(707) 944-9445 1551 Oakville Grade
Oakville, CA 94562
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BOND: A stable of Napa Valley thoroughbreds — ultimately six Cabernet-based wines — assembled under the umbrella of one philosophy, one facility and one mark. Created in partnership with proprietors of select Napa Valley hillside vineyards. BOND is our covenant and shared commitment to produce only the best expression of the land. At BOND, each wine has its own cellar under one roof in which to develop its individual character and singular expression of place. – Description from JelaDragoljevic

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  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

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Bond on Snooth

  • I was going to put this in the Whatcha Drinking Tonight thread. But since there was some Syrah talk going on I thought I'd start a new thread on Cool Climate Syrah.Tonight I'm visiting a wine I haven't had in since May and wanted to see how it is progressing. It comes from high up atop the Yorkville Highlands in the Anderson Valley  which is in ... Read More

    Forum post in the topic Focusing on Cool Climate Syrah

  • Dows Vintage Port In Bond 2003


    Delicious example of a vintage port. Tried last year(2011) and really enjoyed it out the gate...looking forward to tasting as it matures over the next 20 yrs. Purchased at local wine store. Price mismarked($30) Read More

    Wine review by Fi2sh3

  • Another article from Journalist Fiona Beckett. Kinda know what she means about the term 'Plushy wine' don't know how much of it is true you guys will know better Read More

    Forum post in the topic Plush, succulent, easy...

  • Harlan Estate Bond the Matriarch Napa Oakville 1999


    Delicious Read More

    Wine review by armc

  • Anyone going this year?If you were ever going to go, this should be the year since the famed 2009 vintage will be poured.For the LA event on January 20th, Wally's is offering a pre-event tasting an hour before featuring back vintages of Chateau Giscours, Vieux Chateau Certan, Troplong Mondot, Haut Bailly, Pape Clement, Smith Haut Lafite, and a c... Read More

    Forum post in the topic Union des Grand Crus de...

  • Here, in the rural part of the Chesapeake Bay region, local seafood is the cuisine of choice.  Rightly so, because it's hard to beat eating crabs and oysters literally harvested the same day that you are eating them.  Rockfish season is also on the horizon, and my father in law and husband are known to come back from a day of fishing with as muc... Read More

    Forum post in the topic A perfect wine pairing for...

  • So who goes to a Mexican restaurant thinking about wine?Not many people, but ... Grace, Shafer, Silver Oak, Bond, Cosentino, Duckhorn, Kosta Brown, Kistler, Seasmoke and a big list of Williams & Selyem. All California stalwarts, but showing surprising thinking in-the-box after the whites.Salvation comes with the Oregon list, which features sev... Read More

    From the article Pick It Apart

  • Super expensive, yet again. Some think that the en primeur campaign is now being played out in more dynamic economies like China and Brazil, but the way things are going, it looks increasingly like a speculative bubble, with chateaux releasing less wine at higher prices - feeding a speculative frenzy. It would be better to not bother in most cas... Read More

    Forum post in the topic Bordeaux 2010 EP

  • Hey all! Im new to this site so I figured Id get the ball rolling with a ... ... too young. I also have a 07 Bond Vencina that I was going to taste. Anyway thanks for your thoughts!Cheers&nbs Read More

    Forum post in the topic Thoughts on 2006 Harlen Maiden

  • With March being Women’s History Month, it’s that time of year when ... ... practices, has created a bond between Melissa and these lands -- and the results show in every bottle of Stoller wine. I recently sat down with Melissa for a virtual tasting and her command of every detail of production at Stoller was matched only by the ease with which... Read More

    From the article Talking with Melissa Burr

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