Pine & Brown 2013 Rutherford Cabernet Sauvignon 750 mL
"The 2013 Cabernet Sauvignon Rutherford is a good, elegant style of Cabernet Sauvignon, with dusty/loamy soil undertones, impressively saturated ruby/purple color, moderate tannin, nice crème de cassis and a good ripeness to the finish." -Robert Parker, The Wine Advocate, December 2015
"Three vineyards contribute to this lovely wine, two in Rutherford, both certified organic, and another in Soda Canyon which is at 800-feet in elevation. Red and blue fruit open for leather and a touch of cedar and dried herb—the wine ultimately elegant and Old World. The tannin weight is substantial but never distracting." — V.B. Wine Enthusiast, 8/1/2016
|Dimensions||16 × 4 × 4 in|
The 2013 vintage in Napa Valley was marked by a very long growing season with ideal weather that allowed the fruit to ripen slowly and evenly. Fruit yields, sugars and acids were all in balance, leading to dynamic, structured and expressive wines.
Our 2013 Rutherford Cabernet Sauvignon is sourced from three tiny, yet exceptional vineyard blocks. The Mee Lane Vineyard is in the heart of Rutherford with deep Pleasanton loam soil. Owned and farmed by Mark Neal, this immaculate vineyard is certified Organic, cane pruned and planted to the See Clone which is known for its small berries, light clusters and integrated tannins.
The Garvey Home Ranch in the western hills of Rutherford, just above the bench, is a certified Organic block of Cabernet Sauvignon. The cordon-pruned Clone 4 is planted in rocky loam soils on a steep, low-yielding hillside block. These vines produce loose, small-berried clusters that contribute to intense berry flavors, deep color and concentrated tannins.
2013 was our first vintage of Cabernet Sauvignon from the Muscatine Vineyard. This 1/2-acre parcel planted with clone 337 in Aiken Loam soil is tucked away in the rugged Soda Canyon at about 800 feet above sea level. We only harvested about 1/2 ton from this tiny vineyard, but we couldn’t be more excited about the intensity and depth that it contributes to the blend.
We harvest the Cabernet Sauvignon from each vineyard parcel at daybreak and ferment the fruit in 1/2 and 1-ton open-top tanks. The berries are allowed to warm gradually over several days and begin to ferment on their native yeast. We gently punch down the skins four times each day during the active fermentation and stay on the skins for about 30 days. Once the tannins have polymerized and developed to taste, we gently siphon the wine directly to barrel. The 2013 vintage had particularly big tannins, so we opted to stir the light lees in barrel several times over the first six months.
Aged for 22 months in 225 Liter barrels and bottled without filtration. 8 barrels, about 200 cases, were produced.