1
/
of
1
A La Carte
POCO a POCO Cabernet Sauvignon
POCO a POCO Cabernet Sauvignon
Regular price
$28.00 USD
Regular price
Sale price
$28.00 USD
Quantity
Couldn't load pickup availability
Share
From the sun-soaked valleys of California's North Coast—primarily Lake County, where a serene lake moderates the climate for slow, even ripening—Poco a Poco's 2022 Cabernet Sauvignon embodies the project's guiding mantra, "poco a poco" (Spanish for "little by little"), a patient philosophy championed by farmer-winemaker Luke Bass of the Porter Bass extended family. Drawing from 20-year-old vines in the Bartolucci vineyard, nestled in a sheltered valley flanked by water that tempers heat spikes and fosters deep roots in well-drained, volcanic-influenced soils, this wine reflects Bass's commitment to organic (and partially biodynamic) farming across Mendocino and Sonoma sources, prioritizing holistic care without chemical crutches. Hand-harvested grapes from these certified-organic plots undergo whole-cluster fermentation with native yeasts in open-top tanks for gentle extraction, followed by 10–12 months in neutral French oak barrels—no fining, minimal filtration, and low SO2 additions—to craft a naturally leaning yet crowd-pleasing red at 14.3% ABV that balances California's ripe generosity with earthy restraint.Deep garnet in the glass with a vibrant rim, it unfurls an inviting nose of ripe black cherry and cassis, laced with eucalyptus, green bell pepper, and damp forest floor, accented by licorice root and subtle herbal cumin whispers from the coastal terroir's cool-edge influence. On the palate, it's medium- to full-bodied with a velvety texture—juicy blackberry and tart red fruit core wrapped in firm yet integrated tannins, bright acidity, and savory layers of bitter chocolate, graphite earth, and black pepper that build to a long, balanced finish with lingering saline minerality. Approachable now but primed for 5–8 years of graceful evolution, serve slightly cool (14–16°C) alongside grilled ribeye, roasted pork with herb crust, mushroom ragù pasta, or smoky barbecue brisket—this is California's natural Cabernet soul, proving that poco a poco progress yields profoundly approachable depth and joy in every unpretentious sip.
