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Cade Estate Cabernet Sauvignon Howell Mountain Napa 2013

External Review by We Speak Wine:

VINEYARD NOTES: The CADE Howell Mountain Cabernet Sauvignon is sourced from six vineyards on Howell Mountain, including the CADE Estate Vineyard, Ink Grade Vineyard, Outpost Vineyard, True Vineyard, Cold Springs, and Eagle Summit. The ideal 2013 vintage started on September 13th, with fruit from the Ink Grade Vineyard and finished on October 23rd with fruit from our CADE Estate Vineyard. FERMENTATION: The majority of the fermentations went through a short maceration time between 6 and 9 days and hot fermentation temperatures, peaking at 95°F. A small portion of the blend was fermented in 500L and 225L new French oak puncheons and barrels. The must was pressed off at about 5° Brix and fermentation was allowed to finish in tank or barrel. ÉLEVAGE: The wine received 19 months barrel aging in 100% French oak (90% new). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete. COOPERAGE: We use several different coopers for the Estate Howell Mountain Cabernet Sauvignon including Taransaud, Sylvain, Nadalie, Darnajou, Ana Selection, Quintessence, Orion, Allary, arnac, Ermitage, and Dargaud et Jaegle. Of these coopers, we are sourcing the oak from several different forests including Allier, Troncais, and the Center of France. OUR THOUGHTS: The wine has notes of clove, cranberry, raspberry, coffee, cinnamon, black pepper, and coco nibs. Gloriously pure notes of mulberry, graphite, blackberry and blueberry soar from the glass and cascade over the palate. The wine is full-bodied, with an opulent, velvety texture, pure, rich with firm tannins and bold structure. - Winery Varietals: 87% Cabernet Sauvignon 7% Petit Verdot 6% Merlot Alcohol: 15.5% ** Only 6 in Stock **

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Region: USA » California » Napa » Howell Mountain

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Winery: CADE Winery
Varietal: Cabernet Sauvignon
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External Reviews for Cade Estate Cabernet Sauvignon Howell Mountain Napa

External Review
Source: We Speak Wine
01/17/2017

VINEYARD NOTES: The CADE Howell Mountain Cabernet Sauvignon is sourced from six vineyards on Howell Mountain, including the CADE Estate Vineyard, Ink Grade Vineyard, Outpost Vineyard, True Vineyard, Cold Springs, and Eagle Summit. The ideal 2013 vintage started on September 13th, with fruit from the Ink Grade Vineyard and finished on October 23rd with fruit from our CADE Estate Vineyard. FERMENTATION: The majority of the fermentations went through a short maceration time between 6 and 9 days and hot fermentation temperatures, peaking at 95°F. A small portion of the blend was fermented in 500L and 225L new French oak puncheons and barrels. The must was pressed off at about 5° Brix and fermentation was allowed to finish in tank or barrel. ÉLEVAGE: The wine received 19 months barrel aging in 100% French oak (90% new). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete. COOPERAGE: We use several different coopers for the Estate Howell Mountain Cabernet Sauvignon including Taransaud, Sylvain, Nadalie, Darnajou, Ana Selection, Quintessence, Orion, Allary, arnac, Ermitage, and Dargaud et Jaegle. Of these coopers, we are sourcing the oak from several different forests including Allier, Troncais, and the Center of France. OUR THOUGHTS: The wine has notes of clove, cranberry, raspberry, coffee, cinnamon, black pepper, and coco nibs. Gloriously pure notes of mulberry, graphite, blackberry and blueberry soar from the glass and cascade over the palate. The wine is full-bodied, with an opulent, velvety texture, pure, rich with firm tannins and bold structure. - Winery Varietals: 87% Cabernet Sauvignon 7% Petit Verdot 6% Merlot Alcohol: 15.5% ** Only 6 in Stock **


External Review
Source: We Speak Wine
12/29/2016

VINEYARD NOTES: The CADE Howell Mountain Cabernet Sauvignon is sourced from six vineyards on Howell Mountain, including the CADE Estate Vineyard, Ink Grade Vineyard, Outpost Vineyard, True Vineyard, Cold Springs, and Eagle Summit. The ideal 2013 vintage started on September 13th, with fruit from the Ink Grade Vineyard and finished on October 23rd with fruit from our CADE Estate Vineyard. FERMENTATION: The majority of the fermentations went through a short maceration time between 6 and 9 days and hot fermentation temperatures, peaking at 95°F. A small portion of the blend was fermented in 500L and 225L new French oak puncheons and barrels. The must was pressed off at about 5° Brix and fermentation was allowed to finish in tank or barrel. ÉLEVAGE: The wine received 19 months barrel aging in 100% French oak (90% new). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete. COOPERAGE: We use several different coopers for the Estate Howell Mountain Cabernet Sauvignon including Taransaud, Sylvain, Nadalie, Darnajou, Ana Selection, Quintessence, Orion, Allary, arnac, Ermitage, and Dargaud et Jaegle. Of these coopers, we are sourcing the oak from several different forests including Allier, Troncais, and the Center of France. OUR THOUGHTS: The wine has notes of clove, cranberry, raspberry, coffee, cinnamon, black pepper, and coco nibs. Gloriously pure notes of mulberry, graphite, blackberry and blueberry soar from the glass and cascade over the palate. The wine is full-bodied, with an opulent, velvety texture, pure, rich with firm tannins and bold structure. - Winery Varietals: 87% Cabernet Sauvignon 7% Petit Verdot 6% Merlot Alcohol: 15.5% ** Only 7 in Stock **


