Mayacamas 'Mt. Veeder' Cabernet Sauvignon 2013
sample imgsample image only

This is a red wine imageMayacamas 'Mt. Veeder' Cabernet Sauvignon 2013

 
Item Sold Out
Vinous Media 97
"The 2013 Cabernet Sauvignon is a huge, dark wine. Virile, imposing and massively structured in the glass, the 2013 is a wine for readers who can be patient. The flavors are dark, bold and incisive, with potent tannins and a real feeling of gravitas to back things up. Black cherry, game, smoke, gravel and licorice add to an impression of brooding intensity. In many ways, the 2013 reminds me of some of the ... read more
This is a red wine
Item ID: #30154
Size: 750mL (wine)
Closure: Cork

Other Similar Items

Info

Item Description

Vinous Media 97
"The 2013 Cabernet Sauvignon is a huge, dark wine. Virile, imposing and massively structured in the glass, the 2013 is a wine for readers who can be patient. The flavors are dark, bold and incisive, with potent tannins and a real feeling of gravitas to back things up. Black cherry, game, smoke, gravel and licorice add to an impression of brooding intensity. In many ways, the 2013 reminds me of some of the great wines of the 1970s in its dark, imposing personality. -- Antonio Galloni"

The Wine
First Cabernet produced by Andy Erickson
Harvest began on September 10th, ended October 8th
Fermented in concrete fermenters, open-top foudre and stainless steel
After two weeks on skins, gently pressed to neutral oak for 32 months: 20 months in large format foudre and 12 months in barrique
Cellared for an additional 12 months in bottle before release

The Winery
At the crest of Mount Veeder, a sinuous appellation that clings to the Mayacamas Mountains’ southern reaches, rests Mayacamas Vineyards – as it has for over a century. Here, at 2,400 feet, above the din of Napa’s valley floor, fifty acres of vines quietly speak to both an unshakeable past and a fortitude for the future. Their fruit find its voice in a stone cellar built in 1889, and, when bottled, it shares with us a story of humility and commitment – unadorned, with concentration, elegance, and balance.

Initially built in 1889 by JH Fisher, a German immigrant and pickle merchant in San Francisco, the winery was largely abandoned from the time of the 1906 earthquake until 1941. Guests of the Lokoya Lodge on Mount Veeder, Jack Taylor, a chemist for Shell, and his wife, Mary, purchased the property – the winery and its 260 acres – and with their three children founded Mayacamas. They began by planting the property to Chardonnay, using budwood purchased from the Wente Livermore Valley Vineyard – just like their northerly neighbors, the McCreas of Stony Hill. Cabernet Sauvignon plantings followed, and Mayacamas was bonded (#4417) in 1947.

Next came Robert Travers, under whose stewardship Mayacamas found the voice it shares in present day. The son of a farming family, Travers wavered from a trajectory in engineering and finance, and, bolstered by his studies in wine, turned to Joe Heitz for a single harvest. After a year with Heitz, and the ongoing mentorship of André Tchelistcheff, Travers, only thirty, purchased Mayacamas from the Taylors. The estate’s winemaker, Bob Sessions – who would later, to legendary acclaim, become synonymous with Hanzell – remained by Travers’s side until 1971.

Since 2013, the Schottenstein family and winemaker Andy Erickson have rigorously attended to the identity of Mayacamas – not merely with the intention of preservation, but invigoration. Working with Travers in the 2012 vintage, the winemaking team learned to forgo new oak and instead implement the winery’s existing old casks – anything that still held wine. Only minor changes have since been implemented, including cooling equipment to stabilize fermentations and lengthen macerations (from twelve days to perhaps twenty). Greater work stood before them in the estate’s fifty planted acres. The winery called on Phil Cotturi, to replant the ailing, phylloxera-afflicted AXR-rooted vines, and to institute organic viticulture and continue dry-farming. The replanting process – only about five acres per year – promises to revive the estate’s yields for the next generation

Mayacamas

View all from Mayacamas
MayacamasAt the crest of Mount Veeder, a sinuous appellation that clings to the Mayacamas Mountains' southern reaches, rests Mayacamas Vineyards – as it has for over a century. Here, at 2,400 feet, above the din of Napa's valley floor, fifty acres of vines quietly speak to both an unshakeable past and a fortitude for the future. Their fruit find its voice in a stone cellar built in 1889, and, when bottled, it shares with us a story of humility and commitment – unadorned, with concentration, elegance, and balance.

Initially built in 1889 by JH Fisher, a German immigrant and pickle merchant in San Francisco, the winery was largely abandoned from the time of the 1906 earthquake until 1941. Guests of the Lokoya Lodge on Mount Veeder, Jack Taylor, a chemist for Shell, and his wife, Mary, purchased the property – the winery and its 260 acres – and with their three children founded Mayacamas. They began by planting the property to Chardonnay, using budwood purchased from the Wente Livermore Valley Vineyard – just like their northerly neighbors, the McCreas of Stony Hill. Cabernet Sauvignon plantings followed, and Mayacamas was bonded (#4417) in 1947.

Next came Robert Travers, under whose stewardship Mayacamas found the voice it shares in present day. The son of a farming family, Travers wavered from a trajectory in engineering and finance, and, bolstered by his studies in wine, turned to Joe Heitz for a single harvest. After a year with Heitz, and the ongoing mentorship of André Tchelistcheff, Travers, only thirty, purchased Mayacamas from the Taylors. The estate's winemaker, Bob Sessions – who would later, to legendary acclaim, become synonymous with Hanzell – remained by Travers's side until 1971.

Since 2013, the Schottenstein family and winemaker Andy Erickson have rigorously attended to the identity of Mayacamas – not merely with the intention of preservation, but invigoration. Working with Travers in the 2012 vintage, the winemaking team learned to forgo new oak and instead implement the winery's existing old casks – anything that still held wine. Only minor changes have since been implemented, including cooling equipment to stabilize fermentations and lengthen macerations (from twelve days to perhaps twenty). Greater work stood before them in the estate's fifty planted acres. The winery called on Phil Cotturi, to replant the ailing, phylloxera-afflicted AXR-rooted vines, and to institute organic viticulture and continue dry-farming. The replanting process – only about five acres per year – promises to revive the estate's yields for the next generation

Questions

No questions posted yet about this item.

Reviews

Be the first to reivew this item!
Scroll to the top of this page