The 2013 Cabernet Sauvignon - the first Cabernet produced by Andy Erickson and his
team - marks the beginning of a bright new era of winemaking at Mayacamas. Since taking over
stewardship of the estate in 2013, our efforts have been focused on the unique challenge of
TASTING NOTES & WINEMAKING
maintaining the traditional methods while simultaneously improving quality. Through meticulous restoration of the winery and a renewed focus on the details of great farming and winemaking, we feel the 2013 Cabernet represents the first step in an exciting journey forward at Mayacamas.
Our grapes are harvested early to retain bright acidity and firm tannins. For fermentation we utilize a combination of cement vat fermenters, open-top foudre and stainless steel. After
approximately two weeks on skins, we gently press and are ready for aging. The 2013 Cabernet aged 32 months in neutral oak - 20 months in large format foudre and 12 months in barrique. After bottling, the wine was cellared for 12 additional months before release. Savory, bright and deep, this generous wine offers black cherry, ripe blackberry, and mission fig. On the palate herb notes of star anise, marjoram and French lavender provide complexity and depth alongside the juicy bramble fruits. Secondary notes of graphite, cacao and pencil lead hint at classic wines of the old world.
VinousThe 2013 Cabernet Sauvignon is a huge, dark wine. Virile, imposing and massively structured in the glass, the 2013 is a wine for readers who can be patient. The flavors are dark, bold and incisive, with potent tannins and a real feeling of gravitas to back things up. Black cherry, game, smoke, gravel and licorice add to an impression of brooding intensity. In many ways, the 2013 reminds me of some of the great wines of the 1970s in its dark, imposing personality