Wine detail

BOND

Pluribus

Napa Valley

2015

Vintage

Varietal

Cabernet Sauvignon

Peak 2022-2043

Where it is, October 2026

At Peak: inside the peak window (2022-2043), within the full drinking arc.

This bottle is in its peak window through 2043, with a drinking horizon to 2052.

The ‘15 Pluribus.

BOND Pluribus 2015 is a Cabernet Sauvignon from Napa Valley, California, United States.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2020-2052Peak window 2022-2043

The peak window sits inside the broader full drinking arc.

Tasting note

BOND Pluribus 2015 has a full body, fresh acidity, and firm tannins.

The 2015 vintage

BOND's 2015 Pluribus is a Cabernet Sauvignon from Napa Valley, California, United States.

About BOND

BOND's Pluribus is a Cabernet Sauvignon from Napa Valley, California, United States.

From the cellar: pair with

Dry-aged prime ribeye with roasted bone marrow

The pairing is scaled to the wine's full body.

Braised lamb shoulder with black olive tapenade

The wine's fresh acidity keeps the pairing lively.

Grilled ribeye with rosemary

The pairing leaves room for the wine's firm tannins.

More from Napa Valley, California, USA

Frequently Asked

What is BOND Pluribus 2015?

BOND Pluribus 2015 is a Cabernet Sauvignon from Napa Valley, California, United States.

What does BOND Pluribus 2015 taste like?

BOND Pluribus 2015 has a full body, fresh acidity, and firm tannins.

When should BOND Pluribus 2015 be opened?

The canonical CAI full drinking arc is 2020-2052. Within that arc, the peak window is 2022-2043. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with BOND Pluribus 2015?

Pair this wine with Dry-aged prime ribeye with roasted bone marrow; Braised lamb shoulder with black olive tapenade; or Grilled ribeye with rosemary.