Fabulous nose of mushrooms, like porcini, with black truffle that turns to citrus fruits such as orange and tangerine. Some vine bark. Full-bodied yet wonderfully firm and formed with refined and polished tannins. Super definition. Drink in 2018, but wonderful to experience.
Just as magnificent from bottle as it was in barrel, the 2013 Napanook is dense, powerful and brooding, with searing intensity and extraordinary balance. Lavender, plums, violets, licorice and smoke are some of the signatures, but the 2013 exudes finesse, power and intensity. Bracing and searing, the 2013 is going to require quite a bit of patience. If anything, this is an insane level of quality for the second selection. The 2013 could turn out to be a thirty year old wine. It is every bit that magnificent, especially if given some aeration. (AG)
There are 2,000 cases of the 2013 Napanook Proprietary Red Wine, a blend of 92% Cabernet Sauvignon, 5% Petit Verdot and 3% Cabernet Franc. This wine reflects the much higher quality that’s emerging with the second wine of Dominus, which has really become almost its own entity. Loads of loamy soil notes, grilled herbs, meat, blackcurrants, sweet kirsch and licorice are all present in this medium to full-bodied, lush, sexy wine, even in 2013. (RP)
The estate Napanook is made to be soft in tannin and fresh in fruit. It succeeds in this vintage on both accounts, blending 92% Cabernet Sauvignon with 5% Petit Verdot and 3% Cabernet Franc, allowing the wine to age in 20% new barrels. Clove, currant, black tea and chocolate-covered raspberry lie luxuriously on the palate, finishing in velvety violet. *Cellar Selection* (VB)
This is a selection from Christian Moueix’s estate on the western edge of Yountville, where only 25 percent of the vintage went into Dominus. Napanook tends to come from younger vines and the sunnier side of each vine row, as well as blocks to the east, where the influence of the rocky, benchland soils is less prevalent. Napanook takes on a coltish energy in the 2013 vintage. If you open the bottle and pour, you might find candied cherry flavors and firm, brisk tannins. A day later, that candied edge is gone, absorbed into the airy tannins, the tight, linear structure yielding mineral notes and juicy freshness. Give it hours in a decanter, or cellar it for at least five years.
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