WOW wow wow - if you thought manifesting is some pseudoscience hoo-hah THINK AGAIN.

NEVER thought Bell Wine Cellars would grace our page… but here we are. Our Cabernet chakra is THRUMMING with excitement today!

You can hardly find their wines outside their appointment-only tasting room, and surely our price is the best you’ll dig up. Retail is $80, but we’re dropping it under $50 today.

Digging deeper, we learn that the core of the fruit for this wine comes from the Trailside Vineyard which would not be on the label as it’s a name exclusively reserved for Heitz Cellar who owns it. Right in the vicinity are other legends such as Quintessa, Caymus, Frog’s Leap, Round Pond… you get the drift!

Bell Wine Cellars itself is a tiny operation out of Yountville to the south. They make about 600 barrels annually, and the small tasting room is appointment only (highly worth a visit if you’re in town.) Founding winemaker Anthony Bell worked 15 years at Beaulieu Vineyard alongside André Tchelistcheff and Richard Peterson before Bell where he focused on clonal selection Cabernets (like their famous Clone 6 Cab, by the way is another level if you can find any.) These days the winemaking is overseen by a John Hazak, who also was at BV, along with Provenance, Hewitt, and Sterling Vineyards.

Just last year Robert Parker’s Wine Advocate wrote “Founded in 1991 by winemaker Anthony Bell, this producer has been owned since 2002 by a partnership that includes the Berberian family (former distributors and bankers) and the Spanos family (owners of the Los Angeles Chargers)… these current releases are more attractive than ever” - and the scores keep climbing. Many are made in tiny batches, like this one, and never get rated. If it did, would easily hit 95+ and be long gone, phew!

We taste so many Cabs, but this stuff is genuinely special. Deeply concentrated, warm mulberries, dusty blackcurrant, dried mixed berries, leather, and sweet tobacco are the mélange defining the multitude of aromas and flavors you find here. The finish is decidedly dusty as a prime Rutherford Cab should be, and it has a long road ahead, with room to develop and improve over the next 5-10 years at least. Should the patience wear out, a standing rib roast au jus will help tame those precious fine tannins.

SO… very little of this to be shared. Claim yours while it’s here on this quiet Saturday morning! Time to go see if that Lamborghini I’m manifesting is in the driveway. Fingers crossed!