Cabernet Sauvignon 2013 Screaming Eagle

Tasting Note Cabernet Sauvignon 2013

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Grape Varieties

The 2013 blend:

• 76% Cabernet Sauvignon, the backbone, cassis and graphite and firm tannin
• 13% Merlot, filling the mid-palate
• 11% Cabernet Franc for the floral lift

Cellaring Potential

Best enjoyed until 2044. Tannin is the reason: 2013 was one of Napa's most tannic years, and that structure carries the wine. Store cool and dark. Give it an hour or two in a decanter, which also catches the sediment, and serve at 16 to 18°C.

About Screaming Eagle

No tours, no tastings, no visitor center. Screaming Eagle in Oakville is candid about why: the facilities cannot handle visitors, and so little wine is made that there is no surplus to pour. Buying happens through a waiting list, and a place opens only when an existing member stops purchasing. Jean Phillips bought the land in 1986, sold the fruit to other Napa wineries at first, then replanted the whole vineyard to Cabernet Sauvignon, Merlot and Cabernet Franc in 1995. Stan Kroenke has been sole owner since 2009. Nick Gislason has made the wine since around 2011, David Abreu's team farms the vines, and Michel Rolland's Pomerol-based firm consults. Best known is the Cabernet Sauvignon that started it all in 1992, alongside the Merlot-dominant The Flight and, since 2012, a Sauvignon Blanc.

Terroir & Climate

Located in the central part of the valley, Oakville has higher temperatures than Yountville to the south, and it is precisely thanks to that extra heat that the Cabernet Sauvignon grapes here can ripen fully without developing the green pepper notes typically associated with underripe grapes. Screaming Eagle's parcels lie on a rocky hillside, and the growth of the vines is properly regulated thanks to the loose, gravelly, and well-drained soil typical of the Napa Valley region. Coastal fog reaches this area later in the morning. This results in concentrated grapes that have undergone a long, uniform ripening process.

Winemaking

Harvesting takes place in a series of small-scale pickings across the vineyard, sometimes spanning more than a month, with each plot harvested when it reaches its optimal ripeness. Fermentation takes place in a combination of stainless steel tanks, concrete tanks, and used oak barrels to ensure that the oak aroma does not become overly pronounced. The wine is then aged in oak barrels for 18 to 24 months prior to bottling and is neither fined nor filtered. Thanks to this choice, the wine acquires a deep texture, and sediment may appear over time.

Food Pairing

Its firm tannins call for dishes that can harmonize with rich, protein-based flavors. Recommended pairings:

• Dry-aged ribeye, charcoal-grilled, seasoned only with salt
• Rack of lamb with rosemary
• Slow-roasted short ribs, where the collagen softens the tannins
• Aged Cheddar, where the umami cuts across the wine's structure

Roasted Portobello mushrooms also pair well, as their roasted notes complement the wine's dark fruit.