The Paoloni Estate
- Paoloni is a family owned boutique production winery that sits on some of the best land on the northern side of the valley.
- Paolo lives at his vineyard site where he takes great pride in farming close to the earth, organic is just a starting point.
- All wines are made from his estate vineyards, which were planted in succession by Paolo Paoloni himself beginning in 1998. His vineyard sites are more sloped and rolling than most, as well as at a higher elevation than the majority of the valley. His higher elevation sites contain more granite in the soil which results in a higher minerality and less of the saline presence that some of the lower elevation vineyard sites in Valle de Guadalupe occasionally contain.
- Paolo's technique mirrors an old school Italian approach to wine making, which results in a wine with fresh minerality and complex wonderfully nuanced floral aromas.
Total production: 9 wines, 10,000 cases
2017 Cabernet Sauvignon Merlot - Paoloni
Tasting Notes and Drinking Window:
A medium bodied wine made in a traditional Italian style where the wine is fermented and aged in 2,500 liter neutral French oak foudres. The approach results in wine that is devoid of the presence of oak but has a roundedness that only aging in oak can deliver while still retaining bright naked expression of the fruit. 2017 was a challenging vintage. A few heat spikes resulted in the loss of a significant amount of fruit. In the end, the red wines from 2017 show more concentration and amplitude than the 2016's which, while also stunning are a notch down when compared to the 2017's in terms of articulation of fruit. 2,000 cases made.
Drinking window: Now - 8 years
70% Cabernet Sauvignon, 30% Merlot
Valle de Guadalupe - Estate vineyards located approximately 10 miles from the Pacific on the northwest valley wall at an elevation of 1,000 ft. 20+ year old vines that are direct rooted which makes them less vigorous and their fruit more concentrated. Soil is decomposed granite and red clay.
Fermented in stainless steel tanks over a period of 3 weeks then racked into 2,500 liter netural French oak foudres and aged for 18 months.