Kerr Cellars Reserve Red 2013

Kerr Cellars Reserve Red 2013

  • wa98
  • v93
  • ws93



We're sorry, but this product is not currently available.

Available for:
Category Red Wine
Region California, Napa Valley
Brand Kerr Cellars
Alcohol/vol 14.8%
Pure notes of cassis, elderberry , black cherry fruit are highlighted with dried white flowers, violets, dried sage, river stones, forest floor, and cocoa powder. Lush, full, and seamless on the palate. An incredibly complex and complete wine that speaks of its terroir, with an endless finish.
Wine Advocate
  • wa98

The proprietary red blends were spectacular, starting with the 2013 Reserve Proprietary Red, which is a blend of 55% Cabernet Sauvignon from the Beckstoffer Missouri Hopper Vineyard and the rest Merlot from the Houyi Vineyard on Pritchard Hill. A stunning fragrance of black raspberries, blueberry liqueur, creosote and incense, the wine hits the palate with stunning purity, full-bodied richness, great penetration and overall equilibrium. This is a sensational, world-class red capable of evolving for the next 30 or more years.

Robert Parker, October 28, 2016
  • v93

What a delight it is to taste Kerr's 2013 Reserve Red in such great shape. Dark, powerful and structured, with forbidding tannins that are going to need time to soften, the 2013 is terrific. A host of espresso, mocha, leather, licorice and cedar infuse a core of dark fruit in this imposing yet expressive red blend. All of the class of this great Napa Valley vintage comes through a highly expressive yet mid-weight wine. I suspect the bottle I tasted last fall was flawed, as this bottle is on another level entirely.

Antonio Galloni, August 2017
Wine Spectator
  • ws93

A sumptuous expression of rich, polished Cabernet, this unfolds gracefully, offering a smooth-textured mix of currant and blueberry flavors shaded by dusty, cedary oak and dried herb notes. The tannins deliver traction, definition and depth. Cabernet Sauvignon and Merlot. Drink now through 2032. 285 cases mad

James Laube, November 30, 2016