2013 Enkidu 'High Mayacamas' Cab Sauv

2013 Enkidu 'High Mayacamas' Cab Sauv

Sonoma, Mendocino & Lake County

Moon Mountain, Pine Mtn, Obsidian Ridge Vynds

$29.99
Retail Price
$40.00
Savings
25%



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VARIETAL: Cabernet Sauvignon

ALCOHOL: 14.00%

SIZE: 750ml

Ratings:

96 Insider Points *Staff favorite *Cellar Selection

Reviews:

A 33% blend of three high elevation vineyard sites. The incredible gloss and polish terroir of the volcanic glass throughout the Obsidian ridge vineyard, the red soil and tufa soils at the Pine Mtn vineyard, and the volcanic alluvial fan that is all of the Moon Mtn vineyard. The close proximity to SF bay keeps this wine full of acid and allows for age worthiness. On the nose the wine showcases the blueberry and blackberry fruit core; very intense fruit bomb. This wine is built for Napa Valley Cabernet drinkers, and meant to open cabernet drinkers minds to the other regions in California besides the valley of darkness in Napa. This wine is truly one of our favorite domestic cabernets we have tasted in some time; so refreshing to have acid present and big silky extra fine grain tannins present. The cab will age for 30 years no problem. Exceptional value, spectacular vintage, cult producer. Sourcing team favorite. Decant and drink now or cellar through 2047. Yes we mean it. -WB 6/17

Why We're Drinking It:

With a finish longer than the winding spine of the Mayacamas Mountain range, Enkidu is whittling on dynamic with this icon of high altitude Cab Sauv. It’s a bottle the grant your heart’s every desire: depth of color and character and, like we said, a lingering complexity like none other.

From on high: If you’re wondering, “why High Mayacamas?” Well, the brilliant minds behind Enkidu (more on them in a moment) aimed high, quite literally. Their goal: to produce fantastic mountain Cab Sauv to show off what our west coast mountain range can really do in California. From highly acclaimed single vineyards, which range in altitude from 1,800 ft to 2,600 ft, the clarity of the sun paired with the cooler temperatures of the mountain tops makes for very potent Cab. The skins thicken under the brilliant sun, but the cool mountain air ensures more than ample time to ripen.

Fun Fact:
If you’re curious just which vineyards and how high, well, we were too. Here’s the roll call:
Capture Vineyard, Pine Mountain AVA, Mendocino (2,400 ft)
Moon Mountain Vineyard, Moon Mountain AVA, Sonoma (2,200 ft)
Obsidian Ridge Vineyard, Lake County (2,640 ft)

They say don’t pick favorites: But we certainly can’t blame winemaker Phil Staehle for bending the rule. When 2013 rolled around, Phil said that it was his favorite vintage for Cab since 1991. The long and easy roll of the growing season ensured great fruit in the Mayacamas vineyards. And the wines have rolled out with great acclaim from all over the Golden Coast. Enkidu’s shining example of sublime beauty growing in an exquisite year may reign supreme in our glasses for months or years to come.

A Brilliant Mind. Phillip Staehle, or Phil as he’s known to introduce himself around Sonoma, is a man of singular vision. His Enkidu came to life from his desire to craft stunning wines from remarkable vineyards. But mostly he wanted to get back to working with his hands and living in time and tune with the seasons. This 2013 Cab, like many of his wines, are expressive and layered. If you want an insider tip, this bottle is the perfect chance to dust off you decanter for the full show.

Tasting Notes:

This deep and brooding ruby glassful offers ripe black cherry, juicy blackberry, dried sage, and the aromas of slate. The velveteen tannins and luxurious mouthfeel are buffered with freshly baked dough, baking spices, and toasted nuts. The finish has a hang time like none other. Good news too, since this bottle has some serious aging ability, 15 years or more depending on how you like it.

The Story to Know:

From the winery:
Winemaker and owner, Phillip Staehle, created Enkidu to produce wines of outstanding character, and to get back to “...working with my hands, to use all of my senses, and live and work according to the seasons of the year.” Phil honed his craft at Carmenet Vineyards (Chalone Wine Group) from the mid-80s to the mid-90s. The philosophies at Carmenet still resonate today and were best expressed by the late Dick Graff: “To be the best you can, to not compromise on quality; and most certainly concentrate on every detail.”

As with the spirit of Enkidu, Dick’s words are a guide in our winemaking, business, and life. We strive to create wines that are first and foremost an embodiment of the vineyard. We employ a minimalist approach utilizing techniques which maximize the expression of the fruit, resulting in balanced, complex wines, which frankly, just taste good! Distinctive and expressive, Enkidu wines are carefully crafted and nurtured: the product of our commitment to make the best wines possible.

Phil lives in Santa Rosa with his wife Melissa and his hairy “lab beast" Anu.

