A special can offering of Cabernet Sauvignon, made in collaboration with the Pure Brewing Project in San Diego. I was introduced to their head brewer, Winslow, through an old college friend. He was looking for some Cabernet fruit for a beer hybrid. We drove 1000 lbs of Santa Ynez Cab down to him, and while the team was there we grabbed a bucket of his stout starter yeast to bring back to the winery. I was curious if we could bring out more confectionary notes in the Cabernet by adjusting the yeast. I pitched 1 ton of Cab with it back up in Paso.
The plan worked out perfectly — and we ended up with 2 barrels of Cab that express a crazy good chocolate character wrapped around dark cherries and blackberries. Super velvety and dry tannins make it perfect to have straight from the can, too.
Disclaimer for our Celiac folks: There could be a tiny amount of gluten in this one since we pulled the yeast starter out of a brewery, so please beware.