Winemaker's Notes
The 2019 Estate Cabernet Sauvignon is well-balanced, elegant, and represents
Paso Robles Cabernet at its finest. Aromas and palate coating flavors of black
cherry, cassis, tobacco leaf, and cocoa, supported by firm tannins, a juicy acidity,
with a long dry finish. Pair our Estate Cabernet Sauvignon with roasted lamb
shank coated with garlic and rosemary, Portobello mushrooms stuffed with goat
cheese, a grilled ribeye with blue cheese on top, or chocolate truffles.
Vinification
Hand-picked grapes were sorted and destemmed. One-third of the must was
fermented with a submerged cap to extract additional color and flavors. The
remainder of the juice was fermented in stainless steel and was pumped over twice a day. Following pressing, the wine was aged for 22 months in 100% French oak barrels 30% new, 30% second fill, and the rest neutral.
History
Gary Eberle discovered the seductiveness of Cabernet Sauvignon while working on his master’s degree to become a geneticist at Louisiana State University. He gave up
genetics for wine and entered the enology program at U.C. Davis. After earning his
Ph.D. in 1971, he moved to Paso Robles and planted his first vineyard. Eberle’s first
Cabernet Sauvignon vintage was in 1979. His 1980 Cabernet was his first wine with a Paso Robles appellation on the label.
92pts Wine Enthusiast
Wild blackberry, light pepper spice, mace and red flower aromas weave into a rather complex nose on this estate bottling. The palate is thick in weight, offering dark-red and black-fruit flavors as well as licorice and pepper spices.
