2008 Adelaida Cabernet Sauvignon Paso Robles

2008 Adelaida Cabernet Sauvignon Paso Robles

Adelaida has a long history which started back in 1920 when the first vines of Petite Syrah and Zinfandel were planted. The US has a fairly young history in winemaking so respectively speaking 1920 is a good run for a California winery. Today as of 2010 this vineyard is Certified Sustainable in Practice (SIP). Their 2009 Pinot Noir was selected by Wine Enthusiast magazine as a top 100 wine of the year.

This wine was made from grapes grown on their Viking Vineyard Estate. It consists of 82% Cabernet Sauvignon and 18% Cab Franc, it was aged for 18 months on French oak 33% which was new oak. A fairly small production of 834 cases was produced for this vintage.

The Paso Robles AVA is a sub region of the San Luis Obispo County. They receive maritime influences such as fog and cool temperatures due to their close proximity to the Pacific Ocean. This area is probably known most for its Rhone varietals such as Syrah. Its home to the Rhone Rangers an organization that helps establish and promote Rhone varietals in California. However this region also makes other varietals and is an up and coming region of California and is a good source for value wines.

2008 Adelaida Cabernet Sauvignon Paso Robles $24.98

Tasting Notes

Sight: Deep red core with lighter ruby red rim, clear and vibrant in color.

Nose: Ripe berries such as blackberry, raspberries and currants. With a touch of minerality it has aromas such as crushed rock and dry leaves. Baking spices include nutmeg, allspice and smoke which also show use of oak and provide complexity.

Palate: This is medium bodied wine with medium tannins that aren’t overpowering but fairly soft and well integrated; the fruit is apparent and stands strong from entry to finish.

Pairing Suggestions

Given that this wine has a big presence of baking spices and oak aromas I think smoked meats or bar-b-q meat would be really nice to compliment those flavors. Even cured meats that have smokey qualities like salami, prosciutto, and pepperoni would be really nice. The soft fruit aromas would be a nice contrast to the meaty and smoky qualities of pairings such as this.

Terah Bajjalieh, CS, CSW

Certified Sommelier

@terahbajjalieh