Cabernet Sauvignon

Bottle of 2019 Bonterra Cabernet Sauvignon

Cabernet SauvignonThis product is from the Organically Farmed Collection

California | Crafted from Certified Organically Grown Grapes
JEFF CICHOCKI, WINEMAKER

VINEYARD NOTES
This Cabernet Sauvignon is a blend of vineyards throughout California, some with 50-year-old vines. Nearly half of the fruit hails from Mendocino County with a portion blended from Paso Robles and other celebrated Cabernet regions. Cooler temperatures and an elongated growing season resulted in high quality fruit for an exceptional vintage.

WINEMAKING NOTES
Our Cabernet Sauvignon grapes were crushed before a warm fermentation in stainless steel tanks. Varieties and vineyard lots were fermented separately to allow their signature characteristics to emerge before blending. The wine underwent malolactic fermentation to soften the mouthfeel and rested 15 months before bottling, with a portion of that time spent aging on a mix of new and neutral French oak.

TASTING NOTES
Petite Sirah and Malbec add a touch of color, texture and spice to this Cabernet Sauvignon-focused blend. A brilliant dark garnet hue hints at the wine’s powerful aromas and flavors of blackcurrant, black cherry and plum, layered over rich notes of leather, tobacco and graphite. This well-structured, medium-bodied Cabernet delivers elegant tannins, pleasing acidity and a lingering finish.

TOTAL ACIDITY: 0.63 GRAMS/100ML
RESIDUAL SUGAR: 0.35 GRAMS/100ML
pH: 3.7
ALCOHOL: 14.2%

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

  • Testimonial

    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

Awards

91 Points, 2018 Vintage

Tasting Panel, March 2021 Issue
Made with organic grapes and coming in at 13.8% abv, this Cabernet-dominant blend (79%), with some Petite Sirah, Merlot, Syrah and other grapes, is a balanced, fruity red that shines from within. Some of the vines sourced are as old as 50 years, the majority of fruit coming from Mendocino County, home to Bonterra. Dusty cocoa tannins and a dollop of licorice are the frills on ripe blueberry notes. Plush plum integrates with graham cracker and a spiced bouquet of lilacs.

92 Points, 2014 Vintage, Editors' Choice

Wine Enthusiast, 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. Best after 2018.

  • Awards
    91 Points, 2018 Vintage

    Tasting Panel, March 2021 Issue
    Made with organic grapes and coming in at 13.8% abv, this Cabernet-dominant blend (79%), with some Petite Sirah, Merlot, Syrah and other grapes, is a balanced, fruity red that shines from within. Some of the vines sourced are as old as 50 years, the majority of fruit coming from Mendocino County, home to Bonterra. Dusty cocoa tannins and a dollop of licorice are the frills on ripe blueberry notes. Plush plum integrates with graham cracker and a spiced bouquet of lilacs.

    92 Points, 2014 Vintage, Editors' Choice

    Wine Enthusiast, 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. Best after 2018.

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