Issue link: https://www.e-digitaleditions.com/i/1037369
{ SOMMjournal.com } 127 etals," says J. Lohr President/COO Jeff Meier, a veteran of 34 harvests alongside founder Jerry Lohr. "Pull a cork on some older vintages and you will nd ten- to 20-year- old Cabernets that still retain their fresh - ness, with Paso Robles' signature chocolatey tannins. They're approachable in their youth, but with the structure and nesse to age gracefully. I see even better wines coming from our newer plantings, which incorpo - rate tighter spacing and optimum rootstock and clonal selection to produce concen- trated, avorful Bordeaux varietals rivaling the best wines in the world." As further evidence of the region's budding future, one of the world's most recognized Master Sommeliers, Fred Dame, has recently joined Team Paso as the new Global Wine Ambassador for DAOU Vineyards and Winery. For years, Dame has participated in events with the Paso Robles CAB Collective organization in addition to attending the Wine Speak industry summit, making him intimately familiar with the region's wines. "I continue to be impressed by the quality every time I go back, and that tells me, a) we're just scratching the surface, and b) people are really taking the time and paying atten - tion to making world-class wine," he says, adding that the cost of real estate in the area is also quite attractive for producers compared to competing regions. Jensen attests to Dame's claim: "I'm not going to mention names, because I don't want to get them in trouble, but I know no less than ve high-end Napa winemak - ers that want to be here," he says. "Most of them will be here in the next few years, because they're priced out of the market there and they love this area." These considerations certainly explain the inux of new plantings, producers, and high-quality wines coming out of the region. "Today, we have winemakers coming into Paso Robles who have their degree in enol - ogy; they've got years of experience working in wineries in Napa, Sonoma, and Santa Bar- bara," Eberle notes. "They have the science, they have the art, and some of them have the love. And that's why you've seen, I'd say in the last ten years, a sort of saltation and jump in quality of wine in Paso." The Paso Robles CAB Collective is a grassroots organization formed to promote the recognition of Cabernets and Bordeaux varietal wines from Paso Robles through efforts like the 2019 CAB Camp, sponsored by The SOMM Journal and set for March 31–April 2. DAOU Vineyards and Winery proprietors Daniel (pictured) and Georges Daou have worked tirelessly to promote Paso Robles Cabernet Sauvignon. Renowned Eberle Winery Winemaker Gary Eberle launched his career in Paso Robles in 1973.