The 2013 Mossback Cabernet Sauvignon is a big, rustic, muscular wine. A brooding ruby red, this California classic brings aromas of blackberry, cassis and leather. Flavors of dark cherries and toasty oak combine with seamless, ample tannins that take a full ride across the palate. Bold yet velvety, rich with a grip, Mossback Cabernet Sauvignon will age gracefully for several years. Pair with tri-tip steak hot of the grill or ribeye with a Pittsburgh char.
Blend: 77% Cabernet Sauvignon, 13% Petit Verdot, 10% Merlot
Production: 3,738 cases
This year we were blessed with perfect weather and were able to pick Sweetwater Vineyard on October 29th at 24.9 Brix.
The cabernet sauvignon grapes were hand-harvested in 1/2-ton bins, then destemmed and crushed into small stainless steel fermenters. We chilled the must to 55 degrees for 24 hours for its “cold soak” to enhance the berry aromas, and bled the juice from the tank to concentrate flavors. We allowed the tanks to warm naturally, and slowly inoculated the wine with a Bordeaux yeast isolate. We pumped over the wine twice a day to enhance color stability and aromas. It was pressed off at dryness, then aged in French, Hungarian and American oak barrels for 22 months. The final blend contains 13% Petit Verdot and 10% Merlot for added structure and complexity.