2023
Napa Valley Cabernet Sauvignon
PTS James Suckling
Our Napa Valley Cabernet Sauvignon is a combination of estate fruit from Stags Leap, Howell Mountain, Oakville, Rutherford and Carneros, and grapes from select Napa Valley growers with a focus on sourcing around our home in the Stags Leap District.
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2023
Napa Valley Cabernet Sauvignon
Our Napa Valley Cabernet opens with seductive aromas of Hungarian baking spice, blueberry bramble, and maraschino cherry.
Our Napa Valley Cabernet opens with seductive aromas of Hungarian baking spice, blueberry bramble, and maraschino cherry. Cocoa nib threads through a plush palate of blackberry, mandarin, and slate. Bright acidity lifts the flavors, while Marionberry and polished tannins stretch the finish. Juicy and layered, it’s built to evolve over a decade. Enjoy with pork loin and cherry chipotle sauce.
Vintage
2023
Varietal
Cabernet Sauvignon
Appellation
Napa Valley
Alcohol
15.5%
Vintage Notes
The 2023 growing season began with heavy winter rain, replenishing our reservoirs and lakes. Bud break was delayed due to a cooler than usual season, typically occurring once every 10 to 15 years. Despite this, we enjoyed a lengthy season with yields from average to 10% above average. With no disease pressure, increased soil water, and extended hang time, 2023 is destined to be legendary. Our vines thrived with healthy canopies, and the grapes ripened slowly, ensuring this “once-in-a-decade” vintage provided fruit that could perform at the apex of quality.
Winemaker’s Notes
Since our founding in 1978, Pine Ridge Vineyards has invested in 160 acres of estate vineyards, 47 of which are in our home appellation, Stags Leap District. The fruit for this vintage was chosen from our premier sites set throughout the Napa Valley including our estates in Stags Leap, Howell Mountain, Oakville, Rutherford and Carneros. The 2023 vintage was harvested from September 29th to November 2nd. The grapes were hand-picked at night, carefully sorted in the vineyard, then brought to the cellar and de-stemmed. This meticulous care taken in the vineyard by our Viticulture Director Gustavo Avina and his crew delivered bright, ripe fruit, with substantial mouthfeel and complexity. Following a cold soak, a high-temperature fermentation occurred to ensure maximum flavor and color extraction. The wine was racked to 35% new French oak and 15% new American oak barrels and aged for 18 months prior to bottling. 50% was aged in neutral French Oak to maintain the freshness and elegance of the vintage.
