Saignée – from the French, means literally “to bleed” and has been used as a traditional method of rosé winemaking for centuries. Red grapes are crushed, then the lightly colored juice is “bled” off after just a moment of skin contact. This classic winemaking process has yielded Bogle’s crisp and refreshing Rosé.
Soft and succulent, rich and ripe, this Port overflows with decadent dark cherry, cocoa and pipe tobacco on the nose. Expressive and enticing, the dark fruit of black raspberries and elderberries seduces your palate and leads to touches of chocolate and caramel on the finish. Port ages wisely, and this bottle will be enjoyable for the next 20 years.
The 2013 Sauvignon Blanc takes its cues from winemaking methods used in the classic New Zealand-style to capture the character of this lively varietal. Bogle winemakers practice reductive winemaking techniques and cold fermentation in stainless steel tanks to create a traditionally-styled wine, vibrant and bursting with flavor! Freshly mowed grass and green citrus notes permeate the aromas of this wine, while lemongrass, asparagus, and a touch of white pepper enliven the palate. This full entry leads to a crisp finish, filled with zest of lime and zingy acidity. Finishing bright and satisfying, this wine makes your mouth water for more!
Phantom Chardonnay entices with its rich layers. Green apple and pear transform into spicy flavors of freshly baked apple pie, while barrel fermentation imparts a creamy, luscious mouthfeel. French oak whispers sweet notes of vanilla and melted caramel.
Chardonnay grapes grown in Clarksburg are known for their characteristic apple and pear aromas and flavors. Bogle winemakers have captured these refreshing and ripe notes while allowing them to develop and intensify through stainless steel fermentation. Additional grapes are vinted using the techniques of barrel fermentation, sur-lies aging and partial malolactic fermentation, which creates an elegant counterpart to the fresh fruit with tones of spicy vanilla and nutmeg. The creamy mouth feel adds just the final touch on the finish, reminiscent of an apple and pear galette.
Clarksburg has long been known as a remarkable place to grow Chenin Blanc. Crisp and refreshing, this wine begins with a surprising touch of fresh anise on the nose. Richer flavours of stone fruits like peaches and apricots balance the mouthfeel, while the soft and supple texture integrates the palate all the way through the honeyed finish.
Irresistible vanilla and intriguing black plums lay way to the dense and concentrated wine that is the Cabernet Sauvignon. Deeply extracted and complex dark fruit enhance the full-bodied character, and touches of toasted hazelnut and spicy clove are left by the 12 months of aging in one year old American oak. Ample tannins and an enduring finish will allow this wine to cellar for another 6-8 years, but don’t let anyone say you can’t enjoy it now
A compelling blend of Californias finest plantings of Old Vine Zinfandel, Syrah, Cabernet Sauvignon and Petite Sirah, this wine surpasses all expectation for pure enjoyment and approachability