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$20 off your $100 order*. Use code TWENTY

$20 off your $100 order*. Use code TWENTY

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*New customers only. One-time use per customer. Order must be placed by 7/20/2019. The $20 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, StewardShip membership fees, select Champagne brands, Riedel glassware, fine and rare wine, 187ML splits, and all bottles 3.0 liters or larger. No other promotion codes, coupon codes or corporate discounts may be applied to order.

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Outpost Immigrant True Vineyard 2013

  • RP94
750ML / 0% ABV
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  • RP96
  • RP95
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Winemaker Notes

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
An intriguing blend, the 2013 True Vineyard Immigrant is composed of 38% Cabernet Sauvignon, 30% Cabernet Franc and 32% Merlot aged in 67% new French oak for 20 months. This is a great showing in a complex wine, with notes of white chocolate, forest floor, blueberry and black raspberry. It’s intense and full without being heavy, attributable to the Cabernet Franc component. This wine has great color, already burgeoning complexity, and gorgeous texture and length. Drink it over the next 10-15 years.
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Outpost

Outpost

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Outpost, California
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Outpost stands high atop Howell Mountain, purched 2200 feet above the floor of the Napa Valley. It was established in 1998 with the vision of making wines that reflect the place in which the fruit was grown. The vineyards are high altitude, with hard rocky red volcanic soil and sunny southwestern exposures. The wines currently being produced off the Outpost vineyards are Zinfandel, Cabernet Sauvignon, Grenache and Petite Sirah. They also produce a vineyard-designated wine from their other estate property, True Vineyards. This vineyard is planted with Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec. The guiding principle of their winemaking program is to realize the full potential of their vineyards while creating wines with a true sense of place.
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Howell Mountain

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Today Cabernet Sauvignon is the star of this part of Napa’s rugged, eastern hills, but Zinfandel was responsible for giving the Howell Mountain growing area its original fame in the late 1800s.

Winemaking in Howell Mountain was abandoned during Prohibition, and wasn’t reawakened until the arrival of Randy Dunn, a talented winemaker famous for the success of Caymus in the 1970s and 1980s. In the early eighties, he set his sights on the Napa hills and subsequently astonished the wine world with a Howell Mountain Cabernet Sauvignon. Shortly thereafter Howell Mountain became officially recognized as the first sub-region of Napa Valley (1983).

With vineyards at 1,400 to 2,000 feet in elevation, they predominantly sit above the fog line but the days in Howell Mountain remain cooler than those in the heart of the valley, giving the grapes a bit more time on the vine.

The Howell Mountain AVA includes 1,000 acres of vineyards interspersed by forestlands in the Vaca Mountains. The soils, shallow and infertile with good drainage, are volcanic ash and red clay and produce highly concentrated berries with thick skins. The resulting wines are full of structure and potential to age.

Today Cabernet Sauvignon, Merlot and Petite Sirah thrive in this sub-appellation, as well as its founding variety, Zinfandel.

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Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SIM180239_2013 Item# 182092