Dark Cassis and ripe plum aromas, with licorice spice notes. Classically Claret-like on the palate, with velvety tannins and good acidity. Ripe plum fruit flavors are framed by cocoa & vanilla tones from the toasted French oak.
Vineyard and Winemaker’s notes
The Fossil Point Cabernet Sauvignon is grown in select Certified Sustainable vineyard sites within Paso Robles, and shows the ripeness this region is capable of, balanced with classic weight and acidity. Careful harvest decisions, traditional fermentation, blended with a portion of Merlot, and French-oak aged for 18 months prior to bottling.
The Santa Lucia mountain range towers above San Luis Obispo, separating the very cool coastal zone from the much warmer interior region of Paso Robles. Even so, fingers of fog and cold ocean air make their way through gaps in this barrier, allowing for cool nights and the largest diurnal temperature differential of any growing region in California. Because of this, Paso Robles has emerged as one of the most exciting wine-growing areas in California, capable of a range of styles and supporting innovation in the vineyard and cellar.
On California’s Central Coast, our vines are never far from the influence of the sea. Sunny afternoons yield daily to brisk marine breezes, and the growing season is directly shaped by the seasonal flow of the currents and surface temperature of the nearby Pacific Ocean. Even our soils of calcareous shale and coarse sand were uplifted from the ancient ocean floor and weathered into place over the millennia.
Fossil Point pays tribute to this bond between sea and vine. Drawing from the best that our region has to offer, we are committed to making Sustainable, Authentic wines that pair perfectly with our casual Coastal lifestyle.
Blend: 82% Cabernet Sauvignon, 18% Merlot
Appellation: Paso Robles
Fermentation in stainless steel with pumpovers and délestage
Named for the rugged headland with sweeping views of the Central California coastline, Fossil Point pays tribute to the bond between sea and vine. Our vineyard sources are all in close proximity to the cold Pacific Ocean, and are shaped by the seasonal flow of its surface currents, sea breezes and fog. Our soils are composed of coarse sand and calcareous shales uplifted from the ancient seafloor and weathered into place over millenia. We farm with close attention to our delicate coastal environment always aiming for the highest sustainable quality from our land. Our winemaking is hands-on, small scale, and attentive to the individual needs of each lot of grapes.
Fossil Point wines are crafted for high quality, approachability, and affordability for any occasion. Our ethos reflects the natural ease of Central California’s landscape, and the hospitality of our coastal lifestyle.
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@ChadP@emehlberg Agree ChadP. VERY soft cab, but very good. It paired well with the leftover pot roast I had today which is saying something. I Pedroncelli Cab would have been a better choice, but we treasure our Pedroncelli Cabs (and Zins…and Merlots…and Pinot’s…LOL). This was darn good though and I am so glad I took the chance and bought the case.
I received a golden ticket! I was happy to see a Cabernet with moderate alcohol from a winery I have never tried. I opened it with my better half and parents. Although we love our wine, we didn’t feel comfortable trying to pin down numbers in any sort of professional scoring. We didn’t look up how the winery describes the wine until after trying. Here goes nothing…
Pop and pour
The wine has a lighter ruby hue. Not as light as a Pinot, but not as dark as I was expecting. It reminded me of a Sangiovese in appearance. No real legs to note.
Alcohol. It definitely comes out of the bottle a little hot and hard to pinpoint any aromas. With about 5 minutes of air and swirling, it starts to open up. Berries were first; although nothing specifically jumped out we agreed on darker berries versus red. There is vanilla along with an earthy/spicy undertone.
After the first sips we agreed it was a lighter “feminine” Cabernet. Although it wouldn’t clash with a marbled ribeye, it didn’t have the tannins that I seek out in Cabernet to pair with a fatty piece of meat. It drank nicely as a stand-alone sipper.
This is a dry wine with no perceptible sweetness besides what your mind might associate with the fruit aromas; I find that occurs more with bright red fruits which these are not.
Opened for a few hours
We left the bottle uncorked and at room temperature for 4 hours while we went out for dinner. Sorry, no corkage here, or else we would’ve opened it at a restaurant. We brought back some braised short ribs to try with it.
The wine has changed a lot! It is drinking and smelling more like a typical Cabernet. I wouldn’t call this fruit-forward, as the barrel aromas and the we-cant-quite-pinpoint-it spice/earthiness balance it out nicely.
It didn’t shine or clash with the short ribs; the winner was pairing it with Manchego cheese. The cheese brought out some new fruit in the wine, such as plums and black cherries.
The wine changes and opens up with air, but decanting is by no means necessary. FWIW, the two men enjoyed it more in the first half hour when it was closed and light, whereas the women preferred it after a few hours of being opened.
This wine was good on its own to drink, and shined with cheese. I hate using the term “pizza wine” because it has a cheap connotation to it, but this wine would work lovely with a pizza.
[Looks at wine tech sheet] Only my better half described plums, and that was after pairing it with cheese. I guess the rest of us need to step up our game. None of us noted licorice or anise, but all found a nice spice, oak, and complexity that rounded out the wine.
We saw the winery’s SRP before trying to guess price, but agreed that we would buy a bottle or two at that price if at the winery. The wine does not possess a lets-contemplate-the-universe complexity, but it has enough balance and things going for it to make it an more interesting than most “daily drinkers.”
At under $10 a bottle (case price) this wine delivers much more than a comparably priced one from the supermarket. It is dry, dark fruits, with some character in the form of oak and spice. It is lighter than a lot of Cabernets.
Hello from the Fossil Point winemaking team! We are very pleased to debut this wine, our first bottling of Cabernet Sauvignon here on CaseMates! As the Lab Rat report says above, this wine definitely develops after opening - it was envisioned to be more ‘Claret’ in style, and shows lower alcohol and more balance than can be the case in California. There is a fair portion of Merlot to moderate the tannin presence, and with classic acidity it is a fantastic wine at the table. 100% Certified Sustainable farming, and authentic winemaking. Cheers all! We would love your feedback once you go through a bottle or two.
Just got our case we bought on a whim. Saw Paso Robles and said “Had good luck with others, what the heck”. I uncorked the bottle about 45 minutes before tasting. VERY smooth, very easy drinking Cab. We are VERY happy with this.
Is there any way CaseMates can come up with a “You ordered this before and liked it” tag? We’d be in for another case of this if it comes up again.
BTW: How about seeing if Justin would join in on casemates. So good from Paso Robles.
Oh…and more Pedroncelli…was in for 2 the last time!!