2013 TEXTBOOK Cabernet Sauvignon, Napa Valley

2013 TEXTBOOK Cabernet Sauvignon, Napa Valley

- Robert Parker, December 2015

Superb, mature sites in the prestigious Oak Knoll, Rutherford and Oakville AVA’s highlight the pedigree of this release.

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  • Superb, mature sites in the prestigious Oak Knoll, Rutherford and Oakville AVA’s highlight the pedigree of this release
  • Classic Bordelaise winemaking (handwork in vineyard, hand sorting, new French oak barrels, egg-white fining, unfiltered) partnered with Napa Valley Merlot provides a bold and impeccably balanced result

Wine Specs

Vintage 2013
Varietal Cabernet Sauvignon
Appellation Napa Valley
Acid 0.57 g/100mL
pH 3.72
Alcohol % 14

Wine Profile

Vineyard Notes The core of our Napa Valley Cabernet Sauvignon comes from three sites situated within the Oak Knoll, Rutherford and Oakville AVA’s. The Oak Knoll Cabernet site exemplifies its provenance with incredible structure and balance. The lot from the Rutherford AVA contributed richness and Cabernet purity. Our Oakville District Merlot site again strutted its stuff, delivering deep color, high-quality grape tannin and aromatics. Collectively, TEXTBOOK 2013 showcases superlative “Napa Valley Cabernet” in a classic, delicious manner.
Production Notes Vintage 2013 followed the excellent 2012 and led to debates as to which vintage was “better”. Our sense is they are both very, very high quality; both had abundant sunshine, cool evenings and a dry harvest season. The even weather patterns in late September allowed the Cabernet Sauvignon harvest to occur at a more relaxed pace, which is good for high-quality winemaking. While fermenting, our 2013 Napa Valley Cabernet Sauvignon lots were deeply colored, richly textured and thus showed great promise from the get-go.
Winemaker Notes At harvest, clusters were field sorted then hand-picked, and then hand-sorted, berry-by-berry at an average of 25.5 Brix. Cold soaking for 2 days in open-top temperature-controlled fermenters developed color and flavor (in the absence of alcolhol). Fermentation began spontaneously with prevailing yeasts and one daily punchdown kept the cap immersed in must, extracting superb flavor and structure. After inoculation with cultured yeasts and twenty-six days on their skins the must was gently pressed into French oak barriques at 5 brix where it completed fermentation. One Oakville District Merlot lot was used, adding really nice mouthfeel and mid-palate. Barrels were 100% French, 30% new, three-year air dried, medium-plus toast and handbent by Cadus and Francois Freres in central France. Fourteen months barrel maturation with only one racking and one organic egg white fining integrated flavors and developed its wonderfully smooth mouth-feel. We believe it is a “textbook” example of this noble variety grown in this outstanding appellation and that it can be enjoyed for several years to come.

Product Reviews

tim neumann's Gravatar

tim neumann
1 1 1 1 1 (May 19, 2014 at 1:32 PM)

An outstanding wine. An even more outstanding wine considering the price!!

Dave Golias's Gravatar

Dave Golias
1 1 1 1 1 (Nov 13, 2014 at 11:46 AM)

Outstanding wine you can drink alone or with food.

Brian Robinson's Gravatar

Brian Robinson
1 1 1 1 1 (Dec 6, 2014 at 2:54 PM)

This is as good as any cab I've ever tried, and that includes some seriously high-dollar bottles. Hard to find on the East Coast, but worth the search. Get some! But leave a few bottles for me. :-)

Mike Meisner's Gravatar

Mike Meisner
1 1 1 1 1 (Feb 16, 2015 at 12:33 PM)

I bought a bottle of this Cab along with a mixed case so I could try some new wines, and this was probably my favorite of the bunch, and also the best value. Easily drinks like a Napa cab that costs much more. Rich black/blue fruit flavors and plenty of structure, with fine grained tannins and a long finish. I think with a few years bottle aging it will only improve.

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