Nose

vanilla bean, black cherry and black olive with subtle hints of cigar box and clove

Palate

blackberry pie crust and understated pipe tobacco

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: 100% Primary Coopers: Vicard, Sylvain Barrel Type: 100% French oak

Aging

34 months 225 liter barrels