2013 “Barrel Reserve” Cabernet Sauvignon
After cellar aging for several years, this classic Cabernet shines brightest after decanting for at least 30-60 minutes. Aromas of dark berries mingle with hints of forest floor. The velvety entry reveals concentrated flavors of cassis and blackberry with traces of cigar box and violets. Dark cherry, creamy dark chocolate and coconut gracefully appear mid-palate as the flavors merge, deepen and expand into the long finish. The fully integrated fine-grained tannin and oak framework offers gentle support for this lovely wine. [Updated September 2019]
Varietals: 100% Cabernet Sauvignon
Region: Dry Creek Valley, Sonoma County
Production: 50 cases
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
Try pairing this delicious Cab with rosemary beef tenderloin with a blackberry red wine reduction, duck breasts with a red wine kumquat sauce (opens in new window) or a classic cassoulet.
91 Points and GOLD MEDAL
2017 Critics Challenge International Wine Competition
2016 International Women’s Wine Competition
FROM KEN’S WINE GUIDE: “This pitch black colored Cabernet Sauvignon opens with a black current bouquet with a hint of black licorice. On the palate, this wine is full bodied, balanced and rich. The flavor profile is a rich black currant and black olive blend with notes of oak. I also detected hints of dark chocolate, blueberry and gentle minerality. The finish is dry and its moderate dusty tannins linger for a very long time. This Cab is food friendly and would pair well with Theresa’s meatloaf.” Reviewed August 5, 2016 Ken’s Wine Rating: Very Good+