It’s quite unusual that such a high % of Petit Verdot (by itself) is added to a Cab, even though it is one of the “Bordeaux grapes”.
Petite Verdot is thought to even pre-date Cabernet in Bordeaux. The grape bears juice which is rich in color, high in tannins, spicy, and when young is said to give an aroma of bananas.
The 2008 vintage of the Vina Robles Cabernet received 5 out of 5 stars from “limey” publication Decanter, receiving an award for “Best US Red Bordeaux Varietal Over £10”.
Founder Hans Nef is one of those guys that makes you feel like you’ve wasted your life. He’s an entrepreneur, engineer, developer, and a restaurateur….oh, but his main passion is wine! Because everyone needs a hobby…you know!
Hans grew up in a small rural village outside of Zurich, Switzerland, where he developed an early appreciation for agriculture. In college he studied engineering, and eventually went on to found his own civil engineering consultancy firm. After collecting wine for many years, he ventured into wine importation. His dream of owning his own winery became a reality in ‘96, when he purchased land in Paso Robles, which he would turn into the Vina Robles estate.
Paso Robles was named for its local oak trees, El Paso de Robles, “The Pass of the Oaks.”
The Huerhuero Vineyard was planted between ‘99-‘02, to primarily Cabernet Sauvignon (38%), Syrah (25%), and Zin (6%). Vina Robles have reserved 132 acres (around 25%) for themselves.
The close proximity of the Pacific, and the numerous canyons, valleys, and elevations give a multitude of distinct climates in Paso Robles.
Wine super-god Robert M. Parker, Jr. states “…there is no question that a decade from now, the top viticultural areas of Santa Barbara, Santa Rita Hills and the limestone hillsides west of Paso Robles will be as well-known as the glamorous vineyards of Napa Valley.”
The nose skews toward red fruit, getting deeper and darker as you look a little closer. On the palate; black cherry, plum, ripe raspberry, cried cranberry, tea, a little raisin, cinnamon, and fine tannins. Manages to achieve a medium-to-full-body, without a ton of aggression. I could drink this all night, and not get bored. A quintessential Paso red. The winery states it can be cellared until 2017.
I’ll hand it over to the winery on this one! With their Cabernet, they suggest: N.Y. Steak with Dried Cherry Sauce, Cioppino (seafood stew) with Champagne Tomato Broth (Vina Robles Fall 2008 Newsletter recipe), Rack of lamb with rosemary jus, or Roasted pork loin with a cracked pepper-red wine sauce. All sounds good to me!
This website generates some of its revenue through featuring wines / products from specific vendors. The compensation received will never influence the content, topics or posts made in this blog. If I'm not sizeably impressed by quality of a wine / product, I won't feature it.