2013 Cabernet Sauvignon
The new normal? 2013 was hot. Temperatures were in the high nineties and into the hundreds from the end of June through the month of July and the first half of August. I never really worry about early heat in the season. It keeps the berries small and reduces canopy size. It is problematic after veraison and can be a big problem if it continues through and beyond the first two weeks in September. Patience was the name of the game in 2013. After a scary week of 95 and above temperatures during the second week of September, things cooled off and stayed in the mid-sixties to high seventies until the middle of October. Amazing! This allowed us to hang the fruit until the tannins softened (I do my tannin management in the vineyard not in the winery). The vintage was a recipe for small berries and soft fine grained tannins. Most of our Cabernet Sauvignon fruit was picked during the first half of October. Drink the 2013s while you wait for the ‘10s, ‘11s and ‘12s to mature. It is the most approachable and maybe the most forwardly delicious vintage to date. The entry is open, layered and sexy but the finish is detailed and focused. The best of both worlds!
100% Cabernet Sauvignon
100% Red Mountain
28% Scooteney Flats
21 months in new (24%) single use (8%) and neutral (68%) French oak barrels
October 4 – October 10, 2013
299 cases of 750mL bottles
Though not labeled as such, this 100% varietal all hails from Red Mountain, with the fruit coming from Klipsun (64%), Scooteney Flats and Tapteil vineyards. The aromas are brooding and locked up at present with notes of mineral, black currant, spice, pencil lead and blackberry. The fruit flavors are black as night, supported by firm but exceptionally well-integrated tannins. It will be best from 2023 to 2031 but should last well beyond that. (Sean Sullivan)
A nose of brandied cherries that dishes up vanilla-raspberry coffee too. Red fruit controls front-wheel drive, and it paces itself with chewy, tart floral notes by second gear. Keeps cruising along with spiced rose, the tannins are softly dusted with the pedal to the mettle. Maxes out at 21 months in French oak.