Supple and silky tannins lead to a lingering juicy berry finish.
A vibrant, rich ruby color segways aromas of freshly picked strawberries, followed by hints of ripe blackberries and blueberries. Well integrated aromatic notes of shortbread, vanilla, clove, white pepper and fresh herbs, particularly anise, provide layers of complexity and intrigue. Supple and silky tannins lead to a lingering juicy berry finish.
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 2008 growing season produced modest yields and exceptional wines for Stags’ Leap. This growing season marked the second year of drought in the Napa Valley. The spring season was one of the driest on record with virtually no rainfall and precipitation was down 60 percent for the entire year. Summer produced cool, consistent temperatures, and the dry conditions forced the vines to focus on fruit development rather than leaf production, producing a wonderfully concentrated crop. A brief warm spell around Labor Day added the boost of sugar development that we were looking for to complement the excellent acid structure.
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 19 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: 85% Cabernet Sauvignon, 5% Petite Sirah, 5% Cabernet Franc, 2% Petite Verdot, 2% Malbec, 1% Merlot