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Stag's Leap Wine Cellars Cask 23 Cabernet Sauvignon 2009

Cabernet Sauvignon from Napa Valley, California
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13.5% ABV
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13.5% ABV

Winemaker Notes

The 2009 CASK 23 combines the signature perfume notes of FAYvineyard with the structure and minerality of S.L.V. The wine offersenticing high notes of Bing cherry, red fruit, cassis and anise. The palate is broad and expansive with intense black cherry, blackberry and cassis flavors along with pleasing vanilla and toasted oak accents. The wine has a beautiful texture with silky tannins, vibrant acidity and a long, persistent finish. Serve CASK 23 with spice-rubbed prime rib, braised veal chops or seared black pepper-crusted Ahi tuna steaks.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2009 Cabernet Sauvignon Cask 23 Estate is dark rich and intensely satisfying. Layers of dark fruit flow effortlessly from this big, textured Cabernet Sauvignon. The 2009 possesses gorgeous mid-palate depth and stunning overall balance, especially relative to other recent vintages. This is a super-impressive showing. Anticipated maturity: 2014-2029.
Rating: 94+
WE 94
Wine Enthusiast
A big, vital wine, mouth-filling and dense, with plenty of weight and volume, and deep flavors of earth, chocolate, blackberry and sweet currant. The cool ’09 vintage has resulted in this version of Cask 23 being lighter in alcohol and tighter than others like the 2008. It’s not quite as fat or immediately accessible as those vintages, but it is very fine, and should reward at least 10 years in the cellar, although you can certainly drink it now after a few hours in the decanter.
WS 91
Wine Spectator
Shows impressive elegance, refinement, detail and complexity, with subtle currant, dried berry, dried herb and cedar notes, ending with a long graceful finish. Drink now through 2024.
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Stag's Leap Wine Cellars

Stag's Leap Wine Cellars

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Stag's Leap Wine Cellars, Napa Valley, California
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Considered one of the "first growths" of Napa Valley, Stag's Leap Wine Cellars produces renowned Cabernet Sauvignon from its historic Stags Leap District estate vineyards. Founded in 1970, the winery brought international recognition to California winemaking and the Napa Valley when the 1973 S.L.V. Cabernet Sauvignon won the now famout 1976 Paris Tasting, also known as the "Judgement of Paris." Stag's Leap Wine Cellars' three estate-grown Cabernet Sauvignons - CASK 23, S.L.V. and Fay - are among the most highly regarded and collected Cabernet Sauvignons worldwide. The wines are fashioned to express richness balanced by elegant restraint, an approach often described as "an iron fist in a velvet glove."

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more 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 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.

PIN318346_2009 Item# 120008