soaked for three days to maximize flavor and color extraction, then inoculated, each, with a different Bordeaux yeast intended to exemplify a particular facet of this region's unique characteristics. The dry wine is allowed to sit on its skins for up to 10-14 days following fermentation to integrate the tannins and develop the flavor and body before being pressed and racked to 50% new French and American oak for 12 months of aging.
A great example of what is helping define the Paso Robles region, this wine has a complex bouquet of boysenberry jam, spicy cherry cola, fresh tobacco leaves, hints of cedar and smoky mesquite. The fruit and spice dominated palate is sure to appeal to Cabernet drinkers, red wine fans, and anyone with an affinity for the wines of the Paso Robles region. Medium-bodied, with ample structure and a satiating butterscotch finish."
We couldn't agree more. Gorgeous wine that is exemplary of California Cabernets. Pair with beef, lamb, or venison, or--for our veg and vegan friends--this goes exceptionally well with rich mushroom dishes, dried tomatoes, goat cheese. Think umami (miso, soy sauce) and meaty veggies like zucchini drizzled in truffle oil.