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Cellar Selection

Cellar Selection
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Still deciding what you should bring to that Christmas party? You cannot go wrong with this gift, obviously, it's wine! Your boss will be thrilled that you brought two bottles of Vinum Cellars' 2013 Napa Cab and two bottles of 2013 The Insider, Paso Robles.

2013 Napa Cabernet Sauvignon

Robert Parker's Wine Advocate, October, 2016
92 Points

"The 2013 Cabernet Sauvignon Hoffman Vineyard is even a greater value and a big-time sleeper of the vintage. This wine has an even more impenetrable black/purple color, with notes of allspice, black cherry, blackcurrant, blueberry and white flowers. The wine hits the palate with a voluptuous texture, a full-bodied mouthfeel, silky tannins and a long, long finish. This is also 100% Cabernet Sauvignon with the same barrel aging regime. At $42.00 a bottle, it is a steal. Drink now-2032." - Robert Parker

2013 The Insider, Paso Robles

On the palate, this wine is rich with deep plum and cassis notes with medium and integrated tannins from the French oak aging and is balanced well between the fruit and alcohol level. The wine finishes with intense berry fruit and is ripe with fresh bing cherry and boysenberry flavors which display textbook Cabernet tannins which make the wine very appealing now, yet appropriate for long term cellaring and will reward patience.

THE INSIDER is a wine we created as a tribute to our core winemaking belief, which is to seek the far corners of California to find the best growers farming the correct varietal in the right appellations and farming with heart, passion and conviction. The grapes for this wine were sourced from selected vineyards within Paso Robles from some choice properties grown by veteran grape growers. The grapes were all hand picked at night under the lights and delivered to the winery when cool. The grapes were then destemmed and put directly into the the primary fermenters for a 72 hour cold soak under CO2 gas with pump overs once per day during this time. After the third day, the tanks were yeasted and allowed to warm up and each tank was pumped over three times per day. By day 6 the wine had hit the peak of fermentation and the temperature reached 86 degrees F and finished the primary fermentation on day 11 after which pump overs were again reduced down to once per day and allowed to be on the skins for 72 hours before pressing. Once the wine was pressed, the wine had undergone malo-lactic fermentation naturally in two year old French oak barrels where the wine remained for 22 months, with rackings about every 6 months.

The Insider is best with grilled or roasted meat such as a thick cut Porterhouse or Rib Eye, served with garlic mashed potatoes and English peas sautéed with chipollini onions. It will pair nicely with strongly seasoned fish and soy infused dishes such as grilled sea bass in a mushroom soy glaze. For a vegetarian option, look to eggplant Moussaka.

Cases produced: 1,200

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