Bryant Family Cabernet Sauvignon 2014 1.5L - Stirling Fine Wines
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Bryant Family Cabernet Sauvignon 2014 1.5L
SKU: 28274

Bryant Family Cabernet Sauvignon 2014

  • js100
  • jd97
  • wa97+
  • v95+

1.5L
$2,200.00
Save $400.00 (18%)
$1,800.00

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A beautiful expression of our unique terroir, this wine is a testament to the dedication of our winemaking and vineyard team who aim to produce the finest wine possible from this site.
James Suckling
  • js100
Jeb Dunnuck
  • jd97

The top wine is the 2014 Cabernet Sauvignon and it's always 100% Cabernet Sauvignon from the estate vineyard on Pritchard Hill. This is sensational juice offering heavenly notes of cassis, crushed flowers, graphite, and hints of minerality. With full-bodied richness, incredible purity of fruit, fine, fine tannin, and a great finish, it's reminiscent of a first-growth from Pauillac and while it has the forward style of the 2014 vintage, will benefit from 3-4 years of cellaring and keep for 25+.

December 29, 2017
Wine Advocate
  • wa97+

The flagship wine, the 2014 Cabernet Sauvignon, which is always 100% Cabernet Sauvignon, has an amazing, pure, crème de cassis set of aromatics and flavors, an inky purple color, gorgeous purity, full-bodied opulence and all of the characteristics one expects from this great, first-growth quality vineyard on a steep hillside on Pritchard Hill. The finish goes on for a good 45-50 seconds and the wine shows slightly more structure than many 2014s, but is super-rich and concentrated, with at least 25-30 years of future drinking ahead of it as well as evolution.

Robert Parker, December 30, 2016
Vinous
  • v95+

Dark ruby. Utterly primary aromas of blackberry, blueberry and licorice. Extremely backward but fine-grained and energetic, showing captivating spicy lift to the youthful blue and black fruit flavors. This compellingly vibrant, unevolved wine practically tastes like a barrel sample. Elegant, vibrant and very pure, finishing with firm, building tannins and terrific energy. This wine, bottled in July of 2016, was racked only twice: after the malolactic fermentation and again in advance of the bottling.

Stephen Tanzer, May 2017