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“I’ve been fortunate to be mentored by, and to make and share wine with the Mondavi family over the course of my 50 harvests. It was working with them that I had an opportunity in the late 1990’s to taste the grapes and wines from a new vineyard project planted in Santa Margarita on one of their ranches. I was very impressed with the authenticity of the region, the pioneering spirit of the local vintners, and the incredible quality of the grapes and wines. When given the opportunity to craft a new wine from this appellation, I took great care to honor and reflect Paso Robles’ unique character and soul. This wine is a thoughtful expression of an area I’ve always admired.” ~ Winemaker, Tony Coltrin
To create Oberon Paso Robles Cabernet Sauvignon, Tony sourced grapes from several distinct vineyards within the region, including Santa Margherita Ranch, originally planted by the Mondavis, and San Juan Creek Ranch. A distinctive mountain-valley climate exists in the Santa Margarita Ranch, characterized by the adjacent steep mountain slopes of the Santa Lucia Range that drop dramatically down to the valley floor of the Salinas River, thus creating high diurnal temperature swings in the AVA for optimal sugar and flavor development. The striking landscape of the San Juan Creek Ranch has stunning land formations from the nearby San Juan Fault. Situated about 30 miles from the coast and within the Santa Lucia Coast Range rain shadow, it has a warm, continental climate that can get exceptionally hot in the summer, for a growing degree climate well suited to ripening Cabernet Sauvignon. Layering fruit from these distinct Paso Robles ranches provides for a wine with greater complexity and a more dynamic flavor profile
In 2021, Paso Robles received generous preseason rainfall during January, but it was an especially dry winter and spring. Dry conditions in 2021 forced vines to produce small but concentrated berries, typical of drought years in the Paso Robles appellation. Consistently mild daytime temperatures, though, paired with cool nights to keep berries fresh; this allowed winegrowers the luxury of patience to harvest grapes at optimal ripeness.
After the grapes were gently harvested, de-stemmed and crushed, the Cabernet Sauvignon fermented in stainless steel tanks through malolactic fermentation. Twelve months aging (45% new French oak), helped to marry the flavors and tannins. During blending, Tony looked to other complimentary varieties, like Petite Sirah adding to this beautiful Cabernet’s richness of character. Irresistible aromas of rose petals and blueberry cobbler lead to ripe, supple silky tannins. Flavors of vibrant black cherry, candied blackberry, and red plum are complimented by notes of black currant and licorice, with a hint of coffee, dark chocolate and spice – all culminating into a lingering and delicious finish.