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93POINTS
17¼/20
Paul Hobbs Cabernet Sauvignon 2013
Napa Valley, California, United StatesA sensational vintage that was early, dry and essentially heat-spike free. It’s all hand-harvested at night then hand-sorted and fermented in small, closed top, stainless steel tanks with indigenous yeasts. A five-day cold soak is part of the 29-day total maceration before it's aged 20 months in French oak (63 percent new). The mix is 93/5/1/1/ cabernet sauvignon, cabernet franc, petit verdot and merlot. The nose is a hedonistic mix of rocky mineral scents, blueberries and lavender, with bits of graphite and cedar. The attack is rich and dense with spicy, warm, boysenberry and cassis fruit. Big, rich, long and powerful this is a wine for the ages. You can drink it now with steak prepared rare or you can wait till 2030. Impressive in a modern New World style. The fruit is sourced form several vineyards: Nathan Coombs Estate, State Lane, Beckstoffer Dr. Crane, Beckstoffer Las Piedras and Wombats, Flat Rock mixing three clones: 4, 7, 337 with an average yield of about 3.7 tons/acre.Tasted: 02 November 2016Tasted by: Anthony GismondiPrices:| BC | $150.99 | 750ml | BCLS |
Grape: Cabernet SauvignonCSPC: 635664UPC: 897941000172
