Nose
f blackberry pie, vanilla and spice, cola
and cedar.
Palate
black cherry, vanilla and black olive.
Growing Conditions
Another year of drought with some of the lowest recorded rainfall in January and February
lead to early bud break and an earlier than normal harvest. Heat waves in late June and early
July were balanced by perfect ripening weather at the end of July and early August. Cold
nights, foggy mornings and warm days throughout the end of July and early August gave
mountain Cab vineyards exactly what they needed to produce wines with big bold structure,
concentrated flavors and nuanced complexity making 2013 one of the best vintages in
recent memory
Winemaking
Fermentation: BRL97 @ 78-82F
Malo-lactic: Vinaflora strain ML bacteria
BBL age: 34 months 225 liter barrels
New oak: 75%
Primary Coopers: Sylvain, Vallarine
Barrel Type: 100% French oak
Aging
34 months 225 liter barrels
