2013 Larkmead Napa Valley Cabernet Sauvignon

SKU #1248347 94 points James Suckling

 This is a solid Cab with a backbone of ripe and chewy tannins and lots of wet earth, black currant and autumnal leaf character. Full and powerful. This needs a few years to soften. Better in 2019.  (1/2016)

93 points Robert Parker's Wine Advocate

 The 2013 Cabernet Sauvignon (White Label) is 100% Cabernet Sauvignon aged 20 months in about two-thirds new French oak. Very Bordeaux-like, with a St.-Julien-like personality, there are notes of crushed stones, gunflint, licorice, cedar wood, Christmas fruitcake and loads of red and blackcurrants. It is a powerful wine with a hint of chocolate as well. This beautiful and structured yet elegant wine should drink well for at least 15-25 years. This famous, historic estate, highly renowned in the late 1800s, sits to the north of St. Helena and to the south of Calistoga. It is a valley-floor vineyard of 110 acres that has been divided into a hierarchy of quality. The lineup of wines for now remains the same. They have had an incredible run of great successes at Larkmead, with the 2013s easily the match for the impressive 2012s. (RP)  (10/2015)

92 points Vinous

 A dark, powerful wine, the 2013 Cabernet Sauvignon (white label) hits the palate with masses of dark fruit, cedar, tobacco, savory herbs and leather. Today the tannins are a bit rustic, but the 2013 possesses remarkable density and the pedigree to age for many years. The distinctly ferrous, iron-infused and meaty notes are some of the key Larkmead signatures. (AG)  (10/2015)


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Price: $119.99

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By: Bryan Brick | K&L Staff Member | Review Date: 3/17/2016 | Send Email
A lot of changes have taken place at Larkmead over the last few years, but none of those moving parts have affected the quality of the wines. In fact, these wines are as good as I can ever remember them being. The new winemaker, Dan Petroski, who has his own brand Massican, and has worked for the likes of Valle dell'Acate in Italy and DuMol here in the States is one of the great up and coming winemakers in Napa. He has taken a more detail oriented approach with fermenting and keeping separate all the parcels of the vineyard until blending. This approach has made the wines a bit different than in the past, in my opinion, channeling specific lots into each of the proprietary bottlings. The Cabernet in 2013 is awesome, plain and simple, but it is much more spice and earth-driven than in years past. With considerable loamy earth qualities backed by laurel, dusty black currants, menthol/camphor and touches of Tiramisu, this is heady and intriguing aromatically. With more old school tannin/acid interplay and a rustic texture, this has really become serious wine that I think is going to age effortlessly. Flavors of cedar, cigar smoke, baking chocolate, eucalyptus, tar and boysenberry are already very well integrated and continue to come together and evolve in the glass. Savory edged throughout, this is a rare Napa Cab that impresses with structure and complexity rather than with sexy, bombastic fruit. I couldn’t be happier with it.

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