2016 B.R. Cohn Winery Silver Label Red Blend

• Daily Drinker & Crowd Pleasing 
• Award-Winning Wine & Olive Oil Production  
• Mentored by Charlie Wagner of Caymus
• Free Shipping on 12 or more bottles

About the Wine

In 1974, Bruce Cohn purchased vineyards nestled on a hillside between the Mayacamas Mountains and the Sonoma Mountains that would eventually become the B.R. Cohn's prized Olive Hill Estate. After a decade of selling grapes and seeing numerous awards received by wines from produced from his fruit, Bruce Cohn's decided to start his own winery in 1984. Mentored by Charlie Wagner of Caymus, B.R. Cohn quickly became of the best producers on the Sonoma Coast.

The Sonoma Mountain to the west of the B.R. Cohn estate acts as a buffer to the coastal fog. The estate benefits from the continual air movement created by the narrowing of the valley between Sonoma Mountain and the Mayacamas Mountain Range. These climatic factors, combined with vineyards situated over hot springs, results in an earlier bud break and extended growing season producing fresh fruit. Their grapes develop full tannins and flavor profiles every year, even in the most challenging vintages.

B.R. Cohn has established itself not only as a household name for producing high-quality wine but also has a decorated history for producing award-winning olive oil. 

Blend: 55% Merlot, 28% Cabernet Sauvignon, 11% Malbec, 5% Petit Verdot, 1% Syrah

Merlot from Napa (which adds flavors of ripe fruit with added structure); Malbec from Lake County; and Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot from Sonoma (a portion from our Olive Hill Vineyard). This fruit helps expand the variety of fruit character of the blend as well as adding different notes of spice and layers of complexity. 

Tasting notes: Red Blend. Aromatics lean towards a blend of red and black fruits wrapped in spicy elements and a touch of licorice. The wine unfolds with mocha, blackberry, and black cherry. Nutmeg and cinnamon wrap around a touch of vanilla bean and fresh sage. Pair with grilled ribeye with mushroom and thyme gravy-topped mashed potatoes.

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