Cabernet Sauvignon

California

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We sourced fruit from three key Cabernet Sauvignon producing regions:

PASO ROBLES
The powerful, structured foundation of the wine. Paso Robles' hot climate provides Cabernet Sauvignon fruit with ideal tannin, phenolics, and flavor.

SAN LUCAS (MONTEREY)
Warm days and cool nights add bright red fruit and herbal notes.

LAKE COUNTY
High elevation vineyards help produce intense and balanced wines with jammy, flavor-packed fruit and ripe tannin.

Slow Press Cabernet Sauvignon undergoes malolactic fermentation and is then aged in American oak barrels for 9 months. This process delivers bold, concentrated flavors of dark fruits, blackberries and cassis, with notes of tobacco and leather. Its robust structure and firm tannins grip the taste buds, leaving a velvety finish.

Pair with grilled cheese, BBQ burgers, or chili.

Extended Cold Soak

Delivers intense flavor and smooth tannins.

Slow Fermentation & Gentle Press

100% malolactic fermentation and gentle pressing of fruit adds depth of texture while amplifying natural fruit character.

Oak Barrel Aging

6 months on French & American Oak releases concentrated flavors and delivers a smooth, lasting finish.

AWARDS
2015 California Cabernet–91 Points & Editors’ Choice, Wine Enthusiast
2014 Paso Robles Cabernet–90 Points, Beverage Testing Institute
2012 Paso Robles Cabernet–91 Points, Critic’s Challenge

Cooking with Slow Press® Cabernet Sauvignon

Pick up a bottle for sipping and one for sautéing, simmering and otherwise slow-cooking these mouth-watering Cabernet-inspired recipes.