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The 2013 Backstage Cabernet Sauvignon from Green Room Vineyard marks the winery's inaugural vintage from its Howell Mountain site — a mountain-grown Cabernet sourced from vineyards positioned high above the Napa Valley fog line.
Thin volcanic soils and cool mountain nights help produce small, thick-skinned berries with concentrated character. The 2013 vintage was exceptionally well suited to long-lived Cabernet, with a dry winter, even growing season, and a calm harvest contributing to ripe fruit, balanced acidity, and firm structure.
After 22 months in French oak, including 60% new oak, the wine was held in the cellar for more than a decade. Today, the 2013 vintage shows the benefits of that extended aging, with fully resolved tannins and layers of black currant, dried cherry, cassis, cedar, cigar box, mocha, and sweet tobacco.
This is a library release of Backstage's first Green Room Vineyard vintage, with only four bottles being released through Napa Daily Deals.
Why This Wine Stands Out
✔ 92-Point Russian River Valley Pinot Noir
✔ Single-Vineyard Estate-Grown Fruit
✔ Crafted by a Winery Behind 16+ Top-Rated Pinot Noirs
✔ Aged 12 Months in French Oak Barrique
✔ Native Yeast Fermentation & Hand Harvested Fruit
Tasting Notes
Appearance
Deep garnet with a subtle bricking rim reflecting its extended bottle age.
Aroma
Black currant, dried cherry, and cassis lead into layered notes of cedar, cigar box, graphite, and sweet tobacco.
Palate
Plush and layered, with blackberry compote and mocha supported by fine-grained, fully resolved tannins.
Finish
Long and savory, with lingering notes of leather and violet.
Decant 30–60 minutes before serving. Serve at 62–65°F.
Vineyard & Winemaking
Green Room Vineyard sits high on Howell Mountain, approximately 1,700–1,900 feet above sea level, above the Napa Valley fog line. Thin volcanic tufa and red loam soils, combined with cool mountain nights, provide conditions suited to Cabernet Sauvignon with concentrated fruit and firm structure.
The 2013 vintage was Backstage's first harvest from Green Room Vineyard. Fruit was hand-harvested in October 2013 and aged for 22 months in French oak, with 60% new oak.
The wine was then held back in the cellar, allowing more than a decade of bottle age to soften its structure and develop the savory, tertiary character now evident in the glass.
Technical Details
| Specification | Details |
|---|---|
| Vintage | 2013 |
| Varietal | 100% Cabernet Sauvignon |
| Appellation | Napa Valley |
| Vineyard | Green Room Vineyard, Howell Mountain |
| Elevation | 1,700–1,900 ft |
| Soils | Volcanic tufa & red loam |
| Harvest | October 2013, hand harvested |
| Barrel Aging | 22 Months, French oak |
| New Oak | 60% |
| Alcohol | 14.5% ABV |
| pH / TA | 3.68 / 0.61 g/100ml |
| Bottle Size | 750 ml |
| Critical Acclaim | 97 Points — Ultimate Wine Challenge |
| Per-Person Limit | 2 Bottles |
| Drinking Window | Now through 2033 |
| Decanting | 30–60 Minutes |
| Serving Temperature | 62–65°F |
| Website | www.backstagewines.com |
Technical Details
| Specification | Details |
|---|---|
| Vintage | 2024 |
| Appellation | Russian River Valley, Sonoma County |
| Varietal | Pinot Noir |
| Alcohol | Typical Russian River Pinot Noir range (approx. 13.9%) |
| Aging | 8 months in oak barrels |
| Production | Very small production |
| Cases Available | Only 25 cases |
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Perfect With…
The mature character of this Howell Mountain Cabernet makes it a natural match for richly flavored dishes. Dry-aged ribeye brings out the wine's dark fruit and savory character, while braised short rib complements its plush texture and fully resolved tannins. For a simpler pairing, serve it alongside aged Gouda or another firm, mature cheese, where the wine's dried-fruit, cedar, and savory notes can shine.
Frequently Asked Question
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