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(SAVE $150) Cabernet Sauvignon Bruadair Vineyard Mount Veeder

by Evidence 2016

Save $150

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Producer : Evidence Wines

Region : California (USA), Napa Valley (USA), USA (USA)

Bottle Per Case : 3 x 750 ml

Food Pairing : Cured Meat, Red Meat, Steak

Tasting Notes

Bottle Price Was: $224.99
Bottle Price Now: $174.99 (Save $50 per bottle)

Case Price Was: $674.97
Case Price Now: $524.97 (Save $150 per case)

The inaugural vintage from the Bruadair Vineyard (formerly the Konrad Vineyard), this 2016 Cabernet boasts the rich results of a hot, long ripening season and vintage. Co-fermented with a small amount of Malbec, also grown in this vineyard, this Mountain Cab displays a subtle Blue fruit forwardness, with a strong Black fruit back end. Highly structured but very approachable for a young, bold mountain wine.


Bottles Per Case 3 Pack
Cellaring Cellar
Sweetness XD - Extra Dry See Sweetness Chart
Bottle Size 750 ml
Producer Evidence Wines
Region California (USA), Napa Valley (USA), USA (USA)
Alcohol 15% alc./vol.
Style Intense and bold reds
Vintage 2016
Farming Method Traditional
Grapes 92% Cabernet Sauvignon, 8% Malbec
Food Pairing Cured Meat, Red Meat, Steak
Descriptors Floral, Fruity, Mineral
Wine Type Red
Wood Presence Oaked
Body Full
Price of Case $524.97

The Producer

Evidence Wines

Evidence creates unique wines that reflect the characteristics of the specific year, location, and grape variety, rather than relying on extensive manipulation in the winery. These wines are known for their rich textures, which are complemented by a refreshing acidity, without the excess of high alcohol content.

In 2021, Jason Court introduced his first ever commercially available white wine, a Chenin Blanc sourced from Eldorado Hills in Eldorado County. The grapes were harvested early to preserve and emphasize their natural acidity. The fermentation process took place in stainless steel tanks and was halted with 4% residual sugar to harmonize with the high acidity. Subsequently, the wine was aged for six months on the lees and stirred once a week (a process known as battonage), while preventing malolactic fermentation from occurring.


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