International Wine Cellar | Rating: 93($75; 52% syrah, 40% cabernet sauvignon and 8% petit verdot) Opaque purple. Intensely perfumed aromas of dark berries, flowers and minerals, with a strong mocha undertone. Spicy cassis and blackberry flavors are sharpened by graphite and cracked pepper, picking up dark chocolate and licorice on the close. Leaves a vibrant, spicy impression on the long, juicy finish. This put on weight and gained sweetness with air; I'd give it at least five years of cellar time. Asseo mentioned that he is not following the current trend of experimenting with extended barrel aging for syrah (a practice most commonly associated with Guigal for their top Cote-Roties). |In the northern Rhone they need to soften their syrah, but we don't need to do that in Paso Robles,| he told me.Author: Josh RaynoldsIssue: November/December 2007
Wine Spectator | Rating: 87Dense and tannic. A blockbuster in this style. The dried currant, plum, tar and cedary oak flavors are tightly wound, so best to give this time for now and aeration in the near term. Syrah, Cabernet Sauvignon and Petit Verdot.Author: James Laube
Wine Advocate | Rating: 96More thick, chewy and decadent, the 2005 Estate Cuvee is comprised of 52% Syrah, 40% Cabernet Sauvignon, and 8% Petit Verdot. It is blockbuster stuff with sweet blackcurrants, creme de cassis, truffle, lead pencil, chocolate and charred earth aromas and flavors all showing on the nose. It doesn't pull any punches on the palate either and possesses massive fruit and texture, sweet tannin and a knockout finish. While it could be mistaken for a Bordeaux on the nose, it's California all the way on the palate. Drink it over the coming decade.Author: Jeb Dunnuck
Self | Rating: 95Author: SingKevin
Self | Rating: 92Inky black and drinking like 60-weight motor oil; still, it has the complexity and structure to maintain its balance. Huge, huge bouquet; teeth-staining dark robe; thick, glycerine legs; but just the right amount of tannin for grip. The Petit Verdot is really prominent now, something I find appealing. This wine is made by the proprietor, Stephan Asseo, a bordelais transplant who grew tired of the French authorities telling him how to make wine and moved to Paso Robles. Stephan believes in making wine for the Paso terroir and gets the most flavor possible from his land. That means blending unusual combinations of Cabernet Sauvignon with Syrah and other Bordeaux varietals. The traditional AOC blending rules are thrown out the window, and the result is a truly honest, flavorful wine that just seems right for the place where the grapes where grown.Drink Dates: 2008-2012Author: PurpleTeeth
After searching for over a year, the St. Emilion native fell in love with the unique terroir of Paso Robles and built L'Aventure Winery to pursue his ideals as a winemaker. L'Aventure's flagship Estate Cuvee (a blend of Cabernet and Syrah) has incredible track record 94-98 point scores each vintage since 2002. Robert Parker has reported that Asseo "continues to go from strength to strength, producing a fabulous portfolio of wines that makes L'Aventure one of the bright, shining reference points for the region. This is one of the California Central Coast superstars, and the wines are worth every cent."
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Collector Data For This Wine
- 232 bottles owned
- 69 collectors
- Average collector rating: 94
(Out of 69 collectors)