Winemaker Notes
Professional Ratings
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James Suckling
Fascinating wine with a superb intensity of blackcurrant and blackberry character. Medium to full body, a dense center palate and fine and silky tannins. A beauty. Drink in 2018.
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Robert Parker's Wine Advocate
The 2013 Cabernet Sauvignon is a nice wine, powerful and rich, showing loads of crème de cassis and hefty alcohol (15.2%), but that’s well disguised behind a cascade of a delicious fruit. The wine shows virtually no oak, has beautiful balance, a medium to full body, nice purity and texture. This is a somewhat under-the-radar producer turning out fine, outstanding Cabernet Sauvignon, and in a vintage like 2013 has certainly hit pay dirt. Drink it over the next 10-15 years.
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Wilfred Wong of Wine.com
If there was ever a wine made to pair with a big juicy steak, the 2013 John Anthony has to be the one. This wine brings impressive power onto the palate. Its black fruit, tar-like notes, and oaky accents stay long and focused to the finish. Drinks well now. (Tasted: December 7, 2016, San Francisco, CA)
One of the most prestigious wines of the world capable of great power and grace, Napa Valley Cabernet is a leading force in the world of fine, famous, collectible red wine. Today the Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. But it wasn’t until the 1970s that this marriage came to light; sudden international recognition rained upon Napa with the victory of the Stag’s Leap Wine Cellars 1973 Cabernet Sauvignon in the 1976 Judgement of Paris.
Cabernet Sauvignon undoubtedly dominates Napa Valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim. Cabernet Sauvignon’s structure, acidity, capacity to thrive in multiple environs and ability to express nuances of vintage make it perfect for Napa Valley where incredible soil and geographical diversity are found and the climate is perfect for grape growing. Within the Napa Valley lie many smaller sub-AVAs that express specific characteristics based on situation, slope and soil—as a perfect example, Rutherford’s famous dust or Stags Leap District's tart cherry flavors.