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Twenty Bench Cabernet Sauvignon 2012

Cabernet Sauvignon from Napa Valley, California
    13.5% ABV
    • WE90
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    13.5% ABV

    Winemaker Notes

    The 2012 Twenty Bench is a wine of great personality, with aromas of fresh red-fruits and blackcurrant scents dominating the nose.It is quick to express itself on the palate with harmonious flavors ofcassis, blackberry, cigar box, dark chocolate and vanilla spice. Length, and finesse on the palate, a finely balanced wine of substance with firm structure and silky tannins.

    Blend: 85% Cabernet Sauvignon, 8% Malbec, 5% Merlot, 2% Petite Sirah

    Critical Acclaim

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    Twenty Bench

    Twenty Bench

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    Twenty Bench, Napa Valley, California
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    In the fall of 2000 winery owner and viticulturist Jim Regusci purchased 20 tons of exceptional Cabernet Sauvignon grapes from a vineyard that he planted and manages for a close friend. He brought the grapes to his winery and had them crushed and isolated from the rest of his own Regusci Estate grown grapes.

    Not having a specific plan for the grapes, he asked his winemaker Charles Hendricks to make the wine and age it separately. Because the particular vineyard did not have a name, one of his cellar hands chose to label the barrels "Twenty Bench". The name was chosen to signify the 20 tons of fruit from the gentle rising bench land vineyard from which they were picked.

    The following year Jim was approached by two of his close friends, James Harder and Jim Gill, who together also happen to oversee the sales and marketing of Jim's own Regusci Estate wines. The two were interested in developing their own wine with one simple mission in mind - to make an exceptional Cabernet Sauvignon that could retail for around $20 per bottle and "over deliver" on quality for the price.

    Regusci took them into his cellar and drew a barrel sample of the wine for the two to try. After one small taste both knew that this was the Cabernet Sauvignon they had in mind. When the three men also noticed the name "Twenty Bench" written in chalk on the side of the barrels they also discovered a great name for this special wine. A partnership was struck on the spot.

    After just three vintages, the highly allocated "Twenty Bench" has already earned a stellar reputation among some of the countries top restaurants and wine retailers for offering an exceptional Cabernet Sauvignon at a very affordable price.

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. 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 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 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.

    BOS30081630_2012 Item# 126906