Palladian Reserve Cabernet 2013 | Exclusive Release Howell Mountain Estate Cabernet

93WA | Palladian Reserve Cabernet 2013 displays a medium ruby with a bright sheen in the glass. Alive with fresh aromas of black currant, blueberry, mint, vanillin, clove, and subtle flourishes of tobacco and violets. Yet beautifully balanced at just 13.8% alcohol.  Most of all a classically-structured Cabernet endowed with dark-berry flavors, graphite, cedar, cigar box, and violets.  In addition, bolstered by fine-grained tannins. But the tannins are angular with enough cut and chiseled structure to balance the opulent fruit.  While the finish reveals hints of cracked pepper and crushed rocks. Drink now-2025.

Same terroir as Harlan Estate across the street

From the base of Howell Mountain, a few minutes walk from Meadowood, Palladian’s David Mahaffey lavishes meticulous care and attention on his Palladian Reserve Cabernet 2013.  This is the one single estate-grown red he produces each year. Culled from three acres in the prestigious St. Helena AVA.  Notably grown across the street from Harlan’s Napa Reserve vines.  The Palladian Reserve Cabernet 2013 is a sleeper hit among locals in the region.

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Impressively, the wines have even ended up on the list at Thomas Keller’s Ad Hoc nearby. Celia Welch lends used Scarecrow wine barrels to Mahaffey for aging. The result is a balanced, classically-structured Cabernet endowed with aromas of graphite, cedar, cigar box and violets, bolstered by fine-grained tannins. Not yet released, perfectly cellared, and available ONLY here! At $49.99 per bottle, without a doubt one of the best values in Napa. 56 cases. Shipping included on 3.

 Winemaker David Mahaffey

So after years of selling fruit, Palladian began releasing their own wines with a debut vintage in 2013 under veteran winemaker David Mahaffey. While the Joneses and Mahaffey were in agreement about the kind of wine they wanted to put out: small-production, crafted in elegant Bordelais style, using traditional, artisanal if time-intensive techniques.

But where Mahaffey’s signature really comes through is in the vinification process. Berries are crushed gently, then added to an open-topped fermenter, which helps some of the alcohol to blow off. From there, the young wine is aged in French oak barrels—sourced from Celia Welch at Scarecrow—for two years in the cellar. Releases are then held back at least another two years so that by the time they hit the market, these garnet-hued beauties are already opening up. So excepting today, this 2013 hasn’t yet left the cool Palladian winery cellars.