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Williams-Sonoma Wine Bugay Empress Cabernet Sauvignon Williams-Sonoma Wine Bugay Empress Cabernet Sauvignon

2007 Bugay Empress Cabernet Sauvignon

Varietal Region Type
Red Blend Sonoma County, United States Bold Full-Bodied Red
The wine’s deep concentration is a testament to the thin, rocky soils and airy mountain climate of the vineyard. Huckleberry and cassis notes seem to have bottomless depths, while peripheral flavors of cedar trees, dark violets and minerals provide highlights and complexity.
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Bugay Empress Cabernet Sauvignon

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$75.00 / each
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Additional Wine Information

Story
In 1996, John Bugay moved to Sonoma County to realize his longtime dream of growing and producing his own wine. His knowledge of soil, plant biology and landscape design ultimately led him to a terrific site high up on the west side of the Mayacamas, the mountain range that separates Napa and Sonoma. He had tried a property on the Napa side of the mountains but found that the milder Sonoma summers allowed him to produce grapes more in line with his tastes. In 1997, just outside the town of Windsor, he planted the rocky volcanic ridge of his southfacing vineyard with Bordeaux varieties and a bit of Syrah. The vines struggled so much there that it took years to get a crop, but the small quantities of fruit that the vineyard did produce were extraordinary. In 2006, Bugay brought on Randall Watkins as winemaker. With a master’s in oenology and microbiology from UC Davis, Watkins cut his teeth as winemaker for the seminal Mayacamas winery Carmenet before coming to Bugay. Together the two men craft impeccable terroir-driven estate wines that have remarkable verve and depth.
Sense
This classic Bordeaux-style blend offers blackcurrant and plum aromas, with deeper scents of graphite and herbs.
Savor
The wine’s deep concentration is a testament to the thin, rocky soils and airy mountain climate of the vineyard. Huckleberry and cassis notes seem to have bottomless depths, while peripheral flavors of cedar trees, dark violets and minerals provide highlights and complexity.
Serve
While Cabernet blends like the Bugay are versatile enough to pair with a variety of foods, this powerful deep red truly shines with meat. The wine’s intensity requires a cut with ample substance and fat as a counterbalance. Look to simply flavored beef, lamb and game dishes, particularly those that are grilled or roasted. Accent ingredients like lentils, mushrooms and root vegetables will play up the wine’s earthy notes. We love this wine with rich, showpiece dishes like Standing Rib Roast with Yorkshire Pudding or Herbes de Provence Leg of Lamb (recipes at williams-sonoma.com).
Serving Instructions
Serve a little cooler than room temperature: refrigerate the bottle for 10 minutes before serving.
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