Roasted nuts, coffee and toasty oak create a complex range of red and dark fruits.
2013 was a wonderful wine-growing season in Napa Valley, a true classic. With the exception of a slight heat spike in June, the weather remained consistent throughout the growing season. The cooler, sunny weather throughout October allowed the final grapes still on the vine to linger longer, developing more phenolic and flavor maturities with sugar levels remaining steady. In 2013, the slow and even season produced great grapes with deeply colored and velvety skins, brown seeds, fully ripened grape tannins, and a wonderful natural balance of brix and acidity.
Our Cabernet Sauvignon from Yewell Vineyard was picked on September 13, 2013, at optimal ripeness. The grapes were crushed and fermented in stainless tank, then aged for 26 months in small French oak barrels. The flavors and aromas that developed in the fermenters and during barrel aging were fantastic, and following these wines’ progress through the barrel aging was a winemaking pleasure.