Stephen and Paula Dooley started Flying Cloud Winery in 2003 after recognizing an opportunity to create approachable and food-friendly wines. The new label meant Dooley could focus on Bordeaux varieties from nearby Paso Robles, Sauvignon Blanc from Edna Valley, and work with varieties not included in the Stephen Ross Wine Cellars brand. He has been able to develop the stellar Flying Cloud Wines while keeping them at a value-driven price. The result are stunners like this organic cabernet sauvignon, made using classic Bordeaux production methods and aged in neutral French oak for 20 months. In the glass, the wine is ruby red, with aromas of mulberry, boysenberry, cedar, and clove on the nose. With medium-body and fine, silky tannins, this wine is all about impeccable balance and powerful elegance.