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The Wine: We relied on indigenous yeast for fermentation and then aged the wine in French oak barrels for 17 months before moving the wine to large oak casks for 6 months just before bottling to achieve the perfect level of oak.
This is a full-bodied and well balanced Cabernet Sauvignon with rich flavors of blackberries, black licorice and a hint of allspice with a long, seductive finish.
Having the patience to cellar this wine will reward you in the glass years from now. Serve with simply roasted meat dishes or all by itself to fully enjoy the wine’s complex flavors.
Vintage: The 2013 vintage was nearly perfect, with consistent sunshine and moderate temperatures. After a wet start to winter in 2012, spring was warmer than usual, triggering an early bud break and flowering and fruit set under sunny skies. With only one heat spike in late June/early July, Napa's typical warm days and cool nights created wonderfully flavorful grapes. We started harvesting about two weeks early than usual and never seemed to stop with grapes coming in at a steady pace.
Vineyard: We’re proud to be the custodians to some of the oldest Cabernet Sauvignon vines in the Napa Valley. Our Yountville Cabernet Sauvignon vines were planted in 1959 to the Inglenook clone (also known as Niebaum Cabernet Sauvignon #29) on St. George rootstock.
More than a half century old, these vines have developed a root system that reaches deep into the subsoil to access all of the available nutrients. They produce less grapes with age but more concentrated, intense flavors that express a greater depth of terroir and complexity.