2013 Chappellet Cabernet Sauvignon Pritchard Hill California Red

2013 Chappellet Cabernet Sauvignon Pritchard Hill

98+ RP

Featured Review

The flagship wine, the 2013 Cabernet Sauvignon Pritchard Hill is a blend of 83% Cabernet Sauvignon, 8% Malbec, 6% Cabernet Franc and the rest Petit Verdot aged 22 months in 100% new French oak. This is a 40- to 50-year wine and simply compelling. Inky bluish/purple with a stunning nose of white flowers, crushed rock, blueberry, black raspberry and cassis, this is a great, great effort in this vintage, which is not that surprising, but this youthful wine still seems in its infancy and certainly has huge upside to it. It’s very deep and full-bodied, but still coiled very tight and restrained, this should turn out to be a tour de force and a great offering in 2013. Don’t touch it for another 5-7 years. Robert Parker

Robert Parker | 98+ RP

Amazing aromas of dark fruits but there's a soulful undertone of forest floor, sweet tobacco and leaves. Full body, ultra-fine tannins and a delicious finish. Ultra-refined. So drinkable now. Harmonious and thoughtful. Elegant.

James Suckling | 97 JS

A deep, inky wine, the 2013 Cabernet Sauvignon Pritchard Hill exudes richness and concentration. Blackberry jam, crème de cassis, graphite, mocha, smoke and spices meld together as this ample, structured Cabernet Sauvignon shows off its personality. The Pritchard Hill is made in a ripe, concentrated style that is quite typical of the vintage. At the same time, the impact of heavier extractions and more new oak also shapes the wine to a significant degree. I am not sure the Pritchard Hill is meaningfully more complex than the Signature, but it is quite striking just the same. As good as the 2013 is today - and it is terrific - my sense is that it would be even better with less oak influence. This is an especially somber, virile Cabernet Sauvignon from Chappellet.

Vinous Media | 96 VM

Blended with small amounts of Malbec, Cabernet Franc and Petit Verdot, this shows classic mountain characteristics of strength and power, with a smooth sublime foundation of textured tannin at its core. Dark cherry, vanilla and chocolate provide a richness of broad flavor, accented in cedar, tobacco and an underlying acidity that leaves a tangy finish.

Wine Enthusiast | 94 WE

A darker, more brooding wine than its sibling bottling, aroamas of cassis, burning embers and creamy barrel spice are followed by a wine which seems to have the energy and structure to handle its liberal dose of new oak. Drinking Window 2018 - 2035.

Decanter | 93 DEC

Bold, rich and expansive, big without being weighty or oversized, this offers well-defined plum, raspberry, currant and cranberry flavors, turning elegant and refined. Ends with a graceful, polished texture. Drink now through 2030. 2,178 cases made.

