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2016 Barrel Burner Cabernet Sauvignon

Paso Robles

2016 Barrel Burner Cabernet Sauvignon
In Stock
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$15.00
/ 750mL
SKU: TBBRCS16D

Winemaker  Notes 
Our Paso Robles Cabernet Sauvignon is a powerful example of Cabernet from California, leading with enticing aromas of brambly fruit, cassis and vanilla.  On the palate, ripe dark fruit flavors are accented by hints of toasted oak and subtle savory notes. Balanced tannins and a full-bodied structure add to the pleasurable mouth-feel, further enhanced by the wine’s long, lingering finish. An all-around great choice for charcuterie or hearty foods like grilled burgers and prime rib, this 
rich, fruit-forward wine proves that Cabernet is the king of California.

Production  Method 
The grapes entered the winery as cold as possible to preserve quality by being harvested at night.  
The grapes were destemmed and gently moved to tank, where they cold soaked for anthocyanin 
extraction from the grape skins.  The grapes were naturally fermented, and pressed off when sugar 
levels went dry.The wine was cellared in topped up vessels for 12 months before bottling.

Accolades 
91 POINTS • CA State Fair

Wine Specs
Vintage
2016
Varietal
Cabernet Sauvignon
Appellation
Paso Robles
Harvest Date
Sept. 26 to Oct. 24, 2016
Acid
5.9 g/L
pH
3.7
Aging
French & American Oak
Alcohol %
13.0
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Wine Profile
Ratings
91 Points - CA State Fair
Winemaker Notes
Our Paso Robles Cabernet Sauvignon is a powerful example of Cabernet from California, leading with enticing aromas of brambly fruit, cassis and vanilla. On the palate, ripe dark fruit flavors are accented by hints of toasted oak and subtle savory notes. Balanced tannins and a full-bodied structure add to the pleasurable mouth-feel, further enhanced by the wine's long lingering finish. An all around great choice for charcuterie or hearty foods like grilled burgers and prime rib, this rich, fruit-forward wine proves that Cabernet is the king of California.
Production
The grapes entered the winery as cold as possible to preserve quality by being harvested at night. The grapes were destemmed and gently moved to tank, where they cold soaked for anthocyanin extraction from the grape skins. The grapes were naturally fermented, and pressed off when sugar levels went dry. The wine was cellared in topped up vessels for 12 months before bottling.