External Review
Source: We Speak Wine
01/19/2017

VINEYARD NOTES: The CADE Howell Mountain Cabernet Sauvignon is sourced from six vineyards on Howell Mountain, including the CADE Estate Vineyard, Ink Grade Vineyard, Outpost Vineyard, True Vineyard, Cold Springs, and Eagle Summit. The ideal 2013 vintage started on September 13th, with fruit from the Ink Grade Vineyard and finished on October 23rd with fruit from our CADE Estate Vineyard. FERMENTATION: The majority of the fermentations went through a short maceration time between 6 and 9 days and hot fermentation temperatures, peaking at 95°F. A small portion of the blend was fermented in 500L and 225L new French oak puncheons and barrels. The must was pressed off at about 5° Brix and fermentation was allowed to finish in tank or barrel. ÉLEVAGE: The wine received 19 months barrel aging in 100% French oak (90% new). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete. COOPERAGE: We use several different coopers for the Estate Howell Mountain Cabernet Sauvignon including Taransaud, Sylvain, Nadalie, Darnajou, Ana Selection, Quintessence, Orion, Allary, arnac, Ermitage, and Dargaud et Jaegle. Of these coopers, we are sourcing the oak from several different forests including Allier, Troncais, and the Center of France. OUR THOUGHTS: The wine has notes of clove, cranberry, raspberry, coffee, cinnamon, black pepper, and coco nibs. Gloriously pure notes of mulberry, graphite, blackberry and blueberry soar from the glass and cascade over the palate. The wine is full-bodied, with an opulent, velvety texture, pure, rich with firm tannins and bold structure. - Winery Varietals: 87% Cabernet Sauvignon 7% Petit Verdot 6% Merlot Alcohol: 15.5% ** Only 4 in Stock **


External Review
Source: We Speak Wine
10/14/2016

VINEYARD NOTES: The CADE Howell Mountain Cabernet Sauvignon is sourced from six vineyards on Howell Mountain, including the CADE Estate Vineyard, Ink Grade Vineyard, Outpost Vineyard, True Vineyard, Cold Springs, and Eagle Summit. The ideal 2013 vintage started on September 13th, with fruit from the Ink Grade Vineyard and finished on October 23rd with fruit from our CADE Estate Vineyard. FERMENTATION: The majority of the fermentations went through a short maceration time between 6 and 9 days and hot fermentation temperatures, peaking at 95°F. A small portion of the blend was fermented in 500L and 225L new French oak puncheons and barrels. The must was pressed off at about 5° Brix and fermentation was allowed to finish in tank or barrel. ÉLEVAGE: The wine received 19 months barrel aging in 100% French oak (90% new). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete. COOPERAGE: We use several different coopers for the Estate Howell Mountain Cabernet Sauvignon including Taransaud, Sylvain, Nadalie, Darnajou, Ana Selection, Quintessence, Orion, Allary, arnac, Ermitage, and Dargaud et Jaegle. Of these coopers, we are sourcing the oak from several different forests including Allier, Troncais, and the Center of France. OUR THOUGHTS: The wine has notes of clove, cranberry, raspberry, coffee, cinnamon, black pepper, and coco nibs. Gloriously pure notes of mulberry, graphite, blackberry and blueberry soar from the glass and cascade over the palate. The wine is full-bodied, with an opulent, velvety texture, pure, rich with firm tannins and bold structure. - Winery Varietals: 87% Cabernet Sauvignon 7% Petit Verdot 6% Merlot Alcohol: 15.5% ** Only 8 in Stock **


External Review
Source: We Speak Wine
03/25/2017

VINEYARD NOTES: The CADE Howell Mountain Cabernet Sauvignon is sourced from six vineyards on Howell Mountain, including the CADE Estate Vineyard, Ink Grade Vineyard, Outpost Vineyard, True Vineyard, Cold Springs, and Eagle Summit. The ideal 2013 vintage started on September 13th, with fruit from the Ink Grade Vineyard and finished on October 23rd with fruit from our CADE Estate Vineyard. FERMENTATION: The majority of the fermentations went through a short maceration time between 6 and 9 days and hot fermentation temperatures, peaking at 95°F. A small portion of the blend was fermented in 500L and 225L new French oak puncheons and barrels. The must was pressed off at about 5° Brix and fermentation was allowed to finish in tank or barrel. ÉLEVAGE: The wine received 19 months barrel aging in 100% French oak (90% new). Malolactic fermentation occurred in barrel immediately after primary fermentation. The wine was racked quarterly once malolactic fermentation was complete. COOPERAGE: We use several different coopers for the Estate Howell Mountain Cabernet Sauvignon including Taransaud, Sylvain, Nadalie, Darnajou, Ana Selection, Quintessence, Orion, Allary, arnac, Ermitage, and Dargaud et Jaegle. Of these coopers, we are sourcing the oak from several different forests including Allier, Troncais, and the Center of France. OUR THOUGHTS: The wine has notes of clove, cranberry, raspberry, coffee, cinnamon, black pepper, and coco nibs. Gloriously pure notes of mulberry, graphite, blackberry and blueberry soar from the glass and cascade over the palate. The wine is full-bodied, with an opulent, velvety texture, pure, rich with firm tannins and bold structure. - Winery Varietals: 87% Cabernet Sauvignon 7% Petit Verdot 6% Merlot Alcohol: 15.5% ** Only 12 in Stock **




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