Issue link: https://digital.copcomm.com/i/992999
68 { THE SOMM JOURNAL } JUNE/JULY 2018 "I think everyone here is doing a fantastic job of trying to overdeliver for price," said Ancient Peaks Vice President of Operations Amanda Wittstrom-Higgins. "Because we are a newer region, we know that the only way we're going to gain market share is to be better than everyone else around us." After lunch, we made our way to the Paso Robles Geneseo District AVA to meet up with our Cabernet Sauvignon panel at Eberle Winery, where we found its legendary winemaker Gary Eberle sitting at his usual post outside the tasting room to greet us. Our tasting and discus - sion was led by representatives from some of the region's most esteemed wineries, including Eberle, Tom Myers from Castoro Cellars, Damian Grindley from Brecon Estate, Ryan Bosc from Adelaida Vineyards & Winery, and Daniel Daou from DAOU Vineyards & Winery. The tasting was designed to highlight the distinct characteristics found in Cabernet throughout Paso Robles. Eberle, one of the region's most beloved pioneers, told us, "I get a lot of accolades for planting the first Syrah in the area, but I came to Paso Robles to make Cabernet, which, in my opinion, is the finest wine that can be made from Paso Robles." The discussion touched on differences in climate conditions and soil profiles found in each of the winemakers' respec - tive sub-AVAs. "As you get farther from the Templeton Gap, things do get warmer and that's not bad. In fact, it can be good in many cases depending on the vintage," noted Myers, who just celebrated his 40th harvest in Paso Robles. Climate isn't the only difference in these sub-AVAs. The fault that runs along Highway 101 accounts for variances in soil profiles, with more alluvial, sandy composi - tions to the east and more marine soils to the west. Daou, one of the CAB Collec- tive's principal founders, expressed his enthusiasm for the budding region as he compared its soils to those of Bordeaux with a climate resembling Napa's. "When you have these calcareous soils combined with warm temperatures, it allows for wines that are fully ripened with texture and minerality," Daou said. The day concluded at Treana Wines with a dinner hosted by second-gener - ation winegrower Austin Hope. When the Hope family moved to Paso Robles, the area was filled with orchards, grain farmers, and grazing cattle; now, as the vineyards have expanded, many of those former businesses have transitioned to viticulture. "It's a sign of how great this area is, right? We wouldn't keep growing as a region if we didn't have something to offer," Hope told us. The first Cabernet Sauvignon tasting for the Paso Robles CAB Camp was held in Eberle Winery's underground caves. The lineup of Paso Robles-based Cabernet Sauvignons. Hope Family Wines President and Winemaker Austin Hope (right) mingles with the somms.