If you know of a wine with the complexity, nuance and concentration of Bonterra Cabernet Sauvignon 2016, priced at $16.95 or under, I’d sure like to hear about it. This is one of my top bang-for-the-buck picks of the many wines I’ve had the pleasure of sampling so far this year.

According to Bonterra winemaker Jeff Cichocki, when discussing the density of flavors in Bonterra Cabernet Sauvignon 2016, he says “In making Bonterra Cabernet Sauvignon, I like to add to these layers of flavor by blending in small amounts of other red varietals to add color, texture, and a bit of spice. Varieties and vineyard lots are kept separate until the best lots are blended together to create the final wine.” If that’s not reason enough to want to try this wine, consider this: Cichocki’s three desert island songs are from the bands Radiohead (“HIgh and Dry”), The Shins (“Simple Song”) and The Flaming Lips (“Do You Realize?). Great choices!

Bonterra wines are grown organically and sustainably, with native flowers planted around the grapes to attract “beneficial bugs and to welcome songbirds and chickens into the vineyards to eat up pests.” Bonterra even makes use of sheep to “mow” between the vines.
This wine offers up classic ripe cherry, raspberry and currant flavors with subtle vanilla and oak notes. It’s an easy-drinking wine that would be excellent with Bonterra’s recipe for Cabernet-Braised Beef with Mascarpone Polenta. Enjoy!

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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