Winery Notes
Tasting Notes
The 2019 Stag's Leap Wine Cellars S.L.V. Cabernet Sauvignon offers generous dark fruit aromas of black currant, plum and candied fig along with cocoa dust. On the palate our Cabernet Sauvignon red wine has dense, yet polished, tannins that meld with layers of dark fruit, fig and violet. The tannin structure, dark fruit, and pleasing minerality point to this wine’s ability to age. Enjoy Stag's Leap Wine Cellars S.L.V. with Steak Diane, Grilled Hangar Steak with Chimichurri, Duck Confit with Roasted Figs and Polenta or Mushroom Ravioli with Arrabiata Sauce.
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
As most of the 1970s-era vines have aged past their grape-producing prime, they have been gradually replanted, perpetuating the life of this historic vineyard. For this wine the primary blocks were 2A, 3A, 1A, 3B and S.L.V. Block 4 – the “grande dame” of the vineyard – which was planted in 1972. These vines along with blocks on the eastern side of S.L.V., characterized by their fire-borne volcanic soils, give this wine its structure and sense of minerality along with concentrated dark fruit flavors and ripe, elegant tannins. Vines in alluvial soils in the western part of the vineyard add vibrant fruit accent notes and heady aromatics.
Winemaking Notes
Each lot was vinified and aged separately in small French oak barrels for 21 months, allowing the characteristics of each block to develop. With this vintage, Winemaker Marcus Notaro used careful barrel selection to marry the unique graphite, dark fruit and cocoa characters of S.L.V. to the barrel type and toast level. In the latter stages of aging, the barrel lots were blended together.
