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Bogle Phantom 2011

Other Red Blends from California
  • WE90
14.9% ABV
  • WE90
  • WE92
  • WS88
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3.4 5 Ratings
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3.4 5 Ratings
14.9% ABV

Winemaker Notes

Bogle's desirable apparition of rich berry and relentless spice returns to haunt wine lovers. Three expressive varietals converge and create a mysterious wine full of flavor, concentration and intensity.

A spectre of rubies sparkles in the glass, awaiting with its first impression. Bright red cherry fruit and black pepper tempt youto take that sip, with hints of brawny juniper, rich blackberry and briary boysenberry in the background. Succulent in mouthfeel, the wine showcases its versatile grape varietals: Petite Sirah, Zinfandel, Cabernet Sauvignon and Mourvedre. Aged for over 24 months in 1 and 2 year old American oak, tones of spicy vanillaand toasted coconut moderate the firm tannins and create a focused and intense finish. Enjoy this passionate and commanding red wine, yet another vintage impossible to ignore.

Blend: 46% Petite Sirah, 40% Zinfandel, 11% Cabernet Sauvignon, 3% Mourvedre

Critical Acclaim

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WE 90
Wine Enthusiast
A smooth mouthfeel and fresh, fruity flavors make this appealing and easy to enjoy, while a firm texture brings it into the tradtional dry-wine category. It combines blackberry and black cherry aromas and flavors, with hints of vanilla and nutmeg. It’s full bodied, lush and round in texture.
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Bogle

Bogle Vineyards

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Bogle Vineyards, California
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Although the Bogle family has been farming since the 1800's, it wasn't until 1968 that the father and son team of Warren and Chris Bogle planted their first 20 acres of wine grapes in Clarksburg, California. Clarksburg is a small farming community nestled in the Sacramento Delta. Today Bogle Vineyards farms over 1,000 acres of wine grapes in the Delta region. While the winery was established ten years after the first grapes were planted, it has grown tremendously along with the vineyards. Bogle Winery is currently producing 100,000 cases of wine. Winemaker Christopher Smith joined the winery in 1992. He sources fruit from some of the best vineyards throughout the State of California and blends that fruit with the best grapes from our Estate Vineyards in Clarksburg.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Other Red Blends

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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 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. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. 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.

WBW30104098_2011 Item# 133368