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2013 Cabernet Sauvignon
Wine Specs
Vintage
2013
Varietal
Cabernet Sauvignon
Appellation
Santa Ynez Valley
Alcohol %
14.7

2013 Cabernet Sauvignon

A deep base of blackberry bramble, dark plums, racy cranberry, raspberries and black cherries are heavily layered by anise, smoked Cayenne, white pepper, black tea, dark roasted coffee beans, dried dill, cedar, mocha and spicy dark chocolate.

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$75.00
/ 2013 Cabernet Sauvignon
SKU: W_13CS
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$900.00
/ Case of 12
 

GRAPES:

51% 2013 Cabernet Sauvignon, Valley View Vineyard, Santa Ynez Valley

35% 2013 Cabernet Sauvignon, Sunstone Estate, Santa Ynez Valley

9% 2013 Cabernet Sauvignon, Steele Vineyard, Lake County

5% 2012 Petit Sirah, Los Alamos Vineyard, Santa Ynez Valley

 

TASTING NOTES/SENSORY:

A deep base of blackberry bramble, dark plums, racy cranberry, raspberries and black cherries are heavily layered by anise, smoked Cayenne, white pepper, black tea, dark roasted coffee beans, dried dill, cedar, mocha and spicy dark chocolate.

 

CRAFTED:

Picked at high levels of ripeness, the three lots of Cabernet Sauvignon and Petite Sirah were separately de-stemmed and gently crushed to small open top macro bin, where they fermented on the skins for over two weeks to best extract the intense flavors and aromas that these Bordeaux varietals produce. Separately aged for 18-30 months in a combination of new and neutral French oak, the lots were blended to taste, sterile filtered and bottled to approximately 500 cases 12/750mL in May, 2015.

 

NOTEWORTHY:

Despite its prominence, Cabernet Sauvignon is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17th century in southwestern France. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux where it is often blended with Merlot and Cabernet Franc. Its popularity is often attributed to its ease of cultivation—the grapes have thick skins and the vines are hardy and resistant to rot and frost—and to its consistent presentation of structure and flavors.

 

CELLAR:

Although the wine is still quite young as demonstrated by the acidy, medium-high tannins, this wine will develop some length and additional balance and complexity within two to seven years in the bottle (2017-2022).

 

CREDITS

Bion Rice, Winemaking Director

Jose Gomez, Cellar Master

Guadalupe Chavez, Assistant Cellar Master

 

CHEMISTRY

Alcohol: 14.8%  

pH: 3.78

Titratable Acidity (TA): 0.55 g/L

Residual Sugar: 0.43 g/L

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