Truly I’m not much of one for those big, big Cabs. Seems that in the recent past there has been a contest to see who can make the biggest. Certainly they have their place right next to a New York or a Ribeye Steak, but ‘Man does not live by cholesterol alone,’ so more often I’m looking for a wine with power AND finesse. This is one of them (it is my experience that Paso, in general, vints these kind of reds). Great flavors of dark berry and brier with a delicate finish of violets and a charcoal minerality. Besides the fact that you don’t have to wait a decade for the tannins to resolve, this bottle doesn’t have that N--- Valley price tag. Enjoy it even with a ribeye.