What are the traits of westside GSMs from Paso Robles?
This was our objective at yesterday’s tasting. The answer:
- high alcohol
- tremendous fruity extract
- thick tannins
- soft acidity
- full-bodiedness
- a sense of sweetness
Think about each of those. Each element is at the utmost of the limits of a table wine to remain balanced. In this high-wire act, if you make the slightest error, you’re screwed.
The high alcohol means that, while it’s there (and we’re talking 15%-16% or more), if the wine is in the slightest degree hot, it loses points.
The tremendous fruity extract means that, if you get it wrong, you end up with a fruit bomb.
The thick tannins mean that you don’t want to end up with something that’s harsh in the mouth.
The soft acidity presents the danger of an insipid, boring wine, flashy, perhaps, with the first sip, but one that quickly palls.
So we’re talking about that elusive but vital element, balance. It’s funny that people always talk about a more delicate wine, like Burgundian Pinot Noir, as being so transparent that balance, or any hint of imbalance, is apparent. But that’s also true of these gigantic Paso Robles GSMs. Mere size isn’t enough to hide flaws. Nothing can hide a flaw to the discerning taste. And yet, a good winemaker can turn size to his advantage.
These winemakers—Matt Trevaison, Justin Smith, Stephen Asseso and the like–chose to make these sorts of wines, and by the standard of the market, they’ve been wildly successful. These westside GSMs have become Paso Robles’ most expensive wines. Produced in tiny amounts, they sell for far more on the aftermarket than their initial release prices. So, when my friends at Jackson Family Wines asked me to put together a Paso Robles tasting (and the family currently owns nothing in Paso Robles), I happily acceded.
I could have done a tasting of Paso Bordeaux blends. I’ve been a big fan; that was part of the reason why I successfully argued for Paso Robles to be Wine Enthusiast’s “Wine Region of the Year” a couple of years ago.
I could have done a tasting of what I call Paso’s “wacko blends,” those innovative blends of everything from Tempranillo and Zinfandel to Merlot, Sangiovese and Petite Sirah. I wrote extensively about them for Wine Enthusiast. These young winemakers, who invaded Paso Robles over the last 5-10 years, had nothing to lose by being creative. They knew they couldn’t compete against Napa Valley with Cabernet Sauvignon. Pinot Noir was out of the question. Why not create a blend that had never existed before in the history of the world, if it made a delicious wine? It was a niche to be explored and exploited.
But GSMs are the signature wines of Paso Robles, especially at the high-priced end. So here were the seven wines we tasted yesterday, in a blind tasting. (Sadly, although I ordered the L’Aventure 2013 Cote de Cote directly from the winery, and paid $120.68, including shipping, for it, it never arrived.)
The wines, with SRP and alcohol:
Saxum 2012 Heart Stone, $149, 15.1%
Tablas Creek 2013 Cote de Cote, $55, 14.5%
Law Estate 2011 Sagacious, $67, 16%
Linne Calodo 2013 Sticks & Stones, $79, 15.8%
Jada 2012 Hell’s Kitchen, $54, 15.5%
ONX 2012 Crux, $45, 15.2%
Booker 2013 Full Draw, $75, 15.3%
My favorite, and the group’s, too, was the ONX. It was closely followed by the Jada, Tablas Creek, Saxum, Linne Calodo, and Booker. The trick with wines of this sort, which are very popular with critics, is to keep them balanced. All the individual parts—tannins, fruity extract, alcohol—are so strong, in and of themselves, that if any one of them sticks out, it perturbs the entire wine. (One of my co-tasters called several of the wines “distracting,” for that very reason). In this modern In Pursuit of Balance world, we make much of the structure and finesse of lightly-structured wines, which are so transparent that inherent imbalances quickly reveal themselves. As we focus—properly—on these wines, we tend to forget that these big, rich wines have similar balancing challenges; like Bob Dylan’s “mattress balanced on a bottle of wine,” the equilibrium must be just-so, the poise exquisitely tense, or otherwise the wine just collapses under its own weight into a heap.
Still, these west side Paso Robles wines (which now come under a guise of AVAs since Paso Robles split up into 11 appellations) are attention-getting, although I’m not sure I’d want to split an entire bottle with someone over dinner.
Great selections, I wish Saxum was more easily accessible in terms of availability.
Your observations parallel what many wine enthusiasts/collectors complained about about a decade ago in response to overly-extracted “fruit bomb” Australian red wines from importers like Grateful Palate.
“The Rise and Fall of Wines from Oz” — Wall Street Journal “One Wine” Column
Link: http://blogs.wsj.com/wine/2012/03/09/the-rise-and-fall-of-wines-from-oz/
From Mike Veseth’s The Wine Economist blog on Paso Robles winemaking.
“Myth of the Level (Vineyard) Playing Field”
Link: http://wineeconomist.com/2010/04/11/myth-of-the-level-vineyard-playing-field/
From Tablas Creek wine blog on Paso Robles winemaking.
“Whither inexpensive, artisanal California wine?”
Link: http://tablascreek.typepad.com/tablas/2010/03/the-challenging-economics-of-making-high-quality-inexpensive-california-wine.html
2012 UPDATE . . .
“Tablas Creek Adds to Winery Estate Transitioning to Biodynamic, Paso Robles icon buys adjacent vineyard”
Link: http://www.winesandvines.com/template.cfm?section=news&content=97016
very cool article
Interesting article.
Please note spellings:
Matt Trevisan
Stephan Asseo
Please contact me if you would like me to proof future articles for you – reasonable rates and quick turnaround 😉