Getting a little past its prime now with ripe, jammy, stinky barnyard characteristics that are typical of Paso Roble's Cabernets (the few that are made, that is) . A good effort given Cabernet's resistance to that area.
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7/23/2009 - Baeyens Cellars wrote: 88 Points
Getting a little past its prime now with ripe, jammy, stinky barnyard characteristics that are typical of Paso Roble's Cabernets (the few that are made, that is) . A good effort given Cabernet's resistance to that area.
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