2013 Cabernet Sauvignon, Estate, 3-Pack
New Release! September 29, 2016
Our estate Cabernet Sauvignon exhibits the genetic marker of our valley floor soils, created from sediment flowing downward over the eons from the Palisades range to the east and the Mayacamas to the west. Deep, dark vibrant purple and depth of color foretell a big wine. The floral lavender and pretty aromatics lead into blackberry, currant, mocha and creosote creating an ethereal mix. Luscious black fruits on the palate are supported by round tannins and acidic balance that give a mouth-coating fullness to the wine. Still tightly packed, the wine has much to unload over time as it ages and opens up, revealing even more layers.
91 Points - eRobertParker.com "Beautiful dark, plummy/black current/licorice-infused aromatics jump from the glass...Dense ruby/purple with good, sweet tanning. ...aged in only about 20% new French oak to emphasize the fruit character of the vintage, and this was done flawlessly."
A relatively warm, dry spring brought early bud break and helped moderate canopy vigor and berry size, setting the stage for lighter clusters by harvest time. Temperatures through most of the 2013 season were moderate with few heat spikes, and typical cool nights and overcast mornings helped moderate warm days, hitting the optimal zone for vine activity. Meticulous canopy and cluster management through the season allowed gapes to soak up the good weather and develop exceptional color and tannin, allowing them to cruise into a timely harvest.
The grapes for this wine were hand selected in the vineyard when they were harvested by the family and vineyard crew at optimum ripeness on October 5 and then hand sorted twice in the winery to make sure only the best reached the fermentation tank. Once in the tank, the grapes sat cold as the juice developed color, flavor and aroma before starting to ferment. The tank was gently punched down and pumped over to extract all the color, aroma and flavor from the grapes carefully and finished primary fermentation in about 24 days, when the juice was drained and skins pressed before being filled into small French oak barrels (25% new). The wine finished malolactic fermentation in the barrel after two months and was aged for 21 months before bottling in July 2015.