Bryant Vineyard History, Overview
Bryant Family Vineyard established in 1992 is of about 15 acres. With the winemaker Helen Turley, the wines so produced got a great public enthusiasts within two years. However, there was a massive turnover in their winemakers, when Helene Turley was replaced by Philippe Melka in 2001. Following Philippe, Mark Aubert, Helene Keplinger, Todd Alexander joined Bryant Family in 2014.
Bryant Vineyard, Grapes, Terroir, Winemaking
They produce 100% Cabernet Sauvignon wines. Two of their popular wines Cabernet Sauvignon DB4 that named after the owner and Bettina Bryant that named of Don Bryant’s wife. Vineyard produces one of most finest in California Cabernet Sauvignon based. It’s lush, soft,texture, intensity of flavor and power with silky tannins got a great public enthusiasts. In 2004, Bryant Produces second Wine named as Le Petit Bryant.
Serving & Food Pairing Tips
Bryant Family Vineyard wines best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, ribs, hamburger, barbecue, roasted braised and stews. Its a good match with Asian dishes, hearty fish courses like tuna, salmon, mushroom and pasta. Their wines are best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives wines more freshness. Estate also produces wines from 100% Merlot.