Wine Spectator | 93 WS

Type of Wine	California Red : Whether it's Cabernet Sauvignon, Merlot, Syrah or Zinfandel, Californian red wine producers have a lovely habit of taking a varietal and expressing its essence in a unique, never before seen way. From Napa Valley to the regions south of Los Angeles, there's a red for everyone - and it's never too late to start exploring.
Varietal	Cabernet Sauvignon : It is recognized worldwide, referred to as “king of grapes” and has easily become the most popular grape variety in the world. Cabernet Sauvignon has seemingly taken the world by storm. It has seen exponential growth and popularity in American and around the world over the past thirty years. The phrase “Cabernet is king,” is a common maxim in the world of wine. Cabernet Sauvignon wine has become so popular that when being referred to can be recognized by simple slang, such as “Cab” or “Cabernet. It might appear simple, straightforward and easily understood; yet, interestingly remains an enigma, which has both baffled and excited oenologists since its discovery. The exact origin and circumstances of this world-altering event are still enigmatic; however, at the end of the 20th century, UC Davis Scientists (John Bowers and Carole Meredith) were able to solve part of the mystery using DNA fingerprinting technology that proved Cabernet Sauvignon to be the offspring of a surprising spontaneous crossing of Bordeaux varietals, Cabernet Franc and Sauvignon Blanc. By the 18th century there were already records of Cabernet Sauvignon being well-established on the west side of the Gironde Estuary (Left Bank) in the Medoc and Graves. Although tremendously popular in California and what seems to have become the identity of Napa Valley winemaking, Cabernet Sauvignon’s birth took place in the Bordeaux region of southwest France by fortuitous unification. Whereas Napa Valley experienced a winemaking renaissance during the 1970’s and 1980s (greatly due to the 1976 Judgement of Paris) quality wine from the Cabernet Sauvignon grape has been produced in the Medoc, on the Left Bank of Bordeaux for over 400 years. Cabernet Sauvignon’s first recorded plantings in California can be traced back to the 1850’s when Antoine Delmas, a French nurseryman, brought French vines (including one called ‘Cabrunet’) to the Santa Clara Valley. Early cultivation suffered due to obscurity of the varietal and improper planting in inhospitable soil. It wasn’t until pioneers such as Robert Mondavi, Randy Dunn and Warren Winiarski with their amazing foresight and understanding of terroir, would the grape variety finally find its niche in California winemaking. Cabernet Sauvignon thrives in warm climates moderated by a cooling marine influence. It is perfectly attuned to gravel-based soils with good drainage. Whether on flat land or a hillside, the Cabernet Sauvignon grape flourishes in proper climates and terroir, producing incredible yields. The thick grapevine is extremely vigorous allowing it to exploit its natural host. Its distinctive small, black berries (reminiscent of blueberries) adhere firmly to the stalk and are capable of a very long “hang time.” These berries are extremely concentrated, producing intensely flavored fruit. The thick skins of the grape are characterized as having highly astringent flavor, high tannin, acidity and dark color. Coincidentally, the variety has a special affinity for oak, which helps soften the bitterness. Today, the Noble Bordeaux varietal of Cabernet Sauvignon is planted on 340,000 hectares (741,300 acres) of vineyards across the earth’s surface. From Sicily to Sonoma, Chile to Bordeaux, South Africa to Napa. It has found symbiosis in terroir hotspots that mimic that of the Medoc and Napa Valley. Cabernet Sauvignon’s globetrotting has allowed the grape variety to take root all over the world, captivating its inhabitants and influencing winemaking. This serendipitous marriage between Cabernet Franc and Sauvignon Blanc centuries ago, which offered to the world its progeny, has changed the landscape of winegrowing, winemaking and the face of the entire wine market forever. It has influenced blending, changed civilization and has cultivated a place for itself in today’s world… the very pinnacle.
Country	US : As one of the most prolific and innovative wine regions in the world, America is a joy to explore. Most wine connoisseurs will agree that the nation's finest and most compelling wines are being produced today, which means that we have front-row seats to one of the most inspirational stories in wine history. While other regions tend to focus on specific wine styles and have somewhat strict rules as to which varietals you could grow, areas like California have few such restrictions in place. As a result, creative visionaries behind America's most reputable estates have been able to develop compelling, unique, and innovative styles, with a level of terroir expression that rivals even France's largest giants.
Region	California : With a history of wine production that dates back to the 18th century, California currently sits as one of the world's most prolific and reputable wine regions. With an area as vast as California, you can expect a colorful collage of terroir profiles, a series of microclimates, and micro-environments that give the wine a unique, memorable appeal. The region's produce is far from homogenized in that sense, and it would take you countless hours to sample all of it. While the region boasts scars from the Prohibition era, it went through what can only be described as a viticultural Renaissance sometime after the 1960s. At that point, California went from a port-style, sweet wine region to a versatile and compelling competitor on the world market. Today, no matter which way your taste in wine leans, you can find a new favorite producer among California's most talented. Notable sub-regions include legendary names like Napa Valley and Sonoma County, places that any wine lover would die to visit. California's quintessential warm climate allows for incredibly ripe fruit expressions, a style that provides a stark contrast to Old World-inspired, earthy classics. Even where inspiration was clearly taken from staple French appellations, Californian winemakers put their own unique spin on the wine.

Producer	Chappellet : Sitting atop the rocky, eastern slopes of the Napa Valley on the serene hillsides of Pritchard Hill rests Chappellet Vineyard and Winery. Inspired by the notion that “Bacchus loves the hills” and following the advice of legendary winemaker Andre Tchelistcheff, Don Chappellet and his family decided to settle into the spectacular hills and cultivate their mountain vineyard to produce some of the Napa Valley’s most acclaimed Bordeaux Varietals. The site was shown to them by Tchelistcheff, who declared the terroir perfect for growing Cabernet Sauvignon. After purchasing 50 acres of land, Chappellet began constructing a new winery in 1967. Due to the youth of the vines, wine was not produced until 1968. This would mark Chappellet as the first growers on Pritchard Hill to really cultivate the region, aside from Thomas Pritchard, who settled the area in 1880. While the construction of the unique pyramid shaped winery was still in progress, Philip Togni was hired as winemaker, who went on to create his own, self-named winery. He was the winemaker for the now prodigious 1969 Chappellet Cabernet Sauvignon, which is considered legendary by fans of older, classic Cabernet. As good fortunate would have it, the list of winemakers that have worked at Chappellet over the years have all gone on to create their own estates. This seems to have been mutually beneficial as the consistency of quality at Chappellet never faltered and each, previous winemaker now has their own label. Finally, Philip Corallo Titus was brought in and has remained with the property for over 30 years. The initial plantings took place high above the fog line on Pritchard Hill with an elevation of 1,600 feet. This is the location of their original 50-acre estate and has since, expanded its holdings to over 100 acres in Napa Valley. Though the 100 acres under vine is miniscule compared to the 3,000 acres in total possession, this does makes them one of the largest land-owners in the region. Chappellet uses only self-sustainable and organic vineyard farming techniques and is one of the more environmentally, green estates in Napa Valley. The estate has its own water reclamation plant that allows them to reuse water for irrigation, which is greatly beneficial, not only to them, but also California, where water shortages are common in summer months. They also implemented a 20,000 square foot solar photovoltaic system which has enabled them to produce energy to offset their complete usage of electricity. Since 1967, the Chappellets have been dedicated stewards of their land, working to honor the integrity of Pritchard Hill. Today, the Chappellet portfolio includes its acclaimed Pritchard Hill Cabernet Sauvignon, Signature Chenin Blanc, Bordeaux Varietals and proprietary blends, which have all prospered in the nurturing terroir of mountainside landscape. What began in 1967, continues today at Chappellet; their focus on producing limited quantities of its benchmark Cabernet Sauvignon and their other highly prized wines, while respecting the natural landscape.