Bure Family Wines
Cabernet Sauvignon Estate
St. Helena
2023
Vintage
Varietal
Cabernet Sauvignon
Where it is, October 2026
Too Young: holding until the full drinking arc opens in 2028.
Begin opening this bottle in 2028; its peak window runs from 2030 through 2046.
The ‘23 Cabernet Sauvignon Estate.
Bure Family Wines Cabernet Sauvignon Estate 2023 is from St. Helena, United States.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Bure Family Wines Cabernet Sauvignon Estate 2023 has a full body, fresh acidity, and firm tannins.
The 2023 vintage
Bure Family Wines' 2023 Cabernet Sauvignon Estate comes from St. Helena, United States.
About Bure Family Wines
Bure Family Wines' Cabernet Sauvignon Estate comes from St. Helena, United States.
From the cellar: pair with
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 St. Helena
Frequently Asked
What is Bure Family Wines Cabernet Sauvignon Estate 2023?
Bure Family Wines Cabernet Sauvignon Estate 2023 is from St. Helena, United States.
What does Bure Family Wines Cabernet Sauvignon Estate 2023 taste like?
Bure Family Wines Cabernet Sauvignon Estate 2023 has a full body, fresh acidity, and firm tannins.
When should Bure Family Wines Cabernet Sauvignon Estate 2023 be opened?
The canonical CAI full drinking arc is 2028-2054. Within that arc, the peak window is 2030-2046. 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 Bure Family Wines Cabernet Sauvignon Estate 2023?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.