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In twenty-five years, Wild Horse Winery & Vineyards has grown from its humble beginnings to take its place as one of ...Read more...
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A great deal and an outstanding wine. If I had known this would age half as well as it did I would have stocked up on cases when it was easy to fin... Read more
I found this wine when the food I ordered to take out was 20 minutes late. They bribed my goodwill with a complimentary glass of Wild Horse. Desp... Read more
Not overly complex, but dry and clean, full forward berry of a tangy long-lasting fruit. Read more
Food Pairings for Wild Horse Cabernet Sauvignon
A great deal and an outstanding wine. If I had known this would age half as well as it did I would have stocked up on cases when it was easy to find. It aged well losing the oak and gaining a ripe fruit essence.
I found this wine when the food I ordered to take out was 20 minutes late. They bribed my goodwill with a complimentary glass of Wild Horse. Despite being served bar side in a glass an inch thick and sitting next to a business traveler who had sweated out the pits of his blue shirt, I sat there 10 minutes longer than I needed to so I could enjoy a second glass. The wine had a ripe and lush cherry aroma. Either that or the person who drank from the glass before me used cherry chapstick. Bad thought, but the wine was nice.
Not overly complex, but dry and clean, full forward berry of a tangy long-lasting fruit.
This is an excellent wine. It is bold and complex...yet leaves a smooth aftertaste.
In twenty-five years, Wild Horse Winery & Vineyards has grown from its humble beginnings to take its place as one of the Central Coast's leading producers of premium varietal wines. Our success is rooted in a commitment to crafting wines that are consistently high in quality and represent a good value. Pinot Noir, the winery's flagship varietal, sources fruit predominately from the Santa Barbara County appellation, while the Paso Robles appellation is the cornerstone for the red wine program at Wild Horse, which includes Merlot, Cabernet Sauvignon, Zinfandel and Syrah. WINEMAKING The majority of Cabernet fruit was hand-picked into half-ton bins. Following de-stemming, the fruit was crushed with varying amounts of whole berries and pumped into closed-topped fermentation tanks. Depending on the must temperature and fruit condition, yeast inoculation occurred one to four days after harvest. Fermentors were pumped over. Rack and return techniques were used to remove seeds and stems to avoid the extraction of undesirable flavors. Wines were pressed post-cap fall using slow, low-pressure press cycles. The Cabernet was aged in 66% French, 17% American and 17% Hungarian oak, and racked once during its 12-month cellar-life. WINEMAKER NOTES Distinctive for its bold, fruit-forward character, our 2005 Cabernet Sauvignon is sourced from well-established vineyards sites in Paso Robles. Individual vineyard lots were aged separately through-out its cellar life, and then blended to create this well balanced wine. Malbec, the largest blender, enhanced the anise spice while adding richness to the mid-palate. The Blaufrankisch, an Austrian varietal from Wild Horse Estate Vineyard adds a soft roundness to the palate while adding bright fruit flavors of cherry and raspberry. Syrah, the final blender, was added to smooth out aggressive tannins on the finish while enhancing the fresh fruit characteristics. The result of this blending alchemy is a well structured Cabernet with rich aromas and flavors of blackberry, cocoa and clove, coupled with a rich mouth feel yielding smooth tannins. The vibrant acidity found in this wine makes a perfect match for a wide range of foods, including prime rib, rack of lamb, and aged cheeses. TECHNICAL Winemaker: Mark Cummins Appellation: Paso Robles Composition: Cabernet Sauvignon 91%, Malbec 6%, Blaufrankisch 2%, Syrah 1% pH/TA: 3.67 / 6.5 g/L Alcohol: 13.9%
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