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Bon Anno wines, a play on owner/vintner Matt Bonanno’s name and heritage, are all about taking advantage of the “good years” in the Napa Valley. Since 2004, Matt’s been crafting precise, delicious Cabernets designed for today — not 10 years in the cellar — and getting them to thirsty drinkers without the immense price hikes of other Napa Valley vintners.
The 2016 is dynamite! Juicy, jammy berry flavours and a bundle of herbs dance in the bottle. It could easily command a higher price.
About the wine
This vintage is a killer! Small berries led to intense concentration and flavour in the grapes, which is ideal for the fruit-driven style Bon Anno is known for — and we love it.
From select valley vineyards in St. Helena, Oakville, Stag’s Leap, and Rutherford, the 2014 Cabernet is accented with rich Merlot and Malbec in a juicy wine defined by mild tannins. Blueberries, blackberries, and fresh raspberry make up the fruity profile in this Cabernet, which manages to remain refreshing on the palate despite larger-than-life aromatics and notes of toasty French oak. Stock up on this one--it really is a tremendous value and the price can’t be beat!
Winemaker: Austin Hope
Appellation: Napa Valley (St. Helena, Oakville, Stag's Leap, and Rutherford)
- 94 pts, Alex Casella
- 4.2/5.0, Vivino Users, 125 Reviews
Grapes: 77% Cabernet Sauvignon, 20% Merlot, 3% Malbec
Cooperage: 20 Months French Oak Barrels
4.2 - Vivino Users (125 Ratings)
"Terrific Napa Cab at a very reasonable price."
"Napa's DNA is all over this red."
96 pts, Alex Casella, WSET Advanced
"Purple ruby with a crimson hue and a nose perfumed with black cherry, black raspberry, spice, red currants, tobacco leaf, mint and eucalyptus tree. This palate embodies sleekness yet full of ripe red and blue berries, black plum, coffee bean, iron rich soil and persistent acidity. The mouthfeel is densely packed but fleshiness dropping moderate tannins and mouthwatering finish. Pair with grilled pork chops with cognac cream sauce, roasted beef tenderloin with demi glace sauce, and roasted duck breast with grilled endive and pomme frittes."