Cabernet Sauvignon

Cabernet Sauvignon is known for creating wines of amazing density and complexity with both concentrated and nuanced flavors. In making Bonterra Cabernet Sauvignon, I like to add to these layers of flavor by blending in small amounts of other red varietals to add color, texture, and a bit of spice. Varieties and vineyard lots are kept separate until the best lots are blended together to create the final wine.

Bob Blue, Winemaker


92 Points, 2014 Vintage, Editors’ Choice (April 2017 Issue)

Beautifully integrated oak and a firm structure combine in this rather tight but superbly balanced wine. It smells like black cherries and tastes like raspberries and blueberries, accented by toasted baguette, cinnamon and fresh cedar notes. The finish is long and lightly spicy.

91 PTS, 2013 Vintage (April 2016 Issue)


“Substantive flavors and a rich, tannic texture form a serious profile for this deeply colored, dry and full-bodied wine.”

91 PTS, 2012 Vintage (May 2015 Issue)


“Made mostly from Mendocino grapes, this presses all the right buttons—the deep, dark red color; the spicy, toasty aromas; the ripe, black cherry and currant flavors; the firm tannins and full body.”

Cabernet Sauvignon 2016

This Cabernet offers aromas of bright cherry, currant and raspberry with notes of toasted oak and vanilla. In the glass, you will find flavors of cherry and currant and a lingering and thoughtful finish. Good structure, a moderate weight, polished tannins and balanced acidity.

Appellation: California Alcohol: 13.8%

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