Napa Valley, United States · USA
2013 Colgin Tychson Hill Vineyard Cabernet Sauvignon
Napa Valley timing for 2013 Colgin Tychson Hill Vineyard Cabernet Sauvignon: early window in 2026, with cassis and structure still driving the call.
- Varietal
- Cabernet Sauvignon
- Vintage
- 2013
Drinking Window
In 2026: Approaching PeakDrinkable, but best years are ahead. Peak begins 2028.
Right now: In 2026, the 2013 Colgin Tychson Hill Vineyard Cabernet Sauvignon is inside its drinking window but still four years ahead of its modeled peak, which runs from 2028 through 2045. Wine Spectator gave 2013 Napa Cabernet 97 points Classic, describing a practically flawless growing season that delivered wines brimming with fruit and structure. Colgin's Tychson Hill is a steep hillside vineyard on the eastern edge of St. Helena, producing a more linear, energetic style than the richer Oakville floor wines in the Colgin portfolio. In 2026, the cassis, black cherry, violet, and cedar character is present and precise, but the tannic architecture remains dominant. This is a wine that rewards patience. Those opening bottles now should commit to a full two hours of decanting and pair with something that has real fat and protein structure. The sweet spot of the cellar curve begins in 2028; drinking now is a calculated sacrifice.
The 2013 Vintage
Napa 2013 was dry, warm and low-yielding, producing some of the most powerful and structured Cabernet Sauvignon of the decade. The important comparison is not romance around the year. It is whether Colgin Tychson Hill Vineyard Cabernet Sauvignon has enough fruit and structure to support its 2028-2045 peak band, then enough freshness to avoid feeling tired before 2055.
About Colgin
Colgin sits in Napa's collectible Cabernet tier, with hillside concentration, polished tannin and a cellar arc built around density and precision. Tychson Hill Vineyard Cabernet Sauvignon should not be treated as a generic Cabernet Sauvignon. The combination of place, vintage and structure is the reason this page gives a bottle-specific opening call rather than a broad category rule.
Food Pairings
Pepper-crusted hanger steak with smoked onion puree
The commanding tannin needs protein, while cassis and black cherry stay visible beside the browned edges.
Veal chop with porcini butter and bitter greens
Fresh acidity keeps the sauce lifted, and the full body has enough weight for the dish without smothering cassis.
Venison loin with blackberry-juniper sauce
The dish pulls out the wine's violet side, then uses fat and salt to smooth the commanding finish.
Service & Cellaring
- Serving Temp
- 61-64F (16-18C)
- Decanting
- In 2026, decant 90 minutes to 2 hours. Tychson Hill's hillside-grown Cabernet carries the 2013 vintage's benchmark structure alongside Colgin's characteristic extraction and new oak influence. The wine is four years short of its modeled peak and needs sustained air to show anything beyond primary fruit and tannin. Serve at 64 to 66 degrees Fahrenheit.
- Cellar Storage
- 55F (13C), 60-70 percent humidity, bottle on its side, away from light and vibration.
Frequently Asked
When should I drink 2013 Colgin Tychson Hill Vineyard Cabernet Sauvignon?
In 2026, this bottle is ahead of peak. Its window runs from 2022 to 2055, with peak expected from 2028 to 2045. The practical answer is to drink with measured air or hold for the center of the curve, then use the first bottle opened as the calibration point for the rest.
Does 2013 Colgin Tychson Hill Vineyard Cabernet Sauvignon need air?
In 2026, use 90 minutes to 2 hours in a decanter. The aim is tannin polish and aromatic lift, not forced maturity. If the first pour smells open and the finish is already soft, shorten the plan. If the aromas are locked and tannin dominates, keep tasting every 20 to 30 minutes rather than assuming more air is always better.
What food works with Colgin Tychson Hill Vineyard Cabernet Sauvignon?
Start with pepper-crusted hanger steak with smoked onion puree: The commanding tannin needs protein, while cassis and black cherry stay visible beside the browned edges. The broader rule is structure first. Match tannin with protein or umami, acidity with fat, and the main fruit notes with a sauce that does not turn sweet.
How should I cellar this bottle?
Store it at 55F (13C), away from light and vibration, with the bottle on its side and humidity around 60 to 70 percent. Because the hard-decline line is 2055, track it by phase and do not let it sit untouched after the peak window closes.
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