2021 Cabernet Sauvignon
Our 2021 Estate grown Cabernet Sauvignon is a tremendous wine, exhibiting steadiness and richness on the palate. This full-bodied wine has considerable depth while maintaining a moderately low alcohol level. It has aromas of black cherry, blueberry pie crust, and an appealing herbaceous green character. The new Hungarian and American Oak barrels add smokey, spicy, and woody notes. This wine has layers of earthy, herbal, and olive flavors. It has a nice finish, ending with plush and polished tannins. The aftertaste of bittersweet chocolate is very satisfying and distinctive. This wine will soften and develop nicely in the bottle well through 2026. Its commanding weight yet elegant structure has great aging potential.
Cabernet Sauvignon is such a fun wine to make, especially when you can blend different lots. We fermented, pressed, and aged the four individual Cabernets separately. This allowed us to create a unique custom blend, incorporating a percentage of each lot into one right before our bottling date. The four Hungarian/American hybrid barrels used for “Bentley Ironworks” added strong notes of roasted walnuts, toasted bread, and black coffee. These barrels incorporate nice woody bouquets and structural tannins to the wine. We topped up each barrel and tasted every six weeks to ensure we were on track for bottling. Each lot fermented for at least three weeks before we drained, pressed, and racked. Then came barreling down and long-term barrel aging before finally blending and bottling. The blend came together seamlessly, offering a harmonious mouthfeel, a glorious finish, and a perfect balance of tannins, acidity, and dark fruity character.
| Download Wine Notes |
| Vintage | 2021 |
| Varietal | Cabernet Sauvignon |
| Varietal Composition | 100% Cabernet Sauvignon |
| Appellation | Paso Robles |
| Vineyard | Frankel Family Estate |
| Acid | 0.67 g/100 ml |
| PH | 3.59 |
| Residual Sugar | 0.05 g/100 ml |
| Alcohol | 13.80% |
| Volume | 750 ml |
| Bottling Date | 05/17/2023 |
| Cases Produced | 1,200 |
2021 was a bountiful harvest and was the largest Sculpterra bottling of Estate Cabernet Sauvignon in ten years! This wine comprised four separate 100% Frankel Estate Cabernet Sauvignon blocks. The unique micro-climates and soils in these blocks create complex and delicious-tasting wine. The “Autopista-Hillside” Cabernet was the first to harvest. It features rugged hilly terrain and sees the warmest temperatures on the property. “Bomba Vieja” and “Bentley Ironworks” are located on the lowest sections of our vineyard. They ripen later, with the fruit spending more time growing in the shade. They typically express more earthy-minerally notes. “Puerta Electrica” is found on the northeast end of the property. It is a picturesque vineyard, balanced in crop load, and features classic aromas of natural violets and blackcurrant. Grapes were mechanically harvested in two nights and processed in the early morning.
Paul Frankel’s Background
Winemaking and grape growing is Paul’s passion! From an early age, he showed interest and excellence in science, botany, and chemistry. Most of all, Paul loved the outdoors and working with his hands. Growing up on the property, Paul has been able to study the Frankel Ranch property throughout his life, making him very well-versed in soil types and meso-climates on the estate. His love for farming shows through in the quality of his wines. He has conducted numerous vineyard and winemaking experiments that have resulted in award-winning wines.
Paul’s father, Dr. Warren Frankel, planted the 125-acre vineyard, built the winery, and opened the tasting room in October 2007. Paul was mentored by winemakers Shannon O’Neil and Jason Bushong and graduated from Cal Poly San Luis Obispo with a Bachelor’s Degree in Viticulture and Enology. While in college, he interned at the Cal Poly Pilot Winery and worked two seasons at Maloy O’Neill Winery. Paul took two fall quarters off to make Sculpterra’s wines. His first vintage as a head winemaker was in 2008, making 19 tons. Paul puts in 14-hour days during harvest, conducting the pick, crush, and press.
