Ancient Peaks Cabernet: Soil plus climate equals luscious
Contrary to conventional “wine wisdom”, when it comes to California’s Cabernet Sauvignons, they are not all are created equal. In fact, their taste can vary to the point of distraction. Even when produced in the same geographic area, it sometimes seems like the same grape isn’t even contained within the glass!
This is especially true in the central California wine region of Paso Robles AV A. With the “East Side” further away from the ocean (hotter) and the “West Side” closer to the ocean (cooler), their wine flavors can go from one end of the spectrum to another. Can you imagine a Cab tasting like a Zin? It happens there, especially on the East Side.
So for Cab lovers, it is possible to avoid a rather frustrating Paso tour of East vs. West. Simply slip down to the far south end of the Paso Robles AVA and settle the matter (and your wildly spinning palate) once and for all.
There, a budding wine operation known as Ancient Peaks takes advantage of reduced “east and west” micro-climate extremes due to changes in the terrain. They also enjoy a wide selection of wonderful soil conditions plus refreshing cool ocean breezes every night to produce their Bordeaux Varietals, especially Cabernet, that taste the way they should. But they also retain some of that “Paso Flair” that keeps them different enough to be fun.
Ancient Peaks’ Cabernet Sauvignon speaks for itself. Their 2010 vintage sports a bouquet of ripe cherries, dusty earth, and a touch of plum; it’s not Zinnish at all. The body is full and supple with traces of tannins that build in a well balanced duet with acidity that reminds of Sonoma. But there is also a little cinnamon, chocolate, and smoke in there that even gives Napa a run for the money. Nice.
So if you’re not quite ready to give up red wine this summer and not planning to visit Paso Robles any time soon, you can cut the travel hassle and pick up this interesting delight at any Phoenix area Total Wine for $15.99.
Pair it with broiled lamb chops and enjoy to the fullest. Who knows, you may even want to take it out to the grill to celebrate “back-to-school” (or something along similar lines), because it goes great with steaks too.
Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com
View more of Tom’s articles on Examiner.com by visiting his writer’s page.
About the Author - Tom Peiffer
Tom has been an avid wine consumer and collector for over 20 years. This pastime has taken he and his family on many visits to wine growing regions, including Arizona. During these excursions, with the accompanying tastings and lectures, it became clear that there is no "magic bullet" wine. For each wine contains its own character, strong points, and weaknesses. Sharing these experiences to help anyone purchase locally available wines is his goal.
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