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


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.


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