Bogle Vineyards Cabernet Sauvignon California 2008
Cabernet Sauvignon is a grape that takes its own sweet time, slowly lingering to ripen on the vine. We are rewarded by its reluctance. Overwhelming cherry and vivid plums create a welcome first impression, while touches of green tea leaves and leather nestle themselves among the spicy, saucy fruit. Fourteen months in American barrels have produced touches of melted caramel and white pepper. With well-integrated tannins and a rich and round finish, this wine will be a favorite for years to come.
I've always been a fan of Bogle since I tasted wine at their winery several years ago. Just picked some up on sale at Raleys for $7.77. Perfect balance of sweet fruit and tannins. Excellent every day value drinking wine.
This is an everyday bargain at under $10. Deep spicey nose with aromas of blackberry, plum and spicey pepper. Deep fruit flavors, sweet with an overpowering of smoke, cigarette ash. It has a nice flavor that lingers and almost begs you to take another sip.
A great wine for every quaffing, especially at this price point. This is a clear, medium(+) intense, ruby colored wine with legs. It has a clean, developing, medium(+) intense nose displaying aromas of black currant and plum. It is a dry wine that has medium(+) acidity, medium alcohol, Medium(+) tannins and medium(+) body. It has medium(+) intense flavors of black currant, plum and green pepper with a medium long finish. It is a good wine that is ready to drink now but will improve in the bottle.
Saw at JJ's. Jesse likes this one.
Pleasant young cab, mild, hint of blackberry, perhaps a bit dull but for the price a nice everyday red with a soft finish, not tannic.
For the price, this Cabernet Sauvignon was delicious! We decanted it for ~30minutes before drinking. We sipped it while eating a sharp NY cheddar and a Danish blue cheese which paired well with the deep rich flavors of the wine.
External Reviews for Bogle Vineyards Cabernet Sauvignon California
Cabernet Sauvignon is a grape that takes its own sweet time, slowly lingering to ripen on the vine. We are rewarded by its reluctance. Overwhelming cherry and vivid plums create a welcome first impression, while touches of green tea leaves and leather nestle themselves among the spicy, saucy fruit. Fourteen months in American barrels have produced touches of melted caramel and white pepper. With well-integrated tannins and a rich and round finish, this wine will be a favorite for years to come. - Winery
1999 was a vintage unsurpassed in recent years, for red grapes in particular. Warm and dry through the last day of harvest, it seemed as though summer was unwilling to give up its hold on the vineyards. A 20% Cabernet Franc blend contributes bright and forward fruit to this traditionally styled wine. Deeply colored and loaded with black cherry, tobacco and toasty/leathery notes, the Cabernet Sauvignon has the intensity to stand up to robust fare.
Starts with plenty of oak, picking up modest tannins and fresh herbs, cedar and currant flavors. Drink now through 2005.
This is rustic and chunky in a good way, offering meaty currant, cedary oak and dried currant fruit that's ripe and chewy. Drink now.
Bogle continues to outperform nearly everybody else in their price range. Tasted alongside far more expensive Cabs, this wine performed well. Itrsquo;s dry and elegantly structured, with classic blackberry, black currant and cedar flavors.
Tight and intense, built around a core of cedary oak, dried currant, herb, mineral and tobacco that are chewy and rustic, with gutsy tannins. Drink now through 2017.
Shows good richness and a nice range of flavors, with roasted herb, sage, dried currant and mineral notes. Full-bodied and rustic, but serves up a tasty mix of unbridled Cabernet. Best from 2011 through 2016.
Food Pairings for Bogle Vineyards Cabernet Sauvignon California
Grilled Lamb Rib Chops with a Rosemary & Sage Crust Recipe
Quesadillas with Roasted Poblanos & Onions (Rajas) Recipe
Masmun Curry Paste Recipe
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Grilled Butterflied Leg of Lamb with Garlicky White Beans Recipe
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Open-Face Steak Sandwiches with Herbed Goat Cheese and Tomatoes Recipe
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