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2013 Pine Ridge - Cabernet Sauvignon Oakville

UNITED STATES / CALIFORNIA / NAPA
  • 92 WA
  • 90 WS
  • Variety
    Cabernet Sauvignon

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SKU: 106357-2013-750-3A
  • Wine Spectator | Rating: 90

    Starts out supple and graceful, letting the mix of currant, plum and black cherry glide along before the fine-grained tannins add firmness on the finish. Drink now. 1,060 cases made.
    Author: James Laube
  • Wine Advocate | Rating: 91

    The other bottled 2013 is the 2013 Cabernet Sauvignon Oakville. This blend of 98% Cabernet Sauvignon, 1% Petit Verdot and 1% Cabernet Franc was aged 18 months in 60% new French oak. It shows more fruitcake, cassis, blackberry and new saddle. The wine is spicy, earthy, ripe, rich and overall impressive. It seems to me the best of the three bottled 2013s. Give it 2-3 years of cellaring and drink over the following two decades.
    Drink Dates: 2018-2038
    Author: Robert Parker
  • No collector reviews available
  • Building on the groundwork laid by the founders, Pine Ridge set out with ardor and high aims for their vineyards, winery, and wines. They care for every vine as if it were their only vine and have a grape reception and sorting process second to none. Within a year of starting, they rebalanced the vines and completely revamped their grape-handling procedures. Every vintage since has been testament to the success of our viticultural and enological pursuits.Pine Ridge focuses on Cabernet Sauvignon production from Napa's key AVAs.

    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

    • 13 bottles owned
    • 11 collectors