This Cabernet Sauvignon comes from prized vineyards in the heart of the Paso Robles appellation, valued for their high mineral content. The rich soil produces structured wines of vibrant colors such as this one, with its rich aromas and flavors of currant and dried cherry. Serve this exceptional red with rich stews, well-marbled cuts of meat, or a variety of hard cheeses.
Recipe PairingsSteak au Poivre (David Tanis)
Paso Robles, Central Coast, California, United States
Grilled Red Meats
Some winemakers prefer "wild fermentations," meaning they do not use a specific yeast strain to ferment their wines – they just let nature take its course.