2013 Cabernet Sauvignon
The fruit for our 2013 Cabernet Sauvignon came from two vineyard sources on the West Coast. 50% came from the Walla Walla, Washington area and the other 50% from the Sierra Foothills of California. It was picked in early November after a long cool growing season. After a five day cold soak, the Must was inoculated and fermentation began. Nearly a month later the wine was ready for draining and pressing. This precious wine was then barreled down into French oak barrels and where they aged for 18 months. We bottled the 2013 Cabernet Sauvignon in June 2015. And after seven months of resting in bottle, we are happy to release it to you now.
Firm, dense and deeply concentrated, the nose offers a powerful thrust of flavors, with mocha- and espresso-laced blackberry, black licorice and cedar notes, revving up on the finish. Long, pure, driven and persistent, this wine is meant for aging. The finish is long and persistent with cassis, cedar and dark fruits.
My ideal pairing with the 2013 Cabernet Sauvignon is a 30 Day Aged Ribeye from Schmidt’s Meat Market in Nicollet, MN. Preferably, Medium Rare with Red Wine Reduction Sauce drizzled over the meat.