Kiona Cabernet Sauvignon 2013
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Robert
Parker
Product Details
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Winemaker Notes
This Cabernet Sauvignon showcases dark plum and clove on the palate, which are balanced nicely by aromas of black tea, smoke, and earth. A velvety mouthfeel and grippy tannins underpin the elegant flavor profile. Significant aging potential.
Professional Ratings
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Robert Parker's Wine Advocate
The 2013 Washington State Cabernet Sauvignon, which includes 7% Merlot, 4% Malbec and a splash of Petit Verdot and Cabernet Franc, offers terrific notes of blackcurrants, plums, wild herbs, tobacco leaf and smoke to go with a medium to full-bodied, ripe, forward, textured profile on the palate. It will need consuming in its relative youth, but there’s lots to love here and it has surprising elegance and polish at the price.
Other Vintages
2016-
James
Suckling -
Jeb
Dunnuck
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Wine
Spectator
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Wine
Spectator
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Wine
Spectator
As Washington’s leading grape variety, Cabernet Sauvignon covers more vineyard acreage than any other variety in the state and continues to attract well-deserved notoriety and praise from critics and consumers alike. This popular variety finds a natural home in Washington’s eastern side, where an arid, continental climate and diverse soils of sandy loess and basalt give Cabernet its distinctly intense, Washington character. Concentrated in black currant, black cherry, forest floor and cocoa qualities, Washington’s best Cabernet Sauvignons have a bold richness, seamless texture and great longevity.
Cabernet leads the way in Washington’s Walla Walla, home to some of the state’s oldest wineries. Along the Columbia River Gorge, Horse Heaven Hills remains the source of some of Washington’s highest desired Cabernet Sauvignons. Yakima Valley, on the northern border of Horse Heaven Hills, includes Washington’s oldest Cabernet Sauvignon vines while the Wahluke Slope has one of the hottest and driest climates where strong summer winds blow, ensuring both smaller leaf size and grape clusters. The result is top quality wines with great concentration, phenolic ripeness and body.