Kings Of Prohibition
Kings of Prohibition 'Bugsy Siegel' Cabernet Sauvignon
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About the Kings of Prohibition 'Bugsy Siegel' Cabernet Sauvignon
TASTING NOTE
The deep purple colour is accentuated by vibrant red hues. This
Cabernet Sauvignon is complex, with vibrant flavours of forest berries
& plums with underlying savoury notes of spice French oak. The ripe
berry characters flow smoothly onto the palate, combining with spices
and vanilla oak and soft chewy tannins.
SUGGESTED CUISINE
Roast lamb with fresh thyme, rosemary and sage, vintage cheddar
cheeses.
WINEMAKING
Fermented in open top concrete fermenters, thoroughly plunged
twice each day throughout a slow fermentation lasting 7 – 8 days.
Pressed to stainless storage, where the wine completes primary and
malo-lactic fermentation. Racked and transferred to 100% French oak
Hogsheads, to mature for 10 months.
Product/bottle images are illustrative only and may differ in vintage, bottle shape, or label.
Due to the Alberta Government distribution system, BSW Liquor cannot always guarantee the availability of specific vintages. We regularly update our website to reflect the most accurate vintage information. In instances where the requested vintage is not available, we will promptly contact you. You will then have the option to accept the available vintage or cancel the product from your order.
For more information contact shop@bswliquor.com.
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Pickup available at our Calgary locations
Usually ready in 3-4 business daysPairs well with
Kings of Prohibition 'Bugsy Siegel' Cabernet Sauvignon
Kings of Prohibition 'Bugsy Siegel' Cabernet Sauvignon
TASTING NOTE
The deep purple colour is accentuated by vibrant red hues. This
Cabernet Sauvignon is complex, with vibrant flavours of forest berries
& plums with underlying savoury notes of spice French oak. The ripe
berry characters flow smoothly onto the palate, combining with spices
and vanilla oak and soft chewy tannins.
SUGGESTED CUISINE
Roast lamb with fresh thyme, rosemary and sage, vintage cheddar
cheeses.
WINEMAKING
Fermented in open top concrete fermenters, thoroughly plunged
twice each day throughout a slow fermentation lasting 7 – 8 days.
Pressed to stainless storage, where the wine completes primary and
malo-lactic fermentation. Racked and transferred to 100% French oak
Hogsheads, to mature for 10 months.
