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Vintage 2013
Wine Type Red
Varietal Cabernet Sauvignon
Region Napa Valley
Winemaker Trevor Durling

The fabulous 2013 vintage gave great intensity to the layered aromatics and rich, expansive palate of our Sleeping Lady Cabernet Sauvignon. This limited bottling captures the distinctive personality of a single Cabernet Sauvignon vineyard located against the western hills of Napa Valley.

Appellation: Yountville
Barrel Aging: 22 Months, 100% French Oak, 80% New French Oak

91 Points, Wine Spectator

"Aromas of cigar box, tobacco and fresh-cut herb lead to an intense and vibrant core of dark berry, mocha, earth and oak notes. Best from 2018 through 2028. 238 cases made." - James Laube

Tasting Notes

The fabulous 2013 vintage gave great intensity to the layered aromatics and rich, expansive palate of our Sleeping Lady Cabernet Sauvignon. This limited bottling captures the distinctive personality of a single Cabernet Sauvignon vineyard located against the western hills of Napa Valley. The wine’s effusive aromas of crushed black cherry, blackberry, violet and wild sage lead to deep sensual, dark-fruit flavors. With its structure of muscular tannins, appealing acidity and opulent texture, this wine shows a beautiful balance of power and elegance. We aged the wine in 60 percent new French oak barrels to integrate oak notes of caramel, spice, dark chocolate and coffee bean with the lingering, dark-fruit finish.

Vintage Notes

The 2013 vintage experienced a very low rainfall winter, followed by a dry, warm spring and summer. These factors resulted in balanced vine canopies, good fruit set and small, concentrated grapes. Perfect weather throughout harvest fostered intense, beautifully balanced and expressive wines. Sleeping Lady is our last vineyard to ripen because of the cooler site, which gives the fruit long hangtime for maximum flavor development.

Winemaking Notes

We hand sorted the grapes first in the vineyard, when we picked them at dawn, and then again at the winery for optimum quality. We first cold soaked the lightly crushed grapes for gentle extraction. A portion of the wine was then fermented in barrels, with the balance in stainless steel, for early integration of oak character and to enhance the wine’s plush texture. After pressing, the wine completed malolactic fermentation in barrels to round the acidity.

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