Stag's Leap Wine Cellars 'Cask 23' Stags Leap District Cabernet Sauvignon 2019

Winery Notes

Tasting Notes

The 2019 Stag's Leap Wine Cellars CASK 23 combines the signature perfume notes of FAY vineyard with the structure and dark fruit of S.L.V. Fragrant and fresh aromas of red and black currant, black tea, anise and nutmeg fill the nose. Our Cabernet Sauvignon red wine has a vibrant mouthfeel with savory and velvety tannins along with blackberry and currant flavors. This is an elegant, flavorful vintage of CASK 23 with integrated oak, refined tannins and a lasting aftertaste. Enjoy Stag's Leap Wine Cellars CASK 23 with Red Wine and Porcini Braised Short Ribs with Polenta, Honey and Calabrian Chile Pork Chops with Roasted Apples, or Truffled Goat Cheese Risotto with Prosciutto, Arugula, and Aged Balsamic.

Vintage Notes

Spring in Napa Valley was wet with significant rain that increased canopy growth and caused some shatter during bloom in the vineyards. Our vineyard team worked diligently to balance canopies and fruit load, and to expose the fruit to the sun at the right time. Following this wet and cool start to the year that resulted in a lot of vigor, the summer gave way to near ideal growing conditions. Like 2018, a long growing season allowed for grapes to reach optimal ripeness. Yields were less than 2018 and harvest was later than usual.

Vineyard Notes

CASK 23 is a tale of two vineyards that come together in a harmonious blend. For the 2019 offering, 52% of the fruit is from S.L.V. (blocks 2B, 2A, 3B) and 48% from FAY Vineyard (blocks 10A, 2A, 3A, 7, 12A, 9). Specific blocks within these adjoining ranches provide distinct attributes to the wine. Vines planted in volcanic soils on the eastern hillsides of S.L.V. and FAY give CASK 23 its structure, concentration, spicy intensity and elegant tannins; those grown in the alluvial soils in the middle and lower sections of the two vineyards add vibrant fruit flavors, a supple mid-palate and perfumed aromatics.

Winemaking Notes

After malolactic fermentation, the lees were stirred daily for several months to add richness to the wine. Each lot was vinified and aged separately for the first year allowing the characteristics of each block to develop, while adding subtle spice notes. In the second year of aging, the lots were blended together to let the flavors harmonize, becoming one in CASK 23. Overall, the wine was aged in small new French oak barrels for 21 months. The wine was bottled without filtration.