Winemaker Notes
Strong, powerful, yet elegant, with refined tannins and plenty of depth. What Benoit calls "intellectual." "It’s a wine that will appeal to both international and American palates. It’s got plenty of fruit but also layered flavors, depth and complexity. Distinguishing characteristics such as red, blue, and black fruits along with floral notes. A complex and layered wine ripe with intellect. It walks the line, combining characteristics typical of northern and southern Napa Valley.
Professional Ratings
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Robert Parker's Wine Advocate
Blended of 77% Cabernet Sauvignon, 9% Merlot, 9% Cabernet Franc and 5% Petit Verdot, the 2015 Cabernet Sauvignon The Estate-Moonracer features compelling red and black currant notes laced with sandalwood, cinnamon stick, cedar chest, cigar boxes, dried leaves and dusty soil. The muscular, medium to full-bodied palate fills the mouth with lively red and black fruit layers, framed by wonderfully fine, pixelated tannins, finishing long and spicy.
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Vinous
The 2015 Cabernet Sauvignon Moonracer is soft, open-knit and expressive. Black cherry, lavender, mocha, chocolate, truffle and licorice show the gentle patina of age. Now at its first plateau of maturity, the Moonracer is peaking today. The 2015 was initially made as a Hartwell wine and was purchased by Realm as part of their acquisition of the estate. It was made from some of the warmest south-facing blocks on the property that have since been replanted.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
Legend has it that quick and nimble stags would escape the indigenous hunters of southern Napa Valley through the landmark palisades that sit just northeast of the current city of Napa. As a result, the area was given the name, Stags Leap. While its grape-growing history dates back to the mid-1800s, winemaking didn’t really take off until the mid-1970s after a small but pivotal blind tasting called the Judgement of Paris.
When a 1973 Stag’s Leap Wine Cellars Cabernet Sauvignon won first place against its high-profile Bordeaux contenders, like Chateau Mouton Rothschild and Chateau Haut-Brion, international attention to the Stags Leap District of Napa Valley escalated rapidly.
The vineyards in this one-of-a-kind wine growing region receive hot afternoon air reflecting off of its eastern palisade formation. In combination with the cool evening breezes from the San Pablo Bay just south, this becomes an optimal environment for grape growing. While many varieties could thrive here, Cabernet Sauvignon and Merlot dominate with virtually no others, save for a spot or two of Syrah.
Stags Leap soils—eroded volcanic and old river sediments—encourage well established root systems and result in complex, terroir-driven wines. Stags Leap District reds have a distinct sour cherry and black berry character with baking spice and dried earth aromas, and supple tannins.