Our Cabernet Sauvignon is crafted from diverse, premium fruit thoughtfully cultivated by a variety of small vineyards spanning the Napa Valley. Low yields and great clonal pedigree, combined with meticulous farming within a variety of different appellations, are essential to producing our Cabernet Sauvignon. We believe it’s blend of intensely ripe fruit that results in our wine’s unique character, complexity, depth and balance.
The wine is a stunning balance between power and finesse. It is a lush, layered example of the best Napa Valley Cabernet Sauvignon can offer. Aromas of blackberry, cassis and blueberry mingle with notes of molasses, bay, pastry crust and graphite. The palate showcases a velvet texture, with supple tannins wrapped around flavors of black current, dark chocolate flavors and a rich finish of incredible length.
Bone-in Kona Crusted Dry Aged Sirloin with Au Gratin Potatoes and Sautéed Spinach
Blend: Cabernet Sauvignon 90%; Merlot 6%; Petit Verdot 2%; Malbec 2%
Harvested: October 8-October 31
Bottled: July 7, 2014
Winemaking: Whole berry fermented; aged 22 months in 80% new French oak
Production: 1386 cases
Name: The Latin term for “mouthful,” meant to signify the big, bold concentrated layers of flavor in our wines (pronounced “boo-kehl-lah”)
Tasting: At the winery in Napa by appointment only, 707/944-1000, firstname.lastname@example.org
History: In 2002, Bill and Alicia Deem founded Buccella in Napa Valley. The inaugural release was the 2002 Cabernet Sauvignon, followed by Merlot in 2005, Cuvée Katrina Eileen in 2006 and Mixed Blacks in 2011.