GRAPE BLEND & SOURCE
100% Cabernet Sauvignon
Vineyards in Happy Canyon of Santa Barbara and Adelaida District in Paso Robles.
pH: 3.75; Acidity: 6.45g/L; Alcohol: 14.5% 19 months in neutral French oak
Jammy red and dark fruit aromas like black cherries, ripe prunes, and candied figs are complemented by spicy notes of green bell pepper and nutmeg on the nose. The mellow palate displays flavors of chocolate covered cherries and blackberry cobbler, leading to a peppery finish.
Grapes for the 2017 Central Coast Cabernet Sauvignon come from the Adelaida district of Paso Robles as well as Happy Canyon of Santa Barbara County. The grapes were hand-picked at night to help ensure clean fruit was delivered to the winery. Upon delivery, the fruit was de-stemmed and lightly crushed and fermented for three weeks on the skins to allow for optimal extraction of color and flavor. Post fermentation the lots were separately pressed off the skins and left to settle for 3 days before being racked off lees and left to age in barrel for 19 months in all neutral French oak barrels. In June, 2019 the lots were blended to taste and bottled to about 600 cases.
Cabernet Sauvignon food pairing is best with nearly all red meat, including prime rib, New York strip and filet mignon. Also try lamb or pepper- crusted ahi tuna. The wine is best enjoyed with food and is great in sauces or reductions. For a cheese pairing, try it with Goat Gouda (Paso Robles, goat’s milk cheese) – Its soft and creamy texture helps expand the body of the 2017 Cabernet Sauvignon!
The 2017 Central Coast Cabernet Sauvignon can be enjoyed now and for up to an additional 4-6 years if stored in proper conditions.
Bion Rice, Director of Winemaking Matt Smith, Consulting Winemaker Jon Flores, Assistant Winemaker Jose Gomez, Cellar Master
Guadalupe Chavez, Assistant Cellar Master