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Gundlach Bundschu Vintage Reserve Cabernet Sauvignon 2014

  • JS94
  • RP93
  • WE90
750ML / 14.9% ABV
Other Vintages
  • RP97
  • JS94
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750ML / 14.9% ABV

Winemaker Notes

Blend: 77% Cabernet Sauvignon, 14% Cabernet Franc, 6% Petit Verdot, 2% Malbec, 1% Merlot

Critical Acclaim

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JS 94
James Suckling
Very attractive aromas of black currants, blackberry, menthol and spearmint follow through to a full body, velvety tannins and a savory finish. This is really juicy and delicious. Drink or hold.
RP 93
Robert Parker's Wine Advocate
Deep garnet in color with a hint of purple, the 2014 Vintage Reserve Cabernet Sauvignon displays a relatively earthy nose with notes of tree bark, black loam and iron ore over a core of blackberry preserves, aged meat and cigar boxes. Rich and full-bodied on the palate, it gives wonderfully ripe tannins and great freshness to frame and lift the generous fruit. It finishes long with plenty of savory/earthy flavors.
WE 90
Wine Enthusiast
A blend of 77% Cabernet Sauvignon, 14% Cabernet Franc, 6% Petit Verdot, 2% Malbec and 1% Merlot, this is a hearty sanguine red wine, with highlights of eucalyptus, peppercorn and billowy tobacco-laden tannin. Well integrated, it shows plenty of oak and inky concentration.
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Gundlach Bundschu

Gundlach Bundschu

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Gundlach Bundschu, 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.

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Sonoma Valley

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Perhaps the most historically significant appellation in Sonoma County, the Sonoma Valley is home to both Buena Vista winery, California's oldest commercial winery, and Gundlach Bundschu winery, California's oldest family-run winery.

It is also one of the more geologically and climactically diverse districts. The valley includes and overlaps four distinct Sonoma County sub-appellations, including Carneros, Moon Mountain District, Sonoma Mountain and Bennett Valley. With mountains, benchlands, plains, abundant sunshine and the cooling effects of the nearby Pacific, this appellation can successfully produce a wide range of grape varieties. Pinot Noir, Chardonnay, Cabernet Sauvignon, Gewürztraminer, and most notably, Zinfandel all thrive here. Ancient Zinfandel vines over 100 years old produce small crops of concentrated, spicy fruit, which in turn make some of the Valley's most unique wines. These can also be made as “field blends” (wines made from a mix of grape varieties grown in the same vineyard) along with Petite Sirah, Carignan and Alicante Bouschet.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YNG291888_2014 Item# 393216