Today’s Story: Stag’s Leap Wine Cellars
Stag’s Leap Wine Cellars was established in 1970 by Warren Winiarski in what became the Stags Leap District of Napa Valley. Warren purchased the 44 acre property, which was primarily a prune orchard, and replanted it to Cabernet Sauvignon and small plots of Merlot next to Nathan Fay’s vineyard which was the first Cabernet Sauvignon planted in the district. Initially called Stag’s Leap Vineyards, the first vintage came in 1972 at rented winemaking facilities with Warren as winemaker assisted by the renowned André Tchelistcheff. In 1973, winemaking moved to new facilities at the S.L.V. estate and this second vintage is the first made in commercial quantities. A few short years later, in 1976, the 1973 S.L.V. shocked the world by winning the now famous Judgment of Paris blind tasting panel where it bested the red wines of Bordeaux (including 1970 vintages of Château Mouton Rothschild and Château Haut-Brion). Following the success, Stag’s Leap continued to grow and acquired the neighboring FAY Vineyard in 1986, producing their first FAY Cabernet Sauvignon in 1990. They expanded again in 1996 with the purchase of the Arcadia Vineyard from Mike Grgich, which is planted to Chardonnay. Though Warren sold Stag’s Leap in 2007, his family retains ownership of the Arcadia Vineyard and sells fruit to Stag’s Leap on a contract basis.
Stag’s Leap owns and farms the two estate vineyards of FAY and S.L.V. The FAY Vineyard consists of about 66 acres mostly planted to Cabernet Sauvignon, but with 1.5 acres planted to Cabernet Franc. Stag’s Leap refers to this as their “water element” vineyard, as the soil is composed of more alluvial soils of Bale gravelly clay loam and volcanic alluvium. Think of the wines of FAY offering more softness, delicate perfume, and rich berries. S.L.V. meanwhile consists of about 35 acres of Cabernet Sauvignon and 1.5 acres of Cabernet Franc and is the more “fire element” vineyard. Planted in more volcanic soils, the S.L.V. Vineyard offers more multilayered structure, complexity, aging potential, and “spicy intensity.” Stag’s Leap practices sustainable viticulture, which includes practices such as maintaining cover crops, utilizing drip irrigation, managing pests with beneficial bugs and nesting homes for owls, and following rigorous canopy management.
Today’s Wine: 2007 Cask 23 Cabernet Sauvignon
100% Cabernet Sauvignon; 14.5% ABV
The 2007 Cask 23 is opaque deep ruby in color with deep purple and black hues in the bowl, showcasing no signs of its age at this point. After 3.5 hours in the decanter, the nose opens to showcase aromas of black cherry, blackcurrant, black plum, cigar box, loamy earth, black truffle, graphite, cedar spill, cracked pepper, and nutmeg. Meanwhile on the palate, I get notes of crème de cassis, black cherry, blackberry, redcurrant, tobacco, cola, forest floor, black pepper, chocolate, and oaky spice. This is full-bodied with medium (+) acidity, medium (+) but refined tannins, and a very long finish. Gorgeous right now but this has several years left in the tank.
Price: $220. I’m at the price-point where I don’t think I can call this a good value, but I do not think it’s outrageously overpriced either. This is a top-tier Napa Cab that is complex while offering great depth and aging potential, though I’ve had similar wines for $50 to $70 less as well.
JB's Wine Talk 