Another example of less being more, this is the first vintage of Cabernet Sauvignon that I did not rack at all during its 2 ½ year rest in barrel. I have slowly nudged in this direction with the Cabs over the years. But in 2013, I decided to go the distance with this variety, the Syrah and the Pinot Noirs as well. Essentially, we gain a more interesting texture and body to balance the firm structure when the wines are young. This vintage, as well as the 2012, are unusually approachable in their youth yet have the guts to age a very long time.
Last August, I was able to show Robert Parker a few of our wines for the first time in 19 years. I was pleasantly surprised at how highly he rated the 2012 Scherrer Vineyard Cabernet Sauvignon (95 pts), a mark usually reserved for more flamboyant and rich wines. Actually, he liked all the wines I brought. I am glad that he recognizes balance and longevity in a different style than much of the public seems to feel he is limited to. I’d give him a 98 for that. I see the 2013 as having a little more non-fruit component than the 2012 and a more profound level of what I call ‘mystery’ – the things you can’t quite put your finger on yet find attractive.
Herbal, cassis, dark fruits and a touch of red fruit on the nose set this apart from the over-ripe ‘chocolate milkshake’ style* so often encountered these days. For a wine with such energetic aromas, the body is fairly full and envelops the substantial tannin and acidity just enough at this point to allow a nice echo of the aromas with an additional layer of fresh loam and dark fruit. I think this will age and develop extremely well.
*“Chocolate Milkshake Wine” is yummy when young, soon melts, and finally turns sour like a milkshake will.