Matthiasson Cabernet Sauvignon Napa Valley 2013 #2-2016
In the tradition of Cabernet sauvignon, this includes 9 percent Merlot and 6 percent Petit verdot, and is from seven vineyards from throughout the Napa Valley. The three AVAs are Coombsville for structure and black fruit, Rutherford for savory Cabernet characters, and Oak Knoll for bright fruit. It is a Napa Cab of the old school, a blended wine, age-worthy, complex, and begging for a steak off of the grill.
The 2013 vintage was warm and dry, which created a very structured and powerful wine —very different than the fruity 2012 vintage, or the savory and edgy 2011 vintage. The fruit was fermented at low temperatures and pumped over twice per day; the intensity of the fruit doesn’t demand a high rate of extraction, and we want
to preserve the freshness and high-toned aromatics. Since the fermentation temperatures were cool, the fermentation was long and slow, lasting for three weeks. The wine was pressed at dryness, blended immediately, and aged for 20 months in a combination of mostly used and a few new barrels (<20% new French oak).The nose shows abundant dark fruit, lots of bramble-berries, such as blackberry, cranberry, mulberry, along with dark cherry and Santa Rosa Plum, with hints of mineral/herbal characters such as graphite, cedar, and pencil shavings. The fruit continues on the palate, plus black licorice and mocha. There is a broad and structured palate, with firm tannin and a long intense finish