94 Points - Wine Enthusiast
2013 Duckhorn Vineyards Rutherford Napa Valley Cabernet Sauvignon
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The Rutherford winegrowing region has long been the source for some of the Napa Valley’s most storied Cabernets, and for many years, this coveted fruit has played an important role in our Napa Valley Cabernet Sauvignon. Building on our experience with these exceptional grapes, this wine captures the essence of Rutherford Cabernet Sauvignon, from its lovely layers of blackberry, cassis and tobacco to the dusty minerality that has come to define the legendary wines from this appellation.
Reviews
Wine Enthusiast
94
Wine Profile
Production Notes
Varietal Content: 100% Cabernet Sauvignon; Cooperage: 100% French Oak Château-style Barrels (60 Gallons); Age of Barrels: 50% new, 50% neutral
Winemaker Notes
This beautifully rustic expression of Cabernet Sauvignon displays lovely fruit aromas of blueberry and damson plum, as well as more savory notes of walnut and sage. On the palate, classically dusty Rutherford tannins act as a counterpoint to jammy blackberry and Bing cherry flavors, with hints of mocha and cranberry compote adding to long, delicious finish.
Production
The 2013 harvest was early, even and excellent with all of our Estate fruit in the winery by October 10th. A warm dry spring brought an early bud break and created ideal conditions for flowering and fruit set. In the weeks after Labor Day, a moderate heat event followed by a period of perfect weather created a dream scenario for end-of-season ripening. Rain was not a factor, and for the second vintage in a row, the quality of the grapes was exceptional throughout Napa Valley.
Other Notes
Released: September 2016
Wine Specs
Wine Specs
Vintage
2013
Varietal
Cabernet Sauvignon
Appellation
Napa Valley
Harvest Date
October 17 - 18, 2013
Sugar
25.9° Brix
Acid
0.53 g/100 ml titratable acidity
pH
3.81
Aging
16 Months in Barrel
Fermentation
10-12 days fermentation at 82°F
Bottling Date
May 2015
Alcohol %
14.5
Wine Enthusiast
94
Product Reviews
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Meal was Prime Rib grilled medium rare. Wine enhanced the smokey taste of the aged prime rib brilliantly. The steak didn't overpower the fruity, berry hints but enhanced the oak.