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Flat front label of wine

Laurel Glen REDS 2002

Other Red Blends from California
  • WE89
0% ABV
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Winemaker Notes

"This blend of Zinfandel, Carignane and Petite Sirah tastes like one of those regional wines you discovered on vacation. You remember the sweet cherries, how dry it was, and how perfect with that chicken cacciatore. Shows up the promise of Lodi."
-Wine Enthusiast

The 2002 REDS is huge, and in any other year, it would have qualified for !ZaZin. It's intensely purple-black, exploding with aromas of exotic spices, black fruits, minerality, cocoa bean, ultra-ripe berries, and is decadently luscious. Not exactly the Laurel Glen house style, but that's what the vintage produced, so that's what we made, and I've got to say that this confirmed cabernet drinker has indulged in a number of bottles over the past several months when well spiced foods appear on the table and has enjoyed every one to the last drop!

Like the recently released 2001 Counterpoint, the 2002 REDS has an overlay of suavity and opulence that complements its deep, dark, almost rustic core. This is not accidental. We have made tremendous efforts to refine our projects on Sonoma Mountain, Mendoza, and Lodi. All REDS vineyards are under our control: we carefully monitor irrigation, crop levels, and harvest conditions. In the winery, we ferment in small batches, which preserves the integrity of the vineyards, and age the wines in 60 gallon oak barrels. Quantities produced are significantly lower than in previous years in keeping with our increasing commitment to quality.

Critical Acclaim

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WE 89
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Laurel Glen

Laurel Glen

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Laurel Glen, California
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Laurel Glen Vineyard, a thousand feet up the slopes of Sonoma Mountain, has long been considered one of the iconic Cabernet vineyards of California. Originally planted in the 1880’s, the present-day vineyard was developed in the 1970’s by Sonoma wine pioneer Patrick Campbell. The 1st vintage of Laurel Glen Vineyard Cabernet Sauvignon was made in 1981. The vineyard’s combination of high altitude, eastern exposure, rocky soils, and small diurnal temperature swings combine to produce very distinctive wines. Despite its small production, the wine has received international acclaim for its exceptional balance, elegance and ability to age gracefully.


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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

Other Red Blends

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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.

LAU224760702_2002 Item# 78321