Bougetz Cellars | parched Wines
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2018 parched.

Napa Valley
Cabernet Sauvignon

WINEMAKER NOTES

The 2018 parched. Cabernet Sauvignon is a Bordeaux blend consisting of 87% Cabernet Sauvignon 10% Merlot, 2% Petit Verdot and 1% Malbec. The fruit for this wine is sourced throughout the Napa Valley with a good mix of mountain fruit along with valley floor fruit. The wine exhibits a dark, inky red color, with notes of black berry and cassis on the nose. Layered well with spice and toasty oak, this medium to full bodied wine will be quite pleasant from the start but will reward short term cellaring.

REVIEWS

91 pts – James Suckling

91 pts – Decanter

 

HARVEST NOTES

The 2018 growing season began with a relatively dry spring and just a bit below normal rainfall over the winter. Budbreak was on time, leading to flowering in late May. The summer didn’t see too many heat spikes, but we were treated to cooler than normal mornings, which slowed down the maturation process with the first fruit picked in mid-September. With cooler than normal nights in October, the final pick occurred on October 29th.

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2018 parched.

Napa Valley
Red Wine

WINEMAKER NOTES

The 2018 parched. Red Wine is a blend consisting of 53% Cabernet Sauvignon 25% Petite Sirah, 12% Merlot, 7% Cabernet Franc, 2% Malbec, and 1% Petit Verdot. The fruit for this wine is sourced throughout the Napa Valley with a good mix of mountain fruit along with valley floor fruit. The wine exhibits a dark, inky red color, with a richness on the mid-palate, reminiscent of luscious, dark fruit. Layered well with spice and toasty oak, this medium to full bodied wine will be quite pleasant from the start but will reward short term cellaring.

 

REVIEWS

92 pts – Vinous (Antonio Galloni)

 

HARVEST NOTES

The 2018 growing season began with a relatively dry spring and just a bit below normal rainfall over the winter. Budbreak was on time, leading to flowering in late May. The summer didn’t see too many heat spikes, but we were treated to cooler than normal mornings, which slowed down the maturation process with the first fruit picked in mid-September. With cooler than normal nights in October, the final pick occurred on October 24th.

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2018 parched.

Sonoma Coast
Pinot Noir

WINEMAKER NOTES

The 2018 parched. Pinot Noir is a single vineyard wine originating from the Gold Coast Vineyard in the Sonoma Coast AVA. The fruit is sourced from two blocks, which are planted to the 777 clone. The wine was aged on the lees, with monthly stirring, while aging in 30% new French oak. This wine displays dark, black cherry notes, with a tantalizing spiciness on the palate. Showing a richness from the extended hangtime, this wine will develop more with a couple of years bottle aging.

 

REVIEWS

90 pts – Wine Enthusiast

 

HARVEST NOTES

The 2018 growing season began with a relatively dry spring and just a bit below normal rainfall over the winter. Budbreak was close to normal, leading to flowering in late May. The summer didn’t see too many heat spikes, but we were treated to cooler than normal mornings, which slowed down the maturation process leading to a night pick on October 1st, about two weeks later than the previous year.

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2019 parched.

Sonoma Coast
Chardonnay

WINEMAKER NOTES

The 2019 parched. Chardonnay is a single vineyard wine originating from the Gold Coast
Vineyard in the Sonoma Coast AVA. With San Pablo Bay in view from the vineyard, the fruit for this wine is protected with a blanket of fog throughout the summer mornings, retaining the freshness in this wine. A bit creamier on the midpalate than the previous year, this wine still has the freshness to balance the weight from barrel fermentation and aging. It is surprising how clean this wine is on the palate. Great with food and will hold up to medium term cellaring.

 

REVIEWS

92 pts – Wine Enthusiast

 

HARVEST NOTES

The 2019 growing season began with an above normal rainfall over the winter. Budbreak was close to normal, leading to flowering in late May. We saw a heat spike in June, and one more in August, but overall, the temperatures were warm, and not too hot. Maturation proceeded steady as the late August, into September saw cooler than normal temps, allowing the fruit to hang about a week longer than normal. Harvest was done at
night on October 22nd, 2019.

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