David Gordon has been the wine director at famed New York City restaurant Tribeca Grill since 1990. He created the Bacchus label to offer great value California wine by utilizing the many contacts he has in Napa and Sonoma to source the finest grapes available. Producers such as Caymus, Lewis Cellars and Miner Family provided grapes and helped with the winemaking for earlier cuv茅es. The wineries that are currently used wish to remain anonymous, but the quality has remained very high. Bacchus Cabernet Sauvignon is crafted from a blend of 90% Cabernet Sauvignon and 10% Merlot. It is a medium bodied glass of wine with ripe plum, black currant, and blackberry flavors with a touch of mint. Cedar and dusty earth emerge on the long, layered finish.


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