Cabernet Sauvignon Signature 2016
Viking Estate Vineyard
92pts - Vinous
92 points | Vinous
Opaque ruby. Ripe dark berries, succulent flowers, smoky oak and a touch of mocha on the highly perfumed nose. Intense black and blue fruit and floral pastille flavors put on weight as the wine opens up. Fleshy and impressively concentrated but energetic as well. Finishes with impressive clarity and persistence; sneaky tannins lend closing grip.
The epitome of mountain grown fruit, this year’s Signature Cabernet Sauvignon displays a whiplash of vibrant red and blue berries (a woven garment of huckleberries and blueberries) in a ‘Pandora’s Box’ of Christmas spices and fresh cedar -- bound in an “iron fist in a velvet glove” tension with crisp-edged fruit and diamond-like tensile strength in a magnetic embrace.
Aroma: Crushed huckleberry/blueberry mélange, cinnamon stick, cedar incense
Flavor: Mixed berry compote enlivened with zest, cinnamon-nutmeg-vanilla spices, cedar wood plank
Pepper encrusted, oak grilled boneless strip steak; cast iron sautéed hanger steak with shallots and shiitake mushrooms; honey-soy baked chicken thighs
Planted in 1991, Viking Vineyard was Adelaida’s first estate vineyard and is a true Cabernet site. Located in the coastal- influenced Adelaida District, 14 miles from the ocean, Viking Vineyard is planted among the steepest slopes (elevations reached 1900 feet) on the Adelaida property. Sitting on an extremely steep, south facing shelf of limestone, the site presents a challenging environment for growing grapes. Viking Vvineyard is defined by its calcareous limestone soils, south facing slopes, and a mountain micro-climate that elevates UV absorption.
The Viking Vineyard is among a handful of celebrated sites known among Paso Robles Cabernet enthusiast for producing wines of striking intensity and length of flavor. Planted in 1991 the vineyard sits on a particularly steep, south-facing slope emphasizing low yields and dramatic fruit concentration. The Signature edition is Adelaida’s Reserve level, based on best barrels and best vineyard exposures. The 2016 vintage was the 5th year of a long central coast drought characterized by steady late summer temperatures with evening cooling. Multiple picks at night in the last week of September allowed each block to keep its geographic integrity. Fruit was hand sorted, de-stemmed, optically sorted and fermented with indigenous yeast cultures in upright wooden foudres. Wines aged for 20 months in mostly brand new French oak barrels.
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