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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 93 pts. in 14 notes) - hiding notes with no text | | | Tasted by Hookem06 on 8/9/2023: Solid (675 views) | | | Tasted by acoma911 on 4/28/2023 & rated 93 points: well balanced, complex, long finish,
lots of black fruits, oaky… (860 views) | | | Tasted by Takao on 3/7/2023 & rated 88 points: Deep ruby; med(+) aromas of cassis, vanilla, green bell pepper, smoke, dark plum, a bit of raisin; full bodied, high acidity, high tannins, high alcohol, long finish; aroma intensity isn’t as high as other Cab wines so heat comes out a bit, greenness isn’t that strong, so it’s probably hard to tell if this is Franc based wine; pretty different from Loire one due to rich texture and oak (321 views) | | | Tasted by The Office on 9/23/2022: My bad (1184 views) | | | Tasted by Sean Tay on 5/6/2021 & rated 93 points: Pronounced nose pronunciation with notes of blackfruits, cassis, cedar, charr wood, granite, pencil lead. Medium+ acidity and high tannin. Long finish and full bodied. Youthful. I will not have drank it if its not in a restaurant and cellar it for next 5 years. (2694 views) | | | Tasted by timothynbond on 4/24/2021 & rated 86 points: Tasted at the winery. Very deep dark fruit on the palate with just a hint of tobacco. Medium-plus tannins with medium-plus body and medium-to-medium-low acidity. Warm ripe dark fruit that was almost a bit raisiny, with some noticeable cedar notes. For my taste, there was a lack of freshness on the palate that left a bit of lingering heaviness. Certainly enough tannins to age. (2212 views) | | | Tasted by Hojun-na-Wine on 2/26/2021: Nose of graphite, fig, violets on the nose. Still very tannic but you can see the potential with a few years of age when the fruits integrate and the earthy notes come through more. This will easily age 15-20 years (2259 views) | | | Tasted by tunaguy on 11/11/2020: very backwards right now with wall of structure not letting much by. It did seem to be darker with more savory/non fruit complexities than Fay as well as a bit more body (2494 views) | | | Tasted by mkribar on 10/16/2020: Much darker in tone than the FAY. Dark chocolate/fig on the palate. Cocoa power, some fruity ethiopian coffee. Medium plus tannin and body, but medium minus acidity. I see a little upside here, but it does seem a little superficial. Fun though (2005 views) | | | Tasted by msuwine on 7/1/2020 & rated 92 points: This ripe and extracted Cabernet is fun and tasty right now, but it shows the limitation of the 2017 vintage in its lack of depth and nuance - a real issue at this price point. This is more sweet and accessible than the 2016 SLV was in the early going, but there's no doubt the density and class of the 2016 make it the better wine.
Dark purple in color; full in body; nose of blueberry, black licorice, and menthol. Flavors of blueberry pie, milk chocolate, and anise, with a sweet and wispy finish. 14.8% alcohol. This reminded me of the 2017 Realm Moonracer, a similarly polished but superficial (and frustrating) wine made across the street. 91-92 for now, with potential upside in a few years. (3131 views) | | | Tasted by tbabes on 6/21/2020 & rated 94 points: Purple core, with no signs of age. Notes of blackberry, cassis, plums, with hints of lavender and spice. Medium bodied, expansive, good balance and depth. Long and savory finish. Vinous Learn Stag’s Leap session with Antonio Galloni. (1297 views) |
| Stag's Leap Wine Cellars Producer website
NOTE: This is easily confused with Stags' Leap Winery, but Stag's Leap Wine Cellars is a different winery. Stag's Leap Wine Cellars is considered one of Napa Valley's first-growths. "We were founded by Warren Winiarski and his family in 1970 and are best known for our estate-grown Cabernet Sauvignons — CASK 23, S.L.V., and FAY. Over the years, our wines have become some of the most highly regarded and collected wines worldwide. They are fashioned to express classic elegance, structure, and ageability, and to reflect the place in which they are grown." Stag's Leap Wine Cellars was known only in the Napa Valley until the now-famous 1976 Paris Tasting, when Winiarski's 1973 Cabernet Sauvignon, the first wine produced at the new winery, bested four top-ranked Bordeaux entries, including first-growths Château Mouton-Rothschild and Château Haut-Brion. The tasting landed Stag's Leap Wine Cellars squarely among the ranks of the world's most noteworthy Cabernet producers and placed Winiarski among the ranks of world's most respected winemakers. It also fundamentally transformed how Californian wines were viewed worldwide [StagsLeap See details here].Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa Valley Napa Valley Wineries and Wine (Napa Valley Vintners)Stags Leap District Stags Leap District |
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