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Hertelendy Cabernet Sauvignon 2013

Cabernet Sauvignon from Napa Valley, California
  • RP95
  • WE91
14.7% ABV
  • RP96
  • WE92
  • JS92
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14.7% ABV

Winemaker Notes

This bold Cabernet combines classic mountainside structure with graceful purity and sophistication. The aromas reveal dark cherry, blackcurrant, and crème de cassis, along with notes of mocha, leather, and vanilla. Rich notes of ripe, dark fruit and baking spices are layered with velvety, lush tannins and an explosive, long-lingering finish. Flirtatious nuances evolve within the textural expansiveness, culminating in a wine that displays elegance, opulence, and finesse.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
A surprise, big-time sleeper for me, as I have no previous experience with this winery. The 2013 Cabernet Sauvignon is a dense ruby/purple, the wine shows plenty of blueberry and black raspberry fruit, cassis, licorice and incense. It hits the palate with the oak nicely disguised. The wine has beautiful texture, a full body, terrific purity and palate presence. It should drink nicely for 15-20 years, and merit serious attention. Apparently just over 550 cases were produced of this wine.
WE 91
Wine Enthusiast
Chappellet winemaker Phillip Corallo-Titus helps make this wine, a blend of 79% Cabernet Sauvignon with 11% Petit Verdot, 5% Merlot, 3% Cabernet Franc and 2% Malbec. While possessing a sizable tannin structure it remains balanced and elegant in cedar, pencil shavings, tart cranberry and cassis. It's rich and velvety.
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Hertelendy, Napa Valley, California
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Hertelendy wines represent our Old World family tradition over many centuries, from 18th-century Veltlínske zelene (Gruner Veltliner) and Rizling vlassky (Welschriesling) vineyards near Budatin Castle in Slovakia to Hungarian wines produced by our ancestral Great Uncle Gábor Hertelendy (below). He created two varietals in his basalt-mountain vineyards overlooking Lake Balaton: Szurkebarát (better known as Pinot Gris) and Keknyelu (a rare Hungarian white wine grape only found in the Badacsony wine region). Unlike the majority of common grape varieties used in viticulture, Keknyelu cannot self-pollinate. Keknyelu is rare today because it requires both male and female specimens for pollination, so it occupies double the space to reap half the yield.

Great Uncle Gabor’s manor was half-way up an extinct volcano on the north shore of Lake Balaton where his wine profited from the rich soils resulting from the very hard (volcanic) basalt rock. Gabor sold all his white wine to the Badacsony cooperative, so bottles never adorned his Hertelendy name. He only allocated two acres to wine production, and family members from Budapest would all volunteer to assist with the harvest. Gabor et al continued producing wine even after the confiscation of his land by the Communists, who allowed him to stay and work on his former land as a hired hand.

Today, Hertelendy family traditions have been reborn in the New World with quality vintage selections from the Napa Valley to bridge both sides of the Atlantic. It is also unique that regardless of where Hertelendys make wine, volcanic soil within their respective terroir has always been a staple in Hertelendy winemaking throughout generations.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

HETH213CS75_2013 Item# 199038