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The Rutherford Cabernet Sauvignon was the first appellation wine to be introduced in our Cabernet series of very small bottlings dedicated to the benchland sub-appellations of Napa Valley. Fruit from the Morisoli Vineyard has been an important part of the foundation of Etude’s Rutherford Cabernet since 2003, and 2009 marked the first year this celebrated vineyard served as the sole source for this wine. Currently under the watchful eye of fourth generation grower Gary Morisoli, this pioneering vineyard produces some of the most sought after Cabernet Sauvignon grapes in Napa Valley. The Moisoli Vineyard is located in the heart of Rutherford on the true and acclaimed bench, where the heat from the ground helps to concentrate the intense crushed berry character that defines Rutherford Cabernet.
"This is Rutherford with the
terracotta and dark berry character.
Hints of stone, too. Full body, firm
and silky tannins and a flavorful
finish. A gorgeous wine now but
better in two or three years."
The 2013 Rutherford Cabernet Sauvignon captures the legacy of the best Rutherford fruit. This wine shows lush blackberry, black raspberry and black currant highlighted by cloves and allspice. The palate is rounded, weighty and the wonderfully textured tannins carry through the long finish.
220 cases produced.
The 2013 vintage began with a warm, dry spring that brought early bud break and created ideal conditions for flowering and fruit set. With no surprises throughout the growing season, temperatures were consistently favorable and even, resulting in notably healthy vines as fruit went through veraison and started ripening. The overall dry season made for a short harvest and was ideal for producing concentrated and balanced Cabernet Sauvignons.
Etude’s philosophy remains steadfast and this Rutherford Cabernet Sauvignon was crafted with very minimal winemaking intervention. The grapes were cold soaked for 3-5 days, and an extended maceration period followed fermentation to help modify the depth and mouthfeel of the wine, and to fully extract color, flavor and aromatics. The young wine was then racked into small French oak barrels where it aged for 22 months.