Wines Paso Robles Edward Sellers - Vertigo

Edward Sellers’ Cuvée Vertigo from Paso Robles showcases the expressive style typical of this dynamic Californian region. Although the precise blend isn’t detailed, Paso Robles reds often feature a mix inspired by southern Rhône grapes, such as Syrah, Grenache, and Mourvèdre, resulting in wines that balance fruit-driven richness with savoury complexity. Being non-vintage, this particular bottling is likely crafted to achieve a consistent house style, harnessing the best attributes from various years for a harmonious, approachable character. Winemaking here often emphasises bold fruit, supple tannins, and well-integrated oak, which can lend additional notes of spice or vanilla.

Paso Robles AVA, perched between San Francisco and Los Angeles, benefits from a unique combination of warm inland days and cool Pacific nights. This pronounced diurnal shift preserves freshness in the grapes while allowing for robust ripeness, providing a signature vibrancy to the region’s wines. Soils are calcium-rich and diverse, contributing both structure and mineral undertones. The area’s recent viticultural history—booming in the late 20th century—has given rise to a new wave of winemakers unafraid to innovate, while remaining anchored in the traditions of Rhône and Bordeaux varietals.

This kind of rich, fruit-forward red complements hearty dishes beautifully. For a locally-inspired pairing, consider slow-cooked short ribs, American barbecue, or a wood-grilled ribeye steak, where the wine’s body and depth match the robustness of the food. Mediterranean-inspired fare—such as herbed lamb, ratatouille, or roasted aubergines—will also bring out its savoury notes, especially if the blend does lean towards Rhône varieties.

For optimal enjoyment, serve at around 16-18°C. Decanting for up to an hour before tasting can help unfurl the wine’s bouquet and soften any youthful structure, allowing both fruit and subtle complexity to emerge in full. This wine is crafted for pleasure, making it a versatile and rewarding guest at your table.