Paso to me was always the “Rhone Zone” a well deserved moniker. Zinfandel and Italian varieties were introduced with the first wave of immigrants to settle in Paso in the late 1800’s, Rhone varieties came next in the early 1900’s. To date Paso has more acreage of Rhone (Syrah, Grenache, Mourvedre, Viognier) than anywhere else in California. So please pardon me for the fatal mistake of assuming Paso wines were all exuberant warm climate fruit bombs and no place for making world class Cabernets. That is so far from the truth I used to find Paso Cabs to be pleasant and juicy without much backbone but since the 1980’s Cabernet production took off in Paso! Daou Vineyards in the Adelaide Hills (CA NOT Aussie) specializes in Cab and makes some great ones but don’t forget: Serial Cabernet (from the John Anthony family of winess, Broadside from the Margarita vineyards, Vina Robles, and even big commercaial wineries like J. Lohr. The Paso Roblans have discovered great terroir for Cabernet, often where there is some combination of elevation, aspect or influence from the Pacific Ocean. Ah finally a delicious wine to serve with liver and Fava beans!