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Autry Cellars Tasting Notes

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Sauvignon Blanc 2007 – Paso Robles $18
 
Autry Cellars 2007 Sauvignon Blanc has aromas of lemon, honey and pear. The full-bodied wine has a hint of vanilla, toast and green apples, and balanced with nice tannic structure and a silky texture. The wine is rich and concentrated with a long lasting finish.
 
The Viticulture: The El Pomar district vineyard enjoys the warm Paso Robles climate along with rich limestone and shale soils. The viticultural practices maximize the fruit character and varietal intensity by optimizing sunlight and air circulation in the vine canopy.
 
The Winemaking: The hand picked clusters are gently de-stemmed and the skins and juice are “cold soaked” to enhance the varietal character. The juice is gently pressed and fermented for 3-4 weeks then aged in oak. The wine has gone through malolatic fermentation. 49 cases produced.
 
Food Accompaniment: Can accompany full flavored dishes made from chicken, turkey, grilled or poached salmon, seafood, Irish stew, ham, and strongly flavored cheeses.
 
Chardonnay – 2007 Edna Valley $20
 
Autry Cellars 2007 Chardonnay has complex orchestration of aromas, including lemon, lime, pineapple and melon. The wine has robust oak structure, balanced by a silky and creamy mouth feel. The finish is long and lingering like the final notes of a favorite symphony.
 
The Viticulture: A cool, south side Edna Valley vineyard produces the lush intense fruit for this early ripening variety. The vines required extensive pruning and canopy management to concentrate the varietal flavors and release the unique terroir of the vineyard.
 
The Winemaking: The grapes were hand harvested and gently de-stemmed then soaked for 24 hours to further enhance the varietal character. The wine was fermented completely dry then aged in a combination of French and American oak. From the malolatic fermentation the wine has developed a soft, rounded texture. 50 cases produced.
 
Food Accompaniment: Pair with full flavored dishes made with scallops, halibut, shrimp, crab, veal, seafood, chicken, pork, pasta with cream sauce and cheeses, including Emmenthal, Gruyeres and Feta.
 
Cabernet Franc – 2007 Paso Robles $30
 
With ripe tannins and nuances of French & American oak, the wine has classic Cab Franc aromas of blueberry, ginger, plum and a touch of mocha. At the mid-palette there is a slight peppery-ness with lingering hints of dried cherries.
 
The Viticulture: The warm Creston area vineyard slopes gently from the north to the south, giving the vines the perfect exposure to the summer sun as it rises and sets during the day. The 2007 harvest was very late for Cabernet Franc with picking starting the day after Thanksgiving.
 
The Winemaking: The wine is 89% Cabernet Franc with a subtle blend of 8% Merlot and 3% Malbec. The wine was pressed in early December and fermented in stainless steel then aged in both French and American oak. 50 cases produced
 
Food Accompaniment:Enjoy Cab Franc with roasted chicken, pork loin, turkey, and sirloin steaks.
 
Merlot – 2007 Paso Robles $24
 
Autry Cellars Merlot is dark in color and has aromas of blackberry, leather and brown spices. The wine is medium bodied and well balance with moderate nicely woven tannins. There is a delicate viscosity and a long finale.
 
The Viticulture: The limestone and shale soils of this Merlot vineyard contribute to the richness of the fruit and contributes a unique terrior character to the final wine blend.
 
The Winemaking: The 100% Merlot wine was made in stainless steel and fermented for approximately 3 weeks. It was racked and then aged in American Oak for 18 months. 58 cases produced.
 
Food Accompaniment: Wonderful withbraised chicken, duck, roasted turkey, roasted beef, lamb, veal, stew, meat casseroles, Parmesan & Romano cheese, grilled meats, caramelized onions, Béarnaise sauce, dark chocolate, berries, and fondue.
 
Cabernet Sauvignon – 2007 Paso Robles $32
Dark, rich and extracted, this wine displays classic Cabernet aromas of cassis, dark cherry and currants. There is harmony of oak, tannin along with menthol and fruit aromatics. An elegant wine with a soft silky finish.
 
The Viticulture: The fruit for this wine is sourced from a 19-acre vineyard in the warm Paso Robles Appellations. The vineyards location in the El Pomar district enjoys onshore winds flowing from the Pacific Ocean cooling the vineyard at night. The 40°-50° daily temperature swings lengthen the ripening process and intensifies the tannin and fruit development.           
 
The Winemaking: The wine is fermented dry in small stainless steel tanks and then barreled down into French and American oak for 18 months. The blend is primarily Cabernet Sauvignon with a touch of Cabernet Franc, Syrah and Merlot to deliver bright fruit and structure. 75 cases.
 
Food Accompaniment: Serve with grilled T-bone or filet mignon, roasted beef, lamb, spicy poultry, cheddar, Brie, Gorgonzola, walnuts, bittersweet chocolate and gelato.
 
Zinfandel  – 2007 Paso Robles $28
 
Ripe and robust with raspberry, cherries, pepper and earthy, leather flavors. There is a toasted bread bouquet and jammy richness with hints of carmel and vanilla. The wine is balanced with good tannic structure. The finish is harmonious and lingers on the palette.
 
