If 2012 was thought to be the perfect vintage, then 2013 really blew our minds. The year started out with a dry winter, but high spring rains added to the water table just in time. The summer was hot, but even without any major heat spikes. Harvest came a bit early (or closer to normal) than the previous years.
The Cabernet Sauvignon comes from a beautiful vineyard at the very top of Dry Creek Valley. It always comes in last for the year. We picked at daybreak by hand, so the grapes would remain nice and cold on their way to the winery. We destemmed and crushed about half the berries and left the other half whole and put them into a closed top tank for a 4-day cold soak. After 4 days, we inoculated and fermented for 14 days on the skins. After fermentation, we sealed up the tank and left the wine on the skins for an extended maceration for 10 more days. The wine then went to barrel, with a small amount of new oak, and aged for 19 months before being bottled.