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Paraduxx Proprietary Red (375ML half-bottle) 2013

Other Red Blends from Napa Valley, California
  • JS92
  • WW92
14.9% ABV
  • WW92
  • JS91
  • WS91
  • JS93
  • WW91
  • WE90
  • JS90
  • WW90
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14.9% ABV

Winemaker Notes

Blended around a core of Cabernet Sauvignon, this is one of the most structured and ageworthy expressions of the Proprietary Red that Paraduxx has ever made. The nose offers deep, concentrated aromas of blackberry cobbler and rich brambly fruit. The palate is soft and rich, with balanced tannins framing lush layers of blueberry, blackberry and spice, all of which carry through to a long, supple finish.

Blend: 73% Cabernet Sauvignon, 13% Merlot, 10% Zinfandel, 4% Petit Verdot

Critical Acclaim

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JS 92
James Suckling
Blackcurrant and blueberry aromas with hints of cigar box follow through to a medium body, firm and silky tannins and a flavorful finish. Subtle and very drinkable. Why wait?
WW 92
Wilfred Wong of Wine.com
Robust and energetic, the 2013 Paraduxx Proprietary Red showcases the lavishness of Napa Valley red wines. Over the last decade, Paraduxx has emerged as one of the top producers of this area's red blends. This wine exhibits an abundance of black fruit flavors, a touch of oak, and a satiny feel on the palate. Its lively finish invites a pairing with grilled pork or beef. Drinks well now. (Tasted: June 15, 2016, San Francisco, CA)
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Paraduxx

Paraduxx

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Paraduxx, Napa Valley, California
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Since being founded in 1994, Paraduxx has earned acclaim as the only California winery solely devoted to Napa Valley blends. Our Winemaker creates visionary blends that capture the essence of their Napa Valley terroir—wines that are ripe, robust and compelling, but that are also impeccably balanced. To achieve this, Paraduxx combines consummate Napa Valley viticulture with a creative approach to winemaking and blending. The wines in the Paraduxx portfolio are made in a state-of-the art winery that was unveiled in 2005, and have established a reputation for stylishly bold, expressive wines with food-friendly sophistication. 

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.

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.

DWCPD1337_2013 Item# 348414