2013 IL BARONE, Magnum
Our bold Baron displays earthy yet vibrant notes of blackberry and red fruit mingling with cinnamon and cloves. An exceptional example of a Napa Valley Cabernet Sauvignon blended from remarkable vineyards in a phenomenal vintage.
ACCOLADES
• James Suckling (93 Points)
"The blackberry, violet, and blueberry aromas follow through to a full body, extremely well-integrated tannins and a lovely depth of fruit. Needs a year or two to open. Better in 2018."
Not eligible for case discount.
*93 Points - James Suckling*
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Wine Specs
Vintage
2013
Varietal
94% Cabernet Sauvignon, 4% Merlot, 2% Petit Verdot
Appellation
Napa Valley
Harvest Date
September 17 - October 21, 2013
Acid
6.1 g/L
pH
3.62
Aging
22 months in French oak barrles
Bottling Date
July 10, 2015
Residual Sugar
0.4 g/L
Alcohol %
14.8
Wine Profile
Awards
♦ Double Gold Medal - 2016 American Fine Wine Competition ♦ Double Gold Medal - 2017 San Francisco Chronicle Wine Competition
Vineyard Notes
Il Barone is a blend of the Castello's top high-end Cabernet Sauvignon vineyards from the best growing regions of Napa Valley. The majority of the fruit comes from the Rutherford AVA, a region famed for producing beautifully structured and complex Cabernet Sauvignon.
Production Notes
2013 was a stunning vintage that produced absolutely remarkable wines – possibly even better than the magnificent 2012 ‘nearly perfect’ wines. Both growing seasons were dry and early ripening, which brought the fruit to full maturity while avoiding fall rains. The temperatures were on the cool side which retained excellent acidity and wonderful aging potential. The 2013 reds are complex and full-bodied, classic Napa Valley style. - Brooks Painter, Director of Winemaking
Winemaker Notes
Il Barone is a very flavorful, elegant and structured red wine in the style of high-quality, very limited-production, fine Cabernet Sauvignon wines from the Napa Valley. Excellent long-term ageing potential.
Food Pairing Notes
Pair with foods as bold as the wine, such as roast game meats, grass-fed steak, or grilled portabello mushrooms with reduced balsamic vinegar glaze.
