Founded in 1970, Stag's Leap Wine Cellars has become a benchmark among fine Napa Valley wines. The founders of the estate were pioneers when they replanted a plot of land that was then an orchard with vines comprising a majority of Cabernet Sauvignon, a grape variety that was not widely used locally at the time. Indeed, this marks the beginning of an unparalleled revolution in the history of American wine.
A few years later, Stag's Leap Wine Cellars won the blind wine tasting competition for the best Cabernet Sauvignon at the famous "Judgment of Paris" in 1976, ahead of prestigious French wines. The legend of the estate was created.
Since 2007, Stag's Leap Wine Cellars has been under the joint management of the American estate Ste. Michelle Wine Estates and the Antinori family.
Also known as Stag's Leap Vineyards, S.L.V is the estate's historic vineyard. Planted in 1970, this terroir gave birth three years later to a wine that became emblematic after winning, ahead of renowned French wines, the blind tasting competition for the best Cabernet Sauvignon at the famous "Jugement de Paris" in 1976.
Over the years, this fine Napa Valley wine has become known for its complexity, intense spicy notes, structure and great ageing potential.
The S.L.V. is made from vineyards that have been gradually replanted to perpetuate this historic vineyard. This mosaic of terroirs includes parcels with volcanic soils that give the wine structure and minerality mixed with intense black fruit notes and elegant tannins. The western part of the vineyard, with its alluvial soil, reinforces the fruity and aromatic expression of the wine.
A particularly cool and wet start to the year preceded a very mild summer that allowed the grapes to ripen gradually until they reached optimum maturity. The Napa Valley vineyards were not affected by the fires in the upper Sonoma region. Despite lower yields than in 2018, this vintage is complex and beautifully rich in flavour.
Vinification and ageing
Each lot is vinified in a plot-by-plot manner. Vinification is carried out in stainless steel tanks, followed by malolactic fermentation. The wine is aged for 21 months in small French oak barrels (100% new barrels). The blending of the batches is carried out in the final stages of the ageing period. A rigorous selection of barrels was made in order to blend the unique expression of graphite with intense notes of black fruit and cocoa.
Cabernet Sauvignon (100%).
The nose blends fruity fragrances (black fruits, blackcurrant, plum, candied fig) with notes of cocoa powder.
The structured palate is seduced by this wine’s fine tannins and its mineral feel, promising to age beautifully over time.
Food and wine pairing
Diane steak, duck confit with roasted figs or ravioli with arrabiata sauce will all complement this fine Californian wine.