The Californian estate Stags Leap Wine Cellars was founded in 1970 on the site of a former prune orchard. The founder decided to replant the land almost entirely with Cabernet Sauvignon, along with a small amount of Merlot. And two years later, the estate’s very first vintage of Cabernet Sauvignon was produced. Major developments followed, including the construction of a cellar. In 1976, the estate made international headlines by winning first place in the Cabernet Sauvignon category at the legendary Paris Wine Tasting (Judgement of Paris), outshining some of Bordeaux’s greatest crus. This victory, achieved against nine other leading French and Californian wines, established the reputation of the estate’s 40+ hectares of vines. It also inspired a new wave of winemakers across the Napa Valley to embark on wine production. Today, the estate is a benchmark for the Napa Valley, renowned for producing rich, complex and full-bodied age-worthy wines contributing to the region’s global reputation.

The Stag’s Leap vineyard lies on the eastern side of Napa Valley, sheltered by the Stags Leap Palisades. The soils combine volcanic and alluvial deposits with gravel and clay, providing excellent drainage and contributing to the aromatic concentration of the fruit. Manual harvests take place in September with meticulous sorting of the bunches. Traditional vinification follows, with fermentation in temperature-controlled stainless-steel vats and an extended maceration to extract colour, aromas and tannins. Lastly, the cuvée is aged for 22 months in French oak casks.
In the glass, the wine shows an intense purple hue. The nose is expressive and refined, offering blackcurrant, blackberry, black plum, violet and graphite, lifted by sweet spice and blond tobacco. The palate is generous and structured, carried by refine, silky tannins. The texture is velvety and powerful, supported by fresh acidity.