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2013 Reserve Cabernet Sauvignon Magnum

Fig Tree Vineyard and Pocai Vineyard

Our top-rated Cabernet! This wine is what Napa Valley is all about. Crafted with representing a fantastic vintage in mind, our growing season couldn't have been more perfect. Full blueberry and cherry flavors with hints of clove and vanilla. The incredible structure has given this wine the ability to age for up to 25 years if you can wait that long.

95+ points, Wine Advocate
4 In Stock
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Wine Specs
Cabernet Sauvignon
Napa Valley
Harvest Date
Sept. 18 - Oct. 15, 2013
5.9 g/L
24 months in 100% new French Oak barrel
Alcohol %
Wine Advocate
Wine Profile
Tasting Notes
Black Cherry, blueberry, and vanilla are the first aromas emanating from the glass of our Cabernet Sauvignon. The wine reveals itself in layers of raspberry, clove, licorice and pepper. The palate mirrors the nose with its fruit forward style nuanced by the complex spice. This Cabernet is very full on the palate, and has well rounded and full tannin. The soft acidity and silky voluptuous finish let the wine’s finish linger for quite some time. This wine is great now, but should mature well for years to come.
Vineyard Notes
We combine the best of our vineyards in this wine. Each year our properties express themselves slightly differently, and our role is to take the best of what they give us and craft a truly exceptional wine. The Pocai Ranch generally brings power, boldness & dark red fruits, while our Fig Tree Vineyard provides the broadness and the layers of flavors and spice.
Winemaker Notes
The 2013 Reserve Cabernet Sauvignon was selected from our best performing section of this vineyard. We took careful measures to ensure only the properly mature fruit made it into this wine. This allowed us to achieve maximum color extraction and tannin structure. The 2013 Cabernet Sauvignon was gently handled in the winery and hand punched down three times a day. Pressed off early to maintain fresh fruit vibrancy, this wine was aged in 100% new French oak. The wine is given ample time for tannins to combine and the palate to gain weight, structure, and complexity. Blending was carefully done six months prior to bottling to allow the components to integrate.