Aromas of cocoa and minerals come through in this balanced Cabernet Sauvignon. The upfront fruit is full and round, while the tannins in the mid-palate are dense and full of red fruit like pomegranate and cranberry. Darker flavors like plum and cherry and a hint of toasted oak are more prominent in the lingering finish. This is a full-bodied Cabernet that should be paired with a well marbled Rib-eye or Porterhouse steak for a perfect balance.
In 2010 we started to contract Cabernet from the Sea Shell Vineyard and Javadi Vineyard to be the basis of our Twisted Paso Cab. These two vineyards have drastically different soils and topography, allowing us to produce a wine that truly represents the multiple facets of Paso Robles.
These grapes were hand harvested between October 2nd and 15th 2013. They were destemmed and hand sorted into 2.5 ton fermenters. After 5 days of soaking at 40 degrees, the must was warmed and fermented with yeast D80. We use a routine of three punch downs a day with the occasional pump over to give the hard working yeast some oxygen to finish their job. Upon completion of primary fermentation, the ferments are pressed out and barrel aged in a mix of French and American Oak, 30% of which is new.