Winemaker Notes
This deeply concentrated Cabernet Sauvignon opens with dark fruit aromas of cassis, blackberry, and dried blueberry, underscored by notes of violet and graphite. The rich, full-bodied palate unveils opulent layers of blackcurrant jam, roasted coffee, tobacco, dried fig, and vanilla bean. Soft, supple tannins frame a plush, velvety finish.
Blend: 86% Cabernet Sauvignon, 7.5 % Petit Verdot, 5.7% Malbec, 0.5% Merlot, 0.3% Cabernet Franc
Professional Ratings
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Tasting Panel
Aged 18 months in French oak, this wine was made with fruit (including some Petit Verdot and Malbec) sourced from three of Napa Valley’s sub-appellations: Oak Knoll, Oakville, and the Stags Leap District, with 15 different soil types among them. Aromas of fresh blackberry and plum combine with a hint of mocha on the inspired nose as grainy tannins, a rich mouthfeel, and balanced fruit and acid make this red work to its optimal ability. Leather and fennel come in for a savory finish.
One of the most prestigious wines of the world capable of great power and grace, Napa Valley Cabernet is a leading force in the world of fine, famous, collectible red wine. Today the Napa Valley and Cabernet Sauvignon are so intrinsically linked that it is difficult to discuss one without the other. But it wasn’t until the 1970s that this marriage came to light; sudden international recognition rained upon Napa with the victory of the Stag’s Leap Wine Cellars 1973 Cabernet Sauvignon in the 1976 Judgement of Paris.
Cabernet Sauvignon undoubtedly dominates Napa Valley today, covering half of the land under vine, commanding the highest prices per ton and earning the most critical acclaim. Cabernet Sauvignon’s structure, acidity, capacity to thrive in multiple environs and ability to express nuances of vintage make it perfect for Napa Valley where incredible soil and geographical diversity are found and the climate is perfect for grape growing. Within the Napa Valley lie many smaller sub-AVAs that express specific characteristics based on situation, slope and soil—as a perfect example, Rutherford’s famous dust or Stags Leap District's tart cherry flavors.