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  • Country ranking ?

    135
  • Producer ranking ?

    14
  • Decanting time

    2h
  • When to drink

    now to 2035
  • Food Pairing

    lamb grilled

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Robert Parker's Wine Advocate / From the valley floor, the 2013 Cabernet Sauvignon Lotus Vineyard is 100% Cabernet Sauvignon in this vintage and shows its multidimensional aromatics of violets, forest floor, blueberry and blackberry liqueur. It is backward, vibrant and young – very much in the 2013 classic style of enormous richness, length and overall weight. However, it cuts a suave and discreet feel across the palate. This is a stunner that...

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The Story

Out of the three Dana Estate owned vineyards, the Lotus vineyard located on St. Helena hillsides, stands at 1200 feet above sea level with a beautiful panoramic view of the Napa Valley floor.

This steep hillside vineyard is spread over the rocky, low-yielding soils with Western exposure. Thanks to the influence of the afternoon sun, the wines shows ripe and rich fruitiness while the three to twelve inches, fractured grey bedrock soil genera...

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Wine Information

The 2013 vintage marks the start of a prolonged dry period in Napa. With only 6-8 inches of rain all year, total rainfall was approximately 80% less than 2012. Most of the rain we received fell in March and April. With such a dry season we removed our cover crops early, so that any water in the soil would be left for the vines. While there were a few heat spikes in July, August, and September, the average temperatures were moderate allowing th...

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Information

Origin

St Helena, Napa Valley

Inside Information

Facing west on the Vaca Mountains, Lotus is blessed with abundant sunlight and heat. This can also leave it susceptible to late season heat spikes. Our transition towards dry farming in 2008 has strengthened the vines, allowing minimal irrigation, even in a very dry year like 2013. The mild weather allowed us to wait and pick when the flavors, tannin, and acidity were in perfect balance. We started picking on September 27th with the clone 337. We finished picking the clone 15 and clone 4 three days later. We fermented the three blocks in concrete tank, wood tank, and barrels, pairing the fruit and structure the different clones expressed in 2013. The purity of fruit on the clone 15 Cabernet is precise, and is especially expressive with concrete fermentation. The softer profile of clone 337 pairs well with barrel fermentation. Fruit remained on the skins for 35 to 40 days. The wines were pressed directly to barrel, and malolactic was native.

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