Deep ruby color; dark cherry, plum, blackcurrant, chocolate-covered raspberry, vanilla, oak, baking spice on the nose and palate.
Dry; plush, polished tannins and moderate acidity. Avalanche of ripe fruits with hints of sweetness. Medium body. Grapes sourced from vineyards in Dry Creek Valley, Alexander Valley, Sonoma Valley, Knights Valley. All were destemmed then cold soaked for three days. Fermented at high temperatures with twice daily gentle pumpovers. Aged for eight months in French barrels, 25% new. 14.7% ABV
Banshee traces its roots to a bar in San Francisco’s Dogpatch neighborhood in 2009. Three friends—Steve Graf, Baron Ziegler, and Noah Dorrance from the Midwest and East Coast—shared a passion for wine and a lifelong dream of owning their own winery. They do not own land, but have lease agreements with vineyards to provide the fruit. Alicia Sylvester is the Banshee head winemaker.
With money borrowed from friends and family, the proprietors made eight barrels of Sonoma Coast pinot noir. Their goal was to make quality pinot at an affordable price. By 2013 they were able to open a tasting room in downtown Healdsburgh. They subsequently opened a new tasting facility at their winery in Alexander Valley, a few miles from Healdsburg.
The website continues: “Our main focus for Pinot Noir is on the cool, rugged, coastal areas of the far Western Sonoma Coast. Each vineyard has a unique combination of a specific oceanic influence, soil type, elevation, age and exposure but the common thread is that they allow us to pursue Pinot that achieves power without weight. They allow the grapes to express a certain transparency. They highlight a wide range of flavors other than just fruit. Forest floor, pine, tea, mushroom, spice, minerals.” This cab is more straightforward easy drinker than their more complex pinot offerings, but you can count on Banshee for affordable value regardless of the varietal.
Banshee entered into a strategic partnership with Foley Family Wines in 2018. Banshee CEO Baron Ziegler: “The partnership of our two companies will provide Banshee access to grapes from premium FFW vineyards located in the best growing regions along the California coast, while also providing Banshee access to Foley Family Wine’s vast network of sales and distribution.”
Banshee Cabernet Sauvignon, Sonoma County 2019 is round, polished, easy drinker. Ripe fruit gives at least illusion of sweetness. There may be a dash of residual sugar, this wine clearly builds for mass audience. At five years old, this likely should be consumed now; it was stored in my wine cellar at 55 degrees but very unlikely to benefit from additional age—not enough complexity, tannins, and acidity to make that work. Tasty pour, well priced. Ready to drink on pop-and-pour, no decanting or air time in glass required. Pair with beef—grilled or braised short ribs, gourmet burgers, slow-cooked brisket, roasted or grilled ribeye, New York strip. Lamb—balsamic lamb shank, rack of lamb, lamb chops. Wild game—venison, boar, wild turkey. Duck breast; grilled or stuffed portobello mushrooms; smoked tofu. Cheese—aged cheddar, aged gouda, parmesan, gorgonzola, gruyère, manchego; avoid soft, young, or creamy cheese. $20–25
