There was a saying I learned when writing about wine in Dallas for many years that Texans love “a Cab and a slab.” It is fitting, as the state is home to one of the largest cattle ranches in the country, that Texans love beef. And there is nothing better to pair with a well-marbled ribeye or delicate filet, both grilled to a perfect medium rare, than a bottle of Cabernet Sauvignon.

Though Napa has received praise for the variety for decades. However, the region to its south, Paso Robles, is quietly, yet with utmost determination, showing how well the grape grows in its soils, as displayed in the new wine from The Calling.

Founded by sports commentator Jim Nantz and beverage entrepreneur Peter Deutz, The Calling has hung its hat on wines from Sonoma. The newly released Paso Robles Cabernet Sauvignon showcases the rustic region that enjoys a long growing season with balmy, sunshine-filled days and cool evenings, allowing the fruit to flourish and gain ripeness while maintaining acidity. The notes are of black fruits with an earthy, dusty quality, layering dried tobacco, leather, blackberry, black plum, and cherry.

It is ideal when paired with a steak, like the juicy American Wagyu filet from Snake River Farms. The fork-tender beef was ideal with the luscious, well-balanced wine that had just the right amount of tannin and acidity to balance the richness of the meat.