Unfortunately, we cannot ship to the following states: Alabama, Arkansas, Delaware, Maryland, Mississippi, New Hampshire, North Dakota, Pennsylvania, Utah.
Each lot was fermented and aged separately for 10 months before blending, with barrel aging for a total of 18 months.
8 individual fermentations, using a mix of open- and closed-top tanks. The closed-top tanks added to palate texture, open-top tanks retained fruit intensity. Racked to 45% new French oak and underwent native malolactic fermentation.
2013 Estate Cabernet Sauvignon
This is an alluring Cabernet, with gorgeous aromas of black cherry, currant and licorice, as well as more savory notes of black tea and olive. While the palate is luscious and ripe, thanks to thoughtful picking decisions, there is a lovely note of freshness to this wine that adds definition to the sweet berry and violet flavors, carrying the wine to a long, bright finish.
The fruit for this Cabernet emphasizes three clones, from seven separate blocks, with vines ranging in age from approximately 10 to more than 25 years old. From the river benchland we use our clone 337 for its fruit-forward black cherry flavors. Hillside clone 7 fruit adds floral layers and classic Cabernet cassis and cherry elements. Our oldest plantings, a field selection from the Belle Terre Vineyard, provide tannic concentration and blue fruit notes. The final wine reflects the diversity of our vineyard.
2013 was a classic California growing season. While both flowering and veraison came early and fast, with mostly moderate temperatures, and only a couple of modest heat spikes during the summer, everything ripened very evenly. A combination of plenty of cool foggy mornings and afternoon sunshine, combined with big swings between day and nighttime temperatures produced perfectly ripe fruit with excellent natural acidity.
Food Pairing Notes
Meat Loaf with Red Wine Glaze, Forme d'Ambert Cheese, Herb-Crusted Prime Rib, Olive Tapenade, Muffaletta.