HONIG
VINEYARD & WINERY
VINEYARD & WINERY
Located in Rutherford California, family owned and operated Honig Vineyard has been making award winning wines in the heart of the Napa Valley since 1980. Winemaker Kristin Belair focuses production exclusively on Sauvignon Blanc and Cabernet Sauvignon, two varietals that thrive in the soil in local soil. What began as a small “garage” winery has become an inspiring and socially responsible business and a producer of some wonderfully complex and balanced wines. The winery is run on 100% solar power, and farming is done utilizing organic and sustainable practices.
Cabernet Sauvignon
$99.99 x 6
Regular price $530.92 PER CASE
92 Points, James Suckling
A very aromatic red, offering baking spices, such as cinnamon, cloves and anisette, as well as notes of ripe blackcurrants, plums and dark chocolate. Full-bodied with soft tannins and a ripe yet vibrant and juicy fruit core. Long, warming finish. Drinkable now, but better in a few years.
Bartolucci Cabernet Sauvignon
$184.99 x 6 [SAVE $25]
Regular price $982.25 PER CASEWinemaker Notes
The classic cherry, berry and plum fruit characters that define the Bartolucci Vineyard are once again evident in this bottling. The wine is framed by a sense of warm, spice box characters, toast and vanilla. Concentrated and rich, this age worthy wine is quite enjoyable upon release and will easily continue to be delicious for another 10 years.
92 Points, Vinous
Sauvignon Blanc
$43.99 x 12
Regular price $467.15 PER CASEWinemaker Notes
Bright, inviting floral, pear and citrus aromas lead to a lively and harmonious palate. Resplendent with jasmine and citrus notes that range from grapefruit to lemongrass and kafir lime, delightfully nuanced by tropical notes, this wine delivers quintessential Honig sauvignon blanc style.
The grapes were harvested during cooler night-time and early morning temperatures, preserving the inherent aromas and flavors. All the fruit was whole cluster pressed and the juice was settled before racking off lees. Fermentation was at moderately cool temperatures (60-65 F) in stainless steel tanks using a variety of yeast strains selected to enrich the aroma and flavor profiles of Sauvignon Blanc. Aged on light lees, in stainless steel tanks, prior to blending and bottling.