2013 Huge Bear Cabernet Sauvignon

2013 Huge Bear Cabernet Sauvignon

Knights Valley, Sonoma County

Chalk Hill Fans' "Nectar" | 93pt Rated

$29.99
Retail Price
$55.00
Savings
45%



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VARIETAL: Cabernet Sauvignon

ALCOHOL: 15.00%

SIZE: 750ml

Ratings:

93 Insider Points

Reviews:

I Need Those Bear Necessities.

That song is timeless in my mind. It'll hold true for years to come. Huge Bear's Cab is right along the same lines. I would call this wine a necessity for any collection. While it is drinking excellently now, it can lay down and has the structure to evolve over the coming years. 

A blackberry & graphite nose leads into a palate of black cherry, anise, blueberry, plum preserve, graphite & tobacco leaf. The finish is long with fleeting blackberry. Medium+ body, nice and round with layers of flavor. 

93 Points - JZ March '18

Why We're Drinking It:

This is a wonderful representation of Cabernet from the prized terroir that has become a go-to for Chalk Hill and Alexander Valley AVA fans. Showing an understated opulence, our Panel calls it a "sophisticated wine" with a rich, textured mouthfeel whose perfectly ripe tannins show jammy, just as is expected from this favorite AVA and the vintage that's renowned for its "superb" fruit. 

Facts:

Knights Valley is often noted for Graves-like sense of gravel-infused minerality, naturally allied to a California expression of fruit. That is exactly what wine enthusiasts will find in the 2013.

The Knights Valley is consistently producing some great wines, particularly from Cabernet Sauvignon, and as the vines are maturing, the wines are getting better every single year.

Picked at the crack of dawn on October 1st, the grapes destined for this Cabernet arrived at the winery still cold, which allowed for a fresh fruity character in the finished wine. Aaged in French oak (60% of it new) for 18 months before bottling, it offers a hint of warming cedar that melds beautifully with dark licorice notes and a finish of silky dark chocolate.

2013 was a 93-point Wine Enthusiast vintage. And “a long and moderate growing season offered both good quality and quantity,” writes the Wine Spectator regarding 2013 in Sonoma.

The source fruit for this red is Huge Bear’s 23-year-old Cabernet vines planted on the sloping hills in prime Sonoma County.

A portion of Huge Bear’s annual earnings go to The Bear League—a non-profit, community-based organization committed to protecting California bears in the wild along with their natural habitat.

Established by the owners of Knights Bridge Winery, Huge Bear was named after a notorious local bear who perused  Knights Valley in the early 1900s, raiding kitchen pantries with abandon.

A portion of Huge Bear’s annual earnings go to The Bear League—a non-profit, community-based organization committed to protecting California bears in the wild along with their natural habitat.
 

Tasting Notes:

THE CRAFTING:  During the early morning hours of October 1st, the fruit for our Huge Bear Cabernet Sauvignon was harvested and brought to the winery cold. After fermentation, the wine was pressed to 60% new French oak barrels, where it aged for 18 months before blending and bottling.

THE TASTING:  Playful aromas of ripe black fruit, licorice, cocoa and baking spices jump from the glass. While on the palate flavors of dark fruit are accented with hints of lavender, dried fruit, and dark chocolate lending themselves to a silky, lingering finish.

The Story to Know:

From the winery:

At Huge Bear, we’re passionate about making exceptional, hand-crafted wines. Each wine is made in small lots, and is meant to be enjoyed with family and friends.

Our wines are inspired by California's rich history and Sonoma County’s long-standing reputation of growing exceptional wine grapes that produce exciting wines. It’s this adventurous spirit of the west that is captured in each bottle of Huge Bear.

The Maker Behind the Wines
Meredith Leahy has been wearing the badge of winemaker for Huge Bear since 2009, overseeing the production of eight varietal wines. She has carved out her own unique niche at Huge Bear, and embraces the fresh face of California winemaking, using the latest methods to create distinctive wines you will find only at Huge Bear.
You can trace her technical skills back to her college days at the University of Florida, pursuing a degree in medicine, and following in her parent’s footsteps (her mother was a nurse and her father was a physician). But a trip to Gassin, France changed all of that. She was touring the lab at a winery and was delighted to discover, “there’s a science to making wine.” From that day, she never looked back, returning to America to dive into the world of wine. 
She started learning how to make wine in 2005 at Mumm Napa and in 2006 for The Hess Collection as a Lab Intern and Cellar Production Manager, both located in the Napa Valley. She gained further experience as Lab Manager for Bogle Vineyards in Clarksburg through 2007-2008. She continued her vintner education by taking wine classes at U.C. Davis where she received her certificate in winemaking. In 2009, she embarked on a three-and-a-half-month harvest abroad trip to Two Hands Winery in the Barossa Valley of Australia where she learned distinct winemaking techniques, styles and philosophies.
Meredith takes a hands-on approach when it comes to her winemaking style. “I likes to help things along,” she said. “As we near harvest time, I visit each vineyard lot daily. Yes, winemaking is a science, but what we’re looking for is that beautiful taste to show the expression of the vineyard and grapes themselves.” At Huge Bear, Meredith does what’s best for the environment while helping produce the best quality wine. 
In 2013, she expanded her role and also became the winemaker for Knights Bridge Winery, the parent company of Huge Bear. When she’s not busy harvesting with her talented crew, you can see her humbly talking up Huge Bear wines at the tasting room in Calistoga.

