Adjust the font-size to save space and fit your needs.
Toggle the view of the overview and additional details.
Remove specific press pieces by highlighting and deleting the desired text and/or images.
Customize & Print
Save your page as a PDF using your built-in browser’s “Print” option. Just click the “Preview & Print” button and change the “Destination” from your local printer to any of your installed PDF applications. Please note: these steps vary slightly by browser.
Donati
Cabernet Sauvignon Paso Robles
United States, Paso Robles, Paso Robles
Red
Winery Overview
As a young boy, Ron Donati grew up in South San Francisco, the son of a first generation Italian-American family. His grandfather Albino Donati made his own wine for the family dinner table. Ron has carried that legacy forward with the mission of producing wines of exceptional quality that overdelivers. The core of Donati Family Vineyard's award winning wine portfolio has always been focused on Bordeaux varieties. These include Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petite Verdot. They also added an un-oaked Chardonnay to their portfolio. Their flagship wines include Ezio and The Immigrant, named after Ron's father and grandfather, respectively.
The Donati family entered the wine business in 1998 with the purchase of a vineyard in Paicines, CA, located on California's Central Coast. In 2007, the family purchased a winery located in Templeton, CA in the heart of Paso Robles Wine Country. In 2017 the family made the decision to solely concentrate on the Paso Robles AVA by transitioning from estate grown to contracted fruit.
Terroir
Clay loam
Viticulture
Grapes are harvested from 19 hectares of vineyard land. The average age of the vines is 18 years.
Vinification
The fruit was received in early morning hours. Immediately put through crusher and de-stemmer. Grapes were inoculated the day after arriving at the winery. Twice daily pump overs and punch downs to ensure the cap and ferment stay cool and healthy. Upon completion of primary fermentation, the tank is pressed to begin malolactic fermentation. The malolactic fermentation process takes between 2-4 months, and wine sits on lees for the duration. Total sulfur is 80ppm.
Aging
Aged in a mix of new & neutral barrels for 18-24 months, then aged in bottle for 4 more months prior to release.
Tasting Notes
Ripe bing cherry and notes of black pepper. Fruit dominant on aroma. Full flavor with persistent tannin. Bright acidity, stands up to powerful mouthfeel. Finish is long, rhubarb mixed with candied raspberries.
