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Big Red Monster Cabernet Sauvignon Paso Robles

$28.00

Out of stock

Vintage: NV
Region: Paso Robles, California
Viticulture: Sustainable
Grape varieties: 76% Cabernet Sauvignon, 14% Tannat, 10% Petite Sirah

Big Red Monster Cabernet Sauvignon Paso Robles is a savage beast from the Central Coast, California’s real wine county. Black currant, crushed slate, light cocoa, char, and oregano hit the nose, while the palate amplifies that herbal edge, with rich milk-chocolate and black-fruit flavors.

Song: God’s Gonna Cut You Down by Johnny Cash

Additional information

NATTINESS

Not Natty

FRUIT

Black Currant, Black Plum, Blackberry

BODY

Full-bodied

ACIDITY

Fresh (Medium)

ALCOHOL

Above 15%

OAK

New Oak

TANNIN

Strong

SWEETNESS

Dry

SERVING TEMP

Room Temperature (63°–67°)

SULFUR

Sulfur Added (more than 50mg/L)

VEGAN

Not Vegan

Out of stock

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ABOUT THE PRODUCER

About Big Red Monster Cabernet Sauvignon Paso Robles

Big Red Monster Cabernet Sauvignon Paso Robles is a savage beast from the Central Coast, California’s real wine county. Clocking in at 15% abv, rugged Paso possesses the largest diurnal temperature difference of all California wine-growing regions. Days can reach over 100 degrees and nights can be in the low 30s. Extreme heat forges fruit with dark, bold, monstrously brooding flavors, and freezing nights retain a juicy, racing acidity. Black currant, crushed slate, light cocoa, char, and oregano hit the nose, while the palate amplifies that herbal edge, with rich milk-chocolate and black-fruit flavors. A solid grip adds to the complexity. Slay it.

About Paso Robles Cabernet Sauvignon

As Paso Robles, California has soared in several wineries and gained in popularity, Cabernet Sauvignon has firmly taken root as the region’s number one varietal. Alone, it accounts for just over 40% of plantings and is grown throughout both the western and eastern sides of the appellation. Though viticulture here dates back to the 18th century, Cabernet Sauvignon didn’t emerge as a significant grape here until the 1970s. But since then it has definitely made up for lost time.

Legendary winemaker and consultant Andre Tchelistcheff first recognized Paso’s potential with Cabernet Sauvignon in the early 1960s. The calcareous soil and dramatic diurnal temperature changes of Paso’s westside particularly intrigued him. Today modern winemaking techniques and focused experimentation with various clones, rootstocks, and vineyard strategies optimize the region’s ideal combination of soil and climate to deliver the best fruit possible.

The results are evident in the glass. Paso Robles Cabernet Sauvignon can be mesmerizing, with rich aromas and flavors of blackberry, cassis, black cherry, graphite, toasty oak, vanilla, and spice. The structure, balance, and unbridled opulence of these wines impress from first sip to last. Not surprisingly, Paso Robles Cabernet Sauvignons have steadily grown in reputation, not just in the U.S., but around the world.