Winemaker Notes
The 2006 vintage started with a cool wet spring and late bud break, followed by mild summer temperatures that allowed for longer than normal hang times. The result was picture perfect clusters and wines with good intensity, concentration and balance. Our 2006 Cabernet is no exception. The fruit comes from the sustainably farmed Brix Vineyard in Oakville and is blended with a small amount of Petit Verdot from Stags Leap and Merlot from Oak Knoll. The wine was aged in a combination of new and used French Oak for 20 months.
A well-structured blend of Cabernet Sauvignon, Petit Verdot and Merlot, creating classic Cabernet Sauvignon aromas of red and black fruit, black cherry, plum, dried flowers, and hints of vanilla and spice from the well integrated wood. Rich flavors of bright fruit, cherry and vanilla combine with sweet tannins that coat the mid palette. The finish is long and soft. The wine is ready to drink and enjoy now but will continue to develop well over the next 3-5 years.
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.