This wine is comprised of 80% Cabernet Sauvignon and 20% Petite Verdot sourced from four vineyards in the El Pomar AVA of Paso Robles. I was delighted with how well-balanced this wine is at only three years of age. Tannins are fine-grained and well integrated. Alcohol is almost restrained, at only 13.9%, which is light for Paso Robles, possibly due to proximity to the Templeton gap.
This is a complex wine with dusty aromas of sage and deep black fruits. Green pepper, savory tartness, and baking spices express on the palate. This is an exceptional wine in my opinion, in part for its drinkability, relatively low alcohol, and food pairing flexibility.
We brought the San Simeon to dinner at Laurelhurst Market – Steakhouse and Butcher Shop – on E. Burnside in Portland, OR. They are butchers and beef purveyors and exceptional restaurateurs. The wine worked beautifully with my hanger steak and my wife’s grilled pork chop dish. Kudos to winemaker Marty Spate and team. Read his Wine Characters interview here.