The Viticulture: The fruit was sourced from a Creston area vineyard in the Paso Robles Appellation known for producing richly textured Zinfandel from the Dusi clone. The vineyard is dry farmed and the vines are head trained, resulting in small crops of intensely flavored grapes.
 
The Winemaking: The wine is 100% Zinfandel and was pressed in early December and fermented in stainless steel. The wine aged in both French and American oak. 75 cases produced.
 
Food Accompaniment:BBQ, pizza, ribs, sausage, meatloaf, hamburgers, lamb, game, duck, and beef, mildly spiced shellfish and mildly spiced Mexican, Asian and Cajun food, most cheeses and of course chocolate cake.
 
 
Sangiovese – 2007 Paso Robles $25                                    Gold Medal - Orange County Fair
 
A grape made famous in Tuscany has produced this classic wine with lingering flavors of strawberry, raspberry, orange peel, cinnamon and clove. With sturdy tannins and moderate oak, the wine is well balanced and can be aged.
 
The Viticulture: The fruit was sourced from the west side of Paso Robles in the majestic Adelaida district with its hilly topography, solid limestone bedrock, clay soil and hard water. At 1400’ elevation the vines are carefully tended using natural farming methods.
 
The Winemaking: The wine is 90% Sangiovese, with a blend of 5% Zinfandel, and 2.5% Malbec and Merlot each, to add structure. Fermented in stainless steel and aged in both French and American oak. 76 cases produced.
 
Food Accompaniment:Enjoy spicy sausage, barbecued fish and steaks, tomato based pasta and pizza sauces.
 
 
Syrah – 2007 Edna Valley $38                                              Gold Medal – Orange County Fair
 
Ripe tannins and meaty fruit punctuate this garnet colored wine with its complex medley of plum, smoke, leather, tobacco and pepper. The wine has good solid tannin structure and a smooth lingering finish.
  
The Viticulture: Edna Valley has one of the longest growing seasons in the state adding complexity to the flavor profile of the grapes. The black humus and clay-rich soils add intensity to the wine.
 
The Winemaking: The wine is 95% Syrah with subtle additions of 3% Merlot and 2% Malbec. The wine was made in temperature controlled stainless steel tanks and aged in American Oak for 12 months. 75 cases produced.
 
Food Accompaniment:Pairs nicely with braised chicken, chili, peppercorn steak, barbecued meat, spicy meats, garlic casserole, and Mexican, Cajun and Barbeque dishes.
 
Petite Sirah – 2007 Paso Robles $32
Dark, inky and assertive this wine has the classic Sirah profile of blueberries, pepper, nutmeg and clove. The ripe, jammy flavors are balanced with structured tannins and smokey oak.
  
The Viticulture: West side Paso fruit was picked fully ripened late in the long 2007 growing season. The vineyard is a hillside and hilltop planting with clay, shale and limestone-rich soil in the Templeton Gap area.
 
The Winemaking: The wine is 100% Petite Sirah and fermented in temperature controlled stainless steel tanks. The wine was aged in American and French Oak for 18 months. 125 cases produced.
 
Food Accompaniment:Serve with grilled meats, venison, prime rib, roasted beef, brisket, and rich flavorful cheese.
 
Malbec – 2007 Paso Robles $44                                      Best of Class – Orange County Fair
 
A full orchestra of flavors and aromas with plums, vanilla, toasted bread, anise and lingering hints of dark chocolate. The wine has rich tannins, balanced astringency and a rounded oak bouquet.
 
The Viticulture: The fruit was harvested in late October from a warm vineyard near Creston in the Paso Robles Appellation. In early summer the grapevine leaves were thinned for proper sun exposure and to allow for hand-harvesting at the optimum sugar level and fruit maturity.
 
The Winemaking: The wine is a blend of 90% Malbec, with 7% Merlot and 3% Zinfandel from nearby vineyards. It was fermented in temperature controlled tanks and aged in American and French Oak for 18 months. 76 cases produced.
 
Food Accompaniment:Serve with grilled meats, chicken wings, barbecue, hamburgers, beef bourguignon, stroganoff, teriyaki, kebabs, lamb chops, and spicy Mexican, Cajun and Indian style cuisine.
 
Tempranillo – 2007 Paso Robles, French Camp Vineyard $42
The wine is ruby red in color, with flavors of dried cherries, plum, tobacco, vanilla, and spicy herbs along with cinnamon and nutmeg.
 
The Viticulture: French Camp Vineyards enjoys the southeast corner of the Paso Robles Appellation where warm summer temperatures are cooled by afternoon breezes. The combination of low rainfall, wide daily temperature swings and an elaborate soil profile gives the fruit a unique terrior.
 
The Winemaking: The wine is 100% Tempranillo and fermented in temperature controlled tanks and aged in American Oak for 18 months. 65 cases produced.
 
Food Accompaniment:Great with barbequed meats, spicy dishes, chicken coq au vin, pasta, grilled fish, ham, pork shops, Osso buco and mild blue cheese, Teggiano, cheddar, Fontina Gouda and Brie.

 

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