The 2016 Bucephalus was crafted using some of the best grapes found in the Napa Valley. Most of the fruit for the 2016 Bucephalus was harvested from Atlas Peak. The mountain AVAs are the ideal growing environment for producing fruit with huge concentration and immense depth. We blended a small portion of Syrah and Petit Verdot into the Bucephalus to help knit the blend together. The Syrah contributes notes of baking spice and adds more structure to the blend. The Petit Verdot provides a deep purple hue to the blend. Together with the Cabernet Sauvignon, it creates a powerful and well-structured wine.
The 2016 Bucephalus showcases aromas of cassis, sandalwood and clove. The aromas integrate beautifully with the rich, ripe, fruit flavors of blackberry and dark cherry, and maple syrup. This full bodied wine has intense depth and broad rich flavors.
|Wine Style||Bold Red Wine|