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2013 Cabernet Sauvignon Rutherford

2013 Cabernet Sauvignon Rutherford
26 In Stock
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SKU: 2013CSR

The first vintage release from the Rutherford AVA.  Hailing from Beckstoffer's George III Vineyard, this wine is expressive of the vintage and the vineyard, this wine is both powerful and elegant, with sweet tannins and hints of mocha. 

Big and powerful, driven by an extracted core of gutsy blackberry, cedary oak, dried herb and anise notes, ending with a full-fisted mix of tannins and earth elements. Drink now through 2030.
~ 92 Points - James Laube, Wine Spectator 

Very dark garnet in the glass, this wine smells of bright cherry cola.  In the mouth, cherry cola flavors are bright and juicy...excellent acidity, with faint, supple tannins... 
~ Score: around 9 - Alder Yarrow, Vinography.com

The 2013 Cabernet Sauvignon (Rutherford) is sweet, round and succulent, with gorgeous depth to match its opulent personality. Raspberry jam, wildflowers and mint are all nicely delineated throughout. The 2013 is ripe and opulent with quite a bit of new oak influence, with all the elements in the right place.
~ 93 Points - Antonio Galloni, Vinous.com 

Pretty wine with subtle aromas and flavors of currants, chocolate and walnuts that follow to a medium, compact palate. Ripe and silky tannins.
~ 93 Points - James Suckling, JamesSuckling.com 

Wine Specs
Cabernet Sauvignon
Alcohol %
Wine Profile
Vineyard Notes
The 2013 vintage in Napa Valley was one of the earliest in recent history with above average yields. A warm dry spring brought early bud break. With the exception of one heat spike, temperatures were optimal, resulting in notably healthy vines through veraison and ripening. Following mid-September rains, sunny, breezy weather dried out the vines. Cooler, sunny weather throughout October extended the hang time, allowing sugar levels to remain steady while flavors continued to mature.
Production Notes
Arriving in small picking lugs from the vineyards, the clusters were hand sorted, de-stemmed and hand sorted again, berry by berry. A two day cold soak was followed by primary fermentation in small, open-top stainless steel tanks. The fruit was gently pressed after an extended maceration and the wine was moved to barrel for secondary fermentation. The wine was aged for 19 months in rare 100% New French Artisan Oak barrels with minimal racking. Multiple blending trials determined the final blend, which was bottled unfined and unfiltered.
110 cases