The Benziger Family is well known in for producing some of the best value, quality wines in Sonoma County. And over the last decade or so their focus has been on improving the quality of their wines through improved farming techniques. More specifically, through sustainable, organic and biodynamic grape growing. All of their estate vineyards are all three right now but they are also working very closely with their grape growing partners to implement full sustainability in their vineyards as well. The aim overall is to produce richer, more flavorful grapes for better wines, and this Cab is a prime example. Grapes are sourced from small growers throughout the County. Low-yield fruit with very concentrated flavors. A blend of 80% Cabernet Sauvignon, 7% Petite Verdot, 5% Merlot, 5% Malbec and 3% Cabernet Franc, the wine is fermented slowly with extended skin maceration and then aged 16 months in oak barrels. Cheers Magazine scored it 92 points saying "Showing lots of dark fruit, berry, plum and cherry on the nose, the palate confirms the freshness and energy. The finish is long and balanced, with plenty of finesse and class."
I've had some experience with Benziger family vineyards, and have really liked some of their products. however, I was not at all prepared for this. From the first taste, a gentle, honeyed black fruit, to the mid palette which virtually explodes with unusual chewy vitality, to the long, lingering finish - what an incredible experience! It will "improve" with age, if you can stand to to put away a few in your cellar.