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2013 David Arthur - Cabernet Sauvignon Elevation 1147

UNITED STATES / CALIFORNIA / NAPA
  • 96 WA
  • 89 WS
  • Variety
    Cabernet Sauvignon
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SKU: 43129-2013-750-3A
  • Wine Advocate | Rating: 95

    Lastly, usually the most famous wine produced at this winery is the 2013 Cabernet Sauvignon Elevation 1147. Clearly the most backward of the three wines, it possesses more tannin, structure and density. More of a long-term proposition than its two siblings, this wine has a dense purple color, good structure and ripeness, beautiful, flowery creme de cassis and spice. It is intense and full-bodied, but patience will be required. Forget it for the next 4-5 years and drink it over the following 25 or more.
    Author: Robert Parker
  • Wine Spectator | Rating: 89

    Serves up a steeped black tea edge to the dried berry and currant flavors, making this somewhat murky in focus. Features a rich-bodied mouthfeel. Drink now through 2024. 677 cases made.
    Author: James Laube
  • Self | Rating:

    Oliver TryWine
    Author: sbind
Brothers David and Bob Long began planting their Pritchard Hill Estate property in 1978 and made their Cabernet Sauvignon debut eighteen years later with the spectacular 1996 Cabernet Sauvignon and Elevation 1147. Production of the flagship reds remains small. They produce a Super Tuscan blend called Meritaggiom as well as Sangiovese, Chardonnay and Sauvignon Blanc. Bob Egelhoff has been winemaker for two decades.

See other similar producers:Elyse Winery,Arietta,Behrens & Hitchcock WInery

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

Cabernet Sauvignon is a thick-skinned variety that is high in color, flavor, tannin, and body, displaying aromas of black currant, blackberry, violet, bell pepper, and black cherry. It is late-ripening and therefore struggles to grow in cool climates. Quality can vary tremendously depending on terroir, vineyard management, and winemaking style, with the highest quality wines coming from the Haut-Médoc and Graves in Bordeaux, and Napa and Sonoma in California.

The powerful flavors, tannin, and body of Cabernet Sauvignon make it well suited to ageing and allow it to stand up to a large proportion of new oak without overpowering the wine. 225-litre barriques are the most popular size barrel and French oak is commonly used by the best producers to add structural complexity and flavors of chocolate, vanilla, and clove to the nose and palate. The best wines, many of which are below, can age further in the bottle for decades.

Old-World Cabernet Sauvignon is often blended with Merlot, which ripens earlier than Cabernet and adds plum, softer tannin, and lighter body to this Bordeaux blend. These wines typically have earth-driven aromas such as wet leaves and truffle along with bell peppers and leather. First-Growth producers such as Château Lafite-Rothschild, Château Latour, and Château Margaux consistently produce some of the highest-quality Cabernet Sauvignon-based blends.

New-World Cabernet Sauvignon is seen both as a blend and single varietal. Warmer climates and long sunlight hours result in an extended growing season, bearing grapes with richer fruit, bigger tannin, higher alcohol, and lower acidity than their Old-World counterparts. Some of the best expressions of these full-bodied wines come from producers like Screaming Eagle, Hundred Acre, Schrader and Scarecrow.

All Cabernet Sauvignon pairs phenomenally well with meat-forward dishes such as rib-eye steak, short ribs, lamb shank, or a cheeseburger. Vegetable-forward dishes featuring mushrooms are also a great choice for this variety. 

Collector Data For This Wine

  • 29 bottles owned
  • 10 collectors