Falcone Cabernet Sauvignon 2019
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The 2019 Cabernet Sauvignon shows great depth and structure with purple hues and a rich texture of velvety tannin. There are aromas of lush black cherry, caramel, coffee, and "dust" which continue on the palate with blackberry, spicy anise, and cocoa.
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This is a very impressive and elegant Cab made by veteran winemakers from 19-year-old vines on their home estate that sells for a modest price. Dark-berry, smoked wood, black-olive and tobacco aromas kick off the nose, while the palate’s chiseled tannins frame rich black-cherry, caramel and Christmas-spice flavors. Editors’ Choice.
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Jeb
Dunnuck
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Since their careers started in the seventies and eighties, they have worked throughout some of California’s great winegrowing regions. Over the years their passion for crafting wines inspired us to plant their own small vineyard in Paso Robles and produce their family brand, Falcone Family Vineyards.
The two of us came to the Central Coast from the Napa Valley after successful stints at Atlas Peak Vineyards (where John was winemaker) and Chimney Rock Winery (where Helen worked as assistant winemaker). They find that the pace of life in the Central Coast is well-suited to their lifestyle both as winemakers and as parents.
Their family’s team approach makes their wines truly special. John oversees farming aspects of their estate vineyard and outside vineyard sources while Helen co-produces the wines and markets them. In 1998 they celebrated the arrival of their daughter Mia, the namesake of their family vineyard. Mia assists with punch-downs, yeast cultures and grape sorting when she’s not at Cal Poly studying Wine Business.
They focus on producing high-quality Cabernet Sauvignon and Syrah for various reasons. Perhaps the most important one is that their estate vineyard is ideal for growing Bordeaux and Rhône varietals. In addition to these primary varietals, they also produce a Chardonnay from Sierra Madre Vineyard in the Santa Maria Valley.
As Paso Robles, California has soared in number of wineries and gained in popularity, Cabernet Sauvignon has firmly taken root as the region’s number one varietal. Alone, it accounts for just over 40% of plantings and is grown throughout both the western and eastern sides of the appellation. Though viticulture here dates back to the 18th century, Cabernet Sauvignon didn’t emerge as a significant grape here until the 1970’s. But since then it has definitely made up for lost time.
Legendary winemaker and consultant Andre Tchelistcheff first recognized Paso’s potential with Cabernet Sauvignon in the early 1960’s. The calcareous soil and dramatic diurnal temperature changes of Paso’s westside particularly intrigued him. Today modern winemaking techniques and focused experimentation with various clones, rootstocks and vineyard strategies optimize the region's ideal combination of soil and climate to deliver the best fruit possible.
The results are evident in the glass. Paso Robles Cabernet Sauvignon can be mesmerizing, with rich aromas and flavors of blackberry, cassis, black cherry, graphite, toasty oak, vanilla and spice. The structure, balance and unbridled opulence of these wines impress from first sip to last. Not surprisingly, Paso Robles Cabernet Sauvignons have steadily grown in reputation, not just in the U.S., but around the world.