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Stag's Leap Wine Cellars S.L.V. Cabernet Sauvignon 2013

Cabernet Sauvignon from Napa Valley, California
  • WW95
  • RP95
  • WE92
14.5% ABV
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4.3 14 Ratings
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4.3 14 Ratings
14.5% ABV

Winemaker Notes

The 2013 S.L.V. offers intriguing aromas of dark chocolate, currant,date, licorice and baking spice. The wine is full bodied with layered,complex flavors of black currant, wild berry, graphite and vanilla that lead to a bold, yet silky finish. The wine’s structured tannins, rich fruit, and pleasing minerality point to this wine’s ability to age.

Enjoy with spice-rubbed Rib-eye or filet mignon, Osso Buco or a hearty wild mushroom risotto or polenta.

Critical Acclaim

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WW 95
Wilfred Wong of Wine.com
Four decades after the Judgment of Paris and still going strong, the 2013 Stag's Leap Wine Cellars S.L.V. Cabernet Sauvignon is a fitting testament to the 40th anniversary of this momentous event. This is a wine of significance. Medium to deep ruby in color; fascinating savory aromas of red fruit, with notes of sweet earth and brown stems, a true-to-type and vivid aroma of the variety; medium bodied, perky and well-structured on the palate, with a pure and pristine quality, well balanced; lively red currants and cigar box in the flavors; long finish, bright and frisky in the aftertaste. Just beginning to show well. (Tasted: February 19, 2016, Napa, CA)
RP 95
Robert Parker's Wine Advocate
Celebrating its 40th anniversary vintage, the 2013 Cabernet Sauvignon Stag’s Leap Vineyard (S.L.V.) Estate-Grown may be one of the all-time great offerings from Stag’s Leap Vineyard. It’s not easy to say after 40 years of achievement, but it is certainly a candidate for one of the finest Stags Leap Vineyard Cabernet Sauvignons ever made, particularly under this moniker (We have to exclude the Cask 23 and the Fay Vineyard.) Opulent, with fabulous texture, a dense purple color, great blueberry and blackcurrant fruit with spice and flowers, this is sexy Cabernet Sauvignon that should drink beautifully for another 20 years or more. The balance is sensational.
WE 92
Wine Enthusiast
Marking the producer's 40th vintage since the success of the Paris Tasting, this continues the thread of power and grace, combining bright, dusty red currant and chocolate-covered cherry within soft, integrated tannin. Full bodied, it has a velvety touch to the texture and noticeable structure.
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Stag's Leap Wine Cellars

Stag's Leap Wine Cellars

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Stag's Leap Wine Cellars, 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."

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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 1960s, 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 1980s, 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 are 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.

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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy 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 is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile 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 profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

RPT65013409_2013 Item# 156558