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Varietals: 75% Cabernet Sauvignon, 20% Merlot, 3% Cabernet Franc, 2% Petit Verdot
Matured in 25% new oak barrels for 12 months.
The Central Coast AVA is one of the largest and most important grape growing regions in California. Its boundaries stretch from Santa Barbara County in the south all the way up to San Francisco in the north. The geographical diversity of the region yields a plethora of distinct microclimates and affords winegrowers the unique ability to produce a staggering number of grape varietals.
The 2014 vintage was another dry year, with a mild winter that set the stage for an earlier than average start to harvest. The warm weather continued after winter, but with few heat spikes for a consistent spring and summer. Overall, the fruit was high in quality and quantity, with small berry sizes producing concentrated, more intense flavors.
Our 2014 Central Coast Cabernet Sauvignon offers sultry aromas and flavors of blackberry, black cherry, cassis, and hints of earth. The palate possesses enough tannins to support the fruit for a long finish.
Food Pairing Notes
We recommend decanting for about thirty minutes before serving with a grilled steak or fajitas.
The warm, sun-drenched days Paso Robles is known for during the summer growing season bring out the dark fruit flavors and rich aromas Eos aims for in their Cabernets. Aromas of blackberry, cassis, cherry and cigar box dominate the nose and are met with soft tannins and a full palate. Try decanting this for about 30 minutes before serving.
“Fresh blackberry fruit is lifted by thyme, fennel and tobacco on the nose of this fruity, herbal bottling, further accented by cedar, black olive and peppercorn notes. Its blackberry-rich palate is balanced by dry tannins and coffee and gamy flavors.” - 88 points (Matt Kettmann, Wine Enthusiast, Apr 1, 2017)