Your chance at acquiring this legendary 98-point cabernet is now

The highly anticipated release of our 98 point 2019 Rutherford Bench Reserve Cabernet Sauvignon is now. This wine is sure to sell out and you don’t want to miss your opportunity to try what Jeb Dunnuck calls a “full-bodied, round Cabernet.”

2019 Rutherford Bench Reserve Cabernet Sauvignon

This Cabernet opens with dark aromas of dried mission figs and cassis, with a hint of sweet fresh tobacco. The palate is complex with a juicy entry and silky tannins that wrap around flavors of cherry, blackberry preserves, vanilla bean, and a cocoa powder finish. This wine is one of intensity and power. Drink now or age 10 or more years. 98 Points and Double Gold Medal, Sunset International Wine Competition

2019 Rutherford Bench Reserve Cabernet Sauvignon

Inspired by founder Jim Allen’s dream to produce a wine using all five Bordeaux grapes, this wine comes from our Estate Vineyard blocks and 10% from Morisoli Vineyard, all located in the heart of Rutherford. Nearly half of the fruit comes from our Tonella Estate Vineyard Cabernet Sauvignon Block 2B, which is clone 15, a Bordeaux clone with cherry and cocoa notes. The Morisoli Cabernet is from the dusty soils and is rich in classic Cabernet character and depth. The remainder is from block D on the Sequoia Grove Estate.

Harvest & Winemaking

The 2019 vintage was an excellent vintage with tonnage levels close to average. The year began with heavy rains in winter, followed by a few spring showers. Summer weather was moderate and ideal. Outside of anticipated heat spikes in August and September, conditions during harvest were also mild and lovely. The lack of typical morning fog during the growing season seemed to speed phenolic ripeness. The 2019 vintage is high quality, with a signature of freshness, generosity of fruit, and lush tannins. The greatest wines begin in the vineyard. We know our estate fruit intimately and work closely with our growers.

Our goal is individual vine balance for perfect ripening of each cluster. At harvest time, any compromised clusters were left on the vine. The fruit was hand-picked and berries were hand-sorted. This wine was hand-crafted in our new state-of-the-art winemaking facility. The juice went through a 1-3-day cold soak to settle the solids before inoculation with a unique French yeast strain. Daily pump-overs helped fine-tune and extract the rich color and tannins from the skins. After fermentation, the wine was moved to barrel to initiate malolactic fermentation and was racked 2-3 times before bottling.