Calcareous
2012 Cabernet Sauvignon Paso Robles
Wine Specs
Vintage
2012
Varietal
Cabernet Sauvignon
Appellation
Paso Robles
Alcohol %
15.3
Wine Spectator
90

2012 Cabernet Sauvignon Paso Robles

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$55.00
 
SKU: 2012CCBPR
Wine Profile
Tasting Notes
Presents a deep dark purple color and radiates a heavy bouquet of currants, cinnamon and tar from the glass. The Estate Cab displays immense density on the palate, filling the mouth with blackberry fruit, and more earthy green olive and mushroom. The extended barrel ageing developed perfectly integrated oak tannins with the wine that combines to create a stunning finish.
Ratings
"Clean, pure and complex, if a bit rustic, featuring ripe blackberry, wild berry, plum and spice notes. This is full-bodied and richly tannic, with a dose of cedary oak. Ends with a gravelly aftertaste. Drink now through 2024. 840 cases made." -J.L. | Wine Spectator
Vineyard Notes
This is our 4th release of a single varietal Cabernet Sauvignon from our Estate Calcareous Vineyard yet the first to bear the word “Estate” This wine is almost entirely from out Block 2 planting, the highest and largest block in the vineyard. The top of our mountain is less steep, which has allowed for the creation of a slight amount of top soil. This captures a bit more moisture and nutrients than the hill side Rhone plantings, making it a more suitable home for Cabernet and the smaller plantings of Merlot and Cab Franc. The bedrock below is still limestone rich though, and perhaps not other varietal showcases the impressive blend of ripeness and acid as does our Cabernet Sauvingnon.
Winemaker Notes
The fruit was handpicked and cluster sorted before de-stemming. The fruit was moved uncrushed into 3-ton open stainless fermenters. The berries were cold soaked under CO2 for 4 days to allow for color extractions. The tanks were allowed to warm and fermentation begun. The cap was punched down 2 times daily as well as a daily pump over to add oxygen. The warm, dry 2012 vintage provided soft tannin thus allowing extended maceration to create as dense a wine as possible. After 28 days, the juice was pressed off the skins and rough racked into barrels. The barrels were only racked one time, after completion of malo-lactic fermentation. The wine was aged in a blend of 20% French Orion and 20% French Cavin new oak. The remaining cooperage was neutral used oak, and was allowed to mature in the cellar for 28 months. The wine was bottled unfined with only a course filtration.
Product Reviews
Ed Novak's Gravatar
Ed Novak
1 1 1 1 1
(Nov 6, 2015 at 9:36 AM)
This got better as it opened up. At first it came across syrupy vs just jammy with an odd after taste. As it opened the after taste went away and the syrupy taste melted a bit making for a cleaner finish. Worked great with food. We tried it with lamb burgers and it matched nicely. Not as big as some Cabs... but a nice taste.

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