[91 James Suckling] No-nonsense red with plum and currant character as well as hints of spices. Medium to full body and chewy tannins. Drink now or hold (Dec 2016)[88 Robert Parker's Wine Advocate] Lastly, the 2013 Cabernet Sauvignon from Napa Valley is 100% Cabernet Sauvignon, and a big whopper of one at 15.8% natural alcohol. Aged in a combination of French and American oak, the wine is deep ruby/purple and offers pungent blackcurrant, cedar and fruitcake notes with some riper blackberry and fig. It is medium to full-bodied, lush and best drunk over the next 5-7 years (Oct 2015)Winery's Notes: Upon arrival at the winery, the grapes were destemmed and crushed before three to five days of cold soaking to enhance the extraction of color and flavor. The must was fermented in upright, closed-top fermentors at a maximum temperature of 85F. The wine remained in contact with the skins for approximately 20 days before pressing. It was then rack to barrel where it underwent malolactic fermentation to enhance the mouthfeel. This wine was managed as individual lots and racked up to four times during aging, which occurred in a combination of new and used French oak barrels.
