2013 Lail Vineyards, J Daniel Cuvee Cabernet Sauvignon, Napa Valley, Bottle (750ml)
Price On Request
99+RP99LP
Critic key
RP = Robert ParkerLP = Lisa Perrotti-Brown
- Rating
- RP99+/LP99
- Producer
- Lail Vineyards
- Vintage
- 2013
- Region
- California
- Appellation
- Napa Valley
- Country
- United States
- Format
- Bottle
- Volume
- 750mL
- ABV
- 16.3
- Type
- Still
- Color
- Red
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Product Description
RP99+ The 2013 Cabernet Sauvignon J. Daniel Cuvée is probably the qualitative equivalent of the 2012, but slightly more backward and coiled tight. Coming from three vineyards that Robin Lail uses in Napa Valley: one in Calistoga, one in Oakville and the other on Howell Mountain. This is 100% Cabernet Sauvignon aged 20 months in about three-fourths new French oak. Just under 1,000 cases are produced. The 2013 comes across like a Napa version of the famous Château Montrose in Bordeaux’s St.-Estephe. Earthy notes intermixed with chocolate, blackcurrant liqueur, grilled meats and spice are all present in this opaque purple wine. Graphite and floral notes are also present. It is full-bodied and ripe with beautiful purity and superbly integrated acidity, alcohol, wood and tannin. This wine needs another 4-5 years, as it’s less dramatic and flamboyant compared to the 2012. It should evolve and age beautifully for 30+ years.
LP99 Lail’s 2013 J. Daniel Cuvee Cabernet Sauvignon is deep garnet-black in color. It needs a little coaxing to reveal notes of blackcurrant pastilles, redcurrant jelly, and mulberries, followed by suggestions of bay leaves, incense, oolong tea, and smoked meats, with a touch of iron ore. The full-bodied palate is taut, muscular and tight-knit, with a very firm, grainy texture and fantastic tension, finishing long and minerally. It needs time, so aim to cellar it for another 3-5 years or give it a vigorous, long decant.
LP99 Lail’s 2013 J. Daniel Cuvee Cabernet Sauvignon is deep garnet-black in color. It needs a little coaxing to reveal notes of blackcurrant pastilles, redcurrant jelly, and mulberries, followed by suggestions of bay leaves, incense, oolong tea, and smoked meats, with a touch of iron ore. The full-bodied palate is taut, muscular and tight-knit, with a very firm, grainy texture and fantastic tension, finishing long and minerally. It needs time, so aim to cellar it for another 3-5 years or give it a vigorous, long decant.