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Showcase Wines: 2018

  • 2016 Estate Chardonnay
  • 2016 Viognier
  • 2016 Syrah
  • 2015 Estate Cabernet Sauvignon

Eberle Winery 2016 Estate Chardonnay

Eberle WineryWhether you like a more fruit forward Chardonnay or one with a little buttery oak, the Eberle Chardonnay is pleasing to a wide range of palates. Produced from our estate vines, the Chardonnay remains consistent in style, quality and character year after year. The 2014 vintage shows exceptional balance and elegance. Experience aromas and flavors of green apple, zesty Meyer lemon and pineapple with a hint of toasted oak on the finish.

Awards

90 Points – 2016 Monterrey Wine Competition
Gold Medal – 2016 Winemaker’s Challenge

Food Pairings

The versatile style of Eberle’s Estate Chardonnay makes it a perfect accompaniment to a wide range of cuisines. Enjoy it with lighter dishes like Chicken Piccata or grilled salmon. Heartier fare includes crab cakes or pasta with a béchamel sauce.

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Eberle Winery 2016 Vigonier, Mill Road Vineyard

Eberle WineryViognier perfumes the nose with aromas of citrus blossoms and apricots. Vibrant flavors of white peaches, melon and lemon zest coat the palate followed by a clean and refreshing finish. The style of our Viognier lends itself to be a perfect food pairing partner to a variety of foods but is easily enjoyed by itself.

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Eberle Winery 2016 Syrah, Steinbeck Vineyard

Eberle WineryThis full-bodied wine has aromas and flavors of blueberry and blackberry with a hint of chocolate espresso and a crushed rock minerality. This wine is best enjoyed with rich and hearty fare like slow roasted lamb shanks or braised short ribs in a tomato based sauce served over a creamy polenta.

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Eberle Winery 2015 Estate Cabernet Sauvignon

Eberle WineryThe palate is full of rich dark fruit flavors of cassis, black cherry with hints of chocolate mint and a long finish. The lush qualities of this wine combined with its velvety tannins make it a perfect wine to pair with a herb crusted prime rib, grilled lamb chops or a beef tenderloin with a blue cheese sauce.

History

Cabernet Sauvignon literally re-routed Gary Eberle’s career path. Eberle was on his way to becoming a geneticist when he discovered how seductive and powerful Cabernet Sauvignon can be. While studying for his Master’s in cellular genetics at Louisiana State University, Eberle discovered the world of food and wine and decided to move west to enter the enology doctorate program at U.C. Davis in 1971. After finishing his PhD course work, he moved to Paso Robles, planted his first vineyards and the rest is history!

Gary’s first vintage of Cabernet Sauvignon was in 1979, with the 1980 vintage being the first wine to have Paso Robles listed as the appellation on the label. He then planted eighteen acres of the Latour clone on its own roots in our Estate Vineyard in 1983. This clone of Cabernet has flourished over the years and has continued to produce a Cabernet Sauvignon of exceptional quality and character year after year. Now with over thirty-seven years dedicated to producing
wines from Paso Robles, Eberle’s determination has made a mark on the industry and he was presented with the Wine Lifetime Achievement award in 2015 a well-deserved honor

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