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Buena Vista Winery the Count 2014

Winemaker's Notes:

From prestigious vineyards across Sonoma, The Count's intriguing blend of varietals intermingle seamlessly to produce an elegant and complex wine. Individual lots were fermented separately in open and closed-top fermenters and aged for 11 months in Hungarian, French and American oak barrels before final assemblage and bottling.

Region: USA » California

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  • 2014

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Buena Vista Carneros Winery:
  Despite several setbacks, Buena Vista Carneros Winery has proven that it is capable of producing great wines no matter what the world has to throw at it. Founded in 1857 by Count Agoston Haraszthy, Buena Vista is California’s oldest premium winery. Unlike many wineries, smooth sailing was not in the cards for Buena Vista. During a trip to Nicaragua, Agoston Haraszthy died, supp... Read more
  Despite several setbacks, Buena Vista Carneros Winery has proven that it is capable of producing great wines no matter what the world has to throw at it. Founded in 1857 by Count Agoston Haraszthy, Buena Vista is California’s oldest premium winery. Unlike many wineries, smooth sailing was not in the cards for Buena Vista. During a trip to Nicaragua, Agoston Haraszthy died, supposedly while crossing a crocodile-infested river. Still, the winery pressed forward, carving a name for itself in California. Unfortunately, tragedy struck again, when a massive earthquake in 1906 destroyed their underground cellars. It wasn’t until 1940 that the winery recovered, thanks to Frank Bartholomew, as well as the winemaking skills of Andre Tchelistcheff. Today, Buena Vista Carneros Winery is clearly a success, since its original location just outside of the town of Sonoma is considered a California Historic Landmark. Since starting to grow wine grapes in Carneros in 1969, they have accumulated almost 500 acres in Carneros, with over 100 separate vineyard blocks, all under the guidance of winemaker Jeff Stewart. Read less

From prestigious vineyards across Sonoma, The Count's intriguing blend of varietals intermingle seamlessly to produce an elegant and complex wine. Individual lots were fermented separately in open and closed-top fermenters and aged for 11 months in Hungarian, French and American oak barrels before final assemblage and bottling.

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