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California’s Paso Robles region is known for its cowboys, ranches and rich red wines, like this bold, plummy Cab.
What You Need To Know
Paso Robles has been growing wine grapes for more than 200 years, but it still feels like a frontier town. Located halfway between Los Angeles and San Francisco, Paso (as locals call it) gets its laid-back character from the ranchers and vintners who dominate the region. Its wine-friendly climate comes from the Pacific Ocean, which moderates Paso’s hot days enough to make its tawny, rolling hills perfect for heat-loving grapes like Cabernet, Zinfandel and Syrah. Vitaluce Cellars winemaker Paul Vittori sourced grapes for this cassis-driven red from the cooler, western side of Paso, where chilly coastal breezes help slow down grapes’ ripening enough to develop thick skins and complex flavors.
Toasty, with vanilla-edged black- and red-currant aromas.
A few years of bottle age have mellowed this smoky red’s ripe tannins and rich plum and black-currant flavors.
Cellar temperature—the bottle should be cool to the touch.
Anything from the grill, especially rare steaks, juicburgers and thick chops.