2013 DUVALL’S PROSPECT Bordeaux Blend (Library Wine)


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socoharvestfairsmallestBEST OF CLASS & DOUBLE GOLD MEDAL
2016 Sonoma County Harvest Fair Wine Competition


CCGoldMedallion6090 POINTS & GOLD MEDAL
2016 Critic’s Challenge Wine Competition


WineJudging_Logo_smallestGOLD MEDAL
2016 San Francisco Chronicle Wine Competition


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2015 Grand Harvest Awards



Tasting Notes

Enticing aromas of ripe berries mingle with a hint of fine herbs and a mineral essence. A concentrated, velvety entry is infused with layers of black raspberry, dark cherry, currant, and a hint of blueberry. Dark chocolate, creamy coffee, and just a trace of eucalyptus appear mid-palate as the flavors expand and linger. Supple tannins and gentle oak notes are found among the flavors, staying in the background yet lending structure and weight to the wine.

Though delicious now, this blend will continue to integrate and evolve with additional bottle aging. If enjoyed before 2017, please decant at least 30 minutes before serving.

Region: Dry Creek Valley, Sonoma County
Production: 125 cases

FROM THEDRUNKENCYCLIST.COM – ” I might be going out on a limb here, but I think Janice, the winemaker at Estate 1856, is at her best with Bordeaux blends, and this is the perfect example. Really impressive fruit–mostly blackberry with a dash of tobacco. This is really gangbusters, even a touch beyond, with luscious fruit, impressive balance, and a lingering finish. Bravo Janice, bravo. Outstanding. 91-93 Points.” July 22, 2016

FROM KENSWINEGUIDE.COM – ” This pitch black colored Cabernet Sauvignon based blend is very good and was well received by our mini-tasting group. It opens with a mild black currant and oak bouquet with a hint of black tea. On the palate, this wine is full bodied, balanced and juicy. The flavor profile is a mineral infused black currant with hints of black raspberry and boysenberry jam. The finish is dry and its mild tannins and fruit flavors are nicely prolonged. I would pair this very good wine braised short ribs. Enjoy – Ken. Ken’s Wine Rating: Very Good + (91)” May 30, 2016


Vintage Notes

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!


Winemaking Notes

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: Enjoy the 2013 Duvall’s Prospect with Roasted Prime Rib with a Horseradish Crust served with Scalloped Potato Gratin and Roasted Red Onions with butter, honey and balsamic vinegar.