Vivid aromas of red and black fruit characteristically introduce the wine. The palate emphasizes balance, with firm, round tannins and a complex finish that features a variety of notes from leather, espresso and chocolate.
Cabernet has always been a mainstay in the winemaking program at Stags’ Leap Winery. Our Napa Valley Cabernet Sauvignon is a combination of estate fruit and grapes from select Napa Valley growers. Much of the estate vineyard is planted to Cabernet Sauvignon where deep, well-drained, loamy volcanic soils make this a perfect place to grow Cabernet.
The 2007 growing season began with a drier than average winter, which stood in sharp contrast to the wet weather that ushered in 2006. This trend continued throughout the growing season, and we received about 60 percent of normal precipitation overall. A warm spring resulted in an early budbreak, bloom and set in the vineyards, but the pace slowed down as mild spring and summer temperatures prevailed. Warm temperatures around Labor Day added the boost of sugar development that we were looking for to complement the excellent acid structure in the grapes.
The fruit for this wine was hand-picked in small bins and each block was fermented separately in closed fermenters during 3 to 4 weeks to maximize extraction, concentration and complexity in the finished wine. The wine was aged in 100 percent French oak barrels (50 percent new) for 24 months, and the final blend was assembled one year into the aging process to give the wine a chance to marry before bottling.
Varietal Composition: 90% Cabernet Sauvignon, 4% Petite Sirah, 4% Cabernet Franc, 2% Petite Verdot