Bridlewood Red Blend 175 2009 Front Label
Bridlewood Red Blend 175 2009 Front Label

Bridlewood Red Blend 175 2009

  • RP89
750ML / 13% ABV
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  • WS88
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750ML / 13% ABV

Winemaker Notes

At Bridlewood, we like to take our time. We hand select our grapes from California's vast Central Coast AVA, and we pour our passion into winemaking. Our tasting room sits on a picturesque 105-acre estate which rests on a high bench of ancient seabed, facing the Pacific breezes that meander through the Santa Ynez Mountains to the south and the Purisima Hills and San Raphael Mountains to the north. Days are warm, nights are cool and the abundant sunshine is tempered by wind and fog. This is Central Coast Wine Country at its best. We spent a lot of time in the barrel room to get this blend just right before bottling. We tasted the different vineyard lots 175 times before we blended them together to create a well-balanced wine that embodies the vast Central Coast appellation. The final blend is comprised of predominantly Syrah, Cabernet Sauvignon and Zinfandel.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
The 2009 Red Blend 175 (all sourced from Monterey and Santa Barbara counties) is a blend of 57% Syrah, 16% Cabernet Sauvignon, 14% Zinfandel and the rest Viognier. It does not see much oak and the result is an exuberant, quasi-Rhone Ranger-styled red with a deep plum/ruby/purple color as well as abundant black currant fruit notes intermixed with hints of white chocolate, pepper and earth. It is a spicy, delicious, endearing, medium-bodied red with exuberant fruit as well as a boisterous personality. There are 19,000 cases of this sensational value that should drink well for 1-2 years.
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Bridlewood

Bridlewood Winery

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Bridlewood Winery, California
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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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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 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 region could probably support almost any major grape varietiy, it is famous for a few. 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.

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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 enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

PBC9118884_2009 Item# 109445

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