Miro Cellars
2013 Cabernet Sauvignon
The Vineyard: aCure eState is a prime, hill side
Alexander Valley Vineyard owned by Dr. Ron
Siegemund. The vineyard is biodynamically grown
with minimal irrigation and fertilizing. The
location is just South of Cloverdale. The entire
vineyard is only five acres on five different blocks.
The vines are close in spacing, with a
Southeastern exposure. The soil is decomposed
serpentine and granite, high in mineral content
and shallow, with low fertility.
The Vintage: The 2013 harvest started slightly
earlier than previous years and the pace quickly
sped up towards the end of September as many
varieties ripened at the same time, including
Cabernet Sauvignon, Petite Sirah and Zinfandel.
As you may guess, it created some issues for tank
space, but with some tricky tank movements and
creative picking schedules we were able to pull it
off and quality remained unaffected. This rapid
pace allowed harvest to end around the last week
in October, roughly two-to-three weeks earlier
than normal seasons. The yields in 2013 were
lower than the record-breaking 2012 vintage, but
still slightly above average.
HARVEST DATE: October 21, 2013
BLEND: 100% Cabernet
Sauvignon
BRIX
AT
HARVEST: 25
ALCOHOL: 14.5%
0.62g/100ml
PH: 3.88
BOTTLING: March 3, 2015
PRODUCTION: 192 cases
TA:
Winemaker’s Description:
The wines from aCure eState Vineyard are very
consistent in regard to their unique terroir driven
aromas. The magnesium-rich soils reduce the
natural Cabernet vigor and lower yields
considerably, making concentrated wines with
well-expressed minerality and dark stone fruit
aromas. There is a rich, velvety texture, but the
finish is dominated by focused fruit. The nose is
complex: layers of dark stone fruit, berries, maple,
cocoa-mocha and a hint of forest floor. Enjoy now
or age for another 5-7 years. Cheers.
M ir o C e l l a r s
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1 0 2 S y r a h Co u rt
Winemaking: The grapes were harvested by
hand on October 21st, 2013. After hand sorting
the grapes were destemmed only for 100% whole
berry fermentation. After a few days of cold soak
the wine was fermented by indigenous (“native”)
yeast at relatively low temperature. The extended
maceration lasted 31 days on the skins.
The wine was aged in 35% new oak barrels (½
American and ½ French Oak) the rest were
neutral oak barrels.
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C lo v e r d a l e , C A 9 5 4 2 5
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707-695-0732