2018 Reserve Cabernet Sauvignon
Tasting notes
Rich aromas of toasted cherry and black currant are accented by hints of pepper and black licorice. Notes of blackberry and dark chocolate on the palate are introduced with the soft tannins. The wine has full-bodied structure and finishes bold and lavish.
The grapes were harvested in the early morning before the afternoon heat. They were crushed and held cool in their tank for 48 hours to extract color and flavors from the skins before fermentation. After the fermentation reached dryness, the wine rested again on the grape skins for extended maceration to optimize tannin extraction. The wine was then pressed and transferred to French oak barrels where it aged for 24 months.
Cabernet Sauvignon is usually best paired with a red meat entrée, but can also go well with vegetarian meals such as portobello mushrooms and eggplant parmesan.
| Vintage | 2018 |
| Varietal | Cabernet Sauvignon |
| Varietal Composition | 100% Cabernet Sauvignon |
| Appellation | Paso Robles |
| Vineyard | Los Robles Vineyard |
| Designation | El Pomar District |
| PH | 3.68 |
| Aging | 24 months |
| Fermentation | Oak Aged |
| Alcohol | 14.50% |
| Wine Style | Red Wine |
| Volume | 750 ml |
| Cases Produced | 832 |
| Country of Origin | UNITED STATES |
| State of Origin | California |
| Sparkling Wine | No |
Located on the Rava Estate adjacent to the winery, Los Robles Vineyard is positioned within the El Pomar District, one of eleven sub appellations in the Paso Robles AVA. The vineyard features warm daytime temperatures and cool marine breezes late in the day that flow through the Templeton Gap. The soils are a mix of loam, clay and limestone, providing excellent drainage and ideal conditions for growing Bordeaux varietals.
John Clark is the winemaker at Rava Wines and has a rich history of winemaking on the Central Coast. A native of La Jolla, California, John received a BA from the University of California, San Diego in chemistry with a specialization in biochemistry in 1977. He went on to obtain a master’s degree in agricultural science and enology from California State University, Fresno in 1985. John got his start in the wine industry in 1985 when he was hired as a cellar worker at Corbett Canyon Vineyards in the Edna Valley. Within two years, John was promoted to Winemaker and was eventually named Vice President of Winemaking. Later, John served as Vice President of Premium Wines for the Wine Group at their Monterey County facility. John retired from the Wine Group in 2016, after more than 30 years tenure with the company. John joined the Rava Wines team in 2016 and combines his background in science and passion for wine to bring méthode champenoise sparkling wines to the Central Coast.
