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Bryant Family Bettina Proprietary Red 2010

Bordeaux Red Blends from Napa Valley, California
  • RP97
  • V97
  • V95
  • WS94
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Winemaker Notes

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

Critical Acclaim

RP 97
The Wine Advocate

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.
Rating: 97+

V 97
Vinous / Antonio Galloni

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.

V 95
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

WS 94
Wine Spectator

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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Bryant Family

Bryant Family

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Bryant Family, , California
Bryant Family
Donald L. Bryant, Jr., is driven by the pursuit excellence and realizing the full potential of his extraordinary Pritchard Hill estate. Investing in his passion for wine, the St. Louis businessman acquired the 13-acre vineyard overlooking Lake Hennessey in the late 1980s and replanted it with 100% Cabernet Sauvignon using modern viticulture practices. The first vintage was released in 1992, and soon after Bryant Family Vineyard Cabernet Sauvignon won critical acclaim and became internationally recognized as a world-class wine. Don Bryant’s goal is to celebrate the first-growth vineyard terroir while paying homage to the great winemaking traditions of Bordeaux.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YAO123424_2010 Item# 123424

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