Wine detail

BOND

The Matriarch

Pritchard Hill

2015

Vintage

Varietal

Cabernet Sauvignon

Peak 2021-2037

Where it is, October 2026

At Peak: inside the peak window (2021-2037), within the full drinking arc.

This bottle is in its peak window through 2037, with a drinking horizon to 2044.

The ‘15 The Matriarch.

BOND The Matriarch 2015 is a Cabernet Sauvignon from Pritchard Hill, 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 2019-2044Peak window 2021-2037

The peak window sits inside the broader full drinking arc.

Tasting note

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

The 2015 vintage

BOND's 2015 The Matriarch is a Cabernet Sauvignon from Pritchard Hill, United States.

About BOND

BOND's The Matriarch is a Cabernet Sauvignon from Pritchard Hill, United States.

Pairing suggestions

Cellared suggestions based on the wine and dish descriptions.

Bone-in ribeye with rosemary butter

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

Braised short ribs with truffle polenta

The wine's fresh acidity keeps the pairing lively.

Aged Comté with quince paste

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

More from Pritchard Hill

Frequently Asked

What is BOND The Matriarch 2015?

BOND The Matriarch 2015 is a Cabernet Sauvignon from Pritchard Hill, United States.

What does BOND The Matriarch 2015 taste like?

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

When should BOND The Matriarch 2015 be opened?

The canonical CAI full drinking arc is 2019-2044. Within that arc, the peak window is 2021-2037. 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 The Matriarch 2015?

Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.