Bressler Vineyards Napa Valley California Wine Cabernet Sauvignon

Everything about Bressler Vineyards, Napa Valley California Cabernet Sauvignon wine producer profile, wine tasting notes, wine and food pairing tips, best vintages, history of the property, information on their wine making techniques, terroir and soil. You can also read about the Grapes used for California wine and learn about the extensive History of Napa Valley, California Wines

Bressler History, Overview

Bressler Vineyards was founded in 1999 by Bob Bressler and Stacey Bressler. Although perhaps founded is not the right word in this case. When Bob Bressler and Stacey Bressler first bought a second home in St. Helena, it was not with the intention of having a winery. This was supposed to be a weekend getaway place. But shortly after arriving in the valley, they hosted a party and one of the guests was David Abreu, who convinced the couple to plant grape vines on their property. The rest as they say is history.

Bressler Vineyards, Terroir, Grapes, Winemaking

The original 2 acre vineyard of Bressler Vineyards is located in St Helena. The Bressler’s hired David Abreu to help plant and manage the vineyards. A small portion of their estate was already planted with Cabernet Sauvignon. David Abreu planted the remaining portion with Right Bank Bordeaux varieties, Cabernet Franc, Merlot and Petit Verdot. Their first wine maker was Mia Klein. The initial releases of Bressler were made with 100% Cabernet Sauvignon, because their vines were not yet mature enough to produce fruit that could be used in a quality wine.

Bressler Vineyards augmented their property the following year by purchasing 3 additional acres. Today, they control 5 acres of vines planted to Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot. Bressler usually ages their wine in about 85% new, French oak barrels for up to 30 months before bottling.

The production of Bressler wines is limited, due to the tiny size of their vineyard. Approximately 400 cases of Bressler Vineyards wine are produced each vintage. Most of their wine is sold via a private mailing list. 2015 marked the final vintage for Bressler, as they went out of existence in 2018.

Serving and Decanting Bressler with Wine, Food, Pairing Tips

Bressler wines are best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages of their red wine can be decanted for 1-3 hours, depending on the character of the vintage. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Bressler is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, ribs, hamburgers, barbecue, roasted, braised, grilled dishes and stews. Bressler is also good with Asian dishes, hearty fish courses like tuna, salmon, mushrooms and pasta.

The Bressler’s also produced Pinot Noir from 2006 to 2009 from vines located in the Russian River appellation of the Sonoma Coast. That wine has since been discontinued.

www.bresslervineyards.com