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Twenty Bench Cabernet Sauvignon 2012

Cabernet Sauvignon from Napa Valley, California
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    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 of cassis, 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

    Twenty Bench

    Twenty Bench

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    Twenty Bench, , California
    Twenty Bench
    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.

    Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

    Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular and age-worthy wines at its best. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

    Pinot Gris/Grigio

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    One grape variety with two very distinct personas, Pinot Gris in France is rich, round, and aromatic, while Pinot Grigio in Italy is simple, crisp, and refreshing. In Italy, Pinot Grigio is grown in the mountainous regions of Trentino, Friuli, and Alto Adige in the northeast. In France it reaches its apex in Alsace. Pinots both “Gris” and “Grigio” are produced successfully in Oregon's Willamette Valley as well as parts of California, and are widely planted throughout central and eastern Europe.

    In the Glass

    Pinot Gris is naturally low in acidity, so full ripeness is necessary to achieve and showcase its signature flavors and aromas of stone fruit, citrus, honeysuckle, pear, and almond skin. Alsatian styles are aromatic, richly textured and often relatively high in alcohol. As Pinot Grigio in Italy, the style is much more subdued, light, simple, and easy to drink.

    Perfect Pairings

    Alsace is renowned for its potent food–pork, foie gras, and charcuterie. With its viscous nature, Pinot Gris fits in harmoniously with these heavy hitters. Pinot Grigio, on the other hand, with its lean, crisp, citrusy freshness, works better with simple salads, a wide range of seafood, and subtle chicken dishes.

    Sommelier Secret

    Outside of France and Italy, the decision by the producer whether to label as “Gris” or “Grigio” serves as a strong indicator as to the style of wine in the bottle—the former will typically be a richer, more serious rendition while the latter will be bright, fresh, and fun.

    BOS30081630_2012 Item# 126906

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