Winemaker Notes
The focus at Bugay Vineyards is to make the best wines possible. There is a strong commitment to excellence from the winery standards to the winemaking techniques, from the meticulous care in Bugay’s outstanding Mayacamas Mountain vineyards, to the select harvest by hand approach using only French shears. The fruit is delivered to the winery with perfect physiological ripeness and in perfect condition. In addition, the cooperage program is commendable; using only the finest French cooperage. All wines are produced from
100% Bugay Vineyards estate fruit and include Cabernet Sauvignon, Syrah, Cabernet Franc, Zinfandel and Rose’ of Syrah.
While Sonoma County is acclaimed—and rightfully so—for its Chardonnays, Pinot Noirs, and Zinfandels, it also produces exceptional Cabernet Sauvignon. Of the region’s 18 American Viticultural Areas, only a handful produce top-notch Cabernet Sauvignon. These appellations include Alexander Valley, Knights Valley, Sonoma Valley and Dry Creek Valley. Sonoma Cabernet Sauvignons made in these appellations can offer a complex array of aromas and flavors. Fruit notes such as blackberry, blackcurrant, cassis, black cherry and raspberry often are accompanied by hints of graphite, dusty earth, cigar box, toast and vanilla. The varietal has a rich history in Sonoma, and some of these Cabernet Sauvignons and Cabernet-based blends rival the best from Napa Valley.