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100% Cabernet Sauvignon
Fresh black cherries and blueberries dominate the vibrant nose, accented with subtle hints of white pepper and spice. On the palate this youthful wine has firm tannins balanced by its acidity and bold fruit character. Ripe cherry, rhubarb and plums give way to underlying vanilla notes to achieve a satisfying finish.
Grapes for the 2016 Cabernet Sauvignon, Central Coast come from multiple vineyard sites in Paso Robles. The grapes were de-stemmed and crushed to stainless steel fermentation tanks. The must was inoculated and fermented for two weeks before being pressed off the skins and left to age in barrel. After about 18 months in Oak, the wine was blended, filtered and bottled to 512 cases.
The 2016 Cabernet Sauvignon demands a pairing with fatty meats and cheeses to provide balance to its grippy tannins. A marinated ribeye or a classic T-bone steak topped with bleu cheese works well, but we would also recommend some other favorites, including a charred gruyere burger, Moroccan-spiced lamb tagine, mushroom lasagna, and aged gouda cheese.
Bion Rice, Director of Winemaking
Matt Smith, Consulting Winemaker
Jon Flores, Production Manager
Jose Gomez, Cellar Master
Guadalupe Chavez, Assistant Cellar Master
Total Acidity (TA): 6.70g/L