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The fruit aroma is ripe cherry, blackberries and Santa Rosa plum. There is an earthiness in the complexity, like mushroom, smoked meats, spearmint, coffee and milk chocolate. The oak is nicely integrated with a hint of cinnamon bun.
The flavor is full, soft and lush with cranberry and cherry like finish. The tannins are well resolved balancing, a lovely wine with good acidity, body and texture.
Following 2012, we had another “near perfect vintage.” A warm, dry winter and spring brought early bud break. The dry weather helped lower canopy vigor and created ideal conditions for flowering and fruit set under sunny skies. With one heat spike in late June, early July, the growing temperatures were near ideal for vine growth and ripening. The season as a whole, was a good two weeks early on the average and really quite dry. There were two rain storms in mid-September that didn’t amount to any consequence, as most of the thin-skinned varieties came in early.
Stainless steel fermenters at 75-86° for 10-28 days skin contact.
Barrels: 60 gallon barrels Cooperage: World Cooperage % of new wood: 41% new French oak Aged in Barrel: 27 months.
The 2013 Knights Valley Cabernet Sauvignon is dark ruby in color.
