Born from the grit of Paso Robles, CA, Iron + Sand is a nostalgic nod to the natural draw of the historic hot springs, Iron Spring and Sand Spring, that propelled Paso Robles into a bustling destination known as California’s oldest watering place. Iron and sand are also important elements in the wine’s classic Paso terroir, as the sturdy iron trellising supports the bearing vines and the alluvial, well-drained sandy soils are the perfect match for Cabernet Sauvignon.
Dense purple in color, this wine opens with aromas of dark cherries, blackberry preserves and a dusting of coco powder and clove. On the entry, ripe, dark fruit flavors hit the palate before rounding out to earthy, rich chocolate covered cherries complemented by lively acidity and fine tannins that lifts the wine and suggests a long life. The finish is long, supple and mouthwatering.
Our Cabernet Sauvignon is sustainably sourced from two renowned Paso Robles vineyards located in prime sub-AVAs.
ESTRELLA RIVER RANCH VINEYARD,
SAN MIGUEL DISTRICT AVA
The majority of the grapes come from the San Miguel District, the northern most sub-AVA in the greater Paso Robles region. This area was named after the San Miguel Mission, built by Franciscan missionaries in the late 1700s. Fruit from this region is subject to the effects of large diurnal shifts, sometimes experiencing a swing as large as 50 degrees, helping to enhance the beautiful acidity in the fruit. The deep alluvial, sandy soils, combined with being one of the warmer AVAs in the Paso Robles region, makes for ripe fruit with smooth, supple tannins.
PARRISH TEMPLETON VINEYARD,
EL POMAR DISTRICT AVA
About 33% of the grapes come from the family-owned Parrish Templeton Vineyard in the El Pomar District, south of the city of Paso Robles and east of the Templeton Gap, where sea breezes and marine fog help to cool the vineyards at nights. Comprised of clay, granite and calcareous soils, this site creates beautifully balanced fruit with enhanced structure.
After careful harvesting, grapes were brought to the winery for processing. Our unique winery set up, with fermenters situated on top of storage tanks, allows for minimal pump usage while sending pomace to our press. The wine underwent three pump overs per day, with each lot receiving custom scheduling to ensure appropriate levels of extraction to fully take advantage of the vineyards’ terroir. A very small portion of the wine (less than 3%), all fruit from the Estrella Vineyard, was placed into first year French oak. This experimental wine came out so complementary to the final blend that all 16 barrels were included, adding the slightest hint of oak and further mouthfeel complexity. The majority of the wine was aged in neutral barrels allowing for the extraordinary Paso Robles terroir to shine through in the final blend.
Fruit during the 2018 vintage experienced a cool, wet spring that kicked off the growing season. A warmup in April was followed by a normal summer and total rainfall was below average for the year. A heat spike in early September quickened the ripening by about two weeks. All in all, yields were average, and this vintage presented exceptional fruit quality, great acidity and balanced flavors that deliver classic Paso Robles Cabernet aromas.
Varietal Composition: 89% Cabernet Sauvignon, 6% Petit Verdot, 5% Petite Sirah