Perfect Pairings:

A Cab like this wants for slowly roasted beef or venison with stewed root veggies, or ribs that have languished on the smoker all day, or a board filled with your favorite hard cheeses, some fresh bread, and lots of philosophical conversation about how the heavens and earth just never quite touch.

With a finish longer than the winding spine of the Mayacamas Mountain range, Enkidu is whittling on dynamic with this icon of high altitude Cab Sauv. It’s a bottle the grant your heart’s every desire: depth of color and character and, like we said, a lingering complexity like none other.

From on high: If you’re wondering, “why High Mayacamas?” Well, the brilliant minds behind Enkidu (more on them in a moment) aimed high, quite literally. Their goal: to produce fantastic mountain Cab Sauv to show off what our west coast mountain range can really do in California. From highly acclaimed single vineyards, which range in altitude from 1,800 ft to 2,600 ft, the clarity of the sun paired with the cooler temperatures of the mountain tops makes for very potent Cab. The skins thicken under the brilliant sun, but the cool mountain air ensures more than ample time to ripen.

Fun Fact:
If you’re curious just which vineyards and how high, well, we were too. Here’s the roll call:
Capture Vineyard, Pine Mountain AVA, Mendocino (2,400 ft)
Moon Mountain Vineyard, Moon Mountain AVA, Sonoma (2,200 ft)
Obsidian Ridge Vineyard, Lake County (2,640 ft)

They say don’t pick favorites: But we certainly can’t blame winemaker Phil Staehle for bending the rule. When 2013 rolled around, Phil said that it was his favorite vintage for Cab since 1991. The long and easy roll of the growing season ensured great fruit in the Mayacamas vineyards. And the wines have rolled out with great acclaim from all over the Golden Coast. Enkidu’s shining example of sublime beauty growing in an exquisite year may reign supreme in our glasses for months or years to come.

A Brilliant Mind. Phillip Staehle, or Phil as he’s known to introduce himself around Sonoma, is a man of singular vision. His Enkidu came to life from his desire to craft stunning wines from remarkable vineyards. But mostly he wanted to get back to working with his hands and living in time and tune with the seasons. This 2013 Cab, like many of his wines, are expressive and layered. If you want an insider tip, this bottle is the perfect chance to dust off you decanter for the full show.

A 33% blend of three high elevation vineyard sites. The incredible gloss and polish terroir of the volcanic glass throughout the Obsidian ridge vineyard, the red soil and tufa soils at the Pine Mtn vineyard, and the volcanic alluvial fan that is all of the Moon Mtn vineyard. The close proximity to SF bay keeps this wine full of acid and allows for age worthiness. On the nose the wine showcases the blueberry and blackberry fruit core; very intense fruit bomb. This wine is built for Napa Valley Cabernet drinkers, and meant to open cabernet drinkers minds to the other regions in California besides the valley of darkness in Napa. This wine is truly one of our favorite domestic cabernets we have tasted in some time; so refreshing to have acid present and big silky extra fine grain tannins present. The cab will age for 30 years no problem. Exceptional value, spectacular vintage, cult producer. Sourcing team favorite. Decant and drink now or cellar through 2047. Yes we mean it. -WB 6/17

96 Insider Points *Staff favorite *Cellar Selection

This deep and brooding ruby glassful offers ripe black cherry, juicy blackberry, dried sage, and the aromas of slate. The velveteen tannins and luxurious mouthfeel are buffered with freshly baked dough, baking spices, and toasted nuts. The finish has a hang time like none other. Good news too, since this bottle has some serious aging ability, 15 years or more depending on how you like it.

From the winery:
Winemaker and owner, Phillip Staehle, created Enkidu to produce wines of outstanding character, and to get back to “...working with my hands, to use all of my senses, and live and work according to the seasons of the year.” Phil honed his craft at Carmenet Vineyards (Chalone Wine Group) from the mid-80s to the mid-90s. The philosophies at Carmenet still resonate today and were best expressed by the late Dick Graff: “To be the best you can, to not compromise on quality; and most certainly concentrate on every detail.”

As with the spirit of Enkidu, Dick’s words are a guide in our winemaking, business, and life. We strive to create wines that are first and foremost an embodiment of the vineyard. We employ a minimalist approach utilizing techniques which maximize the expression of the fruit, resulting in balanced, complex wines, which frankly, just taste good! Distinctive and expressive, Enkidu wines are carefully crafted and nurtured: the product of our commitment to make the best wines possible.

Phil lives in Santa Rosa with his wife Melissa and his hairy “lab beast" Anu.

A Cab like this wants for slowly roasted beef or venison with stewed root veggies, or ribs that have languished on the smoker all day, or a board filled with your favorite hard cheeses, some fresh bread, and lots of philosophical conversation about how the heavens and earth just never quite touch.