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Perliss The Ravens 2013

Cabernet Sauvignon from Calistoga, Napa Valley, California
  • RP94
14.7% ABV
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  • RP92
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14.7% ABV

Winemaker Notes

Black currant, cherry, cedar, toffee, roasted almonds, cocoa, rosemary, lavender, beef stock. Very big bright attack, juicy core of roast meats, toffee, perfect acidity balance with a brilliant complex interplay of sweet and savory, light and dark, meaty and fruity. Finishes with mint, currants, chocolate and roast beef in a mushroom reduction sauce.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2013 Cabernet Sauvignon The Ravens is slightly more polished, displaying a denser purple color, more vivid, sweet blackberry and blackcurrant fruit, and a hint of earthiness. It’s long and rich, with supple tannin, good acidity and terrific palate presence. It should drink well for at least 15-20 years.
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Perliss

Perliss

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Perliss, California
Winemaker Aaron Pott’s international experience has led him to value the particularities of each vineyard. He claims not to have a style of winemaking, rather an approach by which the full, individual character of each vineyard is naturally expressed. Trained in viticulture as well as oenology, Aaron understands that the health of a vineyard translates directly to the wine. His non-interventionist techniques are perfectly suited for The Ravens Vineyard, which fit so naturally into the landscape and produces such ideal fruit he has said the wine practically makes itself. Nonetheless, he strictly monitors the vineyard throughout the growing season, ensuring that all phases, from pruning to harvesting, occur at their optimal moment.

To grow sound vines, Aaron works closely with Piña Vineyard Management, another family-run operation, whose team of quality specialists oversees The Ravens Vineyard. They created it together with Aaron, establishing one of the first vineyards he developed from its inception. Piña Vineyard Management farms the vineyard organically, tending the vines by hand throughout the seasons and during harvest. Their practical expertise and design sense are apparent in all of their vineyard development and maintenance projects.

The Perliss Family has lived on the property for over 25 years and is involved in all aspects of this venture.

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Calistoga

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One of Napa Valley’s oldest wine growing subregions but last to gain appellation status, Calistoga occupies the northernmost section of the valley. Beginning at the foot of Mount St. Helena, its vineyards stretch over steep canyons and roll out onto the valley floor. The soils in Calistoga are volcanic, which means they are heavy in minerals, low in organic matter and allow good drainage for vine roots, creating less green growth and more concentration of flavor within the grape berries.

Summer days are very hot but most nights cool down with moist ocean breezes sneaking in over the Mayacamas Mountains or from Knights Valley to its northwest.

Cabernet Sauvignon is the area’s star variety with Zinfandel coming in a strong second, though the latter commands far less price per tonnage so continues to be outshined by Cabernet in vineyard acreage, save for some important exceptions.

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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.

PLS157950_2013 Item# 157950