Cabernet-Sauvignon California - Bonterra

Cabernet-Sauvignon California - BonterraIn the glass, the organically produced Cabernet Sauvignon California from Bonterra displays a dense, purple-red color. At the rim, there is also a transition towards garnet red. When given some air by swirling in the wine glass, this red wine reveals high viscosity, evident in the pronounced church windows on the glass. In the glass, this red wine from Bonterra shows aromas of blackcurrants, blackberries, and elderberries, complemented by further fruity nuances. This American wine delights with its elegantly dry taste profile. It was bottled with only 2 grams of residual sugar. As one would expect from a premium and single-vineyard wine, this North American charmer offers, despite its dryness, the finest balance. Excellent flavor does not necessarily require sugar. Powerful and multi-faceted, this silky red wine presents itself on the palate. Thanks to its distinctive fruit acidity, the Cabernet Sauvignon California appears impressively fresh and lively on the palate. On the finish, this matured red wine from the California wine-growing region finally captivates with a beautiful length, once again revealing hints of blackcurrant and blackberry. Vinification of the Bonterra Cabernet Sauvignon California This red wine clearly focuses on a single grape variety, namely Cabernet Sauvignon. For this wonderfully powerful varietal wine from Bonterra, only immaculate grapes were harvested. After picking, the grapes are quickly brought to the press house, where they are selected and gently crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. After fermentation is complete, the Cabernet Sauvignon California can continue to harmonize for several months on the fine lees. Food recommendation for the Cabernet Sauvignon California from Bonterra This North American wine is best enjoyed at a temperature of 15–18°C. It pairs perfectly as an accompanying wine with vegetable couscous with beef meatballs, fried calf’s liver with apples, onions, and balsamic sauce, or boiled fillet of veal with beans and tomatoes.