With intense, ripe flavors and powerful structure, the 2013 Beckstoffer To Kalon Vineyard Cabernet Sauvignon dazzles with the personality of this famous vineyard. The wine’s luxuriously rich crème de cassis, blackberry and black cherry character unfolds with nuances of rum raisin, forest loam, coffee bean and bay laurel. Pecan and oak spice notes from new French oak barrels meld with the Cabernet Sauvignon expression, from the generous aromas through the broad, dark-fruit finish. Its muscular tannins enhance the textured palate and make it age-worthy, while bright, mouthwatering acidity balances the sun-ripened flavors. This limited bottling exemplifies perfectly balanced power and elegance as it captures its sense of place — To Kalon Vineyard. Only 780 cases produced.
To Kalon Vineyard was first planted in 1868 by viticulture pioneer Hamilton W. Crabb. The vineyard’s angle of sun exposure, its mesoclimate and its deep, alluvial-fan soils foster grapes with complex flavors and exquisite balance. Located in the Oakville American Viticultural Area (AVA), it is one of California’s finest sites for Cabernet Sauvignon. Our grapes come from the Beckstoffer Vineyard, a section of To Kalon that is trained to bilateral cordon with vertical shoot positioning. Clusters are positioned for optimum sun exposure to develop fully ripe, lush flavors, which then turn into a myriad of complex fruit, spice and floral notes during winemaking.
The 2013 vintage, our second drought year in Napa Valley, surpassed even the highly touted 2012 vintage in grape quality. A winter with very low rainfall was followed by a warm, dry spring and summer with plentiful sunshine. These factors resulted in balanced vine canopies, good fruit set and small, concentrated grapes. Perfect weather throughout harvest fostered intense, beautifully balanced and expressive wines.
We hand sorted the grapes first in the vineyard, as we picked them at dawn, and then again at the winery for optimum quality. We cold soaked the must for gentle extraction and fermented it in stainless steel tanks. Following extended maceration and pressing, the wine completed malolactic fermentation in barrels to round the acidity. During barrel aging, caramel and oak spice nuances married with the opulent, dark-fruit expression. Bottled without fining.