SLO LIFE Magazine Feb/Mar 2019

| WINE NOTES
DEEP RED
Grenache, Syrah, and Mourvedre grape varietals—also known as GSMs—from the
Central Coast have received considerable recognition worldwide. Visitors arrive here
to sample them, and to meet their makers. Cabernet Sauvignon, on the other hand,
has been renowned in Napa and Bordeaux, but not traditionally here on the Central
Coast. That is starting to change, however, and the California Cab has been making
some noise in the industry as of late. The secret is out, but our local vintners have
known it for years. Brace yourself for homegrown Cabernet Sauvignon.
BY ANDRIA MCGHEE
Austin Hope // Cabernet Sauvignon 2015 // $50
What makes a Cab? On the vine, it is deep purple in color. A
relatively small grape, it features a tough skin, which puts up a
good fight to frost and also combats any rot that may appear in an
unexpected late rain. You can see why it can be a farmer’s favorite.
The vines grow in a warm environment where the hot sun will
urge the grapes to produce by day, while the cool night comes in to
create the deep complex flavors. The soil is often chalky, white, and
light brown dust. Your shoes will be dirty after a walk through the
vineyard. Sounds like Paso, right? This is where the good Cabs thrive.
This bottle from Austin Hope Wineries in Paso Robles was a treat
that a friend passed along to me when visiting my old hometown.
It made me proud to see such an example enjoyed by someone who
has yet to visit the vineyards here. It is made purely of Cabernet
Sauvignon. This is one of those bottles
that you uncork to drink with a hefty
steak, like a ribeye, and continue
enjoying while you visit with company
around the table after dinner.
In the glass, most Cabernet Sauvignons
will appear thick with a glowing ruby
red hue. This particular wine entices
with its deep cherry appearance. It’s
the phenols that come from the grape
skins, seeds, and stems that produce the
beautiful color. They can also take credit
for the complexity of taste as well as
for preserving a bottled wine over time.
The sight of that particular shade of red
makes anyone’s mouth water. >>
ANDRIA MCGHEE received
her advanced degree in
wines and spirits from
WSET in London and enjoys
travel, food, wine, and
exercise as a means to enjoy
those around her.
84 | SLO LIFE MAGAZINE | FEB/MAR 2019