Originally on a trajectory toward becoming an astronaut, Matt Iaconis redirected his passion toward winemaking, earning a degree from UC Davis. Hailing from Paso Robles, CA, this Cabernet Sauvignon is sourced from a single vineyard on the east side, benefiting from warm days and cool nights that ensure optimal ripeness and deeply complex flavors. The nose reveals aromas reminiscent of a farmer's market, with ripe blackberries, plump cherries, and a hint of vanilla.
Pair this Cabernet Sauvignon with a grilled ribeye steak for a perfect complement to its intense flavors and complexity. For a vegan option, opt for a portobello mushroom steak, providing a vegan-friendly choice that harmonizes with the wine's robust flavors and complexity.
