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  • 2021 GUNDLACH BUNDSCHU MOUNTAIN CUVEE 750ml

2021 GUNDLACH BUNDSCHU MOUNTAIN CUVEE 750ml

$19.99
Excl. tax

77% Merlot, 13% Cabernet Sauvignon, 4% Petit Verdot, 3% Malbec, 3% Cabernet Franc
Sonoma Coast, California

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BORDEAUX-INSPIRED BLEND

VINTAGE NOTES
This vintage, like the last, was a challenge for our team as we were once again faced with
severe drought conditions. The historic lack of rainfall led to little soil moisture when the
vines awoke from dormancy. Our intimate knowledge of the estate, combined with the
help of soil moisture probes and evapotranspiration monitors, which measure how
stressed our vines are, allowed us to coax just enough canopy growth to ripen a small but
concentrated crop across all varietals. Harvest began on September 4th, and the final day
in mid-October was decided by a torrential rainstorm. Thankfully, we could bring in the
remaining fruit before the storm hit. We would be lying if we said that this year didn’t
present some obstacles, but as we enjoy the literal fruit of our labors, we look back and
wouldn’t change a thing.

VINEYARD INFORMATION
Relying on the Bundschu Family’s 160+ years of Sonoma vineyard knowledge, the grapes for
Mountain Cuvée are sourced from our Rhinefarm estate as well as fruit hand-selected from
vineyards along the Mayacamas Mountain range.

TASTING NOTES
A Bordeaux-obsessed blend featuring layer upon layer of ripe fruit - think boysenberry,
cranberry and pomegranate - followed by a hint of toasty oak. Our Mountain Cuvée is a
medium-bodied, red blend of Cabernet Sauvignon and Merlot packed with juicy red fruit,
black currants and and a dark chocolate finish. We’re getting silky tannins. Hints of oak and
cedar. And an elegant structure with a finish that’s a real crowd-pleaser. Enjoy it on its own
or paired up with something as perfectly unassuming as the wine (we especially love it with
backyard burgers).

ALC/PH/ACID
Alc: 14.5%
pH: 3.81
TA: 5.0 g/L
WINEMAKING Hand-harvested in the cool morning
Twice daily pump-overs
Indigenous malolactic fermentation and weekly
battonage

COOPERAGE
3-day cold soak
Extraction through twice-daily
pump-overs, tailored to each lot
Lees tirring for 3 months, post-fermentation

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