(From 1998 Vintage) Our winemaking regimen for the Benchland Select included using the "rack and return" process of draining the fermenting juice off the skins and then returning it to the stainless steel tanks. This procedure greatly reduces the young wine's astringency by softening its tannins while deepening its dark color. As the wine was fermented dry, it was taste-tested for optimum flavor levels before it was separated from the skins and then aged for twenty-six months in a combination of new (65%) and one ye...
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Wine & Spirits(From 1998 Vintage)
Wine Enthusiast(From 1999 Vintage)
Connoisseurs' Guide to California Wines(From 2000 Vintage) Rating: 90/100 - As reviewed by Connoisseurs' Guide to California Wines on Aug-06.
Robert Parker(From 2001 Vintage)
Connoisseurs' Guide to California Wines(From 2001 Vintage) If boasting a fair degree of Napa Valley richness in its first nose, the wine reveals slightly weedy, green bean notes as part of its broader background of cherry, chocolate and caramel. Fairly full in body and somewhat rounded in early mouthfeel, it seems to stumble just a bit towards the backend and lose just a bit of its fruity continuity and energy.