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Andrew Januik Stone Cairn Cabernet Sauvignon 2013

Cabernet Sauvignon from Red Mountain, Yakima Valley, Columbia Valley, Washington
  • W&S94
  • WS92
  • RP91
  • WE90
14.2% ABV
  • RP92
  • JS92
  • RP90
  • WE90
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14.2% ABV

Winemaker Notes

This beautiful violet colored wine delivers a variety of complex aromas including candied cherries, currants, and chocolate. The front of the palate shows nice sweetness and fruit which transitions into a well-structured mid-palate that displays more earthiness as well as the subtle notes of new French oak. The finish is quite long and brimming with the bright acidity and dark fruit that is indicative of Red Mountain.

Blend: 92% Cabernet Sauvignon, 6% Merlot

Critical Acclaim

All Vintages
W&S 94
Wine & Spirits
Red Mountain cabernet can feel almost domineering in its mass and weight, so this one, from Mike Januik’s son, feels like a respite. With its density, its focused scents of ink and black plum, and its forceful tannins, this is unquestionably Red Mountain. But here, all of Red Mountain’s massiveness is poised like a train on a narrow-gauge rail, allowing the finer elements—violet, thyme, cedar, dark fruit—to play a role. Built to cellar.
WS 92
Wine Spectator
Supple, generous and expressive, with blueberry, currant, black tea and spice flavors that come together against nubby tannins as the finish extends impressively. Has presence and depth. Best from 2018 through 2023.
RP 91
Robert Parker's Wine Advocate
A terrific wine from Andrew is the 2013 Cabernet Sauvignon Stone Cairn that’s all from Red Mountain. A blend of 92% Cabernet Sauvignon, 6% Merlot and the balance Cabernet Franc that was brought up in 60% new oak, this medium to full-bodied, supple, nicely concentrated 2013 offers more minerality as well as notes of red currants, toasted spice and licorice. It’s a beautiful wine to drink anytime over the coming decade.
WE 90
Wine Enthusiast
Aromas of prune, licorice and dark fruit lead to full cranberry and cherry flavors. It shows a sense of vitality and liveliness.
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Andrew Januik

Andrew Januik

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Andrew Januik, Red Mountain, Yakima Valley, Columbia Valley, Washington
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Over the course of Andrew Januik's life he has come to believe that there are few fields as exciting and unique as the wine industry. He was fortunate enough to enjoy immersion in the industry for the entirety of his life, and has experienced the perks of wine from a young age when his mother, Carolyn Januik, would have me deliver bottles to his elementary teachers. Back then, wine typically resulted in a turned eye here and there and leniency with late homework assignments, but it has been more recently, with his Stone Cairn wine venture, that he's come to understand the pure fulfillment of the industry.

At the age of twenty six, Andrew was able to say that he'd spent more than half of his life working in the business and knew it would one day be his career, so it was no surprise when he suggested the possibility of creating his own wine to the people closest to him. During his time off and on during school years, he worked fulltime pending his college graduation, harnessing the opportunity to learn and understand all the broader points, and all the finer intricacies, of the wine industry through two of the more experienced and impassioned winemakers in the industry, Mike Januik and Scott Moeller.

It was in 2011 when he would finally start his own wine label, Andrew Januik.

Red Mountain

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A coveted source of top quality red grapes among premier Washington producers, the Red Mountain AVA is actually the smallest appellation in the state. As its name might suggest, it is actually neither a mountain nor is it composed of red earth. Instead the appellation is an anticline of the Yakima fold belt, a series of geologic folds that define a number of viticultural regions in the surrounding area. It is on the eastern edge of Yakima Valley with slopes facing southwest towards the Yakima River, ideal for the ripening of grapes. The area’s springtime proliferation of cheatgrass, which has a reddish color, actually gives the area the name, "Red" Mountain.

Red Mountain produces some of the most mineral-driven, tannic and age-worthy red wines of Washington and there are a few reasons for this. It is just about the hottest appellation with normal growing season temperatures commonly reaching above 90F. The soil is particularly poor in nutrients and has a high pH, which results in significantly smaller berry sizes compared to varietal norms. The low juice to skin ratio in smaller berries combined with the strong, dry summer winds, leads to higher tannin levels in Red Mountain grapes.

The most common red grape varieties here are Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, among others. Limited white varieties are grown, namely Sauvignon blanc.

The reds of the area tend to express dark black and blue fruit, deep concentration, complex textures, high levels of tannins and as previously noted, have good aging capabilities.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

NWWAJ13SC_2013 Item# 184401