Having worked with Paso Robles fruit for many years, the best sites we've discovered for growing Cabernet Sauvignon are on the far westside of the Paso Robles AVA, where the vineyards boast soils rich in combinations of Monterey shale, limestone chalk rock and igneous (volcanic) rock.
As with our other wines, our Cabernet Sauvignon is more about elegance and good fruit tones than maximum extraction and tannins. We stay true to our fruit, which wants to taste like a Cabernet Sauvignon from the westernmost region of Paso Robles: dark fruit elements, ripe and polished, soft tannins. Read more about KVV and Cabernet Sauvignon.