Bryant Family Bettina Proprietary Red 2010
Bordeaux Red Blends from Napa Valley, California
Wine Style Guide
Red wines that are more fruit-forward and lighter in tannin and body.
Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.
The Bettina Bryant Proprietary Red Wine is a gorgeous blend of Bordeaux varietals sourced from three of David Abreu's own exception estate vineyards - Madrona, Thorevilos, and Lucia Howell Mountain. A blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot, and made with the same attention to detail as Bryant, this wine is beautifully layered and complex.
Blend: 73.5% Cabernet Sauvignon, 12.5% Cabernet Franc, 12.5% Merlot, 1.5% Petit Verdot
"The 2010 Bettina is drop dead gorgeous. Mint, cloves, flowers, menthol and licorice are some of the many notes that burst from the glass. The 2010 is all about nuance, delineation and precision. There is a vibrancy to the 2010 that is simply striking. Dark blue and black fruit, balsamic notes, crushed rocks and pencil shavings are all layered into the powerful, mineral-infused finish. This is a stellar showing from Bryant. Anticipated maturity: 2016-2030.
The Wine Advocate
"The 2010 Bettina impresses for its tremendous energy, polish and vibrancy. Clean, saline notes support layers of expressive dark red fruit, crushed rocks, smoke, wild flowers and tobacco. A delineated, highly expressive wine, the 2010 emphasizes focus and clarity, but with all of the classic Bryant richness. I especially like the way the 2010 turns dark and explosive on the finish. In 2010, the Bettina is 78% Cabernet Sauvignon, 16% Merlot, 4% Cabernet Franc and 2% Petit Verdot, all from David Abreu's Madrona Ranch, Thorevilos and Lucia vineyards."
Vinous / Antonio Galloni
"Saturated ruby-red color. Darker and more brooding on the nose than the estate bottling, hinting at cassis, bitter chocolate and earth. Then almost surprisingly thick and sweet in the mouth, with harmonious acidity giving shape to the flavors of black and blue fruits, espresso and black pepper. Finishes with slightly tough (Howell Mountain?) tannins and firm minerality. This has gained in texture and sweetness, without any loss of structure, since I tasted it from barrel a year ago.
93(+?) points "
International Wine Cellar
"Jazzy oak delivers mocha, espresso and vanilla bean up front, with the core flavors centered around vibrant currant, wild berry, cedar and cigar box. Gains all the way, ending with a long, persistent finish that keeps opening doors of flavor. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Drink now through 2028. 396 cases made."
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