Winemaker Notes
This classic Napa Cabernet begs for a nice grilled T-Bone steak, roast leg of lamb with rosemary and black olives, or a mixed vegetable ragout on a bed of polenta.
Professional Ratings
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Tasting Panel
Fruit sourced from two vineyards—one in Rutherford and one in Oakville—contributes prestigious terroir to this red, which aged 18 months in 70% French and 30% American oak. Notes of cigar leaf, black pepper, and bittersweet dark chocolate lead the way on the palate as black fruit weaves throughout with hints of cola and black coffee. The dry, dusty finish has a cedar twist
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.