CABERNET SAUVIGNON
CABERNET SAUVIGNON
VARIETALS
WINEMAKER
Philip Zorn - Paso Robles, California
TASTING NOTES
Bold, smooth, and distinctly Paso. It bursts with cherry cola, cassis, vanilla, and toasted oak, with hints of red licorice and spice. Silky tannins add structure while keeping the wine lush, ripe, and impressively balanced.
WINEMAKING
Fermented in small stainless steel tanks and aged nine months in American oak, individually fermented varietals – this blend of Cabernet Sauvignon, Petit Verdot, and Merlot delivers big flavor, smooth texture, and rich color.
2024 GROWING SEASON
Ideal conditions produced fruit with depth and balance. A mild spring, warm dry summer, and cool nights led to even ripening, concentrated flavors, and small, intensely flavored berries.
VINEYARD
Sourced from the CCOF Organic-certified ANDREW Vineyard in the Creston District, known for sandy loam soils that enhance purity and structure. The facility runs on 15 acres of solar power and is SIP Certified, reflecting strong sustainability commitments.
FOOD PAIRING
At Valette in Healdsburg, Chef Dustin Valette’s grilled ribeye with fingerling potatoes is a perfect match. The wine’s black cherry, vanilla, and oak complement the steak’s charred richness, while its silky tannins balance the dish’s savory depth.