2013 CABERNET SAUVIGNON (Library Wine)
Seductive, heady aromatics of black currant laced with Mexican vanilla and a trace of forest floor foretell the beauty of the wine as it opens. The round almost voluptuous entry offers a dark berry blend—boysenberry, currant, blackberry and dark cherry—with layers of mocha, dark chocolate, cedar and a hint of eucalyptus. Fine tannins and integrating oak frame the wine, while a brightness lifts the mid-palate and the lush flavors linger in the finish. [Updated February 2017]
This 2013 wine, our newest vintage of Cabernet Sauvignon, continues to follow in the footsteps of our four previous gold medal winning vintages. Slightly restrained when first opened, the wine will blossom with decanting. Or, if you are patient, cellar it for a few more years and enjoy the rewards of time.
Varietals: 97% Cabernet Sauvignon, 3% Petit Verdot
Region: Dry Creek Valley, Sonoma County
Production: 75 cases
FROM KEN’S WINE GUIDE: “This pitch black colored Cabernet Sauvignon from Estate 1856 opens with a boysenberry bouquet with hints of dark chocolate and black cherry. On the palate, this wine is medium bodied, balanced and savory. The flavor profile is a tasty mineral infused blackberry with notes of cocoa and black currant, cherry and oak. The finish is dry and its moderate tannins and flavors fade away nicely. This Cab would pair well with ragu bolognese. Enjoy – Ken”
The excellent 2013 growing season started with a warm, dry Spring that created great conditions during bloom which allowed almost all of the self-fertile blooms to become pollinated and create perfect berries. This occurred about two weeks early so the vines had to be watched carefully for frost damage but we were thankful that no frosts occurred! This early start allowed the vines to share these glorious conditions with their active photosysnthetic engines in the leaves and these early clusters were well fed during these early stages of growth. Perfect weather continued through the summer which helped establish great conditions during veraison as the grapes began to change color continued into Fall with cool nights and warm afternoons – allowing the fruit to develop over a long hang time period and came into harvest in perfect condition!
Our winemaking protocol demands separate small carefully temperature regulated fermentations for each varietal providing optimum treatment for each Cabernet clone as well as for our Malbec and Petit Verdot. These wines are carefully pressed direct to barrel and are aged separately until rigorous blending trials the Spring before Summer bottling. Each individual barrel is tasted for uniqueness and provides an essential blend diversity that typifies our wines as well as an exceptional 22 month ageing period.
Food Pairing Suggestion
Pair this Cabernet with hearty yet elegant fare like Beef Wellington or duck confit.