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Gundlach Bundschu Cabernet Sauvignon 2009

Cabernet Sauvignon from Sonoma County, California
  • W&S92
14.4% ABV
  • WE90
  • RP92
  • WE92
  • JS91
  • TP91
  • WW91
  • WE91
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14.4% ABV

Winemaker Notes

Generous aromas of blackberry and cassis with wisps of violets. Dense, vibrant flavors of polished black fruit, including black currant and blackberries, loaded with deep dark chocolate and a touch of graphite. Concentrated and lush on the palate, with opulent fruit, excellent weight and beautifully integrated oak notes. Bright natural acidity and structured tannins enhance exceptionally long finish. Delicious upon release; optimal cellaring time 5 to 15 years from vintage.

Blend: 90% Cabernet Sauvignon, 5 % Petit Verdot, 2% Cabernet Franc, 2% Malbec and 1% Merlot

Critical Acclaim

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W&S 92
Wine & Spirits
Most of this wine comes from the Bundschu’s Rhinefarm Estate at the foot of the Mayacamas, blended with 10 percent from higher elevations. It grows in volcanic ash and alluvial soils eight miles north of San Pablo Bay, yielding an intriguing wine that tastes like something more than simple plummy fruit. Savory scents of mint and rose add layers to the red earth notes in the tannins. The wine has shape and direction, setting it up for aging.
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Gundlach Bundschu

Gundlach Bundschu

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Gundlach Bundschu, Sonoma County, California
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Gundlach Bundschu Winery is a family-owned, sixth-generation producer of distinctive wines of site-specific character. The winery's 320-acre Estate Vineyard, christened Rhinefarm in 1858, is located at the crossroads of the Sonoma Valley, Carneros and Napa Valley AVAs, at the base of the Mayacamas Mountain Range.

Gundlach Bundschu approaches its vineyards, wines, business and the world with spirit, creativity and dedication to excellence. When you open a bottle of Gundlach Bundschu, you uncork not only the Estate's unique ability to produce profound wines, but also a rich, personal relationship between the Gundlach Bundschu family and the land on which the family lives.

California

Red Wine

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A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties—they cover nearly double the vineyard acreage compared to whites.

While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.

The most famous region today, of course, is the acclaimed Napa Valley, where Cabernet Sauvignon, Merlot and Bordeaux Blends garner global attention and in some cases, cult status.

Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates with vineyards climbing up mountains, reaching far into valleys and stretching along some the state’s most dramatic coastlines. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while Zinfandel and Cabernet Sauvignon do well in its warmer locations.

The Central Coast, Lodi and the Sierra Foothills also excel in the production of Zinfandel, and remain active new frontiers for Rhône and Spanish varieties.

Mendocino in California’s cool North Coast region is a fantastic source of Pinot noir.

Winemaking in California dates back to the 18th century when Spanish missionaries planted the first wine grapes. But the industry experienced its first boom with the Gold Rush in the last half of the 19th century when miners brought vines to the Sierra Foothills.

CWC969165_2009 Item# 118092