Perfect Pairings:

Drink this Sonoma Cab with steaks, burgers, meatballs or pasta and watch those wintry chills melt away.

This is a wonderful representation of Cabernet from the prized terroir that has become a go-to for Chalk Hill and Alexander Valley AVA fans. Showing an understated opulence, our Panel calls it a "sophisticated wine" with a rich, textured mouthfeel whose perfectly ripe tannins show jammy, just as is expected from this favorite AVA and the vintage that's renowned for its "superb" fruit. 

Facts:

Knights Valley is often noted for Graves-like sense of gravel-infused minerality, naturally allied to a California expression of fruit. That is exactly what wine enthusiasts will find in the 2013.

The Knights Valley is consistently producing some great wines, particularly from Cabernet Sauvignon, and as the vines are maturing, the wines are getting better every single year.

Picked at the crack of dawn on October 1st, the grapes destined for this Cabernet arrived at the winery still cold, which allowed for a fresh fruity character in the finished wine. Aaged in French oak (60% of it new) for 18 months before bottling, it offers a hint of warming cedar that melds beautifully with dark licorice notes and a finish of silky dark chocolate.

2013 was a 93-point Wine Enthusiast vintage. And “a long and moderate growing season offered both good quality and quantity,” writes the Wine Spectator regarding 2013 in Sonoma.

The source fruit for this red is Huge Bear’s 23-year-old Cabernet vines planted on the sloping hills in prime Sonoma County.

A portion of Huge Bear’s annual earnings go to The Bear League—a non-profit, community-based organization committed to protecting California bears in the wild along with their natural habitat.

Established by the owners of Knights Bridge Winery, Huge Bear was named after a notorious local bear who perused  Knights Valley in the early 1900s, raiding kitchen pantries with abandon.

A portion of Huge Bear’s annual earnings go to The Bear League—a non-profit, community-based organization committed to protecting California bears in the wild along with their natural habitat.
 

I Need Those Bear Necessities.

That song is timeless in my mind. It'll hold true for years to come. Huge Bear's Cab is right along the same lines. I would call this wine a necessity for any collection. While it is drinking excellently now, it can lay down and has the structure to evolve over the coming years. 

A blackberry & graphite nose leads into a palate of black cherry, anise, blueberry, plum preserve, graphite & tobacco leaf. The finish is long with fleeting blackberry. Medium+ body, nice and round with layers of flavor. 

93 Points - JZ March '18

93 Insider Points

THE CRAFTING:  During the early morning hours of October 1st, the fruit for our Huge Bear Cabernet Sauvignon was harvested and brought to the winery cold. After fermentation, the wine was pressed to 60% new French oak barrels, where it aged for 18 months before blending and bottling.

THE TASTING:  Playful aromas of ripe black fruit, licorice, cocoa and baking spices jump from the glass. While on the palate flavors of dark fruit are accented with hints of lavender, dried fruit, and dark chocolate lending themselves to a silky, lingering finish.

From the winery:

At Huge Bear, we’re passionate about making exceptional, hand-crafted wines. Each wine is made in small lots, and is meant to be enjoyed with family and friends.

Our wines are inspired by California's rich history and Sonoma County’s long-standing reputation of growing exceptional wine grapes that produce exciting wines. It’s this adventurous spirit of the west that is captured in each bottle of Huge Bear.

The Maker Behind the Wines
Meredith Leahy has been wearing the badge of winemaker for Huge Bear since 2009, overseeing the production of eight varietal wines. She has carved out her own unique niche at Huge Bear, and embraces the fresh face of California winemaking, using the latest methods to create distinctive wines you will find only at Huge Bear.
You can trace her technical skills back to her college days at the University of Florida, pursuing a degree in medicine, and following in her parent’s footsteps (her mother was a nurse and her father was a physician). But a trip to Gassin, France changed all of that. She was touring the lab at a winery and was delighted to discover, “there’s a science to making wine.” From that day, she never looked back, returning to America to dive into the world of wine. 
She started learning how to make wine in 2005 at Mumm Napa and in 2006 for The Hess Collection as a Lab Intern and Cellar Production Manager, both located in the Napa Valley. She gained further experience as Lab Manager for Bogle Vineyards in Clarksburg through 2007-2008. She continued her vintner education by taking wine classes at U.C. Davis where she received her certificate in winemaking. In 2009, she embarked on a three-and-a-half-month harvest abroad trip to Two Hands Winery in the Barossa Valley of Australia where she learned distinct winemaking techniques, styles and philosophies.
Meredith takes a hands-on approach when it comes to her winemaking style. “I likes to help things along,” she said. “As we near harvest time, I visit each vineyard lot daily. Yes, winemaking is a science, but what we’re looking for is that beautiful taste to show the expression of the vineyard and grapes themselves.” At Huge Bear, Meredith does what’s best for the environment while helping produce the best quality wine. 
In 2013, she expanded her role and also became the winemaker for Knights Bridge Winery, the parent company of Huge Bear. When she’s not busy harvesting with her talented crew, you can see her humbly talking up Huge Bear wines at the tasting room in Calistoga.

Drink this Sonoma Cab with steaks, burgers, meatballs or pasta and watch those wintry chills melt away.