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Sourced from primarily cooler appellations within Napa Valley, this 2019 Cabernet Sauvignon shows bright red berry fruits on the nose, alongside delicate floral notes of lavender and violet. Baking spice notes of caramel, black pepper, and clove also come through, an indication of the well-integrated oak character. On the palate, juicy cassis, blackberry, and red cherry are supported by hints of delicate red rose, tobacco leaf, and earthy forest floor, giving this Cabernet a richness and layered texture. Crispy, firm tannins provide a pleasurable mouthfeel with refreshing fruit and balanced acidity, developing into a long, smooth, dry finish. Incredibly approachable upon release, this dazzling Cabernet can be paired well alongside a variety of culinary dishes.
The 2019 harvest started one to two weeks later than previous years, mostly due to February rains, but because the vines were in their winter dormancy, it did not affect the 2019 crop. Spring continued to be wet with some rain during flowering, followed by cool temperatures that allowed the grapes to mature gradually. Most grapes ripened at lower sugars, thanks to the extended, cool growing season, and winemakers were pleased with the full flavors, fresh acidity, and superb balance of the 2019 fruit. The resulting crop showed a modest yield with a slightly more compact structure and extract than in previous years.
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 grapes from select Napa Valley growers with a focus on sourcing from the valley floor. Our winemaker 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 first several weeks of a wine’s life are crucial. While the grapes for this wine were undergoing fermentation and maceration, our winemaking team tasted and tested each lot daily to determine the pump overs regime, how much air the wine needed, and the best temperature to optimize maceration and extraction. After pressing off the skins for 3-4 weeks, 35% 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 21 months prior to bottling.
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.
|Oak Treatment||100% French oak barrels (35% new) for 21 months|
|Blend||83% Cabernet Sauvignon, 5% Malbec, 4% Petit Verdot, 4% Tannat, & 3% Merlot|