Bridlewood Red Blend 175 2012

  • 90 Wine
    Enthusiast
3.4 Good (28)
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Bridlewood Red Blend 175 2012 Front Bottle Shot
Bridlewood Red Blend 175 2012 Front Bottle Shot Bridlewood Red Blend 175 2012 Front Label Bridlewood Red Blend 175 2012 Back Bottle Shot

Product Details


Varietal

Region

Producer

Vintage
2012

Size
750ML

ABV
13.9%

Your Rating

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Somm Note

Winemaker Notes

Our Blend 175 is a well-balanced expression of the Central Coast region. This full-bodied blend's dark, jammy fruit flavors and rich, soft tannins are framed nicely by notes of sweet oak and end with a graceful, lingering finish.

Professional Ratings

  • 90
    This savory blend of Syrah, Grenache, Petite Sirah and Viognier (developed, Bridlewood claims, after tasting through the winery’s lots 175 times) delivers black pepper, vanilla, stewed fig and roasted pork to the nose. It then clings to flavors like sage and sautéed plum that are more often found in cool-climate Syrah. The tannins are slightly rough, so this may be best in 2015, but it's drinking well now. Best Buy.

Other Vintages

2010
  • 88 Wine
    Spectator
2009
  • 89 Robert
    Parker
Bridlewood

Bridlewood Winery

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Bridlewood Winery, California
Bridlewood Winery  Winery Image
Bridlewood joins a long and rich tradition of winemaking in Santa Barbara County. It wasn't until the 1960's and 1970's, when new breed of pioneering winemakers, including Dan Gehrs, started making wine in the broad area called the Central Coast, that a southern California winemaking renaissance occurred. Although the winery's capacity is 50,000 cases, releases for the first few years will be 10-15,000 cases. Growth will be consistent with the winery's philosophy of producing many small lots of high quality wines.
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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast California wine district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the Central Coast California wine region could probably support almost any major grape varietiy, it is famous for a few Central Coast reds and whites. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

WWH133652_2012 Item# 132979

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