2013 Black Stallion Estate Winery – Cabernet Sauvignon
Napa Valley (California – Oak Knoll District)
Retail: $28
Winemaker: Ralf Holdenried
Director of Public Relations: Kylie Barnett
We obtained a bottle of this Cabernet Sauvignon after seeing it win a Platinum award at the May 2016 San Diego International Wine and Spirits Competition.
The wine color was a deep garnet that was semi-transparent. The first aroma from this wine was woodsy and heavy blackberries that we think make a great combination. The nose of the wine drew in our attention that there is something more about this wine; the aromas are distinguishable. The winemaker says the wine’s aroma are “balanced with vibrant aromas of blackberry, plum, vanilla and toasted oak.” There were no fermentation smells and a fine quality notes of oak from the 80% French oak barrel / 20% American oak barrel aging.
The body of this Cabernet Sauvignon is supple. It is a full body California Cabernet that we truly expect. Nothing is let down by this wine. Due to the higher alcohol (14.5%), the legs or tears on the glass were slow and thick.
The taste was smooth and balanced. We sensed currants, raisins and dark fruit. The wine touched all three parts of the mouth and is a testament to its good structure. The winery talks about this vintage Cabernet has “concentrated flavors of rich cassis, plum and dark chocolate [that] unfold gracefully across the palate with well-integrated fruit and tannins.” The tannins were rounded and polished which is likely due to only 35% of the 16 month barrel aging is in new barrels. The alcohol feel was warm and satisfying. We thought the wine was much more than pleasant, it was enjoyable. The finish of the wine was quite good and it lasted about 25 seconds afterwards. We can appreciate the wine and understand the Platinum award it received.
32,000 cases produced
Food pairing: Beef Short Ribs, Beef Stew with Mushrooms, Shallots and Potatoes, Beef Stroganoff with Tomotoes, Brie Cheese, Beef Tacos and Burritos, Cheddar Cheese (mild to medium), Dark Chocolate, French Bread, Irish Stew, Lamb, Roast Beef, and Veal Venison
Harvest dates: September to October 2013
Vintage notes: “The 2013 vintage picked up right where 2012 left off with another exceptional growing season. A warm, dry spring and early bud break was followed by a long, sunny summer with consistent moderate temperatures. Dry conditions prevailed throughout the season due to the absence of any significant precipitation. Cooperative weather, healthy vines and even ripening jumpstarted one of the earliest harvests in recent history resulting in rich, vibrant and balanced Cabernet Sauvignon.”
Yeast: Not disclosed
Alcohol: 14.5%
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