2013 was another near-perfect vintage, perhaps surpassing 2012, yielding a crop of smaller-berried fruit that produced a intense wine, and should stand out for decades to come. Compared to last year, 2013 produced smaller berries, which means a higher ratio of skins to juice, leading to higher levels of color and tannin. We had one heat spike in late June/early July, and the weather was generally dry, warm even and consistent throughout the season. We picked the Cabernet over three days under truly the most ideal conditions in late September, and expect 2013 will turn out to be yet another new pinnacle for our Estate - back to back stellar vintages for 2012 and 2013 in our opinion, with 2013 having a bit of an edge at the moment.
We hand sorted our grapes both prior to and after de-stemming, and following a four day whole berry maceration and cold soak, we began primary fermentation. After nearly three weeks, the wine was gently pressed-off and racked to 75% new Darnajou and Tarransaud 36 month-aged tight grain French Oak barrels to complete a slow secondary fermentation for another few months. This wine is still in barrel under development, is showing amazing saturation of color, and as with 2012, will be bottle aged for around 18 months before its fall 2016 release.
94 – “Lush berry nose; silky texture and bright plum and black raspberry fruit; elegant, bright and smooth with core of fresh acidity; seamless and rich, long and balanced.” – Anthony Dias Blue, The Tasting Panel
92 – “The 2013 Cabernet Sauvignon Pellet Vineyard is dark, unctuous and racy from start to finish. Super-ripe blackberry, mocha, plum, new leather, cloves and sweet oak give the 2013 its flamboyant personality. This is a relatively approachable wine for the vintage that will drink well with minimal cellaring. The sweet, forward style will appeal most to readers who enjoy opulent Cabernets. Ripe, silky tannins wrap around the voluptuous finish.” – Anthony Galloni, Vinous Media
90+ – “The attractive 2013 Cabernet Sauvignon Pellet Vineyard is from a relatively historic site, first planted in 1863. The wine has a dense ruby/purple color, plenty of blackberry and cassis fruit, a touch of oak and earth. It's medium to full-bodied, moderately tannic and would benefit from 4-5 years of cellaring. It should last 20 or more years.” – Robert Parker, Wine Advocate90 - "A powerful expression of extracted blackberry, dusty earth, cedary oak and crushed rock. Although the flavors are separate now they are well-proportioned. Should they come together at the right time, this could be special. Best from 2020 through 2030. 345 cases made.." – James Laube, Wine Spectator