Cabernet Sauvignon

California

We sourced fruit from three key Cabernet-producing regions:

PASO ROBLES
The powerful, structured foundation of the wine; Paso Robles’ hot climate provides Cabernet fruit with ideal tannins, phenolics, and flavor.

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

LODI
Higher than average temperature and lots of sun contribute to jammy, flavor-packed fruit with ripe tannin.

Slow Press Cabernet 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.

Extended Cold Soak

Delivers intense flavors 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

9 months on 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

Download Full Tasting Notes

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.