WineSnobTV: Virtual Vertical Tasting with Brian Bumgarner

I recently got to sit down for a tasting with one of my all-time favorite winemakers Brian Bumgarner of Bumgarner Winery.

We tasted a three vintage vertical of Cabernet Sauvignon from across the El Dorado region, from their library.

Best part was, I got to share this very special moment with some of you, my favorite WineSnobs. It was one of those moments that make me feel very lucky, fortunate and blessed!

Thank you all for coming along for the ride, joining the fun on WineSnob and sharing your journey through wine discovery with me. Can’t wait to taste with you again soon!

Thank you Jennifer and Brian Bumgarner for this opportunity!

This is a long uncut recording of our virtual tasting. I recommend you open a bottle and watch along. Below are tech sheets for the wines we tasted.

Bumgarner 2013 Cabernet Sauvignon

Vineyard:
The 2013 Cabernet Sauvignon is made from two high elevation vineyards within El Dorado. The Cabernet Sauvignon is from an old vine Cabernet Block in a Pleasant Valley Vineyard just under 3000 feet. The Malbec is from a Camino vineyard at 3100 feet. The alpine breezes flowing down off the Sierras cool these high elevation vineyards and allow the grapes to mature slowly while retaining their natural acidity.

 


Bumgarner 2015 Cabernet Sauvignon

Vineyard:
The 2015 Cabernet Sauvignon is made from the Duarte-Georgetown vineyard. This high elevation vineyard has many clonal selections and blenders. I elected to use three different Cabernet clones in this 100% varietal cabernet. The alpine breezes flowing down off the Sierra Nevada cool these 3000’ elevation mountain vineyards and allow the grapes to mature slowly while retaining their natural acidity.

 


Bumgarner 2017 Cabernet Sauvignon

Vineyard:
The 2017 Cabernet Sauvignon is made from the Grace Vineyard in Camino. I blended the Cabernet with some Malbec and Petite Verdot. The alpine breezes flowing down off the Sierra Nevada cool these 3000’ elevation mountain vineyards and allow the grapes to mature slowly while retaining their natural acidity.

 

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