Issue link: http://digital.copcomm.com/i/552044
56 { THE SOMM JOURNAL } AUGUST/SEPTEMBER 2015 { cover story } Jessica Kollhoff General Manager, ADELAIDA Cellars What do you like the most about Paso Robles Cabernets and Bordeaux? The diversity, which is common to the region. With our new sub-AVAs, you're seeing the unique terroir and unique sites within the overall AVA. We have diverse styles. There is something for everyone—a price point and a wine for everybody. And it is such a welcoming environment. TALKING POINTS Paul Hodgins had a Q&A with the Board Members of the Paso Robles CAB Collective Daniel Daou Founder/Winemaker, DAOU Vineyards & Winery What's the most important thing about Paso Robles Cabs and Bordeaux that people perhaps don't know? That this area has an incredible poten - tial to rival any place in the world. To do that requires a lot of work in the vineyard and the winery. We were aware three years ago that we need to do the work to get there. What you're seeing today is the result of three years of collaborative work. The best is yet to come. Stay tuned. Michael Mooney Founder/Winemaker, Chateau Margene What makes this area so well suited to Cabernet and other Bordeaux varietals? The consistency year to year is the weather here: the diurnal shifts, the warm days in summer and the cool nights. And there are so many different soil types and microclimates and elevations. You have now 11 different AVAs. It's amazing diversity that we have. We have no issue with picking either. I pick my grapes in late September, maybe early October. If I wanted to, I could pick six weeks later. But we get the balance points we want right around October 1. The right sugar content, the right acid. We get ripeness, balance. Bottom line is the quality of the fruit is consistently excellent here. It's hard to compare it to anywhere else. Paso Robles is Paso Robles. My personal feeling is this is the best place in the world to grow Bordeaux varietals. Q: Q: Q: