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Bonterra Organically Grown Cabernet Sauvignon 2005

Cabernet Sauvignon from North Coast, California
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    Winemaker Notes

    Syrah continues in this vintage as Bonterra's unconventional blending grape for Cabernet Sauvignon, giving intriguing elements of spice and deep rich flavors sometimes not so attainable from the more traditional Merlot or Petite Sirah. Over the past seven years Bonterra has been privileged to work with Christian LeSommer, formerly of Chateau LaTour, to refine away the rough edges of their Cabernet to allow an elegant, near Old World styled wine to emerge.

    This Cabernet offers New World aromas of Bing cherry, currants and raspberry, with spicy notes of cedar and dried cranberry, with slight vanilla notes (French Vanilla, of course). In the glass you'll find juicy red berry flavors, and a very approachable, rich and full mouthfeel with a lingering, thoughtful finish. Good structure, polished yet soft tannins promise an ever more pleasing wine to come, with lively acidity and subtle spice.

    This rich and flavorful wine will be a surprisingly good match with a broad array of dishes that reach far beyond Cabernet's traditional pairing with roast meats.

    Critical Acclaim

    Bonterra

    Bonterra

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    Bonterra, , California
    Bonterra
    Bonterra wines are a natural expression of the unique climate and soil of the Mendocino coast. The name "Bonterra" means good earth. All of their wines are nurtured from organically grown grapes. Bonterra relishes the re-discovery of age-old traditions of viticulture, working in harmony with Nature, to create wines with pure, concentrated flavors.

    THE BONTERRA PHILOSOPHY
    We honor the land by farming organically, creating rich soils that provide healthy vines the opportunity to deliver wonderfully flavorful fruit. With every sip of Bonterra wine, you can taste our natural commitment. There's no other way to fully capture the expression of our Mendocino terroir.
    David Koball, Vineyard Manager

    Santa Barbara

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    With a dry and mild climate cooled significantly by breezy ocean fog, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to six separate AVAs—Santa Maria Valley, Santa Ynez Valley, and its four sub-AVAs Sta. Rita Hills, Ballard Canyon, Los Olivos District, and Happy Canyon. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.

    Chardonnay and Pinot Noir are the stars of Santa Barbara, marked by trademark racy acidity, crisp Sauvignon Blanc, and savory Syrah. The region is also home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay, and Cabernet Franc, making it an exciting area to watch.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    FED41194_2005 Item# 90855

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