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"Beautiful focus and balance to this, offering currants, blackberries and chocolate with some tobacco and black tea. It’s full-bodied, compact and firm with a focused finish. Needs two or three years to open, but already very pretty. So consistent in quality.” - James Suckling
“Composed of 100% Cabernet Sauvignon and aged for 21 months in French oak, 48% new, the 2017 Cabernet Sauvignon Coombsville has a deep garnet-purple color, charging out of the glass with vibrant scents of crushed black and red currants, fresh blackberries and black raspberries plus nuances of pencil lead, charcoal, black olives and rose hip tea. The medium to full-bodied palate delivers bags of crunchy black and red fruits, supported by ripe, grainy tannins and tons of freshness, finishing with a fragrant dried herbs and floral perfume. 512 cases were made.” - Lisa Perrotti-Brown MW
The 2017 Coombsville Cabernet Sauvignon is a compelling expression of Cabernet coming from this relatively cooler appellation within the Napa Valley. Leaping from the glass are fresh aromas of ripe strawberry, black cherry and kirsch, alongside more savory notes of vanilla, cinnamon and clove spice, all influences from the well-integrated oak ageing. On the palate there are layers of fresh Bing cherry, hints of blueberry, strawberry crème and cassis, supported by lifted chaparral notes of wild sage and lavender. The structure is soft and velvety with a mouth filling texture that finishes with incredible balance and depth. The wine is generous, concentrated and complex unfolding with layers of fine-grained tannins and well-integrated oak notes that persist throughout. This is a Cabernet lovers’ Cab with tremendous aging potential.
The 2017 vintage in the Napa Valley was smaller yielding but high in quality. The region enjoyed much needed rain during the winter months ending the drought. A short period of warmer than usual temperatures during Labor Day weekend accelerated harvest for early ripening grape varieties, resulting in an intense and, at times, unpredictable harvest. Though yields were lower than usual, the wines show exceptional flavor intensity and conditions were perfect for producing a wine with beautiful fruit as well as tremendous concentration of flavors, highly saturated color, and layers of complexity.
Winemaker Christophe Paubert has always admired the Cabernet Sauvignon fruit from Coombsville for its concentration and fresh aromatics, referring to it as “the Pauillac” of Napa Valley. Year after year the appellation yields some of the most concentrated and distinctive Cabernet Sauvignon in Napa Valley, and the 2012 vintage marked the inaugural release of this small-lot bottling. This wine captures a pure expression of Napa’s southeastern corner and its unique elevation and cooler terroir. The majority of the blend comes from Garvey Vineyard, and long-standing relationships with some of the most highly regarded growers in Coombsville, ensure this wine exemplifies the excellent structure, concentrated fresh flavors and significant tannins of this celebrated appellation.
This small bottling of Coombsville Cabernet Sauvignon is a barrel selection of the most expressive lots from this highly regarded appellation. Each component of this blend was aged separately in French oak barrels (48% new) for 21 months and blended just prior to bottling. Custom-toasted, very low impact barrels of new French oak were hand-selected, which supported the wine during maturation but did not impart excessive flavors. Keeping the lots separate throughout aging allowed our winemakers to monitor and evaluate each lot individually, coaxing each to its maximum potential and complexity. The winemakers also take special care in the management of extraction during the maceration period to keep this wine a very concentrated and approachable Cabernet, truly expressive and representative of the Coombsville terroir.
For Christophe Paubert, Winemaker and General Manager at Stags’ Leap Winery, the identity of a wine is found through the terroir. Christophe’s career has spanned the industry from sales to winemaking, and his impressive background includes positions at Chateau d’Yquem and Gruaud-Larose as well as projects in Chile, Spain and Washington State. But it was the terroir of Stags’ Leap that drew him to California.