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Flat front label of wine

Paul Hobbs Stagecoach Vineyard Cabernet Sauvignon 2007

Cabernet Sauvignon from Napa Valley, California
  • WE97
  • WS93
  • RP92
15.1% ABV
  • RP90
  • WS93
  • RP93
  • CG91
  • WS94
  • RP94
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3.3 7 Ratings
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3.3 7 Ratings
15.1% ABV

Winemaker Notes

The wine we produce from this spectacular site located above the fog line atop the easternslopes of Napa Valley possesses the purity and focus of mountain fruit and the muscularityof a warm climate cabernet. Deep garnet in color, it is aromatic with fresh red and blackberries, dried herbs and a touch of red licorice. Firm, ripe tannins are prominent as precise,concentrated flavors of cassis, black plums and graphite coat the mouth. Balanced acidityand a touch of vanillin complement the fruit and tannins over a never-ending finish.

Critical Acclaim

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WE 97
Wine Enthusiast
A very great Napa Cabernet by any standard. Defines the modern style of soft richness, with lavish flavors of blackberry tart, crème de cassis, blueberry, dark chocolate and the richest, sweetest toasty oak you can imagine. It's soft and ripe enough to drink now, yet shows a subtle structure that suggests aging for a decade. Possesses the extreme complexity and finesse that mark the greatest wines.
WS 93
Wine Spectator
Tightly wound, yet rich and generous, offering a mix of power and finesse, driven by a thick, mouthcoating core of blackberry, wild berry, black licorice, mineral, floral and spicy notes that are long and persistent. Best from 2012 through 2023.
RP 92
Robert Parker's Wine Advocate
A wine that remains somewhat closed and austere is the 2007 Cabernet Sauvignon Stagecoach Vineyard. Performing better than it did last year, it needs 5-6 years of bottle age, and should keep for 25-30 years. Its dense purple color is followed by notes of wet stones, smoked herbs, black currants, and ink. Deep, rich, backward, and ageworthy, it should be forgotten for a few years, and drunk over the following three decades.

92+ points.

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Paul Hobbs

Paul Hobbs

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Paul Hobbs, Napa Valley, California
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Paul Hobbs has built his winery's portfolio from the ground up on a foundation of strong, collaborative relationships with the growers of some of Napa's and Sonoma's most compelling and historical properties. Meticulous vineyard management followed by minimally-invasive winemaking techniques is Paul Hobbs approach for producing wines that express their vineyard origins with utmost finesse, complexity and authenticity; in other words, wines with a sense of place. As a winemaker, Paul is highly regarded for his ability to identify exceptional vineyards along with his pioneering, innovative work with new and historical sites and regions. His success has inspired a wealth of nicknames among the press, from quiet trendsetter to truffle-hunting dog. He founded Paul Hobbs Winery in 1991, Vina Cobos in 1999 and is a leading consultant winemaker around the globe.

Napa Valley

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One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960's, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

The Napa wine industry really took off in the 1980's, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those is the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley and Washington, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

CHMPHB3601107_2007 Item# 108959