The Napa Valley Cabernet Sauvignon exemplifies the elegant success that resulted from the cooler 2011 vintage.
The Napa Valley Cabernet Sauvignon exemplifies the elegant success that resulted from the cooler 2011 vintage. Black currant, cherry and blueberry aromatics remain distinctly bright in this inviting wine. The palate offers a layered complexity of forest floor, savory herbs, and sweet tobacco that seamlessly blends with the vibrant red fruit. Persistent tannins frame a round, full structure and soft, fresh finish.
Cabernet Sauvignon is synonymous with Napa Valley and 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 with a focus on sourcing from the valley floor. Winemaker Christophe Paubert selects fruit that is similar in expression to the grapes from the Stags’ Leap estate, avoiding fruit from areas he considers to be too warm and instead sourcing grapes from the southern part of Napa Valley, where the climate is cooler. This strategic sourcing ensures the focus and character for which Stags’ Leap Cabernet Sauvignons are known.
The 2011 vintage began with a wet winter and spring that delayed bloom and fruit set, resulting in lower yields in many parts of the region. Cool temperatures delayed vine development by several weeks, a timetable that continued through the lengthy, cooler-than-usual summer season. Few high heat events occurred at any point in 2011, and the vintage resulted in wines that foremost broadcast fruit with deft tannins. Tasked with one of the more challenging vintages of recent memory, meticulous farming skills were tested, and rigorous cluster selections were implemented, and our efforts were ultimately rewarded with elegant wines.
The first several weeks of a wine’s life are crucial. While the handpicked grapes for this wine were undergoing fermentation and maceration, Christophe and his team tasted and tested each lot daily to determine the pump overs regime, how much oxygen the wine needed, and the best temperature to optimize maceration and extraction. After pressing off the skins, 37% of the wine went into new French oak barrels while the remainder went to seasoned French oak; this combination preserves freshness and gives the fruit more room to express itself. The wine aged for 20 months prior to bottling.
Varietal Composition: 87% Cabernet Sauvignon, 6% Malbec, 4% Merlot, 3% Petit Verdot