Three phases of cabernet plantings in Windfall Farms rich soil are in process that will total over 400 acres. Windfall Farms is blessed with mild temperature, significant water and great conditions for growing this elegant full bodied wine.
At the 2013 Cabs of Distinction Event held at Windfall Farms, six celebrated wine makers and Wine Enthusiast Magazine discussed the elements that distinguish Paso Robles Cabernet. They described the style of wines made from Cabernet in the Paso Robles AVA (American Viticultural Area) as brighter in flavor, naturally high in acidity and with tamer but rich tannins compared to wines from the state’s standard bearer for high quality Cabernet- Napa Valley. The defining characteristics of the Paso Robles terroir are the high diurnal temperature variance (as much as 50°F) and very limited soil nutrients in the generally calcareous, high-pH soil that controls the natural vigor of Cabernet vines. These factors help explain how a region with summer temperatures frequently hitting 100°F can produce vibrant wines that don’t need acidification. It was also felt that ripeness could be achieved every year.
These celebrated winemakers noted that when Cabernet Sauvignon achieves ripeness, it is truly fantastic and felt that the soils in Paso Robles are very different compared to much of California. The clay provides richness; the calcareous composition provides natural acidity. Furthermore, it was explained that it was possible to achieve all the ripeness needed without adding acid. A low level of rainfall in Paso compared to Sonoma and Napa counties is also an advantage. The opportunity here is that moisture doesn’t need to be dried out of the soil. Some of the wine makers pointed out that Napa’s growing conditions are not always ideal, and said that if Robert Mondavi would have built his winery in 1966 in Paso Robles instead of Napa, this would be the most famous wine region in California.