Groth 2013 Reserve Cabernet Sauvignon
- Size: 750ml
- Item Code: WN565748301
- Vintage: 2013
In 1981, Dennis and Judy Groth purchased 121 acres in Napa Valley’s Oakville appellation prime Cabernet Sauvignon land. The wines gained immediate recognition and Robert Parker awarded the 1985 Reserve Cabernet Sauvignon the distinction of California’s first 100 point wine. The Groths have since purchased another 44 acres in the Hillview vineyard in Yountville. Making great wine takes dedication and experience. Vineyard manager, Ben Benson, joined Groth in 1982. His years of experience at the estate have helped him identify the ideal vines to plant in the each location, matching soil types to rootstock, to grape clone, to trellising. Michael Weis, winemaker since 1994, has more than three decades of experience with Oakville grapes and wines. In addition to their legendary Cabernets, Groth also produces consistently fine Chardonnay, Merlot and Sauvignon Blanc.
“This wine is sourced from a unique block in the heart of the appellation and the producer’s 165-acre estate, rich in sedimentary rock fragments of quartz and fossils. It’s lush and soft on the palate, with leather, ripe red berry and cassis flavors. The tannins are strong and wrapped tenaciously around the fruit, requiring further time in bottle; drink 2020-2028”. (WE)
“Remarkably rich and well-made, with a taut, dense core of earthy anise and black licorice notes woven into currant and blackberry elements. Once settled, the flavors expand and lift, imparting a sense of elegance and finesse without losing the tannic backbone. Best from 2020 through 2034.” (91AG)
While tough as nails now. Park these in your cellar for 36 to 48 months and we think you be greatly rewarded… cheers
Cabernet Sauvignon makes the most dependable candidate for aging, more often improving into a truly great wine than any other single varietal. With age, its distinctive black currant aroma can develop bouquet nuances of cedar, violets, leather, or cigar box and its typically tannic edge may soften and smooth considerably. It is the most widely planted and significant among the five dominant varieties in the Medoc district of France’s Bordeaux region, as well as the most successful red wine produced in California. Long thought to be an ancient variety, recent genetic studies at U.C. Davis have determined that Cabernet Sauvignon is actually the hybrid offspring of Sauvignon Blanc and Cabernet Franc. Cabernet sauvignon berries are small, spherical with black, thick and very tough skin. This toughness makes the grapes fairly resistant to disease and spoilage and able to withstand some autumn rains with little damage. It is a mid to late season ripener. These growth characteristics, along with its flavor appeal have made Cabernet Sauvignon one of the most popular red wine varieties worldwide. The best growing sites for producing quality wines from Cabernet Sauvignon are in moderately warm, semi-arid regions providing a long growing season, on well-drained, not-too-fertile soils. Vineyards in Sonoma County’s Alexander Valley, much of the Napa Valley, and around the Paso Robles area of the Central Coast have consistently produced the highest-rated California examples. Typically, Cabernet Sauvignon wines smell like black currants with a degree of bell pepper or weediness, varying in intensity with climatic conditions, viticulture practices, and vinification techniques. Climates and vintages that are either too cool or too warm, rich soils, too little sun exposure, premature harvesting, and extended maceration are factors that may lead to more vegetative, less fruity character in the resulting wine.