Full Review

Boneyard

Boneyard
2014 Cabernet Sauvignon, Virginia

Pair this wine with:
Beef Vegetables

Category: Cabernet Sauvignon

Date Tasted:
Country: USA
Alcohol: 13.3%
85 Points
Silver Medal
Highly Recommended
$25

Boneyard
2014 Cabernet Sauvignon, Virginia

Pair this wine with:
Beef Vegetables

Category: Cabernet Sauvignon

Date Tasted:
Country: USA
Alcohol: 13.3%
Dusty brick red color. Herbal aromas of fresh dill and cocoa dusted espresso beans with a satiny, tart, dryish medium body and a smooth, charming, medium-long garlic pickle, freeze-dried raspberry, and dried strawberry finish with woody tannins and moderate oak flavor. A quirky and herbal Cabernet from Virginia that brings the pickling spices.

Tasting Info

Wine Glass Style: Juicy & Smooth, Oaky & Savory
Aroma Aroma: fresh dill and cocoa dusted espresso beans
Taste Flavor: garlic pickle, freeze-dried raspberry, and dried strawberry
Sweetness Sweetness: Dryish
Enjoy Enjoy: Now-3 years with food
Recipes Pairing: Lentil Casserole, Steak & Potatoes, Beef Stew
Bottom Line Bottom Line: A quirky and herbal Cabernet from Virginia that brings the pickling spices.

The Producer

Tarara Vineyards and Winery

The Producer
13648 Tarara Lane
Leesburg, VA 22075
USA
1 703-771-7100

Cabernet Sauvignon

Wine Glass Cabernet.jpg
Serve in a Cabernet Wine Glass
Cabernet Sauvignon is a variety that is the source of some of the world’s most celebrated and longest-lived reds. Grown in many countries, it is most famous in Bordeaux, where it is the principal grape in red Bordeaux as well as in California – especially Napa Valley- where it is labeled by its varietal name.

Cabernet Sauvignon has aromas and flavors of black currant, cassis, black cherry and sometimes plum (in warmer regions or vintages). Quite rich on the palate, the variety is very tannic, giving its wines a bitter edge in their youth, but also providing the wines with great aging potential, with top flight examples drinking well for as long as four or five decades. Given their richness and flavor profile, wines made from Cabernet Sauvignon need to be paired with rich red meats, such as steaks and roasts as well as game.

Besides France and California, other countries with warm growing regions also excel with Cabernet Sauvignon. These include the Maipo and Colchagua Valleys in Chile as well as the Bolgheri district, situated on the coast of Tuscany.