The Collective



As we have been alluding to on the blog over the past few months, the Paso Robles Cab Collective will be holding a series of events focused on Cabernet Sauvignon this coming weekend (April 24, 25, and 26).  You may recall a previous post featuring our 2011 Cabernet and a discussion as to why Paso Robles is uniquely suited to producing Cabernet Sauvignons of distinction.

2011 Cabernet Sauvignon is in a particularly delicious phase at the moment so we’ve decided to included some tasting notes and pairing recommendations here.

Tasting 2011 Cabernet Sauvignon

Hints of cracked green peppercorn and pleasantly tart rhubarb in the aroma give way to deep black fruit on the palate.  Blackberry and plum are evident with lingering hints of the peppery spice experience on the nose.  The tannins are relatively mild for a Cabernet and the length is impressive.  I am left with a distinct sense of blackcurrant (the French would say cassis) on the tongue.

Given its acid, this wine pairs spectacularly with a variety of foods.  My leaning today is toward olive oil soaked Dolma and Hawaiian style boneless beef spare ribs.  If you have a great Cabernet pairing to suggest, please don’t hesitate to share in the comment section below!

If you are interested in attending one (or a few!) of the Paso Cab Collective events, tickets are available through participating tasting rooms (ours included!) and the website here.

A few articles detailing the collective and surrounding events are linked below:

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