The story behind Clos Robert is a fascinating one of persistence and adaptation. Bob started the label decades ago while working as Wine Manager at Remy Martin, where he honed his craft alongside their oenology team, mastering the art of sourcing and blending. For Bob, it was always about trying to make it like Bordeaux. Searching for balanced, elegant wines, he initially focused on Napa fruit but eventually found himself priced out of the region – a familiar story for many small producers with outsized talent.
For years, Bob had his eye on Paso Robles, watching as the region gradually transformed from California’s wild west into one of its most exciting wine frontiers. But timing is everything in wine. When the pandemic upended the industry, creating both challenges and opportunities, Bob spotted an opening. Suddenly, exceptional Paso fruit became accessible at prices that made sense for his vision of creating a remarkable Cabernet at an honest price.