vanilla bean, black cherry and black olive with subtle hints of cigar box and clove
blackberry pie crust and understated pipe tobacco
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.
Fermentation: BRL97 @ 78-82F Malo-lactic: Vinaflora strain ML bacteria BBL age: 34 months 225 liter barrels New oak: 100% Primary Coopers: Vicard, Sylvain Barrel Type: 100% French oak
34 months 225 liter barrels