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BEDROCK WINE CO. Cabernet Sauvignon Sonoma County '23
BEDROCK WINE CO. Cabernet Sauvignon Sonoma County '23
Regular price
$60.00 USD
Regular price
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$60.00 USD
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14.2 % alc · 100 % Cabernet Sauvignon · Native yeast · ~25 % new French oak · Unfined & unfilteredMorgan Twain-Peterson MW’s “entry-level” Cabernet is anything but ordinary. This is the bottle that proves you can still drink world-class, transparently made Sonoma Cabernet without taking out a second mortgage.
Sources
A master-blend from some of Sonoma’s most storied sites:
A cool, long, classically proportioned year after three drought vintages. Yields were generous, hang-times were long, and the resulting wines are vibrant, structured, and built for the long haul, with naturally moderate alcohol and vivid acidity.Tasting note
Inky purple-black in the glass. The nose is pure Sonoma mountain Cabernet perfume: blackcurrant, wild blackberry, cassis bud, graphite, pine needle, and a lift of violet and mocha from the judicious new oak. On the palate it’s medium-full yet energetic, with silky but authoritative tannins, perfectly ripe fruit (no green edges), and a bright, mineral core that carries the flavours for minutes. The finish is all crushed rocks, dark chocolate, and a whisper of sweet spice. Classicism meets California sunshine.Style
Think 1980s–1990s Napa/Sonoma mountain Cab character reborn: rich but not heavy, powerful but not extracted, oak in service of fruit rather than the other way round. Will age 15–20+ years effortlessly, yet is already suspiciously delicious with a 2–3 hour decant.Serve 60–65 °F in a big glass. Give it air.Pairs with rib-eye with rosemary, lamb chops, wild-mushroom ragù, or a dark-chocolate dessert when it’s ten years old.Production ~1,200 cases. Usually sells out on release.
A master-blend from some of Sonoma’s most storied sites:
- Old-vine blocks at Bedrock Vineyard (planted 1888–1920s)
- Monte Rosso (1960s plantings at 1000 ft on the Mayacamas)
- Nervo Ranch (Alexander Valley)
- Papera Ranch (Russian River Valley)
plus a few other heritage parcels. All farmed organically or in-conversion.
A cool, long, classically proportioned year after three drought vintages. Yields were generous, hang-times were long, and the resulting wines are vibrant, structured, and built for the long haul, with naturally moderate alcohol and vivid acidity.Tasting note
Inky purple-black in the glass. The nose is pure Sonoma mountain Cabernet perfume: blackcurrant, wild blackberry, cassis bud, graphite, pine needle, and a lift of violet and mocha from the judicious new oak. On the palate it’s medium-full yet energetic, with silky but authoritative tannins, perfectly ripe fruit (no green edges), and a bright, mineral core that carries the flavours for minutes. The finish is all crushed rocks, dark chocolate, and a whisper of sweet spice. Classicism meets California sunshine.Style
Think 1980s–1990s Napa/Sonoma mountain Cab character reborn: rich but not heavy, powerful but not extracted, oak in service of fruit rather than the other way round. Will age 15–20+ years effortlessly, yet is already suspiciously delicious with a 2–3 hour decant.Serve 60–65 °F in a big glass. Give it air.Pairs with rib-eye with rosemary, lamb chops, wild-mushroom ragù, or a dark-chocolate dessert when it’s ten years old.Production ~1,200 cases. Usually sells out on release.
