Benziger Family Winery

“At Benziger Family Winery, we are dedicated to winemaking that reveals the true character of the vineyard, the varietal and the vintage in certified-sustainable wines defined by individuality and the passion of the people who make them. This wine was made with grapes grown by certified sustainable farming methods. Our sustainable philosophy promotes natural vineyard management, restoration of the land and biodiversity on the estate. We believe these practices result in wines that reflect the authentic flavors, aromas and character of the vineyard.”

Benziger Sauvignon Blanc 2013

North Coast, California

“Our 2013 Sauvignon Blanc is fresh and elegant, a definite crowd pleaser. This wine offers bright flavors and aromas of lemongrass, grapefruit and melon, with refreshingly crisp acidity and complex minerality. Experience a soft, yet enduring wine that provides a balanced elegance on the palate. Great alone or paired with a fresh crab salad.

Grapes from the North Coast appellation, a rather large AVA, are harvested from multiple vineyards chosen for their excellent site location and soil makeup. Each site contributes its own flare to create this complex, deeply layered wine. In the vineyard, canopy management and crop thinning are instrumental in achieving the perfect fruit-toacid balance. The wine is aged in 100% stainless steel drums and left on its lees to develop more complexity and mouthfeel.

2013 was an intense harvest. The normal 6-8 week harvest was done in 5, and in some cases we were picking all different varietals on the same day, at the same time. It was one of the earlier harvests to start and finish in a decade. Vines started their development quite early this year because of the dry weather, so, in effect there was plenty of “hang-time.”


Benziger Chardonnay 2013

Sonoma County, California

“Our Sonoma County Chardonnay is a vibrant, engaging wine that bursts with mouth-watering fruit and lively acid. Flavors of apple, pear, citrus and ripe apricot engage the palate, while subtle, creamy hints of butter and meringue unfold. The final presentation is a luscious finish, leaving the palate refreshed and wanting more. We suggest pairing with a roasted Dijon chicken or crab cakes.

This cool climate gives us Chardonnay with natural acidity. All of the fruit was whole-cluster pressed before cold barrel fermentation. We fermented and aged the wine in Hungarian oak barrels for nine months. The traditional practice of batonnage was used to build body, texture and to integrate flavors.”


Benziger Merlot 2013

Sonoma County, California

“Our 2013 Merlot is a delicious fullbodied wine that is brilliantly balanced. Dark cherry, dried blueberry and a dusting of dark chocolate carry through the palate. This wine has loads of dark fruit flavors that are in balance with notes of pepper, black tea and clove. Very well structured, expect a velvety finish. Pair with your favorite red meat or kabobs.

Handpicked fruit for this Merlot was sourced specifically from areas in Sonoma County that elicit the ultimate expression of full fruit and velvety texture, while maintaining varietal integrity. In the winery we used a variety of techniques to maximize flavor intensity and retain bright fruit flavors while managing tannin levels, including cold soaking, pump over, and varying fermentation lengths and temperatures. The wine was aged in French and American oak for 16 months.”


Benziger Cabernet Sauvignon 2012

Sonoma County, California

“Blended from premiere benchland vineyards, our Sonoma County Cabernet Sauvignon is graceful yet profound and youthful yet polished. Inviting aromas of black cherry and blackberry fruit dusted with chocolate, along with dried herbs, cinnamon and vanilla. An elegant, juicy entry with flavors of berry cobbler followed by mocha and wood spice unite, layer by layer to form a finish that is rich with structured tannins.

Grape lots were blended from several benchland and mountain ranches that naturally yield smaller crops and result in intensely colored and flavored wine. Vine canopies were carefully managed to protect the grapes from direct sunlight while the fruit was allowed an extended hang time to fully ripen. In the winery we used a variety of techniques to maximize flavor intensity while managing tannin levels including cold soaking, pump over, and varying fermentation lengths and temperatures. The wine was aged in oak for 16 months.

The 2012 vintage is a blend of 80% Cabernet Sauvignon, 7% Petite Verdot, 5% Merlot, 5% Malbec and 3% Cabernet Franc.”


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