Roblar Winery & Vineyards Santa Barbara County Reserve Cabernet Sauvignon 2013
Roblar wines are really beautiful, and their flagship Reserve Cabernet is typically only available in two places: their winery and wine club. They are also quite expensive, as they have a great taste profile and a tiny production. Fortunately, Roblar loves the idea of getting their wines into the hands of the top wine customers in the country, and offers hot pricing to our customers in order to help establish their reputation and name. This Cab has a nice pedigree, and is made by all-star winemaker Kerry Damskey - also known as the "Indiana Jones of Winemaking." One of the more impressive winemakers in California, he shows diversity and innovation by also making wine in India, Costa Rica and Israel. This wine is from the spectacular 2013 vintage. Enjoy!
By Jonathan H. Newman*
Roblar 2013 Reserve Santa Barbara County Cabernet by Kerry Damskey
UNIT SIZE: 750.00 ml
VARIETAL: Cabernet Sauvignon
GRAPE: Cabernet Sauvignon, Malbec, Syrah
COUNTRY: United States
REGION: Santa Barbara County
ALCOHOL CONTENT: 13.90%
SPECIAL DESIGNATION: Value Buy
This wine represents quite the value buy, and when available at impressive pricing, is a very compelling wine. This Reserve Cabernet by Kerry Damskey is from the warmest end of Santa Barbara County’s Santa Ynez appellation. The wine was aged 14 months in a mix of new and neutral oak barrels. It is very juicy, with a solid Cabernet character of the appellation. There are classical aromas of dark red fruit, including black cherry, kirsch and red licorice. The palate builds to a nice crescendo with black raspberry, boysenberry, currants, cherry, plum, dark chocolate, and red flowers. Pair with veal parmesan, spaghetti bolognese, flank steaks and shish kebob skewers.
By Roblar Winery & Vineyards
2013 Reserve Cabernet Sauvignon Santa Barbara County
Varietal Composition: 80% Cabernet Sauvignon, 15% Syrah, 5% Malbec
Harvest: October 21st-25th, Average Brix: 24.8, pH: 3.64, TA: 0.67 g/100ml
Cooperage/Aging: The wine was aged for 14 months in French oak barrels.
Bottling Date: December 2014
Cases Produced: 2,280
TA: 0.61 g/100ml
RS: Under 0.1%
These Cabernet Sauvignon grapes are from the vineyards at the warm eastern end Santa Barbara County's Santa Ynez Valley.
Moderate temperatures with no appreciable rainfall throughout the ripening season allowed the grapes to fully develop exceptionally concentrated flavors.
The grapes were crushed, then cold-soaked for two days to extract rich color. The must was inoculated and fermented on the skins for two weeks. 100% malolactic fermentation.
Color: Deep ruby.
Aromas: Dark plum, cherry and blackberry.
Palate: Layers of plum, cherry and blackberry flavor, well-integrated tannins, rich finish.
About the Winery
When we conceived of Roblar, we wanted it to be more than just another winery. We envisioned a place that would showcase our passion for authenticity and sustainable agricultural practices. We also wanted to showcase the delicious foods raised in Santa Barbara County, as well as help put this amazing region on the map for cosmopolitan visitors. So we didn't just plant a vineyard, we also planted fruit trees, a vegetable garden, and a chicken coop. Our small flock of Southdown Baby Doll sheep help mow the weeds, our hens provide the eggs for the kitchen, and our produce goes directly from our field to your plate, accompanied - of course - by a bottle of Roblar wine. We didn't just build a tasting room and production facility. We built a large kitchen where you are invited to attend cooking demonstrations, as well as wine and food pairings. We even added a gracious members' lounge where you can relax on leather sofas, and watch the changing light as it caresses the fields. Much more than a winery, Roblar opens a window into a more relaxed way of life.
About the Winemaker
Kerry Damskey bounds into a room, and within moments knows names and affiliations. He is charismatic, energetic and leaves a lasting imprint on everyone he meets. Kerry personifies joy and lust for life. Kerry came into winemaking only as a result of a conspiratorial plot on the part of his father, who always secretly wished he himself had found the path to winemaking. While Kerry was busy digging in the dirt, his father laid the groundwork to indoctrinate young Kerry from the very beginning. As the impressionable young man came of age, Damskey's father introduced him to quality wines, and plied him with legends of the vine. Kerry fell for it. While in college, he lived in a chicken coop at Matanzas Creek Winery, and became involved in the layout of the original vineyard. The conspiracy worked. Like Andre Tchelistcheff before him, Kerry believes wine is made in the vineyard, and the winemaker is merely the "midwife" in the artisan process of winemaking. "It's the winemaker's job to articulate a definable style for a wine, but you don't create an identity - that must come from the grapes," says Kerry. Today, with more than 32 years of winemaking experience, Kerry is recognized on four continents for his acuity and focus in creating brilliant wines. Through his winemaking consulting practice, Terroirs, he oversees custom winegrowing, winemaking and vineyard acquisition. In addition to California and Washington, Kerry consults for wineries in India, China and Bulgaria. Kerry Damskey holds a B.S. in fermentation sciences from the University of California, Davis, is a graduate of the intensive program for small business at Stanford University School of Business, and is a candidate of the Institute of the Masters of Wine.
[Information provided by J.H.N.]
*Jonathan Newman was Wine Enthusiasts’ Man of the Year. He also was Chairman of the Pennsylvania Liquor Control Board, and received national recognition in Marvin Shanken’s Market Watch Magazine and many other international wine publications. He was also awarded the Guild of Sommeliers highest honor, the Distinguished Service Award. Mr. Newman's reviews have been published and quoted extensively online and in print. He travels extensively to many of the major wine growing regions and evaluates many of the wines we source from smaller and boutique wineries. We interact closely with him and the result is his rejection rate of over 96% of the wines evaluated.