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Figgins Estate Red Wine 2013

Bordeaux Red Blends from Walla Walla Valley, Columbia Valley, Washington
  • RP94
  • WW94
  • WE93
  • WS92
14.7% ABV
  • RP94
  • WE93
  • JS93
  • WS90
  • RP96
  • WE94
  • WW94
  • WS94
  • W&S90
  • WE94
  • RP93
  • WS90
  • RP97
  • WE98
  • RP96
  • WS92
  • W&S90
  • RP94
  • WE92
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4.8 5 Ratings
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4.8 5 Ratings
14.7% ABV

Winemaker Notes

2013 begins a string of warm vintages that deeply favor the relatively cool Figgins Estate Vineyard. The nose opens to a generous and harmonious fragrance of cocoa powder, cinnamon, mixed florals, dried ripe cherries, and cassis. On the palate, the wine is brimming with brilliant and robust black and blue fruits. The absolutely seamless fine long grain tannins and a string of energizing acidity bring refreshing lift and balance to the richness of the fruit. This vintage is not to be missed!

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The flagship is the 2013 Estate Red Wine, which is a blend of Cabernet Sauvignon, Merlot and Petit Verdot that spent 20 months in 62% new French oak, with the balance in second fill barrels. Coming from a cooler, higher elevation site on the eastern edge of Walla Walla, this beauty possesses fabulous purity in its cassis and black raspberry fruit, violets, graphite and spring flower-like aromas and flavors. These give way to a full-bodied impeccably balanced 2013 that has fine tannin, nicely integrated acidity and a great finish. I don’t think it has the density of the 2012, but it shines for its overall harmony and purity. This beauty is enjoyable now, but should be at its best from 2020-2033.
WW 94
Wilfred Wong of Wine.com
A serious red blend, the 2013 Figgins Estate Red—made with Cabernet Sauvignon, Petit Verdot, and Merlot—stays rich, yet brilliantly balanced. The wine exhibits red and blue fruits, sweet oak, and savory spices. Its staying power would do wonders with a thick and juicy Porterhouse steak. (Tasted: August 1, 2017, San Francisco, CA)
WE 93
Wine Enthusiast
This blend offers beguiling, complex aromas of violets, scorched earth, cassis, black licorice and graphite. The flavors are tightly wound, showing poise and presence. It drinks well out of the gate but cellaring will be particularly rewarded. Best from 2022 through 2030. Cellar Selection
WS 92
Wine Spectator
A dynamic red, balancing structure with polish, offering rich notes of dark plum, espresso and savory spice that linger toward big but refined tannins. Cabernet Sauvignon, Merlot and Petit Verdot. Drink now through 2023.
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Figgins

Figgins

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Figgins, Walla Walla Valley, Columbia Valley, Washington
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Figgins was born from a vision to transform a phenomenal vineyard site, into a singular, estate grown non-varietal red wine blended from Cabernet Sauvignon, Petit Verdot, and Merlot. The goal from the beginning has been to most highly elevate the potential of this special site through viticultural and winemaking wisdom.

Walla Walla Valley

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.

The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.

It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.

Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

DBWDB069013_2013 Item# 169792