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2013 Cheval d Acier

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List Price: $38.00
$38.00
The highly regarded wines of Bordeaux's Right Bank are blends of Merlot with
Cabernet Franc and Petit Verdot. Our salute to the Estuary's right bank—and
Oakland's cranes or “steel horses”—celebrates the savory side of California fruit.
Description

2013 Cheval d'Acier, Napa

Talk about legacy: the great red blends of Pomerol are regarded as a gold standard for Bordeaux excellence. When we had the opportunity to source Merlot, Cabernet Franc, and Petit Verdot from Napa we leaped at the chance to craft a wine in that tradition with California style: Cheval d'Acier.

Cabernet Franc announces its role first with aromas of green peppercorn; Petite Verdot adds savory black olive notes. Merlot finishes with red currant and berry essences. Complexity grows with the first sip: velvety berry, pepper, a hint of tobacco and leather. It's always smooth—just never simple.

Cheval d'Acier literally translates from French as “horse of steel.” It's a tribute not only to the great reds of Northern France but also to our Oakland roots: the steel container cranes that line Oakland's working waterfront whose equine outlines loom large in the view from our winery.

VINTAGE NOTES

2013, like 2012, was noted for beautiful weather and optimal growing conditions. Full sun paired with cool Napa evenings brought mature flavors with mouthwatering crispness.

Appellation:

Napa

Blend:

66.67% Merlot, 16.67% Cabernet Franc, 16.67% Petit Verdot

Alcohol:

14.9%

TA:

0.65g/100 mL

Residual Sugar:

<0.10%

pH:

3.4

Malolactic Fermentation:

Complete

Barrel Aging:

28 months in 1-2 year old French oak barrels

Harvest Date:

September 10, 2013

Brix at Harvest

24.5o

Bottling Date:

February 15, 2016

Release Date:

August 1, 2016

Cases Produced:

150

THE VINEYARDS

The Napa appellation features many diverse microclimates. The Merlot vineyard is at the south end of the valley floor—an area that is cooler than other regions and ideal for growing grapes that offer mouth- watering acidity with soft, elegant tannins.

FOOD PAIRINGS

For a classic wine, choose classic food—say, a rare fillet of beef coated in crushed green and black peppercorns. Maybe, some black olive caviar. What about ratatouille? Then, to finish, a selection of sharp cheddar, a crumbly bleu, and creamy goat cheeses served with savory nut bread.

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