Unique, terroir-driven wines from the best vineyards in Eastern Oregon and Washington

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2013 Plus One

2013 Plus One
2013 Plus One

Winemaker Notes: At this stage the wine seems to be a cross of the 2009 and 2010 vintages. Deep ruby color with a layered bouquet of black cherry, cassis, orange peel, nutmeg, rose petal, graphite, and herbs. The wine is tightly wound with palate notes of cassis, blackberry, black plum, espresso, gravel, minerals, anise, allspice, thyme, and cigar tobacco. The very long vibrant finish has notes of orange peel, leather, and cigar tobacco. Overall the wine has great balance, elegance, and concentration. Substantial tannins with a slight firmness that will require some patience. It is a classically styled Cabernet Sauvignon that should hit maturity in 8-10 years and gracefully evolve for 15-20 years.

Fermentation: The wine had a pre-fermentation maceration of 139 hours. 75% native fermentation. The wine was punched down by hand 2 times each day during maceration and fermentation. All individual wine components, including free run and press fractions, were kept separate until final blending. The wine achieved its sparkly brilliance from 4 judicious rackings, no fining agents were employed. The wine was very lightly filtered to capture any remaining lees.

Cooperage: The oak profile is 60% new French oak (predominantly from Troncais and Alliers) and 40% neutral French oak.

Cases Produced: 124

VarietalCabernet Sauvignon
AppellationRed Mountain
VineyardKiona Vineyard
Acid6.1 g/L TA
Aging15-20 years
Volume750 ml



94 Points



Coming all from the Kiona Vineyard on Red Mountain, the 2013 Cabernet Sauvignon Kiona Vineyard Plus One is the finest vintage of this cuvee I've tasted. Possessing a darker slant than the Perfect Union release, it offers tons of smoky, meaty dark fruits, scorched earth, crushed rock and smoked herbs to go with a full-bodied, seamless, impeccably balanced profile on the palate. While this beauty is about as seamless as they come, it still packs a wealth of ripe tannin, so give bottles 4-5 years of cellaring and enjoy over the following two decades. As always, the winemaking here is impeccable.

Jeb Dunnuck, Wine Advocate

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2014 2013 2011 2010
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