My Favorite Neighbor Cabernet Sauvignon

My Favorite Neighbor was created by winemaking pioneer Eric Jensen, the founder of the acclaimed Booker Vineyard in Paso Robles, California. Inspired by his close friendship and collaboration with neighbor Stephan Asseo of L’Aventure Winery, the project pays tribute to the collaborative spirit of Westside Paso Robles and the neighboring growers who cultivate exceptional fruit across the region.

While rooted in Paso Robles, the Cabernet Sauvignon is intentionally crafted as a high-end, mid-coast California blend. It combines estate fruit with carefully selected parcels from neighboring sites in Paso Robles, San Luis Obispo, and Santa Ynez, delivering a Napa-rivaling, opulent Cabernet expression at an accessible luxury price point.

Wine Description

The My Favorite Neighbor Cabernet Sauvignon pours an opaque, inky purple-black color. On the nose, it explodes with opulent, highly expressive aromas of crème de cassis, wild blackberry cobbler, and dark plum, interwoven with sweet tobacco, espresso bean, cocoa powder, crushed granite, and toasted French oak spice.

On the palate, this wine is full-bodied, lush, and undeniably generous. It coats the mouth with a velvety texture and a rich core of ripe black fruits, dark chocolate, and graphite. Despite its lavish scale and high fruit intensity, it maintains surprising freshness and balance thanks to fine-grained, chalky tannins and vibrant acidity that lift the long, opulent finish.

Composed primarily of Cabernet Sauvignon blended with small percentages of Petite Sirah, Syrah, Malbec, and Petit Verdot, the wine is aged for roughly 18 to 20 months in high-quality French oak barrels (around 50%–60% new).

Food Pairing

The opulent fruit profile, full body, and lush structure of this Cabernet call for bold, savory protein dishes. Excellent pairings include wood-fired ribeye steak, slow-braised beef short ribs with polenta, grilled lamb chops, or a rich venison stew. It also pairs exceptionally well with gourmet bacon cheeseburgers, barbecued brisket, or sharp, aged cheeses like dark clothbound cheddar or blue cheese.