Vintage 2013
Wine Type Red
Varietal Cabernet Syrah Blend
Region Napa Valley
Winemaker Jeffrey Stambor

With a generous splash of Syrah, this is a New World interpretation of a Cabernet Sauvignon blend. The Syrah adds unexpected spiciness and juicy, ripe fruit expression. The rich blackberry and black cherry aromas and flavors of Cabernet Sauvignon predominate, while Syrah contributes lush blueberry syrup notes and hints of peppery spice. A sweet smoky note from aging in French oak barrels adds complexity. Charming in its youth, this wine will continue to develop complexity with proper bottle aging

Vinous - 91 Points

“One of the hidden gems in the range, the 2013 Cabernet Sauvignon-Syrah Maestro Collection wraps around the palate with striking depth and intensity. Black stone fruit, grilled herbs, bittersweet chocolate, menthol, tobacco and licorice infuse the voluptuous, racy finish. The 2013 is ripe and intense, but the Syrah gives the Cabernet a good element of freshness without overpowering the wine.”

Vineyard Note

We selected all of the Cabernet Sauvignon grapes from our BV Rutherford Estate Vineyards in the center of Napa Valley, and all of the Syrah from BV Ranch No. 9 in our Los Carneros vineyard at the valley’s southernmost tip. We chose Cabernet Sauvignon vineyard-lots of wine that showed exceptionally forward berry expression and softer tannin structure, while we looked for explosive blueberry flavors, a lush mouthfeel and spiciness in the Syrah.

Vintage Note

The 2013 vintage even surpassed the highly touted 2012 vintage in grape quality. A very low-rainfall winter was followed by a dry, warm spring and nearly ideal summer. These factors resulted in balanced vine canopies, excellent fruit set and small, concentrated grapes. Perfect weather throughout harvest fostered intense, beautifully balanced and expressive wines.

Winemaking Notes

We destemmed and lightly crushed the grapes and then cold soaked the must (crushed grapes) for two to four days for gentle flavor extraction. During the 10- to 12-day fermentation, we pumped over the cap to mix the flavor-rich skins into the juice. After pressing, the wine completed malolactic fermentation in barrels. To achieve just the right fusion of oak spices, we chose to age the wine in a significant percentage of new barrels.

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